COOK WITH SUPPLEMENTS

A Taste of Turmeric The popular natural pain reliever shines in this Indian-spiced fish dish

Avid fish eaters appreciate different preparations—grilling gets old after a while! This Indian-inspired dish may be just the ticket for livening up your fish repertoire.

It centers around a yogurt and spice marinade similar to what Indian cooks use in their chicken or lamb tandoor oven dishes. Sautéing the fish creates a slightly smoky flavor, mimicking the flavors of the tandoori oven. It’s important to use a nonstick skillet, plenty of heat, and a little oil in the pan—don’t worry, the dish is still healthy. The apple-coconut raita is a traditional Indian yogurt-based condiment commonly used to help cool the often spicy cuisine.

Indian-Style Snapper with Apple-Coconut Raita Serves 4 If you don’t have all the spices for the marinade, it’s fine to leave one or two out. You’ll never miss them since finishing sthe fish with butter adds richness. Recipe excerpted from our sister publication Cuisine at Home (cuisineathome.com). Zint Organics Organic Turmeric Powder

½ cup plus ¼ cup plain yogurt 2 Tbs. minced fresh ginger 2 Tbs. minced fresh garlic Juice of 1 lime 1 Tbs. seeded, minced serrano chile 1 tsp. paprika 1 tsp. kosher salt ½ tsp. ground cumin ½ tsp. ground cinnamon ½ tsp. ground coriander ½ tsp. ground turmeric 4 6-oz. fresh red snapper or orange roughy fillets 1 Tbs. olive oil 4 tsp. unsalted butter ½ cup sweetened shredded coconut 1 Granny Smith apple, diced 1 serrano chile, seeded and coarsely chopped 1 bunch cilantro leaves and stems ½ tsp. ground cumin Pinch of salt

1. Combine ½ cup yogurt, ginger, garlic, 1 Tbs. lime juice, minced serrano, paprika, 1 tsp. salt, ½ tsp. cumin, cinnamon, coriander, and turmeric in glass baking dish. Add fish, and coat both sides with yogurt mixture. Cover with plastic wrap and marinate in refrigerator 1–4 hours.

2. Scrape most of marinade from fish fillets, and discard. Heat oil in large nonstick skillet, add fillets, and sauté 4–5 minutes. Carefully flip fillets, and cook 3–4 minutes more. Remove skillet from heat, and top each fillet with 1 tsp. butter. Cover skillet, and let stand 1 minute.

3. Meanwhile, process coconut in food processor until finely chopped. Add apple, serrano, cilantro, cumin, juice of ½ lime, and pinch of salt. Process until finely chopped. Stir in yogurt and chill until ready to serve, up to 1 hour. Top fillets with raita and serve with Basmati Rice.

Per serving: 370 cal; 39g prot; 15g total fat (7g sat fat); 21g carb; 75mg chol; 730mg sod; 3g fiber; 14g sugar

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