Halibut with Spicy Mint-Cilantro Chutney

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.

Yield: 4 servings (serving size: 1 fillet and 1/4 cup chutney)

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

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.

Nutritional Information

Calories:

286

Fat:

11.6g (sat 3.4g,mono 4.4g,poly 2.5g)

Protein:

37.9g

Carbohydrate:

5.6g

Fiber:

1.1g

Cholesterol:

66mg

Iron:

2.1mg

Sodium:

362mg

Calcium:

123mg