2020-03-01 Better Nutrition

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(^48) • MARCH 2020
COOK WITH SUPPLEMENTS (^) * easy ways to boost your nutrition
A Taste of Turmeric
The popular natural pain reliever shines in this
Indian-spiced fish dish
Avid fish eaters appreciate different
preparations—grilling gets old after a
while! This Indian-inspired dish may
be just the ticket for livening up your
fish repertoire.
It centers around a yogurt and spice
marinade similar to what Indian cooks
use in their chicken or lamb tandoor
oven dishes. Sautéing the fish creates
a slightly smoky flavor, mimicking
the flavors of the tandoori oven. It’s
important to use a nonstick skillet,
plenty of heat, and a little oil in the
pan—don’t worry, the dish is still healthy.
The apple-coconut raita is a
traditional Indian yogurt-based
condiment commonly used to help
cool the often spicy cuisine.
Indian-Style Snapper with
Apple-Coconut Raita
Serves 4
If you don’t have
all the spices for
the marinade,
it’s fine to leave
one or two out.
You’ll never
miss them
since finishing
sthe fish with
butter adds
richness. Recipe
excerpted from our
sister publication
Cuisine at Home
(cuisineathome.com).
½ cup plus ¼ cup plain yogurt
2 Tbs. minced fresh ginger
2 Tbs. minced fresh garlic
Juice of 1 lime
1 Tbs. seeded, minced serrano chile
1 tsp. paprika
1 tsp. kosher salt
½ tsp. ground cumin
½ tsp. ground cinnamon
½ tsp. ground coriander
½ tsp. ground turmeric
4 6-oz. fresh red snapper or orange
roughy fillets
1 Tbs. olive oil
4 tsp. unsalted butter
½ cup sweetened shredded coconut
1 Granny Smith apple, diced
1 serrano chile, seeded and coarsely
chopped
1 bunch cilantro leaves and stems
½ tsp. ground cumin
Pinch of salt

1. Combine ½ cup yogurt, ginger, garlic,
   1 Tbs. lime juice, minced serrano, paprika,
   1 tsp. salt, ½ tsp. cumin, cinnamon,
   coriander, and turmeric in glass baking
   dish. Add fish, and coat both sides with
   yogurt mixture. Cover with plastic wrap
   and marinate in refrigerator 1–4 hours.
   2. Scrape most of marinade from fish
   fillets, and discard. Heat oil in large
   nonstick skillet, add fillets, and sauté
   4–5 minutes. Carefully flip fillets, and
   cook 3–4 minutes more. Remove skillet
   from heat, and top each fillet with
   1 tsp. butter. Cover skillet, and let
   stand 1 minute.
   3. Meanwhile, process coconut in food
   processor until finely chopped. Add
   apple, serrano, cilantro, cumin, juice of
   ½ lime, and pinch of salt. Process until
   finely chopped. Stir in yogurt and chill
   until ready to serve, up to 1 hour.
   Top fillets with raita and serve with
   Basmati Rice.

Per serving: 370 cal; 39g prot; 15g total fat

(7g sat fat); 21g carb; 75mg chol; 730mg sod;

3g fiber; 14g sugar

Zint Organics

Organic Turmeric Powder