Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 6
Kathryn Conrad
Recipe by Cooking Light September 2010

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
40 mins
Yield:
4 servings (serving size: 1 fillet and about 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients; chill.

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  • 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

Nutrition Facts

271 calories; fat 13.5g; saturated fat 3.3g; mono fat 6.4g; poly fat 2.7g; protein 33.9g; carbohydrates 1.7g; fiber 0.1g; cholesterol 82mg; iron 0.5mg; sodium 446mg; calcium 47mg.
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