ORANGE ROUGHY WITH INDIAN-SPICED TOMATO SAUCE

Orange Roughy with Indian-Spiced Tomato Sauce image

Yield Makes 4 servings

Number Of Ingredients 6

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4 6-ounce orange roughy fillets or red snapper fillets (each about 1/2 to 3/4 inch thick)
3 teaspoons garam masala
2 tablespoons (1/4 stick) butter
1 14 1/2-ounce can diced tomatoes with mild green chilies, undrained
4 tablespoons chopped fresh cilantro
1/2 cup plain yogurt

Steps:

Sprinkle fish on both sides with salt and pepper, then with 1 teaspoon garam masala, dividing equally. Melt butter in heavy large skillet over medium heat. Add fish and cook until opaque in center, about 2 1/2 minutes per side. Transfer fish to platter (do not clean skillet).
Add tomatoes with juices, 2 tablespoons cilantro, and remaining 2 teaspoons garam masala to same skillet. Simmer over medium-low heat until slightly thickened, scraping up any browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over fish. Top with yogurt and sprinkle with cilantro.