Weekend Cooking: Spiced Yogurt Marinated Tilefish

Weekend Cooking, Cooking books, food books


This post is part of fellow book blogger, Beth Fish Reads‘ Weekend Cooking link-up.

If you’ve read any of my recent Weekend Cooking posts, you know that I gave my husband a membership to The Lobster Place’s Fish of the Month Club for Christmas this year. We receive a package at the beginning of the month with 5 different types of fish (which can be frozen) and accompanying recipes.

Lobster Place Fish of the Month Club


I’m a huge fan of Indian food and, while I don’t trust myself to try authentic Indian recipes at home, I have been trying to use more Indian inspired flavors in my home cooking. So, I was psyched to see Spiced Yogurt Marinated Tilefish in our latest fish box! Never heard of tilefish? I hadn’t either until I saw it on the list of things not to eat while pregnant (because of high mercury levels). It’s a delicious fish (if you’re not pregnant!), but is hard to find in most grocery or seafood stores. Luckily, The Lobster Place’s recipe provides some yummy substitutes if you can’t find tilefish!

Spiced Yogurt Marinated Tilefish

The Lobster Place’s Spiced Yogurt Marinated Tilefish

Ingredients
2 center cut Tilefish filets, about 1 lb total (substitute Halibut, Grouper, or Striped Bass)
1/2 cup yogurt
1 teaspoon coriander seeds, crushed (I crushed the seeds on a double layered paper towel using the back of a spoon)
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper (I used a bit less)
1 teaspoon finely minced garlic
1 small Kirby cucumber (I used 1/3 of an English cucumber)
2 tablespoons coursely chopped cilantro

Directions
Place the fish in a shallow, non-reactive dish. Combine the yogurt with all the spices, salt and garlic in a small bowl. Spoon over the fish, turning to coat. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours and up to 8 hours (I marinated the fish for 8 hours), turning the fish over once or twice during this time.

When ready to cook, preheat the broiler (or prepare an outdoor grill). Lift the fish out of the marinade and transfer to a shallow, oven-proof dish lined with Release (non-stick aluminum foil). Scrape the marinade into a small saucepan. Using the large holes of a box grater, shred the cucumber into the yogurt marinade. Broil the fish for 10-12 minutes, turning once and testing for doneness with the tip of a knife. While the fish is cooking, heat the yogurt sauce over very low heat (to prevent curdling). Stir occasionally until heated through. Stir in cilantro at the end and taste for additional salt and pepper. Spoon sauce onto plate and place the fish on top.


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9 Comments

  1. Yum! I love Indian food though don’t eat it that much. I wonder how this this marinade would be on chicken? May have to test it out just to see!

    Posted 5.2.15 Reply
    • admin wrote:

      I think it would be great on chicken! I would imagine it would translate well to anything fairly mild..

      Posted 5.2.15 Reply
  2. Jackie wrote:

    Never heard of tilefish either. I was set to not like this recipe from the title but think I would try it with halibut.

    Posted 5.2.15 Reply
  3. I’ve never heard of tilefish! Cheers

    Posted 5.2.15 Reply
  4. Tina wrote:

    We grilled tilefish just last week. The week prior to that we were behind a woman at our seafood shop & she asked for tilefish. I had not heard of it before so we tried it the week after. It’s good!
    I like the yogurt and the way you prepared your dish

    Posted 5.3.15 Reply
  5. Vicki wrote:

    I’m not a huge fish lover, but with all those spices etc. it does sound good so I might give it a try. I’ll probably use Halibut or Grouper since I’ve never seen Tilefish before.

    Posted 5.3.15 Reply
  6. Vicki wrote:

    I’m not a fish lover but do try to eat it once in a great while. With all the spices etc., this does sound good. I might have to use Halibut or Grouper since I’ve never seen Tilefish before.

    Posted 5.3.15 Reply
  7. This sounds delicious. I’m crying a little bit inside because my spouse won’t eat either fish OR Indian food so there’s no way I’m every gonna be making this… but it’s fun to daydream about, haha!

    Posted 5.3.15 Reply
  8. Claudia wrote:

    That does sound really good, and I’m a total spice lover. Will have to try it with our local fish, maybe mahimahi?

    Posted 5.3.15 Reply

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