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YOGURT MARINATED MAHI MAHI WITH CURRY AND HERBS

The Earthbound Cook
by Myra Goodman

A simple marinade made with yogurt, fresh lemon, herbs, and spices imparts a complex and intriguing taste to the firm, flavorful flesh of this warm-water fish. Just a short period of marinating produces moist, tender fish with flavors reminiscent of Indian tandoori oven cooking. Try this marinade with other firm fish such as Pacific halibut, striped bass, and wild salmon, or even with chicken. Serve the mahi mahi with your favorite rice pilaf and a simple salad for a satisfying meal that's both healthy and delicious.
Serves 4


INGREDIENTS

    • 2 teaspoons canola oil
    • 1 cup plain nonfat yogurt
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon minced fresh cilantro
    • 1 tablespoon minced fresh dill
    • 1 teaspoon salt
    • 1/2 teaspoon curry powder, preferably Madras
    • 1/2 teaspoon sweet paprika
    • 1½ pounds skinless, boneless U.S.-caught mahi mahi, cut into 4 pieces


DIRECTIONS

1. Line a rimmed baking sheet with a piece of parchment paper, and brush the paper with the canola oil. Set aside.

2. Combine the yogurt, lemon juice, cilantro, dill, salt, curry powder, and paprika in a medium-size bowl and whisk to blend.

3. Dip each piece of mahi mahi into the yogurt mixture, coating the fish on all sides. Transfer the fish pieces to the prepared baking sheet, and pour any excess marinade over the fish. Marinate in the refrigerator for 20 to 30 minutes.

4. Position a rack in the middle of the oven and preheat the oven to 375°F.

5. Bake the mahi mahi until it is cooked through, 15 to 20 minutes depending on the thickness of the fish. Serve hot, with the pan juices on the side.
 

 

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