Tandoori Fish

I've been sick the past couple of days, and I'm currently in that "I-don't-feel-great-but-I'm-better-and-I-feel-like-my-brain-is-going-to-shrink-into-nothingness-if-I-sit-still-anymore" mode. I felt good enough to stand up for short periods of time, so I've been in the kitchen not one, but three times today. Once for the banana bread (posted already) and twice for this fantastically delicious-looking dish.

I only discovered my love for Indian food in the past couple of years, and I have not even attempted to duplicate it in my kitchen until now. Having had several Tandoori Chicken dishes at various restaurants, I was really curious to see how the Tandoori sauce would pair with fish. Let's just say that I was pleasantly surprised.

Tandoori Fish
1/3 c vinegar
4 cloves garlic
1 T ground ginger
1/2 t. salt
1 T cayenne pepper
1 T ground coriander
1 T ground cumin
1/2 c vegetable oil
1/3 c milk
2 lbs thick fish fillets, cut into large chunks (I used whiting)
1/2 medium onion
1 green bell pepper

Blend the vinegar, garlic, ginger, salt, cayenne, coriander, cumin, milk and oil in a blender until you have a thick paste. Brush the fish chunks with the mixture to coat evenly and place in a shallow dish; pour the remaining marinade over the fish. Allow to marinate in refrigerator at least 4 hours.  

Preheat the oven's broiler. Arrange the marinated fish in a broiler-safe dish, reserving the marinade. Broil the fish under the preheated broiler on the oven's center rack for 10 minutes; turn the fish and brush with reserved marinade. Continue cooking until the fish flakes easily with a fork, about 7 minutes more. 

While leaving the fish to broil, saute julienned onion and sliced bell pepper in in olive oil until cooked through and tender.


I served with white rice, sprinkled the bell pepper and onion over the rice, then topped off with fish and a healthy dose of the sauce.

Ratings from the Experts*: From me (the apparently dead-tasted critic) based on my taste... I give it 9/10. I would order it at a restaurant. It was that good. Then again, apparently having strep throat and a stuffy head kind of dulls the senses, so maybe you would agree more with the lightweight... my hubby.

John thought it had too much spicy bite to it and gave it 7/10. Lightweight!!!! I mean yeah it made my nose run a little more than it already was, but to downgrade the rating of the dish by two whole points?! Bah. I'll have to see how it fares for me with a clear head.

Nonetheless, if you want to dial down the spice, cut the pepper in half... or quarter it.

Low Fat Banana Bread

 

I've been craving something sweet and bread-y for the past week and finally realized when I saw that my most recent batch of bananas was nearing the great bright light that now would be the perfect time to try gluten-free low fat banana bread. I subbed applesauce for the margarine my usual recipe calls for, used brown sugar, and for the flour I used one of the varieties of flour I had pre-mixed. I used Bette Hagman's Four Flour Bean Blend, but you can sub any of your favorite gluten-free flour blends 1:1 in place of regular flour. I also added just a tablespoon of chopped pecans to give the bread a little more texture and flavor, but this is optional.

Low Fat Banana Bread

2/3 c brown sugar

1/4 c applesauce

2 eggs, or 4 whites

1 c mashed overripe bananas

1/4 water or skim milk

1 2/3 c all-purpose flour or the gluten free flour of your choice (I used Bette Hagman's Four Flour Bean mix)

1 t. baking soda

1/2 t. salt

1/2 t. baking powder

Preheat the oven to 350 degrees. Spray one loaf pan with a non-stick cooking spray. Then, in a medium bowl, beat the brown sugar and applesauce until smooth and creamy. Beat in the eggs, water and bananas with the sugar and applesauce mixture until it is well blended. Next, mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl. Be prepared break up clumps of flour if you're using a finer blend of gluten free flour. 

Bake at 350 degrees for about 50-60 minutes. The bread is done when the top is firm to the touch and a golden brown color. When the bread is removed from oven, allow it to cool on its side for a few minutes, then remove the loaf from the pan and let it finish cooling on a plate. 

Ratings from the Experts*: Jen (me) 9/10 as a gluten-free dessert bread. I could hardly tell it was gluten-free except for a slight aftertaste from the bean flour that most people probably wouldn't even pick up on.

John: 9/10. He said it has a different taste than other banana bread, but not unpleasant and said he would gladly gobble it up when I make it again.