GRILLED HALIBUT WITH INDIAN SPICES AND YELLOW TOMATOES

GRILLED HALIBUT WITH INDIAN SPICES AND YELLOW TOMATOES image

Number Of Ingredients 12

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2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons fennel seeds
6 cloves
1 tablespoon turmeric
1/2 teaspoon cayenne
8 halibut fillets or steaks, about 6 ounces each
Salt and pepper
2 tablespoons olive oil
8 yellow tomatoes in small wedges
Yoghurt Sauce (Raita - recipe is saved)
Handful mint leaves

Steps:

In a dry cast-iron pan, toast the cumin, coriander, fennel and cloves over medium heat until fragrant, about 2 minutes. Transfer to a spice griinder or mortar and grind fine. Put the ground spices in a small bowl and andd the turmeric and cayenne. Lay the halibut on a baking sheet and season with salt and pepper. Drizzle with the olive oil. Sprinkel the spice mixture over the fish, then massage it in. Cover and refrigerate for up to seven hours. Bring the fish to room temperature before cooking. Prepare a fire in a charcoal grill. Grill the halibut over medium coals for 3 minutes per side, until just opaque throughout (can be broiled, baked or pan-seared). Arrange the halibut on a large platter and surround iwht the yellow tomatoes. Sprinkle tomatoes lightly with salt. Spoon a little yogurt sauce onto each portion and pass the rest at the table. Sliver the mint leaves and scatter over the platter.