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Indian Broiled Fish

From Madhur Jaffrey's Simple Indian Cookery (BBC Books, 2005).

• 2 teaspoons finely grated fresh ginger
• 3 cloves garlic, minced
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• Coarse sea salt and freshly ground pepper
• 5 tablespoons unsalted organic butter, melted
• Four (6-ounce) fish fillets or steaks,such as swordfish, halibut, haddock, tuna, or salmon

1. In a small bowl, combine ginger, garlic, garam masala, cumin, turmeric, mustard powder, cayenne pepper, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Stir in about 1 tablespoon warm water to form a very thick paste.
2. Brush a baking sheet or broiler pan with 1 tablespoon butter; place fish on top. Cover fish on both sides with marinade; set aside for at least 15 minutes but no more than 30 minutes.
3. Preheat broiler. Drizzle 2 tablespoons butter over fish; broil until nicely browned, 5 to 6 minutes. Turn over steaks, and drizzle with remaining 2 tablespoons butter; broil until browned and cooked through. Serve immediately.

Serves 2 to 4

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