Cool, cilantro-yogurt sauce brings a refreshing note to the table. Pair with Red Pepper Coconut Rice for a healthy and light meal.

Ingredients

• 1/2 cup 2% Greek-style plain yogurt
• 1/4 cup finely chopped peeled cucumber
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon fresh lime juice
• 1/8 teaspoon salt
• 2 teaspoons olive oil
• 4 (6-ounce) arctic char or salmon fillets, skinned
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Lime wedges (optional)

Preparation

1. Combine first 5 ingredients; chill.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with 1/2 teaspoon salt and pepper. Add fillets to pan; cook 3 minutes on each side or until done. Serve fillets with sauce and lime wedges, if desired.

Red Pepper Coconut Rice

Bring 1 cup jasmine rice, 1/4 teaspoon salt, 1/4 teaspoon crushed red pepper, and 1 (14-ounce) can light coconut milk to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Stir in 2/2 cup diced red bell pepper; cover and let stand 5 minutes.

Wine note

This menu dances beautifully with the Weingut Knoll Loibner Grüner Veltliner Federspiel 2007 ($30). The cool dollop of cucumber yogurt is spun dizzy by citrus notes ranging from tart lime to sweet tangerine, and a long finish of green peppercorn is a subtle counterpoint to the coconut-intensified rice.