Indian-Spiced Fish with Cucumber Relish Recipe

Name: Indian-Spiced Fish with Cucumber Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend.
2
Add fish and turn to coat evenly.
3
Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
4
Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl.
5
Season lightly to taste with pepper.
6
(Relish can be made 4 hours ahead.
7
Cover and refrigerate, stirring occasionally.)
8
Prepare barbecue (medium-high heat).
9
Brush grill rack with olive oil.
10
Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper.
11
Grill fish until just opaque in center, about 6 minutes per side.
12
Transfer fish to plates.
13
Spoon cucumber relish alongside; garnish with cilantro sprigs.
14
*Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 cup plain nonfat yogurt, 4 teaspoons minced peeled fresh ginger, divided, 2 garlic cloves, minced, 1 teaspoon curry powder, and more.

Yes, Indian-Spiced Fish with Cucumber Relish 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.

That's it — enjoy your meal!

Indian-Spiced Fish with Cucumber Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions