Traditional Indian cuisine provides the theme for this speedy menu. A fiery sauce accompanies fish that's coated in a fragrant spice blend.
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
How to Make It
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.
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.
If you're wary of spicy-hot food, remove and discard all the seeds and membranes from the serrano.
So simple and so delicious! The halibut at our market wasn't looking so freash so we pan-seared scallops instead. And since we had so much leftover spinach at the house, we used it as a bed for the scallops instead of rice. It was great!
For such a fast and easy recipe this really delivered a lot of flavor. The only change was to use a jalapeno pepper in the chutney. The garam masala gave the Halibut a wonderful flavor and the mint-cilantro chutney was a wonderfl compliment. Served with basmati rice with cilantro and a spring salad with fresh stawberries, feta cheese, red onion, & candied pecan. Wonderful every day meal but would be good for company.
My husband loved this dish--and he is Indian, so I'll take his word for it. He thought all the flavors were great together. One recommendation for next time is that he thought it could used just a bit more mint to it.
We used tilapia instead of halibut because we had that in our freezer. It was so easy to make; this will definitely be a keeper recipe!
I made this recipe with Yellowtail and the combination of flavors worked wonderfully with this fish. This recipe will be my first choice when preparing Yellowtail and Dorado, which have stronger flavor than Halibut. Will definitely make again.