Fish, Halibut with Spicy Mint-Cilantro Chutney

By fireandfrost

Traditional Indian cuisine provides the theme for this speedy menu. A fiery sauce accompanies fish that's coated in a fragrant spice blend. If you're wary of spicy-hot food, remove and discard all the seeds and membranes from the serrano.

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

Preparation

Step 1

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.