Fish Fillets With Cucumber Raita


UPDATED: Wednesday May 14, 2014 9:11 AM

From Giant Eagle by Eating Well

 Ingredients

  • 1 small cucumber, peeled, seeded and diced
  • 1 cup low-fat plain yogurt
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon lime juice
  • 1 small clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, to taste
  • 1 pound catfish, tilapia, haddock or other white fish fillets (see Note), cut into 4 portions
  • 1 tablespoon extra-virgin olive oil

 Recipe Directions:

To prepare raita: Combine cucumber, yogurt, mint, lime juice, garlic, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Serve immediately or cover and refrigerate for 30 minutes to allow flavors to blend.

To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).

Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1/4 cup raita each.