Halibut with Spicy Mint-Cilantro Chutney

Photo: Randy Mayor; Styling: Kellie Gerber Kelley

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

Prep Time: 30 Minutes

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.

Note:

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