Thanksgiving Fish Post

We debated the making of a butter turkey until earlier this morning and came to the conclusion we simply don't care too much for the taste of turkey and didn't need to explore ways to disguise the flavour. Turkey made its presence at our table this year thanks to the arts and crafts handiwork of our lovely children. Without getting to ferklempft (going with the phonetics approach to spelling on a Mike Myers favourite) let me say we have a lot to be thankful for this year.

We went with a white fish in a yoghurt garam masala sauce. This went well with the overall Indian thanksgiving theme and was light enough that seconds were not a problem and we had plenty of energy for an afternoon basketball game.

Ingredients:

white fish - 3-4 fillets
2 teaspoons of garlic powder or 2 garlic cloves (pressed)
2 pinches of grated ginger
1/2 tsp sea salt
1 juiced lemon
1 table spoons of natural yoghurt
1 tsp garam masala
1 tsp cummin
2 tbsp canola oil
3 tbsp of coconut oil

Heat a skillet to medium high and add mixed spices, oil, and coconut oil (pre-mix them). Add the fish and allow to cook for 2-3 minutes. Remove from burner and allow to stand for a few minutes for the fish to absorb the spiced mix. (You can also marinate the fish for a bit before cooking).