Rich, oily fish fillets are high in Omega-3s and perfectly compliment the bold spices and tangy yogurt in this preparation. Ask your fishmonger for the best selection to fit the season.
For the spiced fish:
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne (use 1/2 teaspoon if more spice is desired)
1 1/2 pounds salmon or other seasonal fish, trimmed, pin boned and portioned
Vegetable or olive oil, for roasting
For the herbed yogurt:
1/3 cup peeled and grated cucumber
1 cup whole or low-fat Greek yogurt
2 tablespoons extra-virgin olive oil
1/4 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped
Zest and juice from 1 lemon
Sea salt and freshly ground black pepper, to taste
1/4 cup pomegranate seeds
Preheat the oven to 425°F and position rack in the upper third of the oven.
To prepare the fish: In a medium bowl, whisk together all spices and seasonings. Arrange the fish fillets skin side down on a baking sheet. Coat the fillets with the spice mix and cover with plastic wrap. Set aside.
To prepare herbed yogurt: In a medium bowl, combine the yogurt, oil, chopped herbs, lemon zest and juice; whisk to combine. Taste and adjust seasoning with salt and pepper. Sauce should be thick but also flow off a spoon; use a small amount of water to thin as needed. Set aside.
Brush fish on all sides with oil, then dust the top of the fillets with additional spice mix as needed. Roast fish for about 7 minutes per inch of thickness, or just until the flesh begins to flake.
To serve: Carefully lift the fish off the pan with a fish spatula and transfer to a large serving platter, or divide among individual plates. Spoon about 2 tablespoons of the herbed yogurt over and garnish generously with pomegranate seeds. Serve any remaining sauce on the side.
Yield: serves 4
Quinoa is the world’s most beloved superfood. Quinoa is a complete protein containing all nine essential amino acids.Quinoa bought in the bulk section can have a bitter residue on it, make sure to rinse it well in a fine mesh strainer.
2 cups water 1 cup uncooked quinoa, well rinsed
1 pint cherry tomatoes, halved
1/2 cup finely chopped fresh mint
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped green onions 1/2 cup raisins 1 cup medium diced English cucumber
1 tablespoon lemon zest
1/2 cup fresh lemon juice 1/4 cup extra-virgin olive oil
2 cloves garlic, finely minced Freshly ground black pepper
For cooking quinoa: Combine water and quinoa in a medium saucepan and add a generous pinch of salt, bring to a boil. Reduce the heat to low, cover and cook until quinoa is tender, about 15 minutes. Remove from the heat, fluff with a fork and set aside to cool.