Rinse fish and pat dry. Cut into 1 inch cubes. Blend yogurt, GARAM MASALA INDIAN BLEND and salt in a medium bowl. Add fish and turn to coat. Marinate 1 to 2 hours or overnight. Place on skewers and grill over hot coals until fish is cooked through, about 15 minutes. Do not overcook or fish will become dry.
Variation: Leave fish filets whole. Marinate and bake in a preheated 400 degree oven for 20 to 25 minutes, until fish flakes when pierced with a fork.
- 1 lb: Pound Swordfish or Halibut Filets
- 1/2 c Plain Yogurt
- 2 tsp Garam Masala Indian Blend
- 1 tsp Salt