INDIAN-SPICED HALIBUT WITH YOGURT
The basic curry powder used to flavor this easy-to-make Indian-spiced halibut dish is enhanced by bittersweet fenugreek seed, mustard, cardamom, and cloves; brown sugar diminishes the heat. Just before serving, mild yogurt is added to temper the intensity of the spices further.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 17
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.
Nutrition Facts : Calories 234 g, Cholesterol 44 g, Fat 6 g, Fiber 2 g, Protein 27 g, Sodium 595 g
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
QUICK CURRY POWDER
This basic curry powder used to flavor Indian-Spiced Halibut with Yogurt, Red Lentil and Squash Curry Soup, and Yellow Curry Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 2 tablespoons
Number Of Ingredients 5
Steps:
- Heat skillet over medium-high heat. Add coriander and cumin. Toast seeds, tossing constantly, until fragrant. Transfer to spice grinder. Add cayenne, turmeric, and cinnamon. Pulse to combine. Use immediately.
Nutrition Facts : Calories 36 g, Fat 2 g, Protein 1 g, Sodium 11 g
INDIAN-SPICED HALIBUT
Steps:
- See Gourmet Sept 2008 In dry cast iron pan, toast cumin, coriander, fennel and cloves over medium heat until fragrant, about 2 mins. Grind fine w/ spice grinder or mortar & pestle. add turmeric and cayenne. Place halibut on baking sheet and sprinkle w/ salt and pepper. Drizzle w/ olive oil and sprinkle spice mixture over fish and massage in. Cover and refrigerate several hours. Bring fish to room temperature and grill 3 mins per side or cooked under broiler. Arrange Halibut on platter w/ tomatoes (w/ salt). Spoon yogurt sauce over both. Sprinkle with slivered mint leaves. YOGURT SAUCE Heat olive oil over medium heat and add mustard & cumin seeds. When seeds begin to pop, add garlic and sizzle about 10 secs. Scrape contents of pan into yogurt. Stir in ginger and chile. Season w/ salt & pepper. Can be made day before.
YOGURT BAKED HALIBUT
Yogurt tenderizes the fish in this recipe and gives it an unexpected taste. You can substitute any firm, white fish.
Provided by MA HIKER
Categories Halibut
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Lightly coat an 8x8-inch baking dish with cooking spray.
- Rinse halibut filets and pat dry.
- Place fish in a single layer in the baking dish.
- Mix together yogurt, onion, lemon pepper, parsley and salt; pour over fish filets.
- Drizzle filets with lemon juice.
- Bake for 15 minutes, or until fish is firm and can be flaked with a fork.
Nutrition Facts : Calories 192.5, Fat 3, SaturatedFat 1, Cholesterol 84.7, Sodium 148.3, Carbohydrate 5.9, Fiber 0.5, Sugar 4.5, Protein 33.6
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