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February 2005 Issue
Simple Tandoori Cod w/ Carrot Salad
by Ronda L. Halpin
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Right about the time that February rolls around, I usually get a case of cabin fever. Wisconsin winters can be brutal and the period that covers the middle of January through the middle of March is often filled with some of our harshest and most unpredictable weather. As a result, I'm often pining for spring and trying to find ways to introduce menus that will inspire thoughts of warmth.

That's where this month's menu comes in. It's hard to think of foods that bring thoughts of warmth more than those inspired by Indian and Moroccan cultures. Pairing these two cuisines makes for an interesting menu that's both deeply spiced and bright in flavor.

First, a simple tandoori marinade is whipped together and thick fillets of cod are nestled in it for a quick -- or not-so-quick depending on your timing and desires -- soak. It's then sautéed quickly, instead of fried in lots of oil. That's a bit of a departure from traditional Indian methods, but one that doesn't sacrifice flavor and will be appreciated by your waistline! While the fish does require at least 30 minutes for marinating, that time can easily be put to good use by preparing the carrot salad.

 

Simple Tandoori Cod

  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 3/4 tsp. coriander
  • 1/2 tsp. ginger powder
  • 1/2 tsp. ground cardamom
  • 1 c. plain yogurt
  • 1/4 c. lemon juice
  • 4 cod loin fillets (about 6 oz. each)
  • 2 T. olive oil
Combine the seasonings (cumin through cardamom) in a small bowl. Stir them into the yogurt; add the lemon juice and stir to combine. Place the fish fillets in the mixture; cover and refrigerate for at least 30 minutes and no more than 24 hours.

Heat the olive oil in a large skillet. Drain the fish and saute in the skillet over medium-high heat, turning once, until it flakes easily with a fork.

  • Yields: 4 servings
  • Preparation Time: 20 minutes plus marinating time
 

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