Indian-Spiced Fish with Cucumber Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Start marinating the fish at least four hours ahead so that the spice flavor comes through. Ingredients:
1/2 cup plain nonfat yogurt |
4 teaspoons minced peeled fresh ginger, divided |
2 garlic cloves, minced |
1 teaspoon curry powder |
1 teaspoon ground cumin |
1/8 teaspoon cayenne pepper |
4 5- to 6-ounce halibut steaks or mahi-mahi fillets (each about 3/4 to 1 inch thick) |
1 1/2 cups diced english hothouse cucumber |
2 tablespoons seasoned rice vinegar |
2 tablespoons chopped fresh cilantro |
olive oil |
fresh cilantro sprigs |
Directions:
1. Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
2. Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
3. Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.
4. *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.
5. Per serving (for halibut steaks): calories, 200; total fat, 4 g; saturated fat, 1 g; cholesterol, 64 mg; fiber, 0 Nutritional analysis provided by Bon Appétit
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