Tuesday, March 30, 2010

Halibut with Mint-Cilantro Sauce

Halibut with Mint-Cilantro Sauce
From a Cooking Light recipe

One serrano chile, halved
handful cilantro leaves
small handful fresh mint
About 3 stalks green onion, chopped roughly
1/2 cup fat free plain yogurt
About 2 tbsp low-fat cream cheese
Good squeeze fresh lemon juice (about 1/4 a lemon)
small piece(about 1/2 inch) peeled fresh ginger, chopped roughly
good pinch salt (1/8 tsp-ish)
good pinch sugar
good pinch cumin seeds (or ground)
2 garlic cloves
About 1/2 teaspoon garam masala*
6-ounce skinless halibut fillets (two or four)

*If you don't have Garam Masala, mix some curry powder, cinnamon, garlic powder, allspice and cumin. Or any combination of those.)

In food processor (or blender), pulse serrano until finely chopped. Add cilantro, mint, onion, yogurt, cream cheese, lemon juice, ginger, salt, sugar, cumin, and garlic until as smooth as you can get it.

Heat a large nonstick skillet over medium-high heat. Combine garam masala and about 1/4 teaspoon salt; sprinkle evenly over fish. Add a splash of oil and a small pat of butter to pan; swirl until butter melts. Add fish to pan; cook 3 minutes on each side or until cooked through and flaky (you could also grill for a few minutes a side). Serve sauce over fish.

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