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.