Halibut With Spicy Mint-Cilantro Chutney Recipe

Name: Halibut With Spicy Mint-Cilantro Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 serrano pepper, halved; 1/2 cup fresh cilantro leaves; 1/2 cup chopped green onions; 1/4 cup 2% Greek-style yogurt (such as Fage); 4 teaspoons 1/3-less-fat cream cheese; 1 1/2 teaspoons fresh lemon juice; 1/2 teaspoon minced peeled fresh ginger; 1/8 teaspoon salt; 1/8 teaspoon sugar; 1/8 teaspoon cumin seeds; 1 garlic clove, crushed; 2 tablespoons chopped fresh mint; 1/2 teaspoon garam masala; 1/4 teaspoon salt; 4 (6-ounce) skinless halibut fillets; 1 tablespoon canola oil; 1 tablespoon butter

Servings: persons

1 serrano pepper, halved
1/2 cup fresh cilantro leaves
1/2 cup chopped green onions
1/4 cup 2% Greek-style yogurt (such as Fage)
4 teaspoons 1/3-less-fat cream cheese
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon minced peeled fresh ginger
1/8 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon cumin seeds
1 garlic clove, crushed
2 tablespoons chopped fresh mint
1/2 teaspoon garam masala
1/4 teaspoon salt
4 (6-ounce) skinless halibut fillets
1 tablespoon canola oil
1 tablespoon butter

1
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.
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 chutney with fish.
3
If you're wary of spicy-hot food, remove and discard all the seeds and membranes from the serrano.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 serrano pepper, halved, 1/2 cup fresh cilantro leaves, 1/2 cup chopped green onions, 1/4 cup 2% Greek-style yogurt (such as Fage), and more.

Yes, Halibut With Spicy Mint-Cilantro Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut With Spicy Mint-Cilantro Chutney

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