Recipe: Indian-Style Baked Halibut with Yogurt Sauce

Serves 4 1 cup low-fat yogurt

½ teaspoon ground turmeric

1 teaspoon ground cumin

¼ teaspoon salt

1 teaspoon freshly grated gingerroot

½ to 1 whole serrano chili, seeded and finely minced

1 medium clove garlic, peeled and forced through a press, or finely minced

¼ cup chopped fresh mint or dill

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice

1 1/3 pounds halibut fillet

1. Put the yogurt into a strainer that has been lined with cheesecloth. Put over a bowl and let drain in the refrigerator overnight.

2. The next day, stir together the drained yogurt, turmeric, cumin, salt, ginger, chili, garlic, mint or dill, cilantro and lime juice. Let the flavors blend for about 30 minutes at room temperature. (If making ahead, store in refrigerator.)

3. With aluminum foil, line a baking dish in which the halibut will fit. Put the fish into the dish. Spread 1/3 cup of the yogurt sauce on top. Bake in a preheated, 450-degree oven 12 minutes per inch of thickness, measuring at the thickest point, or until the fish tests done.

4. Serve with the remaining yogurt sauce to the side.

Data per serving:

Calories 214

Protein 34.9g

Fat 4.6g

Carbohydrates 6.7g

Sodium 257mg

Saturated fat 1.08g

Monounsaturated fat 1.21g

Polyunsaturated fat 1.31g

Cholesterol 52mg

Adapted from "Fish & Shellfish: The Cook's Indispensable Companion"

by James Peterson