Tandoori-Style Perch Salad in Wheat Wrap

4 Yellow Perch Filets (skin on) , 6 oz ea
February 25, 2008 11:55:06 AM PST
Now that Lent is here, many of us are serving more fish at home or ordering it in restaurants. Marinade
  • Lemon Juice 2 oz
  • Zest of Lemon 1 ea
  • Yogurt 4 oz
  • Turmeric Powder ¼ Tsp
  • Cumin Powder ½ Tsp
  • Coriander Powder ½ Tsp
  • Paprika 1 Tsp
  • Garlic minced 1 Tsp
  • Ginger chopped 1 Tsp
  • Olive Oil 1 Tbsp
  • Salt and Pepper T.T.
  • Chutney
  • Mint leaves 1 cup
  • Cilantro 1 bunch
  • Jalapeno Pepper 1 ea
  • Ginger 1 oz
  • Lemon Juice 2 Tbsp
  • Sour Cream or Mayonnaise 2 oz
  • Salt and Pepper T.T.
  • Wheat Wrap 9" 4 ea
  • Romaine Leaves chopped 6 oz
  • Cucumber Diced 1 cup
  • Tomato Diced 1 cup
  • Cilantro 2 oz

    1. Prepare the marinade and baste it the fish inside out.

    2. Refrigerate for 2 hours.

    3. Place the fish on a pan with baking paper and in preheated oven (450 F).

    4. Bake at 450 F for 5 minutes and let cool.

    5. Wash the mint leaves, cilantro leaves and stems, peeled ginger, whole jalapeno.

    6. Puree in the blender till smooth paste. Add lemon juice and adjust seasoning.

    7. At this point add sour cream or mayonnaise into the puree.

    8. To prepare the wrap baste with 1 oz of the chutney.

    9. Layer the wrap with lettuce, cucumber, tomato, baked fish and cilantro.

    10. Drizzle additional chutney on top and fold the wrap.


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