Halibut with Spicy Mint-Cilantro Chutney

Name: Halibut with Spicy Mint-Cilantro Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter; 1 Tbsp canola oil; 0 teaspoons cumin seeds; 118 milliliters fresh cilantro leaves; 1 teaspoons minced peeled fresh ginger; 2 Tbsps chopped fresh mint; 1 teaspoons garam masala; 1 garlic clove, crushed; 118 milliliters chopped green onions; 680 grams skinless halibut fillets; 2 teaspoons fresh lemon juice; 0 teaspoons salt; 0 teaspoons salt; 1 serrano pepper, halved; 0 teaspoons sugar; 59 milliliters 2% Greek-style yogurt (such as Fage)

Halibut with Spicy Mint-Cilantro Chutney is a gluten free and pescatarian main course. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 240 calories, 33g of protein, and 10g of fat each. If you have ginger, 3-less-fat cream cheese, green onions, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Remove seeds from half of serrano pepper; leave seeds in other half of pepper.

Ingredients you will need

Serrano Pepper

Pepper

Seeds

Place both pepper halves in a mini food processor; pulse 5 times or until minced.

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Pepper

Equipment you will use

Food Processor

Add cilantro and next 9 ingredients (through garlic); process until smooth. Stir in mint.

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Cilantro

Garlic

Mint

Heat a large nonstick skillet over medium-high heat.

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Frying Pan

Combine garam masala and 1/4 teaspoon salt; sprinkle evenly over fish.

Ingredients you will need

Garam Masala

Fish

Salt

Add oil and butter to pan; swirl until butter melts.

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Butter

Cooking Oil

Equipment you will use

Frying Pan

Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

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Fish

Equipment you will use

Frying Pan

Serve chutney with fish.

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Chutney

Fish

Equipment

Food Processor

Frying Pan

Ingredients

Servings:

1Tbsp

butter 1Tbsp

canola oil 0teaspoons

cumin seeds 118milliliters

fresh cilantro leaves 1teaspoons

minced peeled fresh ginger 2Tbsps

chopped fresh mint 1teaspoons

garam masala 1

garlic clove, crushed 118milliliters

chopped green onions 680grams

skinless halibut fillets 2teaspoons

fresh lemon juice 0teaspoons

salt 0teaspoons

salt 1

serrano pepper, halved 0teaspoons

sugar 59milliliters

2% Greek-style yogurt (such as Fage)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.