Orange Roughy with Indian-Spiced Tomato Sauce

ingredients

• 4 6 ounce orange roughy fillets or red snapper fillets (each about 1 inch thick)
• 1 tablespoon garam masala
• 2 tablespoons (1/4 stick) butter
  2 2/3 tablespoons whipped butter
  2 tablespoons hydrogenated fat
  2 tablespoons margarine
  4 1/2 teaspoons olive oil
• 1 14.2/3 cup can diced tomatoes with mild green chilies, undrained
• 1/4 cup chopped fresh cilantro
• 1/2 cup plain yogurt

directions

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 2.5 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.