Give pollock fillets a fantastic flavour by coating them in a spicy Indian-style marinade. Serves 4 4 x 175g (6oz) fillets of wild Alaska pollock 1 tbsp tandoori spice blend 4 tbsp low fat plain yogurt 3 tomatoes, finely chopped 1 small red onion, finely chopped ½ cucumber, finely chopped 2 green chillies, deseeded and finely chopped 2 tablespoons fresh coriander, chopped low fat cooking spray salt and freshly ground black pepper
• Put the fish fillets into a shallow, non-metallic dish. Mix together the tandoori spice blend and yogurt. Spoon over the fish, turning the fillets to coat them. Leave to marinate for at least 10 minutes • Meanwhile, make the salad by mixing together the tomatoes, onion, cucumber, chillies and coriander. Season • Preheat the grill. Arrange the fish fillets on a baking sheet sprayed with low fat cooking spray. Grill the fish for six to eight minutes, or until the flesh is opaque and flakes easily when tested with a fork. • Serve the fish fillets with the salad Cook’s Tip: Serve with rice, naan bread or chapatis. If you can’t find tandoori spice blend, simply use a medium curry powder instead. Recipe from the Alaska Seafood Marketing Institute.