8 oz thick white fish fillet (monkfish, cod, haddock)
2 tbsp natural yogurt
1 tbsp lemon juice
1 small garlic clove, skinned and crushed
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
pinch of paprika
margarine
fresh coriander and lime wedges, to garnish
 

Serves 2

Skin the fish fillet, and then cut into 2 equal portions with a sharp knife.
Make the tandoori marinade.
Put the yogurt and lemon juice in a bowl with the garlic and spices.
Stir well to mix.
Place the fish on a sheet of foil and brush with the marinade.
Leave in a cool place for 30 minutes.
Dot the fish with a few knobs of margarine.
Cook under a preheated moderate grill for about 8 minutes,
turning frequently, or put on bar-b-cue.

Serve immediately, garnished with fresh coriander and lime wedges.
Serve on a bed of saffron rice, accompanied by a green salad.

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