Tandoori Spiced Halibut with Steamed Vegetables
Tandoori Spiced Halibut
- Preheat oven to 375°F.
- In a mixing bowl, combine yogurt, lemon juice, water, cumin (or garam masala), paprika, ginger, garlic, yellow curry and black pepper. Place fish filets in yogurt mixture so they are completely covered. Cover and set in refrigerator for 30-45 minutes.
- Remove fish from marinade, gently wiping off excess yogurt, leaving only a thin coating on fish. Discard remaining marinade. Place fish filets in a baking dish coated with cooking spray. Bake for about 12 minutes, just until fish begins to flake apart slightly.
- In a mixing bowl, combine squash, beans, garlic, lemon juice and black pepper. Make a pouch for steaming the vegetables by placing two pieces of aluminum foil (big enough to hold vegetables) side by side. Spray one sheet with cooking spray and place vegetables on top. Place the second piece of foil over the vegetables and fold edges of top and bottom foil pieces to create a sealed pocket around vegetables. Place on baking sheet and bake for 20 minutes.
- Very carefully open pouch of steamed vegetables. Steam will release when pouch is opened and will be very hot. Serve alongside fish.
Cook Once, Eat Twice: Double this recipe and make fish tacos with Asian Cole Slaw.
Search for the ingredient below and use the remaining amount in those recipes!
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 1.5 g
- Saturated Fat
- 0.5 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 0.5 g
- Monounsaturated Fat
- 0.5 g
- 56 mg
- 85 mg
- 5 g
- 1 g
- 3 g
- 24 g
Recipe copyright © 2015 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
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