Fish Fillets with a Lime & Cumin Dipping Sauce
A very simple recipes that packs a punch of flavors. Omit the yogurt dipping sauce to make dairy free.
12 fish fillets – such as haddock, scrod, or other white fish (about 6 to 8 ounces per fillet)
2 tablespoon olive oil, separated
3 tablespoons lime juice – fresh or bottled
Salt and pepper, to taste
¼ cup, plus 2 tablespoons plain yogurt (Check label for allergens)
1½ teaspoon cumin
Preheat oven to 350 degrees.
Coat bottom of the baking dish with 1 tablespoon of the olive oil. Wash and pat dry the fish fillets. Place the fillets in a single layer in the baking dish. Set aside.
In a small bowl combine the remaining ½ tablespoon of olive oil, lime juice and cumin. Whisk well and pour over fish fillet, turning to coat. Season the fillets with salt and pepper, and bake uncovered for 10 to 15 minutes or until fish flakes easily.
When the fish is done, combine the yogurt with 1½ tablespoons of the pan juices from the baking dish in a small bowl. If desired, add another dash of cumin, to taste. Blend well. Serve the yogurt sauce over the fish fillets, or on the side for dipping.
Makes 4 servings.