Mackerel Tandoori Style

Mackerel Tandoori Style

Ingredients:
1 tsp ground cumin
¼ cup low-fat plain yogurt
1 Tbsp fresh lemon juice
2 tsp minced fresh ginger
1 clove garlic, peeled
2 tsp paprika
½ tsp salt
¼ tsp ground cardamom
¼ tsp cayenne pepper
4 mackerel fillets (about 6 oz or 175 g each), skin on, each cut crosswise in half
1 Tbsp plus 2 tsp olive oil
2 large onions, halved and thinly sliced

Directions:
1½ tsp sugar
1 large red bell pepper, cut into matchsticks
1. In small skillet, toast cumin over low heat for 2 minutes, or until fragrant. Transfer to blender along
with yogurt, lemon juice, ginger, garlic, paprika, salt, cardamom, and cayenne. Puree.
2. Place mackerel pieces, skin side down, in shallow ovenproof pan and make several diagonal
slashes in mackerel flesh. Spread yogurt mixture over fish. Refrigerate for 2 hours or up to overnight.
3. About 30 minutes before serving time, remove fish from refrigerator. In large skillet, heat 1 Tbsp
oil over medium heat. Add onions and sugar and cook, stirring frequently, for 20 minutes, or until
onions are lightly browned. Add bell pepper and cook for 5 minutes, or until crisp-tender. Set aside.
4. Meanwhile, preheat oven to 450°F (230°C). Sprinkle mackerel with remaining 2 tsp oil and bake
for 12 minutes, or until cooked through. Serve mackerel topped with the caramelized onion mixture.