Fresh Yogurt Sauce For Grilled Meat Or Fish Recipes

Steps:

• Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
• Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.

Steps:

• If marinating the fish: Quarter the onions and place in a food processor fitted with the steel blade. Add a generous pinch of salt and pulse the onions until puréed and watery. Line a strainer with a double thickness of cheesecloth and dump in the puréed onions. Take up the edges of the cheesecloth and squeeze out the onion juice (you can also use a cloth kitchen towel for this). Discard the pulp. Add to the onion juice the lemon juice, olive oil and bay leaves. Place the fish steaks in the marinade, turn over a few times, cover the bowl and refrigerate for 1 to 2 hours, basting or turning the fish from time to time.
• Heat a hot charcoal or gas grill, or a grill pan or cast-iron skillet over medium-high heat. If you have not marinated the fish, simply salt and pepper and brush with olive oil. Combine the yogurt, garlic and lemon juice in a bowl. Season to taste with salt and pepper and stir in the dill or mint. Set aside.
• Arrange the arugula on a large serving platter.
• Grill the fish on each side for 2 to 4 minutes, depending on how rare you like it. Brush the unturned side with marinade (or just olive oil) before turning it over. Transfer the fish to the platter, placing the steaks on top of the arugula. Spoon the yogurt sauce over the fish and arugula, and serve.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
• Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.

Steps:

• In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.