Indian Spiced Halibut Recipes

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.

NORTH AFRICAN SPICED ALASKA HALIBUT

Steps:

• Heat oven to 400 degrees F. Mix all dry ingredients in a small bowl. Stir in harissa, garlic and olive oil.
• Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut portions in spray-coated baking dish. Spoon and spread spice mixture over top of halibut. Cover dish with foil; seal. Roast 18 to 25 minutes for frozen halibut or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
• Variation: Remove foil during last 10 minutes of cooking, until lightly browned.

FRESH HERBED HALIBUT

Steps:

• Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil.
• Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.
• Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.

HALIBUT WITH SPICED VEGETABLES

Steps:

• Cut whole onions into thin slices.
• Heat 1 teaspoon of the oil in a nonstick skillet until it is quite hot. Add onions, and saute over medium heat, stirring occasionally, until onions begin to soften and take on color. When onions begin to dry out, stir in 2 tablespoons of the fish stock.
• Meanwhile, wash, trim, seed and cut the whole red and green peppers into thin slices, and add to onion. Cook, stirring, until peppers begin to soften.
• Grate ginger, and stir into peppers along with five-spice powder.
• Cut halibut into three pieces, discarding bone. Place halibut in pan, and cover with vegetables. Cover, and cook according to the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes per inch.
• Meanwhile, trim, wash and chop cilantro and green onions, and saute them with pine nuts in the remaining olive oil in a small pot for about one minute.
• Add remaining fish stock and soy sauce to the pine nut mixture, and cook until slightly reduced.
• When fish is cooked, arrange vegetables on each of three plates; top with halibut, and spoon pine nut mixture over top of each.

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

BROILED INDIAN SPICED FISH

Steps:

• In a small bowl, combine ginger, garlic, garam masala, cumin, turmeric, mustard powder, cayenne pepper, lemon juice, 3/4 teaspoon salt, and a pinch of black pepper. Stir in about 1 tablespoon warm water to form a very thick paste.
• Brush a baking sheet or broiler pan with 1 tablespoon butter; place fish on top.
• Cover fish on both sides with marinade; set aside for at least 15 minutes but no more than 30 minutes.
• Preheat broiler.
• Drizzle 2 tablespoons butter over fish; broil until nicely browned, 5 to 6 minutes. Turn over steaks, and drizzle with remaining 2 tablespoons butter; broil until browned and cooked through.
• Serve immediately.

INDIAN-SPICED TILAPIA STICKS

Steps:

• Sprinkle tilapia with pepper and salt. Place flour in a shallow bowl. In a second shallow bowl, combine salad dressing and yogurt. In a third shallow bowl, combine the bread crumbs, garam masala, cumin and cayenne. Dip fish in the flour, dressing mixture, then bread crumb mixture., In a large nonstick skillet heat oil over medium-high heat; cook fish in batches until fish just begins to flake easily with a fork, 2-3 minutes., Meanwhile, for sauce, place the yogurt, cilantro, cumin and salt in a food processor; cover and process until blended. Stir in cucumber and onion. Serve tilapia with spinach, mango and prepared sauce.

SPICY HALIBUT

Steps:

• Mix together paprika, oregano, thyme, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl; stir until well combined.
• Place halibut on a nonstick or vegetable spray-coated broiler pan. Brush melted butter onto top surfaces of halibut and sprinkle ½ teaspoon of seasoning mixture over the surface of each steak.
• Broil 10 minutes per inch of thickness, or until fish flakes easily with a fork.
• Store remaining spice mixture in an airtight container for future use.