I called my friend Leslie Satin for a consult before setting out to make up a raita recipe. She makes a wonderful coconut banana raita, so I knew she'd have good advice about how to proceed. This came out terrific -- cool and refreshing against the spice-rubbed fish.
1 cup Greek yogurt, stirred 1/2 of a medium cucumber, peeled, seeded and chopped into tiny dice 1/4 cup fennel, chopped into tiny dice 1/8 cup chopped fresh cilantro 1/2 garlic clove, mashed into a paste kosher salt, to taste
Combine all ingredients. Serves two as an accompaniment.