| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | c | Low-fat yogurt |
| 1/2 | t | Ground turmeric |
| 1 | t | Ground cumin |
| 1/4 | t | Salt |
| 1 | t | Freshly grated ginger root |
| 1/2 | To 1 whole serrano chili | |
| seeded and finely minced | ||
| 1 | Medium clove garlic, peeled | |
| and pressed | ||
| 1/4 | c | Chopped fresh mint or dill |
| 2 | T | Chopped fresh cilantro |
| 2 | T | Lime juice |
| 1 1/3 | lb | Halibut fillet |
| 1998 | ped for you by Joan MacDiarmid. |
INSTRUCTIONS
Place the yogurt into a strainer that has been lined with cheesecloth. Put over a bowl and let drain in the refrigerator overnight. The next day, stir together the drained yogurt, turmeric, cumin, salt, ginger root, chili, garlic, mint, cilantro and lime juice. Let the flavors blend for about 30 minutes at room temperature. (If making ahead, store in refrigerator.) With aluminum foil, line a baking dish in which the halibut will fit. Put the fish into the dish. Spread 1/3 cup of the yogurt sauce on top. Bake in a preheated, 450 degree (F) oven 12 minutes per inch of thickness, measuring at the thickest point, or until the fish tests done. Serve with the remaining yogurt sauce to the side. From an article by Judith Blake, Seattle Times, in the Buffalo News, Posted to MM-Recipes Digest V4 #12 by STEPHEN CEIDEBURG : Refer#: NONE on
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Nutrition (calculated from recipe ingredients)
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Calories: 684
Calories From Fat: 458
Total Fat: 54.5g
Cholesterol: 94.4mg
Sodium: 345.9mg
Potassium: 1509.7mg
Carbohydrates: 12.5g
Fiber: <1g
Sugar: 4.5g
Protein: 42.4g