Ingredients

  • 1 teaspoon fennel seeds toasted
  • 450 milliliters yogurt
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger root minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • ⅛ teaspoon cayenne
  • 1 teaspoon salt
  • 910 grams sturgeon 6 1" fillets
  • 3 tablespoons fresh mint finely chop
  • ½ teaspoon lemon zest

Directions

1. Finely grind fennel seeds in grinder. Whisk together fennel and 1 cup yogurt with garlic, ginger, cumin, coriander, black pepper, turmeric, cayenne and 1/2 teaspoon salt. Coat fish with yogurt mixture and marinate in a shallow baking dish, covered and chilled, 1 hour.
2. While fish is marinating, whisk together remaining cup yogurt, mint, zest and remaining 1/2 teaspoon salt to make sauce.
3. Preheat gas grill to high for 10 minutes. Reduce heat to moderate. Lift fish out of marinade, letting excess drip off and grill fish. Discard marinade. Turn over once, until just cooked through, about 12 minutes total. Serve fish with sauce.

Notes
Serving Ideas:Original serves 6.


Categories
Fish, main course
Keywords
Fish, main course
MacGourmet downloadIndian Spiced Sturgeon with Mint Yogurt Sauce. To import, drag image to your MacGourmet recipe box.