Sauteed Mahimahi with Cucumber Mint Yogurt Sauce

Sauteed Mahimahi with Cucumber Mint Yogurt Sauce

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Alexis Touchet

25 mins total 25 mins prep Full Screen

Servings

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

• 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.

• Filed under:
• Fish,
• Yogurt,
• Skillet,
• Easy,
• 30 Minute,
• Quick,
• Main Dish,
• Dinner,
• Lunch

More Recipes Like This

• 

  Cilantro Spice Yogurt Dip with Pita Strips and Vegetables

• 

  Roasted Cod and Potatoes with Orange Butter Gremolata

• 

  Broiled Fish Fillets with Coriander-Cumin Mayonnaise