Source: dLife

A low-fat fish that is high in flavor with garlic, fresh lemon, and ginger root.

Servings

2 fresh lemon juice, per fruit
4 medium garlic cloves , chopped
1 tbsp fresh ginger root , chopped
2 tbsp fresh cilantro , chopped
1 tsp coriander seeds
1 tsp ground turmeric
1 tsp unpacked dark brown sugar
0.5 tsp cumin seeds
0.25 tsp mustard seed
0.25 tsp salt
1 medium onions , finely chopped
2 tbsp canola oil
0.75 cup lowfat plain yogurt
1 lb monkfish
0.75 cup bread crumbs

1 In a blender, place the lemon juice, garlic, ginger, cilantro, coriander seeds, turmeric, brown sugar, cumin seeds, mustard seeds and salt and puree.
2 Cook the onion in 1 tablespoon of the canola oil in a skillet until it is translucent (approximately 4 minutes). Add the pureed spices and cook an additional 3 minutes. Place mixture in a bowl and stir in the yogurt.
3 Preheat broiler. Rinse the fish and pat dry with paper towels. Slice fillets crosswise into 2 inch pieces.
4 Coat fish with half the yogurt mixture and dredge in breadcrumbs. Place the fish in a baking dish and drizzle with 1 tablespoon canola oil.
5 Broil fish 3 inches from the heat for about 3 minutes on each side. Set oven temperature to 450 degrees F and bake fish until it feels firm to the touch (approximately 10 minutes).
6 Serve fish with the remaining yogurt sauce.

An easy, but different, main course dish!