Halibut with Cucumber-Yogurt Sauce

Serves 4

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his Indian-inspired fish recipe contains several anti-inflammatory ingredients, including turmeric, curry and ginger, which are especially powerful. Although the ingredient list is long, this recipe is relatively simple to prepare. Allow yourself at least 15 minutes to let the fish marinate in the yogurt sauce.

Ingredients:

• 1 teaspoon McCormick organic ground cumin
• 1 ½ teaspoons fresh minced peeled ginger
• 2 tablespoons chopped fresh organic mint
• 1 tablespoon Bombay Brand curry powder, divided
• 1/8 teaspoon McCormick organic cayenne pepper
• 1 lemon, cut into 6 wedges
• 2 teaspoons Napa Valley organic extra virgin first cold pressed olive oil
• 2 6-ounce containers Fage TOTAL 0% Greek yogurt
• Pam organic olive oil cooking spray
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon i>McCormick ground turmeric
• 4 5-ounce pieces halibut, rinsed and patted dry
• 1 English cucumber, peeled, diced, patted dry
• 1 small shallot, minced

Instructions:


1. Preheat broiler. Combine the cumin, ginger, mint, two teaspoons curry powder, cayenne, one teaspoon lemon juice (from two wedges), olive oil and yogurt in a medium mixing bowl. Remove ½ cup.

2. Brush the reserved ½ cup of yogurt mixture on both sides of the halibut and let stand for 15 minutes or up to three hours in the refrigerator. Meanwhile, add the cucumber and shallot to the remaining yogurt mixture. Refrigerate until ready to serve.

3. In a small bowl or ramekin, combine salt, pepper, turmeric and remaining teaspoon of curry powder. Spray broiler pan with cooking spray. Gently wipe off excess yogurt from fish and season both sides with spice mixture. Place fish on pan and broil for five to seven minutes without turning, until white throughout. Serve with cucumber-yogurt sauce.

Each piece of fish with 1/2-cup of sauce contains: Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 240       6 g     1 g     0 g     40 mg  350 g     7 g     1 g     5 g     37 g     8% DV 6% DV 14% DV 11% DV