Tandoori Red Snapper (Cooking Light)

• Snapper
• 1 cup plain nonfat yogurt
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons garam masala
• 1 1/2 tablespoons paprika
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 - 1 teaspoon ground red pepper
• 1 teaspoon ground turmeric (optional)
• 1/4 teaspoon fresh ground black pepper
• 4 red snapper (5-6 oz each) or 4 other firm white fish fillets (5-6 oz each)
• cooking spray
• Salad
• 1/2 cup vertically sliced red onion
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon garam masala
• 1 1/2 cups plain nonfat yogurt
• 1 cup finely chopped cucumber, seeded
• 1/2 cup chopped fresh cilantro
• 1/8 teaspoon fresh ground black pepper

1. To prepare snapper:
2. Combine first 10 ingredients in a 13 x 9-inch baking dish, stirring with a whisk. Add fish, turning to coat. Cover and marinate in refrigerator 2 hours.
3. To prepare salad:
4. Combine onion, 2 tablespoons juice, 1/2 teaspoon salt, and 1/8 teaspoon garam masala in a medium bowl; let stand 1 hour.
5. Add 1 1/2 cups yogurt, cucumber, cilantro, and 1/8 teaspoon black pepper, stirring gently to combine.
6. Preheat broiler.
7. Remove fish from dish; discard marinade. Place fish on a broiler pan coated with cooking spray. Broil 5 minutes, turn fish, then broil 4-5 more minutes until fish is firm to the touch with a fork.
8. Serve salad with fish.

snapper, nonfat yogurt, lemon juice, garam masala, paprika, fresh ginger, garlic, salt, ground red pepper, ground turmeric, fresh ground black pepper, red snapper, cooking spray, salad, red onion, lemon juice, salt, garam masala, nonfat yogurt, cucumber, fresh cilantro, fresh ground black pepper

Taken from www.food.com/recipe/tandoori-red-snapper-cooking-light-391176 (may not work)