Masala Tilefish

I came home from the farmer's market today laden with veggies, strawberries and tilefish. For dinner tonight I prepared Masala Tilefish using the recipe in At Home with Madhur Jaffrey.  Ms. Jaffrey, whose cookbooks I love, uses salmon but almost any firm fish will work. The mustard topping keeps the fish tender and juicy and the flavor is wonderful. 

I served brown basmati rice mixed with wild rice and a saute of sliced beets, fava beans and snap peas. The vegetable combo was tasty, weird and based on my market finds.  Choose any veggie that you wish.

1/8 tsp. salt

1/4 tsp. ground cumin

1/8 tsp. ground coriander

1/8 tsp. ground turmeric

1/4 tsp. cayenne pepper

1 lb. tilefish fillet

2 tbl. Dijon mustard

1 tbl. olive or canola oil

2 tsp. lemon juice

2 tbl. finely chopped cilantro

Rub the salt, cumin, coriander, turmeric and cayenne all over the fish.  Cover and refrigerate 1-4 hours.

Heat the broiler.

Mix the mustard, oil and lemon juice in a small bowl.  Add the cilantro.  Rub this all over the fish and place under the broiler, about 5 inches from the heat.  When the top has browned lightly, about 4 minutes, turn the oven to "bake".  Set the temperature at 350 degrees.  Bake about 10 minutes or until the fish is cooked through. 

Note: I did not include salt in the fish rub. To my taste, the mustard topping has plenty of salt in it.