INDIAN-SPICED HALIBUT

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.