Ingredients

• 4 6-ounce orange roughy fillets or red snapper fillets (each about 1/2 to 3/4 inch thick)
• 3 teaspoons garam masala
• 2 tablespoons (1/4 stick) butter
• 1 14 1/2-ounce can diced tomatoes with mild green chilies, undrained
• 4 tablespoons chopped fresh cilantro
• 1/2 cup plain yogurt

Instructions

1. 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 1/2 minutes per side. Transfer fish to platter (do not clean skillet).
2. 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.