Indian-Spiced Sturgeon with Mint Yogurt Sauce

Name: Indian-Spiced Sturgeon with Mint Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon fennel seeds, toasted; 2 cups plain yogurt (16 oz); 1 garlic clove, minced; 1 teaspoon minced peeled fresh ginger; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon black pepper; 1/4 teaspoon turmeric; 1/8 teaspoon cayenne, or to taste; 1 teaspoon salt; 6 (1-inch-thick) pieces skinless sturgeon fillet or halibut fillet with skin (6 oz each); 3 tablespoons finely chopped fresh mint; 1/2 teaspoon finely grated fresh lemon zest; Special equipment: an electric coffee/spice grinder

Servings: persons

1 teaspoon fennel seeds, toasted
2 cups plain yogurt (16 oz)
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/8 teaspoon cayenne, or to taste
1 teaspoon salt
6 (1-inch-thick) pieces skinless sturgeon fillet or halibut fillet with skin (6 oz each)
3 tablespoons finely chopped fresh mint
1/2 teaspoon finely grated fresh lemon zest
Special equipment: an electric coffee/spice grinder

1
Finely grind fennel seeds in grinder.
2
Whisk together fennel and 1 cup yogurt with garlic, ginger, cumin, coriander, black pepper, turmeric, cayenne, and 1/2 teaspoon salt.
3
Coat fish with yogurt mixture and marinate in a shallow baking dish, covered and chilled, 1 hour.
4
While fish is marinating, whisk together remaining cup yogurt, mint, zest, and remaining 1/2 teaspoon salt to make sauce.
5
Prepare grill for cooking.
6
If using a charcoal grill, open vents on bottom of grill, then light charcoal.
7
Charcoal is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
8
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
9
Lift fish out of marinade, letting excess drip off (discard marinade), and grill fish, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until just cooked through, about 12 minutes total.
10
(If using halibut, grill skin sides down first and grill, turning once, 8 to 9 minutes total.)
11
Serve fish with sauce.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon fennel seeds, toasted, 2 cups plain yogurt (16 oz), 1 garlic clove, minced, 1 teaspoon minced peeled fresh ginger, and more.

Yes, Indian-Spiced Sturgeon with Mint Yogurt Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!