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INDIAN-SPICED FISH W/ CUCUMBER RELISH




Source of Recipe


Bon Appétit


List of 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



Recipe



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.
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.)

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.

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



Per serving (for halibut steaks): calories, 200; total fat, 4 g; saturated fat, 1 g; cholesterol, 64 mg; fiber, 0

Makes 4 servings.