Ingredients Jump to Instructions ↓

  1. 2 cucumbers (each about 9-inches long)

  2. 1 garlic clove

  3. 1 cup thick plain yogurt (preferably Greek-style)

  4. 2/3 cup finely chopped fresh mint leaves

  5. 2 tsp lime juice

  6. 1 1/2 tsp finely chopped jalapeno

  7. 1 1/2 lbs mahimahi fillet (about 3/4-inch thick) or swordfish steak , cut into 4 portions

  8. 1 1/2 Tbsp vegetable oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


Send feedback