Step 1:

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro

Step 2:

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Step 1:Saute shallots and leek in 1 ts olive oil lightly or until just clear. Add orange juice and white wine. Bring to boil.

Step 2:Sprinkle fish very lightly with salt and pepper and nestle into pan. Lower heat, cover and poach 4 minutes.

Step 3:with salt and pepper and nestle into pan. Lower heat, cover and poach 4 minutes. Add chopped sorrel or spinach, cover and poach another 4 minutes (approximately 8 minutes total should be enough).

Step 4:Remove fish and spinach to warm plates. Thicken sauce with arrowroot dissolved in white wine.

Step 1:Preheat oven to 400 degrees F. Rub a baking dish well with the oil, add the vegetables and whole spices, and toss to coat them lightly with oil. Arrange in an even layer.

Step 2:Rinse the fish well inside and out, pat dry, season lightly with salt, and place on top of the vegetables. Add the wine and 3 tablespoons of the stock. Make a loose tent of foil over the tail of the fish and place in the oven. Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes. If you have an instant-reading thermometer, it should read 145 degrees F.to 150 degrees F.in the center near the bone.

Step 3:Transfer the fish to a warm serving platter. Strain the contents of the baking dish into a small saucepan; discard the spices and vegetables. Add the remaining stock, bring to a boil and reduce by a third. Taste for seasoning and adjust if necessary. Swirl in the butter if desired and pour over and around the fish on the platter.

Step 1:In a large bowl, whisk together yogurt, garlic paste, ginger, paprika, curry powder, chili powder, cumin, and salt. Remove 1 cup of the mixture to a bowl and reserve for serving. Place fillets in a shallow dish and brush with remaining yogurt mixture to coat completely. Cover and refrigerate 1 hour.

Step 2:Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Remove fillets from marinade; wipe off excess marinade. Brush the cooking grates clean and oil the grill rack. Lightly brush fillets with oil. Grill fillets (keeping the grill lid closed as much as possible) until fish is opaque and still moist, 6 to 8 minutes, carefully turning fillets once when fish releases easily from grill pan.

Step 3:Serve with remaining yogurt mixture.