Yogurt Baked Fish

• 2 (1 lb.) firm whitefish fillets (such as snapper and flounder)
• 1/2 lemon or lime
• salt
• 1 large onion, minced
• 4 garlic cloves, minced
• 2 Serrano chilies, seeded and minced
• 2 tsp. ground coriander
• 1 x 1 1/2-inch piece ginger, minced
• 1/4 c. vegetable oil
• 2 c. plain yogurt
• 2 tsp. sugar
• 1 tsp. salt
• 2 Tbsp. coarsely chopped raisins
• 2 Tbsp. coarsely chopped almonds

1. Pat fish dry.
2. Dip lemon in salt.
3. Rub over fish.
4. Let fish stand 15 minutes.
5. Mix onion, chilies, garlic, coriander and ginger in bowl.
6. Heat oil in heavy medium skillet over medium-high heat.
7. Add onion mixture and stir until golden, about 10 minutes. Blend yogurt, sugar and 1 teaspoon salt.
8. Add to skillet and cook until thick enough to coat fish, stirring frequently about 30 minutes.
9. Preheat oven to 375u0b0.
10. Line jelly roll pan with foil. Set fish on prepared pan.
11. Spread yogurt mixture over fish. Sprinkle with raisins and almonds.
12. Bake 9 minutes for every 1-inch thickness of fish.
13. Serve immediately.
14. Serves 4 to 6.

firm whitefish, lemon, salt, onion, garlic, serrano chilies, ground coriander, ginger, vegetable oil, plain yogurt, sugar, salt, raisins, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164523 (may not work)