Yogurt Cilantro Sauce For Fish Recipes

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CILANTRO YOGURT SAUCE



Cilantro Yogurt Sauce image

This herbed yogurt sauce is a refreshing condiment for summertime grilling. Add it to grilled shrimp or throw it in salads for a bright and fresh flavor!

Provided by Yumna Jawad

Categories     Condiments     Side Dish

Time 10m

Number Of Ingredients 7

2 cups fresh cilantro
1 cup 2% Greek yogurt
1 garlic clove (peeled)
1 tablespoon lime juice
½ teaspoon Kosher salt
½ teaspoon cumin
2 tablespoons extra virgin olive oil

Steps:

  • Add the cilantro in the bowl of a food processor and pulse to roughly chop the cilantro. Add the Greek yogurt, garlic, lime juice, salt and cumin and blend until well combined and smooth.
  • While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary.
  • Serve with veggies, salad, chicken or shrimp.

Nutrition Facts : ServingSize 2 g, Calories 96 kcal, Carbohydrate 3 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 313 mg, Fiber 1 g, Sugar 2 g

COD FILLETS WITH CILANTRO YOGURT SAUCE



Cod Fillets With Cilantro Yogurt Sauce image

This cooling herbed yogurt sauce is adapted from the chef Yotam Ottolenghi in London, who serves it with leek fritters. But it's wonderful with mild fish like cod. The fish, while delicious, is utterly simple: fillets baked in a 300-degree oven until opaque, 10 to 20 minutes depending on the thickness of the pieces. It is the sauce that is the star, and that comes together quickly in a food processor. Combine roughly chopped cilantro and parsley, garlic that has been mashed to a paste, lemon juice, olive oil, salt and yogurt. (Whole-milk yogurt would be best for body and flavor, while low-fat is O.K., and nonfat untenable.) Process until the mixture is smooth and green. There will be sauce left over, which you can use on yet more fish, or as a dip for vegetables or fritters, anything that would thrive when dunked in the refreshing, herb-graced sauce.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 40m

Yield 4 servings (you'll have sauce left over)

Number Of Ingredients 9

2 cups cilantro leaves (some stems are O.K. - you don't have to pick off each leaf the way you do with parsley)
1/2 cup flat-leaf parsley leaves
2 garlic cloves
Salt and freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 cup plain Greek yogurt (low-fat or whole)
1 1/2 pounds Alaskan cod fillets
Lemon wedges for garnish

Steps:

  • To make the sauce, coarsely chop the cilantro and the parsley leaves. In a mortar and pestle, mash the garlic with a pinch of salt. Place the cilantro and parsley in a food processor fitted with the steel blade and process until finely chopped. Add the garlic, lemon juice, olive oil, about 1/2 teaspoon salt (or to taste), and the yogurt and process until the mixture is smooth and green. Transfer to a bowl.
  • Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork.
  • Remove the fish from the oven, transfer to plates or a platter, and spoon on the sauce. Garnish with lemon wedges and serve.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 4 grams, Sodium 636 milligrams, Sugar 3 grams

CILANTRO-LIME YOGURT SAUCE



Cilantro-Lime Yogurt Sauce image

Goes great on fish tacos! Works well with fish in other settings, as a dip, or to change up your favorite sandwich.

Provided by Trevar

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 4

1 cup plain Greek yogurt
¼ cup chopped fresh cilantro
1 lime, juiced
½ teaspoon salt

Steps:

  • Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
  • Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

Nutrition Facts : Calories 35.3 calories, Carbohydrate 1.9 g, Cholesterol 5.6 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.3 g, Sodium 162.4 mg, Sugar 1.2 g

CILANTRO-YOGURT SAUCE



Cilantro-Yogurt Sauce image

Provided by Alison Roman

Categories     Onion     Side     No-Cook     Vegetarian     Quick & Easy     Yogurt     Healthy     Cilantro     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 Servings

Number Of Ingredients 7

1/2 small onion, finely chopped
2 cups chopped fresh cilantro
1 1/2 cups whole-milk yogurt (not Greek)
2 tablespoons chopped fresh mint
1/4 teaspoon ground coriander
2 tablespoons (or more) fresh lemon juice
Kosher salt, freshly ground pepper

Steps:

  • Combine onion, cilantro, yogurt, mint, coriander, and 2 tablespoons lemon juice in a medium bowl. Season sauce with salt, pepper, and more lemon juice, if desired.
  • DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.

