Indian-Spiced Fish with Cucumber Relish

Ingredients

• 0.1 teaspoon cayenne pepper 
• 4 servings cilantro sprigs fresh
• 1.5 cups hothouse cucumber diced english
• 1 teaspoon curry powder 
• 2 tablespoons cilantro leaves fresh chopped
• 4 teaspoons ginger fresh divided minced peeled
• 2  garlic cloves minced
• 1 teaspoon ground cumin 
• 20 ounce mahi-mahi fillets (each)
• 4 servings olive oil 
• 0.5 cup nonfat yogurt plain
• 2 tablespoons seasoned rice vinegar 

Equipment

• bowl
• whisk
• grill

Directions

1. Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend.
2. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
3. Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
4. Prepare barbecue (medium-high heat).
5. Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side.
6. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.
7. *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.
8. Per serving (for halibut steaks): calories, 200; total fat, 4 g; saturated fat, 1 g; cholesterol, 64 mg; fiber, 0
9. Bon Appétit