Instructions: For fried dill sorbet: Bring lime juice and simple syrup to boil. Add yogurt and remove from heat. Whisk in salt and fresh dill. Let mixture cool. Place in a square pan and freeze until firm. Once frozen, cut into 2-by-2 inch cubes. Roll cubes first in flour, then beaten eggs, then panko bread crumbs. Repeat twice, so that cubes are coated with flour, 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.

Notes: To make simple syrup, combine 1/4 cup water and 1/4 cup sugar in a saucepan and bring to a boil. Simmer for 5-10 minutes. Then cool.

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 mixture, place in a container in refrigerator until ready to use.

For char: Rub char or salmon with sugar and salt. Let marinate 5 hours in a cool spot outside of the refrigerator. Rub char with tandoori spices. Grill on a barbecue just until done.

To serve: Divide fish among 4 plates. Top with some of the yogurt sauce or the fried dill sorbet.

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