One of the Best

This was a meal that was absolutely fabulous. We actually deemed it one of our best meals that we have made recently. And, to top it all off, it was pretty fast. We changed the recipe ever so slightly to Salmon and Tofu with Mint-Yogurt Sauce instead of Arctic Char with Cilantro-Yogurt Sauce, but we still accompanied it with the Red Pepper-Coconut Rice that Cooking Light suggested and sauteed broccolini. Delish! Definitely worth trying this week.

Arctic Char with Cilantro-Yogurt Sauce (Cooking Light, September 2010)

1/2 cup 2% Greek-style plain yogurt
1/4 cup finely chopped peeled cucumber
2 Tbs. chopped fresh cilantro
1/2 tsp. fresh lime juice
1/8 tsp. salt
2 tsp. olive oil
4 (6-oz.) arctic char or salmon fillets, skinned
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
lime wedges (optional)

1. Combine first 5 ingredients; chill.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with 1/2 tsp. salt and pepper. Add fillets to pan; cook 3 minutes on each side or until done. Serve fillets with sauce and lime wedges, if desired.


Red Pepper-Coconut Rice

Bring 1 cup jasmine rice, 1/4 tsp. salt, 1/4 tsp. crushed red pepper, and 1 (14-oz.) can light coconut milk to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Stir in 1/2 cup diced red bell pepper; cover and let stand 5 minutes.