Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Sauteed Mahimahi with Cucumber Mint Yogurt Sauce
0
0
0
0
0
  • total
  • prep

Recipe Filed Under
Fish, Yogurt, Skillet, Easy, 30 Minute, Quick, Main Dish, Dinner, Lunch

Provided By:
Alexis Touchet

  • Would you say this recipe is...
    + VOTE NOW

    • By Alexis Touchet
    This sauce gives a cool creamy contrast to the seared mahimahi with added crunch from the cucumber and a spicy bite from the jalapeno. Use any leftover sauce as a dip.

    Ingredients

    Serves:

      • 2 cucumbers (each about 9-inches long)
      • 1 garlic clove
      • 1 cup thick plain yogurt (preferably Greek-style)
      • 2/3 cup finely chopped fresh mint leaves
      • 2 tsp lime juice
      • 1 1/2 tsp finely chopped jalapeno
      • 1 1/2 lbs mahimahi fillet (about 3/4-inch thick) or swordfish steak, cut into 4 portions
      • 1 1/2 Tbsp vegetable oil

    Directions

    Peel cucumbers, then halve lengthwise and discard seeds. Grate cucumbers using large holes of a 4-sided grater. Mince and mash garlic with 1/4 tsp salt, then stir together with cucumber, yogurt, mint, lime juice, and jalapeno.

    Pat fish dry, then lightly season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until it shimmers, then saute fish, flesh sides down, until golden, 4 to 5 minutes. Turn fish, then reduce heat to moderate and cook until just cooked through, about 4 minutes. Serve fish topped with sauce.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    Also on AOL >>>