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Indian-Spiced Fish with Cucumber Relish

3.1

(13)

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Indian-Spiced Fish with Cucumber RelishSusan Gentry McWhinney

Start marinating the fish at least four hours ahead so that the spice flavor comes through.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1/2 cup plain nonfat yogurt
4 teaspoons minced peeled fresh ginger, divided
2 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 5- to 6-ounce halibut steaks or mahi-mahi fillets (each about 3/4 to 1 inch thick)
1 1/2 cups diced English hothouse cucumber
2 tablespoons seasoned rice vinegar*
2 tablespoons chopped fresh cilantro
Olive oil
Fresh cilantro sprigs

Preparation

  1. Step 1

    Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.

    Step 2

    Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)

    Step 3

    Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.

  2. Step 4

    *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.

Nutrition Per Serving

Per serving (for halibut steaks): calories
200; total fat
4 g; saturated fat
1 g; cholesterol
64 mg; fiber
0
#### Nutritional analysis provided by Bon Appétit
TagsIndianSouth AsianAsianHalibutFishSeafoodMahi-MahiCucumberVegetableYogurtDairyGingerHerbs & SpicesMainDinnerGluten FreeNut FreeEasyGrillingBon Appétit
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