• NYT E-Z Dinner - 56

    From Dave Drum@1:2320/105 to All on Mon Jan 29 13:33:00 2024
    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

    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

    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

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