Community Recipe
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Halibut with Spicy Mint-Cilantro Chutney Menu

Serves 4

Halibut with Spicy Mint-Cilantro Chutney

Traditional Indian cuisine provides the theme for this speedy menu. A fiery sauce accompanies fish that's coated in a fragrant spice blend.

Photo by: Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Ingredients

1 serrano pepper, halved
1/2 cup fresh cilantro leaves
1/2 cup chopped green onions
1/4 cup 2% Greek-style yogurt (such as Fage)
4 teaspoons 1/3-less-fat cream cheese
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon minced peeled fresh ginger
1/8 teaspoon salt
1/8 teaspoon sugar

1/8 teaspoon cumin seeds
1 garlic clove, crushed
2 tablespoons chopped fresh mint
1/2 teaspoon garam masala
1/4 teaspoon salt
4 (6-ounce) skinless halibut fillets
1 tablespoon canola oil
1 tablespoon butter

Preparation

1. Remove seeds from half of serrano pepper; leave seeds in other half of pepper. Place both pepper halves in a mini food processor; pulse 5 times or until minced. Add cilantro and next 9 ingredients (through garlic); process until smooth. Stir in mint.

2. Heat a large nonstick skillet over medium-high heat. Combine garam masala and 1/4 teaspoon salt; sprinkle evenly over fish. Add oil and butter to pan; swirl until butter melts. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Serve chutney with fish.

Cooking Light NOVEMBER 2009

Basmati-green pea rice

Bring 1 3/4 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Stir in 1 cup uncooked basmati rice; cover, reduce heat to low, and cook 20 minutes or until liquid is absorbed and rice is tender. Stir in 1/4 cup thawed frozen green peas and 2 tablespoons chopped green onions.