Yogurt Cilantro Sauce For Fish Food

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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