Curried Bluefish with Cucumber Mint Sauce
4 bluefish fillets, about 6 ounces each
1/3 – 1/2 c. fine white cornmeal
1 Tbsp curry powder
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp olive oil
Juice of 1 lime
2 medium cucumbers, peeled, seeded and chopped
3 Tbsp fresh mint leaves, minced
1/2 tsp jalapeno chili pepper, minced
1 1/3 c. plain yogurt
Create the sauce by combining the cucumbers, mint, jalepeno and yogurt in a bowl. Taste and season with salt and pepper if desired. Set aside.
Combine cornmeal, curry powder, salt and pepper in a low dish. Coat each piece of fish on both sides with this mixture. Heat oil in a heavy skillet over medium high heat.
Saute the fish until lightly brown for about 3 minutes, skin side down. Turn the fish over and saute for another 2 minutes or until the fish flakes with a fork.
Put the fish on a platter and sprinkle it with the lime juice. You can either spoon the sauce over the fish or serve it on the side.
Recipe adapted from The New York Times Seafood Cookbook recipe by Florence Fabricant.