TANDOORI HADDOCK

1 1/2 cups nonfat plain yogurt
1/2 cup chopped onion
2 tablespoons garam masala (or curry powder)
2 tablespoons fresh lemon juice
1 tablespoon minced seeded green chili pepper
1 tablespoon chopped fresh ginger
1 large garlic clove
1 teaspoon salt
1 teaspoon turmeric
4 (4 oz each) haddock fillets
FOR SERVING:
2 cups shredded iceberg lettuce
1/2 cup onion slices, separated into rings
OPTIONAL GARNISHES:
4 lime wedges
Fresh cilantro

TO PREPARE MARINADE:
In blender or food processor, combine yogurt, onion, garam masala, juice, chili pepper, ginger, garlic, salt, and turmeric; purée until smooth. Pour into a gallon-size sealable plastic bag; add haddock fillets. Seal bag, squeezing out air; turn to coat fillets. Refrigerate 6 to 8 hours, turning bag occasionally.

TO COOK:
Preheat broiler.

Drain marinade into a small bowl. Place fillets in a shallow ovenproof dish. Spoon 1/4 of the marinade over each fillet.

Broil 4 to 6 minutes, until fillets are cooked and fish flakes easily when tested with a fork.

Line serving platter with shredded lettuce and onion rings; arrange fillets on top. Garnish with lime and fresh cilantro.

Makes 4 servings
Source: The Weight Watchers Complete Cookbook and Program Basics by Weight Watchers International, Inc.