TILAPIA WITH CURRIED LENTILS & MINT RAITA

TILAPIA WITH CURRIED LENTILS & MINT RAITA image

Categories Fish

Yield 4

Number Of Ingredients 13

RAITA:
¾ cup plain whole-milk yogurt
2 tbsp extra-virgin olive oil
⅓ cup peeled seeded chopped cucumber
1 tbsp chopped fresh mint leaves
1 tbsp chopped shallot
½ garlic clove, minced
FISH:
5 tbsp butter, divided
6 large shallots, peeled, quartered
4 6-ounce tilapia fillets
Curried Lentils (see recipe)
Fresh cilantro leaves

Steps:

RAITA: Whisk yogurt and olive oil in medium bowl. Stir in remaining ingredients. (Can be made 1 day ahead. Cover and chill. Stir before serving.) FISH: Melt 3 tbsp butter in heavy large skillet over medium heat. Add shallots and cook until deep brown, stirring often, about 13 minutes. Melt 2 tbsp butter in another heavy large skillet over medium-high heat. Add fish. Cook until fish is just opaque in center, about 4 minutes per side. Divide Curried Lentils among 4 plates. Top lentils with fish. Spoon raita over fish. Garnish with shallots and cilantro leaves.