Tandoori-Style Striped Bass Fillet

Name: Tandoori-Style Striped Bass Fillet
Yield: serves 2¿3
Ingredients: 1 pound striped bass fillet—a 1 1/2-inch-thick center cut is ideal; Salt; 1/4–1/2 teaspoon cayenne pepper; 1/8 teaspoon ground turmeric; Freshly ground black pepper; 2 tablespoons oil; 2 tablespoons melted ghee or melted butter; 1 tablespoon lemon juice; 1/2 teaspoon ground cumin; 8–10 sprigs of fresh thyme, or 1 teaspoon dried thyme

December 9, 2011

One of the characteristics of tandoori fish in the Punjab, where tandoori—or clay-oven-baked—meat and fish dishes originated, is that they are flavored with ajowan seeds. These tiny seeds look rather like small celery seeds, except that their main aroma comes from thymol, which you find in thyme as well. Instead of using ajowan (ajwain in India), I have simplified matters by using the more easily available thyme instead. Serving suggestions: For a very light meal, you can serve this fish with a salad. You could also make a more substantial meal by offering some rice and either Spinach with Garlic and Cumin or Swiss Chard with Ginger and Garlic.

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