Tandoori-Style Halibut
This recipe features tender halibut fillets marinated in a vibrant blend of yogurt, lemon juice, ginger, and aromatic spices. Grilled or broiled to perfection, the fish is served over fluffy white rice, creating a delightful and flavorful meal that is perfect for a weeknight dinner. Enjoy the harmony of flavors in every bite!
— Constant Cookbook
Ingredients
- 1 cup plain yogurt
- Juice of 1/2 lemon
- 2 Tbs. grated fresh ginger
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1/2 tsp. ground allspice
- 1/4 tsp. cayenne pepper
- 1/2 tsp. salt
- 4 halibut fillets, about 1 1/2 lb. total, skin removed
- Steamed white rice for serving
Instructions
- <b>Prepare the yogurt marinade</b>
- In a shallow glass or ceramic dish just large enough to hold the halibut fillets in a single layer, stir together the yogurt, lemon juice, ginger, onion, garlic, cumin, turmeric, coriander, allspice, cayenne and salt. Add the halibut to the marinade and turn to coat.
- <b>Cook the fish</b>
- Meanwhile, prepare a medium-hot fire in a grill and oil the grill rack. Or, preheat a broiler.
- Remove the halibut from the marinade, discarding the marinade. Place the halibut on the grill rack, or put the fish on a baking sheet and place under the broiler. Cook, turning once, until opaque throughout, 8 to 10 minutes total. Spoon the rice onto 4 plates, top with the halibut and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Weeknight</i>, by Melanie Barnard (Oxmoor House, 2006).
Yield
Serves 4.
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