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Servings: 4 to 6
We like this dish served with either a plain pilau or the Spiced Coucous (see the recipe) along with the Butternut Squash with Tumeric (also, see recipe). You can make this with any firm-fleshed whitefish, but our last version was Cod, and it was really excellent.
Marlys and Glenn
2 one-pound white fish fillets
½ lemon or lime
1 large onion, minced
2 serrano chilies, seeded and minced
4 garlic cloves, minced
2 teaspoons ground coriander
1 1 X ½-inch piece gingerroot, minced
¼ cup vegetable oil
2 cups plain yogurt
2 teaspoons sugar
1 teaspoon salt
2 tablespoons coarsely chopped raisins
2 tablespoons coarsely chopped almonds
Pat fish dry. Dip lemon in salt and rub over fish and let stand 15 minutes. Meanwhile, mix onion, chilies, garlic, coriander and gingerroot in bowl. Heat oil in heavy medium skillet over medium-high heat. Add onion mixture and stir until golden, about 10 minutes.
Blend yogurt, sugar, and 1 teaspoon salt. Add to skillet and cook until thick, about 30 minutes (we have never let it cook this long--we expect it would reduce quite a bit more than we have let it, but we like the extra sauce in the final product).
Preheat oven to 375 degrees. Line a jelly roll pan with foil and set fish on prepared pan. Spread yogurt mixture over fish. Sprinkle with raisins and almonds. Bake until fish is done--it should flake easily--about 9 minutes for every inch of thickness (we find it takes a little longer--just check it). Do not overcook! Serve immediately.
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