Bluefish Marinated In Yogurt And Herbs
|Yellow onion||1 Small, chopped|
|Snipped dill/2 teaspoons dill weed||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Minced ginger/1/2 teaspoon ground ginger||1 1⁄2 Teaspoon|
|Prepared mustard||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Bluefish fillets||20 Ounce|
|Cucumber||1⁄2 , peeled, seeded and diced to 1 cup|
|Radishes||3⁄4 Cup (12 tbs), quartered|
1 In a food processor, combine the onion, dill, lemon juice, ginger, mustard, turmeric, and pepper; whirl for 30 seconds to 1 minute or until minced. Add the yogurt and whirl 10 seconds longeroruntilwell combined.
2 Spoon 2/3 cup of the yogurt mixture into a small bowl, cover, and refrigerate. Place the bluefish fillets in a greased ovenproof dish just large enough to hold them in a single layer. Spoon the remainingyogurt mixture over them. Cover with plastic food wrap and refrigerate for at least 4 hours or overnight.
3 Preheat the oven to 400°F. Bake the fish for 10 minutes or until it flakes easily when tested with a fork. Transferthe fillets to heated dinner plates. Stir the cucumber and radishes into the reserved yogurt mixture and spoon over the fish. Accompany with rice and steamed asparagus.