Recipe information
Yield
4 Servings
Ingredients
4
6-ounce orange roughy fillets or red snapper fillets (each about 1/2 to 3/4 inch thick)
3
teaspoons garam masala
2
tablespoons (1/4 stick) butter
1
14 1/2-ounce can diced tomatoes with mild green chilies, undrained
4
tablespoons chopped fresh cilantro
1
/2 cup plain yogurt
Need to make a substitution?
Preparation
Step 1
Sprinkle fish on both sides with salt and pepper, then with 1 teaspoon garam masala, dividing equally. Melt butter in heavy large skillet over medium heat. Add fish and cook until opaque in center, about 2 1/2 minutes per side. Transfer fish to platter (do not clean skillet).
Step 2
Add tomatoes with juices, 2 tablespoons cilantro and remaining 2 teaspoons garam masala to same skillet. Simmer over medium-low heat until slightly thickened, scraping up any browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over fish. Top with yogurt and sprinkle with cilantro.