Ingredients and Prep
1/2 Serrano pepper, seeded & stemmed (or Jalapeño pepper). This amount of chile pepper makes a medium/hot dish, so add more if you want it hotter. Read about the heat score of a few common fresh chile peppers!
1/2 cup fresh cilantro leaves
1/2 cup chopped green onions
1/4 cup Greek-style yogurt (such as Fage)
4 tsp cream cheese
2 tsp fresh lime juice
1/2 tsp minced peeled fresh ginger
1/2 tsp salt
1/8 tsp sugar
1/8 tsp cumin seeds
1 or 2 garlic cloves, crushed
2 TBS chopped fresh mint
1/2 tsp garam masala
1/4 tsp salt
4 (6-ounce) skinless halibut fillets (Or any white fish will work like grouper, cod, tilapia, haddock, sea bass, mahi mahi … whatever’s on sale and looks good)
1 TBS canola oil
1 TBS butter
1. Place pepper in a mini food processor; pulse a few times to chop. Add next 10 ingredients: the cilantro, green onions, yogurt, cream cheese, lime juice, ginger, salt, sugar, cumin seeds, garlic. Process until smooth. By hand, 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 fish with dollop of mint sauce.
Serving suggestions: Recipe for Basmati Rice, with golden raisins or ¼ cup thawed frozen green peas and 2 TBS chopped green onions. Also serve with spinach or spring salad with fresh strawberries, feta or goat cheese, red onion, & candied pecan or slivered almonds. Wonderful every day meal and for dinner guests.