Dredging mixture:
- ¼ cup flour
- 1 t turmeric
- 1 T paprika
- ½ t cumin
Main ingredients
- 2 lb fish filets (Black Cod, Orange Roughy, Red Snapper)
- 3 T peanut or olive oil
- 1 onion, sliced thin
- 1 T ginger, minced
- 2 T peanut oil
Sauce:
- 2 cups yogurt
- 1/4 cup cilantro (optional)
- 1/4 cup Dijon mustard
Place the dredging mixture in a plastic bag. Cut the fish against the grain, into large pieces, about 2″ wide. Place the fish in the bag, Close the top and shake until all pieces are coated.
Heat 3 T oil in a cast iron skillet. Sauté the onion and ginger for about 5′, until transparent, then remove to a bowl.
Add remaining oil to the skillet and turn heat to high. Fry the fish over high heat for about 2-3′ on each side. When finished, reduce heat to simmer. Cover with the sauce, layer the fried onions on top of the sauce. Cover the pan and cook over low heat for 5-10′ or until desired fish doneness.
Serve with rice or cous-cous
Serves 4
