is the notion of using Indian spice pastes as a quick rub for your fish (Quick Salmon Tikka with Cucumber Yogurt page 28). It takes so little time and it's so easy to do. Make sure you use spice paste and not sauce (I used Patak's Biryani paste). Scoop some into a bowl and use a basting brush to paint your fish (I've used salmon and steelhead trout). Then fry until cooked (takes about 1.5 minutes per side).
Biryani is a rice dish, but the spice blend still tastes great on fish with no rice in sight.
You can serve your fish on naan or pita bread with raita. The raita is as simple as cucumber, tomato, red onion, and yogurt. Add some dill, garam masala, or cilantro if you like.
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