Sautéed Tilapia With Green Onion–Ginger Raita
- Yield: 4 servings
- 2/3cup plain yogurt
- 3tablespoons olive oil, plus more as needed
- 4-- green onions, white and pale green parts minced
- 2teaspoons fresh ginger, peeled and minced
- -- coarse kosher salt and freshly ground pepper
- 4-- Tilapia fillets
- 2teaspoons madras curry powder
In a bowl, place the yogurt and set aside. In a nonstick frying pan over medium heat, warm 2 tablespoons of the oil. Add the green onions and ginger and sauté until fragrant, about 30 seconds. Add to the yogurt. Add the cilantro, and mix to blend. Season the raita to taste with salt and pepper. Set aside.
Sprinkle the fish fillets on both sides with the curry powder, salt, and pepper.
In a large nonstick frying pan over medium-high heat, warm the remaining
1 tablespoon oil. Add the fish fillets and sauté until they are just cooked through, 2–3 minutes on each side.
Transfer the fish to warmed plates and serve right away with the raita.
Tilapia is an environmentally sound fish choice; this dish would be equally delicious with trout, Arctic char, or salmon, which are also sustainable. The versatile raita can be made a day ahead and chilled. It is also delicious as a sauce for chicken or as a dressing for potato salad.
Reprinted with permission from Williams-Sonoma Weeknight Fresh & Fast by Kristine Kidd, Weldon Owen.