Sauteed Mahimahi with Cucumber Mint Yogurt Sauce

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.