The taste was really good, but with the full serrano pepper and half the seeds was WAY TOO SPICY. I really like hot and spicy food, as does my hubby, but this burned our mouths.
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.
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- Calories: 286
- Fat: 11.6g
- Saturated fat: 3.4g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 2.5g
- Protein: 37.9g
- Carbohydrate: 5.6g
- Fiber: 1.1g
- Cholesterol: 66mg
- Iron: 2.1mg
- Sodium: 362mg
- Calcium: 123mg
- 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
- 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.
If you're wary of spicy-hot food, remove and discard all the seeds and membranes from the serrano.
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