Serves: 4
Total Calories: 627

1 1/2 pounds any firm white fish fillets, such as sea bass, halibut, cod, or swordfish, about 1-inch thick, cut into 3-inch pieces
1 teaspoon salt, or to taste
2 tablespoons fresh lime juice
1/4 cup chickpea flour
1 tablespoon Basic Ginger-Garlic Paste (or store-bought)
3/4 teaspoon ajwain, seeds
1 teaspoon ground paprika
1/8 teaspoon ground asafoetida
2 tablespoons peanut oil
1 tablespoon mustard oil
5 to 6 scallion, cut into 1-inch diagonal pieces
1 teaspoon Chaat Masala (or store-bought)
lemon wedges

1. Place the fish in a large non-reactive bowl, add the salt and lime juice, and toss gently to mix. Cover and marinate in the refrigerator 30 to 60 minutes. Drain well.

2. To the fish, add the chickpea flour, ginger-garlic paste, ajwain seeds, paprika, and asafoetida, and mix, making sure all the pieces are well-coated with the marinade. Cover and marinate at least 2 and up to 4 hours in the refrigerator.

3. Heat both the oils in a large nonstick skillet over medium-high heat and add the fish pieces very carefully (the oil may splatter). Cook, turning once, until both sides are golden and the fish is just flaky and opaque inside, about 4 minutes per side. Transfer to a platter, sprinkle the scallions and chaat masala on top, garnish with the lemon wedges, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 627
Calories from Fat: 94

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