Indian Spiced Whitefish with Cilantro Yogurt - Low Sodium Version

Servings: 4 | Serving size: 6 ounces fish with sauce

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe can be divisible by 2.

This recipe makes great leftovers for sandwiches.

Serve with Spiced Snap Peas or Herbed Zucchini or Green Beans with Red Onion or Roasted Cauliflower or Roasted Cauliflower - Low Sodium Version or Yellow Squash and Onions or Zucchini Salad

Preheat the oven to 325°F. Place the acorn squash in a large skillet cut side down. Put the pan in the oven and roast the squash for about 40 minutes.

While the squash are roasting mix together the yogurt, shallot, cilantro, sugar, salt, pepper and lime juice. Place in refrigerator.

Mix together the paprika, garam masala, curry powder, mint, cumin, cinnamon and salt.

When the squash is done remove it from the oven and place on a cutting board cut side down.

Place a large skillet over medium high heat and add the olive oil. When the oil is hot dredge the fish in the spice mixture to coat well. Place the fish in the pan and reduce the heat if necessary.

Cook on one side for about 4 minutes. Add the pistachios to the pan. Turn the fish over. Cook for another 6 - 8 minutes until done.

While the fish is cooking slice the acorn squash into crescents about 1/2 inch thick and arrange them in a fan on each plate, one-half squash for each plate.

Place the cooked fish on top of the acorn squash, leaving the pistachios in the pan.

Add the chicken stock to the pan and increase the heat to high. Reduce the sauce by about half, then pour the sauce and pistachios over the fish. Top each with about 3 tablespoons of cilantro yogurt and serve.