INGREDIENTS

16 oz. (2 cups) Plain Lowfat Yogurt  
1/2 oz. (1 Tbs.) Garlic , minced 
1/4 oz. (1 Tbs.) ground Cumin  
1/4 oz. (1 Tbs.) ground Coriander  
1/4 oz. (1 tsp.) Salt  
1/2 oz. (3 tsp.) fresh Ginger , minced 
3/4 tsp.  Cayenne Pepper Sauce Pepper 
3/4 oz. (2 tsp.) Lemon Juice  
1 1/2 oz. (0.25 cup) Vegetable Oil  
2/5 oz. (1 Tbs. + 1 tsp.) Curry Powder  
2 1/2 lbs. Halibut Steaks  
4 oz. (0.5 cup) Sour Cream  

DIRECTIONS

1.) Mix first 10 ingredients in a large bowl. Remove 6 oz. (0.66 cup) tandoori and reserve for dressing. Add halibut to remaining tandoori marinade and toss gently to coat. Cover and refrigerate for 1 hour. Fish may be marinated up to 8 hours.

2.) Prepare barbecue or broiler. Place halibut steaks on grill. Grill until cooked through, about 5 minutes. Cut off skin and cut into 1-2” chunks.

3.) Combine the reserved tandoori with sour cream and reserve as a dressing.