Tandoori Grilled Char With Fried Dill Sorbet

Directions

1. For fried dill sorbet: Bring lime juice and simple syrup to boil. Add in yogurt and remove from heat. Whisk in salt and fresh dill. Let mix cold. Place in a square pan and freeze till hard. Once frzn, cut into 2-by-2 inch cubes. Roll cubes first in flour, then beaten Large eggs, then panko bread crumbs. Repeat twice, so which cubes are coated with flour, Large eggs and panko a total of 3 times. Heat oil in deep pan. Fry cubes, turning them when brown. Drain on paper towels. Serve immediately.
2. Notes: To make simple syrup, combine 1/4 c. water and 1/4 c. sugar in a saucepan and bring to a boil. Simmer for 5-10 min. Then cold.
3. For a simpler version of this recipe, skip making sorbet and instead just serve a yogurt sauce. To make, follow above directions, but instead of freezing mix, place in a container in refrigerator till ready to use.
4. For char: Rub char or possibly salmon with sugar and salt. Let marinate 5 hrs in a cold spot outside of the refrigerator. Rub char with tandoori spices. Grill on a barbecue just till done.
5. To serve: Divide fish among 4 plates. Top with some of the yogurt sauce or possibly the fried dill sorbet.