Tandoori paste, made of red chiles and aromatic spices, packs enough of a flavor punch that there's no need for added fats in this recipe. Plus, nonstick cooking spray is used in place of butter or oil to cook the vegetables and keep the fish from sticking to the grill. A cauliflower and potato puree, made with no fat, is a nice accompaniment. The vegetables are simmered then pureed with Indian spices.
If you like, serve warm pita bread and a dish of fresh yogurt sprinkled with chopped mint and garlic to round out the dinner. Bottled tandoori paste is sold at Indian markets and well-stocked supermarkets.
For the Record
Los Angeles Times Wednesday August 8, 2001 Home Edition Food Part H Page 2 Food Desk 2 inches; 56 words Type of Material: Correction
Incorrect measurement--The amount of cholesterol in the Grilled Sea Bass With Indian-Spiced Cauliflower Puree ("The Lighter Side," Aug.1) was incorrect. It should be 68 milligrams per serving. Here is the complete nutritional breakdown per serving: 214 calories, 1,049 mg sodium, 68 mg cholesterol, 4 grams fat, 1 gram saturated fat, 12 grams carbohydrates, 31 grams protein, 2.60 grams fiber.
Grilled Sea Bass With Indian-Spiced Cauliflower Puree
Active Work Time: 15 minutes * Total Preparation Time: 45 minutes
4 (5-ounce) sea bass filets
2 tablespoons tandoori paste
Nonstick cooking spray
1 onion, chopped
2 cloves garlic, sliced
1 tablespoon minced ginger root
1/2 head cauliflower, broken into florets (about 1/2 pound)
1 small white boiling potato, peeled and cubed
1 cup water
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon salt
2 teaspoons lime juice
Cilantro sprigs, lime wedges, for garnish
Place the fish filets in a shallow glass dish. Spread the tandoori paste over all sides. Cover with plastic wrap and let marinate while preparing the cauliflower puree.
Spray a skillet with nonstick spray. Cook the onion and garlic, covered, over medium-low heat until the onion is tender, about 10 minutes, stirring occasionally.
Add the ginger, cauliflower, potato and water. Bring to a simmer. Cover and cook until the vegetables are tender, about 20 minutes.
Puree the vegetables in a blender until smooth. Blend in the cumin, coriander, turmeric, salt and lime juice. Keep the puree warm.
Lightly spray both sides of the filets with nonstick spray. Grill the sea bass over hot coals or use an indoor grill pan until the fish flakes easily with a fork, about 3 to 5 minutes per side. Lightly season with salt after turning the fish over.
Serve with the cauliflower puree and garnish with the cilantro and lime wedges.
4 servings. Each serving: 214 calories; 1,049 mg sodium; 131 mg cholesterol; 4 grams fat; 1 gram saturated fat; 12 grams carbohydrates; 31 grams protein; 2.60 grams fiber.
\o7 Plate from Windows, Pasadena.