Ingredients:
1/4 cup plain yogurt
2 tablespoons tomato paste
2 tablespoons red wine or 2 tablespoons white wine or 2 tablespoons chicken stock
2 cloves garlic, minced
1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
4 fillets of thin firm fleshed fish, such as catfish,tilapia,mahimahi,grouper
1/2 cup sliced almonds, finely chopped
1/2 cup dry unseasoned breadcrumbs, panko for example
1/2 teaspoon sweet paprika
1/4 teaspoon salt
2 tablespoons olive oil
Directions:
In a glass or ceramic baking dish, lay fish fillets next to each other in one layer.
Stir together the yogurt, tomato paste, wine, garlic, gingerroot, coriander, cinnamon, cumin, curry powder, tumeric, and red pepper flakes.
Pour the marinade over the fish, covering the tops and bottoms thoroughly.
Cover and refrigerate at least 30 minutes and up to 2 hours, turning fish occasionally On a flat plate, mix together almonds, crumbs, paprika, and salt.
Remove fish from marinade, retaining as much marinade on each fillet as possible.
Pat crumbs on both sides of each catfish fillet.
Heat oil in a large skillet over medium high heat.
When oil is very hot, add fish fillets without crowding.
Cook fish 5-7 minutes, turn carefully, and cook another 5 minutes or until fish is done, just flaking.
Cooking time will vary depending on the type of fish used, and the thickness of the fillet.
Serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 29 min.