Yield: 1 serving

Texas Red Fish with Hatch Chili & Chimichurri Sauce

INGREDIENTS: 14 oz texas red fish

2 oz plain nonfat yogurt

1 T ajwain seeds

pinch salt

1/2 oz ginger

1/2 oz garlic

2 serrano chilies

1 t olive oil

1/4 oz white pepper lemon juice from one large lemon

1/4 oz mustard seeds

1/4 oz black cumin seeds

6-8 fresh curry leaves

2 T parsley

2 T cilantro

2 T garlic

2 T fresh lemon juice

2 T roasted hatch chilies

pinch salt

Texas Red Fish(1 serving) Preparation Method: Take the filet of fish, washed and dried. Rub a little bit of fresh lemon juice, salt and white pepper. Take a large bowl and add olive oil, yogurt, ginger, garlic and serrano chilies. Add ajwain and salt. Add the fish to this marinade and keep it in the refrigerator for one hour. Remove for 15 minutes before cooking.

Take a heavy bottom pan. Add olive oil. Heat the oil and add mustard seeds, fresh curry leaves and black cumin seeds. Add the fish and cook for about two minutes on each side.

Heat the oven to 400 degrees. Bake the fish for about 5 minutes. Serve with chimichurri sauce.

Hatch Chili and Chimichurri SauceBlend all ingredients.

Nutrition Information for ONE serving

Calories: 352

Total Fat: 15.5GM

Saturated Fat: 0.7GM

Trans Fat: 0GM

Polyunsaturated: 0GM

Monounsaturated: 2.7GM

Cholesterol: 69MG

Sodium: 301MG

Total Carbs: 24GM

Dietary Fiber: 4.7GM

Sugars: 4.4GM

Protein: 29.4GM