Best Indian Spiced Halibut Recipes

Indian-Spiced Halibut with Yogurt image

Provided by Martha Stewart

Number Of Ingredients 17

2 tomatoes
1 recipe Quick Curry Powder
1 teaspoon whole fenugreek seeds
2 teaspoons coarse salt
2 teaspoons ground mustard
1/4 teaspoon ground cardamom
Pinch of ground cloves
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon dark-brown sugar
1 tablespoon water
4 teaspoons unsalted butter
1 large onion, thinly sliced
One 14 1/2-ounce can low-sodium canned vegetable stock
1 green chile, finely chopped
1 1/2 pounds halibut fillets (or other firm-fleshed white-fish fillets, such as cod), cut into 6 pieces
1 cup plain nonfat 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.

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 image

Yield serves 6

Number Of Ingredients 24

2 tomatoes
Curry Powder (recipe follows)
1 teaspoon whole fenugreek seed
2 teaspoons coarse salt
2 teaspoons ground mustard
1/4 teaspoon ground cardamom
Pinch of ground cloves
4 garlic cloves, minced
1 tablespoon freshly grated ginger
1 tablespoon dark-brown sugar
1 tablespoon water
4 teaspoons unsalted butter
1 large onion, thinly sliced
1 14 1/2-ounce can low-sodium vegetable stock
1 green chile, finely chopped
1 1/2 pounds halibut fillets (or other firm-fleshed white-fish fillets, such as cod), cut into 6 pieces
1 cup plain nonfat yogurt
Curry Powder
2 teaspoons coriander seed
2 teaspoons cumin seed
1/2 teaspoon cayenne pepper
3/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
(makes about 2 tablespoons)

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

INDIAN-SPICED HALIBUT image

Yield 8 servings

Number Of Ingredients 19

2 tsp cumin seeds
2 tsp coriander seeds
2 tsp fennel seeds
6 cloves
1 tbsp turmeric
1/2 tsp cayenne
8 Halibut fillets (about 6oz ea)
salt & pepper
2 tbsp olive oil
8 yellow tomatoes in wedges
mint leaves
YOGURT SAUCE
3 cups yogurt
1 tbsp olive oil
2 tsp mustard seeds
3 garlic cloves, finely chopped
2 tsp grated ginger
1 serrano chile
salt & pepper

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.