Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 5

Traditional Indian cuisine provides the theme for this speedy menu. A fiery sauce accompanies fish that's coated in a fragrant spice blend.

Suvir Saran
Recipe by Cooking Light November 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 1 fillet and 1/4 cup chutney)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

If you're wary of spicy-hot food, remove and discard all the seeds and membranes from the serrano.

Nutrition Facts

286 calories; fat 11.6g; saturated fat 3.4g; mono fat 4.4g; poly fat 2.5g; protein 37.9g; carbohydrates 5.6g; fiber 1.1g; cholesterol 66mg; iron 2.1mg; sodium 362mg; calcium 123mg.
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