Spiced Tandoori Halibut & Steamed Vegetables

This is a delicious Simple Cooking with Heart, Indian dish that’s so good you’ll want to make it again and again. And the great thing about this recipe is that it’s made with ingredients you probably already have in your pantry.

Spiced Tandoori Halibut & Steamed Vegetables

INGREDIENTS

Steamed Veggies:

1 cup yellow squash, thinly sliced

1/2 cup fresh green beans

1 clove garlic, minced

1/2 tsp black pepper

non-stick cooking spray

Halibut:

1 cup fat-free Greek yogurt

1/8 cup lemon juice (about 1 lemon)

1 tbsp cumin or garam masala (Indian spice)

1/8 cup cold water

1 tbsp paprika

1 tbsp fresh ginger, peeled & minced

3 cloves garlic, minced

1 tsp yellow curry

1/2 tsp black pepper

1 lb. Halibut filet cut in half (can use cod, tilapia, grouper, or snapper fish)

DIRECTIONS:

• Preheat oven to 375°

• Mix together yogurt, lemon juice, water, cumin, paprika, ginger, garlic, yellow curry, and pepper in large bowl. Place fish filets in the mixture and coat them thoroughly. Leave filets in bowl, cover with plastic wrap and refrigerate for 30-45 minutes.

• While the fish is marinating in the fridge, mix together veggies, garlic, and pepper in large bowl. Line baking sheet with foil and spray with non-stick cooking spray. Place veggies evenly on baking sheet and bake for 15-20 minutes at 375°. Mix veggies halfway through to ensure they cook evenly.

• After the filets are done marinating, line baking sheet with foil and spray with non-stick cooking spray. Remove filets from the yogurt mixture and wipe off excess before placing on baking sheet. Bake for 10-12 minutes at 375° or until fish is cooked thoroughly/begins to flake apart slightly.

• Serves two

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