CILANTRO YOGURT SAUCE



Cilantro Yogurt Sauce image

This easy, creamy cilantro yogurt sauce is perfect on tacos, salads, and more!

Provided by Jessie

Categories     Sauce

Time 5m

Number Of Ingredients 5

3 heaping cups fresh cilantro (you can eyeball this - just use three generous handfuls!)
1 cup plain Greek yogurt
1 clove garlic, peeled
1 Tablespoon lemon juice
salt and pepper to taste

Steps:

  • Place all ingredients in the bowl of a food processor. Blend until sauce is relatively smooth, about 30 seconds. Scrape down the sides of the food processor bowl and pulse again to form a smooth sauce.
  • Taste and add seasonings (salt, pepper, lemon juice) as necessary. Serve immediately or store in an airtight container in the fridge for up to 5 days.

Nutrition Facts : ServingSize 2 Tablespoons

GRILLED SALMON STEAKS WITH CILANTRO-GARLIC YOGURT SAUCE



Grilled Salmon Steaks with Cilantro-Garlic Yogurt Sauce image

This glaze will work on virtually any protein you can think of. Even tofu. Try it on shrimp, black bass or snapper fillets, chicken kebabs, or lamb chops.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Chile Pepper     Cilantro     Yogurt     Honey     Wheat/Gluten-Free     Grill/Barbecue     Grill

Yield 4 servings

Number Of Ingredients 9

Vegetable oil (for grill)
2 serrano chiles
2 garlic cloves
1 cup cilantro leaves with tender stems
1/2 cup plain whole-milk Greek yogurt
1 Tbsp. extra-virgin olive oil
1 tsp. honey
2 (12-oz.) bone-in salmon steaks
Kosher salt

Steps:

  • Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
  • Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.

YOGURT-CILANTRO SAUCE



Yogurt-Cilantro Sauce image

This tasty sauce makes a cool companion for our Spicy Lentil-Walnut Burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes enough for 4 servings

Number Of Ingredients 4

3/4 cup plain low-fat yogurt
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Steps:

  • In a small bowl, whisk together yogurt, cilantro, and lemon juice; season with salt and pepper.

YOGURT CILANTRO SAUCE FOR FISH



Yogurt Cilantro Sauce for Fish image

adapted from the Chicago Tribune. Haven't tried it yet. Looks great. Made to go with any type of oily fish, like salmon or tuna.

Provided by Sarah Chana

Categories     Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 7

1/2-1 cup plain yogurt
1/2 cup fresh cilantro leaves
2 -3 garlic cloves, crushed
1/2 inch fresh gingerroot, peeled and coarsely chopped
1/2-1 jalapeno pepper, seeded and chopped
1/2 lime, juice of
1/2 teaspoon salt

Steps:

  • Puree 1/2 cup yogurt, cilantro, ginger, garlic, jalapenos, lime juice, and salt in a food processor or blender.
  • Taste and modify taste by adding additional yogurt and/or jalapenos as desired.
  • Cover.
  • Refrigerate up to 3 days.
  • Serve over grilled or broiled or pan grilled fish.

FISH TACOS WITH CABBAGE SALSA AND YOGURT SAUCE



Fish Tacos With Cabbage Salsa and Yogurt Sauce image

Was a line cook at a Mexican place back in college and have been making these things ever since. Very easy to make, and the components are very interchangeable.

Provided by HAIDERZ

Categories     Mexican Fish Tacos

Time 40m

Yield 4

Number Of Ingredients 17

½ medium head cabbage, shredded
2 medium tomatoes, chopped, or more to taste
2 cups chopped fresh cilantro, divided
1 medium jalapeno pepper, seeded and minced
¼ cup honey
4 medium limes, juiced, divided
salt and ground black pepper to taste
1 cup plain yogurt
1 tablespoon mayonnaise, or more to taste
1 tablespoon dried dill weed
¼ teaspoon cayenne pepper, divided, or to taste
1 tablespoon dried oregano
1 tablespoon sumac powder
1 teaspoon ground cumin
4 (4 ounce) tilapia fillets
1 tablespoon olive oil
8 (6 inch) flour tortillas

Steps:

  • Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.
  • Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.
  • Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.
  • Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.
  • Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.
  • Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.

Nutrition Facts : Calories 508.3 calories, Carbohydrate 67.7 g, Cholesterol 46 mg, Fat 13.4 g, Fiber 8.9 g, Protein 34.1 g, SaturatedFat 2.9 g, Sodium 481.5 mg, Sugar 29.5 g

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