| 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 |
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,
1998. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest V4 #12 by STEPHEN CEIDEBURG
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