Indian Spiced Halibut Recipes

INDIAN-SPICED HALIBUT WITH YOGURT

Steps:

• Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into boiling water. Cook until skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard skin. Cut tomatoes in half; squeeze out seeds. Chop; set aside.
• In a food processor, combine curry powder, fenugreek, salt, mustard, cardamom, and cloves. Pulse to combine. Add garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
• Heat butter in a large saucepan over medium heat. Stir in curry paste; cook until fragrant, about 1 minute. Add onion and half the stock; cook until onion starts to soften, about 3 minutes. Add chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add fish and tomatoes, and cook until fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in yogurt just before serving.

INDIAN-SPICED HALIBUT WITH YOGURT

Steps:

• Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into the boiling water. Cook until the skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard the skins. Cut the tomatoes in half; squeeze out the seeds. Chop; set aside.
• In a food processor, pulse to combine the curry powder, fenugreek, salt, mustard, cardamom, and cloves. Add the garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
• Heat the butter in a large saucepan over medium heat. Stir in the curry paste; cook until fragrant, about 1 minute. Add the onion and half the stock; cook until the onion starts to soften, about 3 minutes. Add the chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add the fish and tomatoes, and cook until the fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in the yogurt just before serving.
• Curry Powder
• Heat a skillet over medium-high heat. Add the coriander and cumin. Toast the seeds, tossing constantly, until fragrant. Transfer to a spice grinder. Add the cayenne, turmeric, and cinnamon. Pulse to combine. Use immediately.
• FIT TO EAT RECIPE
• (Per serving)
• Calories: 234
• Fat: 6g
• Cholesterol: 44mg
• Carbohydrate: 16g
• Sodium: 595mg
• Protein: 27g
• Fiber: 2g

GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH

Steps:

• Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
• While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
• Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
• Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.