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Sauteed Mahimahi with Cucumber Mint Yogurt Sauce

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Sauteed Mahimahi with Cucumber Mint Yogurt Sauce

Sauteed Mahimahi with Cucumber Mint Yogurt Sauce
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
Provided by:
total prep
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.


  • 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


  • 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.