Cooking Light SEPTEMBER 2010
1. Combine first 5 ingredients; chill.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with 1/2 teaspoon salt and pepper. Add fillets to pan; cook 3 minutes on each side or until done. Serve fillets with sauce and lime wedges, if desired.
Wine note: This menu dances beautifully with the Weingut Knoll Loibner Grüner Veltliner Federspiel 2007 ($30). The cool dollop of cucumber yogurt is spun dizzy by citrus notes ranging from tart lime to sweet tangerine, and a long finish of green peppercorn is a subtle counterpoint to the coconut-intensified rice. --Alexander Spacher
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