Halibut With Spicy Mint-Cilantro Chutney

• 1 serrano pepper, halved
• 1/2 cup fresh cilantro leaves
• 1/2 cup chopped green onions
• 1/4 cup 2% Greek-style yogurt (such as Fage)
• 4 teaspoons 1/3-less-fat cream cheese
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon minced peeled fresh ginger
• 1/8 teaspoon salt
• 1/8 teaspoon sugar
• 1/8 teaspoon cumin seeds
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh mint
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt
• 4 (6-ounce) skinless halibut fillets
• 1 tablespoon canola oil
• 1 tablespoon butter

1. Remove seeds from half of serrano pepper; leave seeds in other half of pepper. Place both pepper halves in a mini food processor; pulse 5 times or until minced. Add cilantro and next 9 ingredients (through garlic); process until smooth. Stir in mint.
2. Heat a large nonstick skillet over medium-high heat. Combine garam masala and 1/4 teaspoon salt; sprinkle evenly over fish. Add oil and butter to pan; swirl until butter melts. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Serve chutney with fish.
3. If you're wary of spicy-hot food, remove and discard all the seeds and membranes from the serrano.

serrano pepper, fresh cilantro, green onions, yogurt, cream cheese, lemon juice, fresh ginger, salt, sugar, cumin seeds, garlic, fresh mint, garam masala, salt, canola oil, butter

Taken from www.myrecipes.com/recipe/halibut-with-spicy-mint-cilantro-chutney (may not work)