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1/4 cup plain nonfat yogurt
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1/2" minced peeled fresh ginger, divided
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1 garlic clove, minced
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1/2 teaspoon curry powder
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1/4 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
2 halibut steaks ) -
1 1/2 cups diced English hothouse cucumber
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2 tablespoons seasoned rice vinegar
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2 tablespoons chopped fresh cilantro
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Olive oil
Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
Heat grill. Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.