(at the Rosewater Supper Club.)
Created for Michael Stadtländer when he came for dinner at his own restaurant, Stadtländer's, in the early '80s, this 4-ingredient recipe has stood the test of time.
;-)
How's that for name-dropping?
Steamed Fish with Lime and Cumin Sauce
3/4 lb boneless fish fillets
2 tbsp fresh lime juice
1 tsp ground cumin
1/4 cup non‑fat yogurt
Arrange fish fillets in a bowl, plate or baking dish that will fit into your steamer.
Combine lime juice and cumin; pour over fish, turning so it's evenly coated (this may be done in advance).
Steam fish for 5 to 7 minutes, or until fish is firm to the touch.
Place yogurt in small bowl. Remove fish from steamer. Carefully drain some of the liquid accumulated around fish into the yogurt. Stir well to make a sauce, adding more liquid if necessary. Pour sauce over fish. Serve immediately.
-serves 2
Each serving contains approximately: 180 calories, 2g fat
©copyright 2005 Christopher Klugman, All Rights Reserved
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