Indian-Spiced Fish with Cucumber Relish

Directions

1. 1
   Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend.
2. 2
   Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
3. 3
   Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. DO AHEAD Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.Prepare barbecue (medium-high heat).
4. 4
   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.
5. 5
   Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.