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.

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 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.

Indian-Spiced Fish with Cucumber Relish

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