alteRecipes.com recipe
derived from Ruta Kahate's
5 Spices, 50 Dishes
(Chronicle, 2007, pages 48-49)
| 1. | thick fish steaks | 1 pound |
| 2. | cilantro | 1 ¼ cups chopped |
| green serrano chile | 1 medium, coarsely chopped | |
| lemon juice | 2 Tablespoons | |
| shallot | 1 medium-sized, chopped | |
| fresh ginger | 1 Tablespoon chopped | |
| turmeric | 2 teaspoons | |
| cumin seed | 2 teaspoons whole seeds | |
| salt | to taste |
1. 15 minutes before time to cook it, take the fish out of the refrigerator and out of its wrappings, rinse it lightly, dry it, and let it sit on the counter while you make the green stuff.
2. With a few pulses in your food processor, process the ingredients for the marinade into a rough mixture.
3. Cook the first side of the fish on foil close under your broiler (or on top of your grill) till it is a little cooked, about 4 minutes.
Remove the fish from the broiler, flip it over, and cover the up-side generously with green stuff.
Cook the second side, with the green stuff, just till the green stuff is cooked, 4-5 minutes.
Let the fish sit for 3-4 minutes to finish cooking with residual heat.