Directions:
- Rinse the fish and pat dry. Place the fish in a shallow glass dish.
- Combine the yogurt, serrano chile, ginger, cardamom, coriander, cumin, peppercorns, salt, turmeric, cinnamon and cloves in a blender container and process until smooth.
- Pour the yogurt sauce over the fish. Cover and marinate in the refrigerator for 2 to 3 hours.
- Thread red pepper, fennel, green pepper and fish onto skewers, repeating the process twice on each skewer.
- Grill over medium-hot coals for 7 to 8 minutes or until fish flakes easily with a fork, turning one-fourth turn every 1 1/2 to 2 minutes.
- Garnish with cilantro and lime.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.51 Kcal (1045 kJ) | ||
| Calories from fat | 51.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.76g | 9% | |
|---|---|---|---|
| Cholesterol | 77.95mg | 26% | |
| Sodium | 429.36mg | 18% | |
| Potassium | 1149.38mg | 24% | |
| Total Carbs | 14.29g | 5% | |
| Sugars | 7.58g | 30% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 31.58g | 63% | |
| Vitamin C | 127.2mg | 212% | |
| Vitamin A | 3mg | 99% | |
| Iron | 53.2mg | 295% | |
| Calcium | 238mg | 24% | |
| Amount Per 100 g | |||
| Calories | 56.36 Kcal (236 kJ) | ||
| Calories from fat | 11.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 9% | |
|---|---|---|---|
| Cholesterol | 17.61mg | 26% | |
| Sodium | 96.98mg | 18% | |
| Potassium | 259.61mg | 24% | |
| Total Carbs | 3.23g | 5% | |
| Sugars | 1.71g | 30% | |
| Dietary Fiber | 0.8g | 14% | |
| Protein | 7.13g | 63% | |
| Vitamin C | 28.7mg | 212% | |
| Vitamin A | 0.7mg | 99% | |
| Iron | 12mg | 295% | |
| Calcium | 53.7mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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