Subj : NYT E-Z Dinner - 56
To : All
From : Dave Drum
Date : Mon Jan 29 2024 13:43:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Fish Tikka w/Spinach
Categories: Seafood, Dairy, Chilies, Herbs, Vegetablews
Yield: 4 servings
1 1/2 lb Firm, white-fleshed fish; in
- chunks
1/4 c Any neutral oil
2 tb Full-fat Greek yogurt
1 tb Garam masala
1 ts Kashmiri or other red chile
- powder
1 ts Ginger paste or fresh grated
- ginger
1 ts Garlic paste or fresh grated
- garlic
1 ts Ground coriander
1/2 ts Ground turmeric
Fine sea salt
1 lb Baby spinach
Rice or roti; to serve
Set the oven @ 425-|F/218-|C. Pat the fish dry and set
aside.
Combine the oil, yogurt, garam masala, chile powder,
ginger, garlic, coriander, turmeric and 1 teaspoon salt
in a large bowl and stir until the marinade is smooth.
Add the fish and coat evenly.
Arrange the spinach in an even layer on a large sheet
pan. Place the fish on the spinach, dispersing it
evenly. Bake on the top rack for 10 to 12 minutes, or
until the fish starts to turn golden.
Set the oven to broil and broil on high just until the
fish turns golden brown, 3 to 4 minutes. Season to taste
with additional salt. Serve with rice or roti, if
desired.
TIP: If the smokiness of tikka is nonnegotiable, heat a
hot coal on the stove top for 3 to 5 minutes using
tongs, loosely wrap it in foil and stick in the oven
either on a separate rack or on the sheet pan alongside
the fish and spinach. Though hookah charcoal works best
for this, you can use a 1-inch cube of any charcoal.
By: Zainab Shah
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... I wonder if kids know there's a difference between cupcakes & muffins?
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