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Recipe Detail Page
Tandoori-Style Grilled Halibut
Autumn 2011
Other meaty fish, such as Pacific cod or yellowfin tuna, work well in this recipe. Remove the small black cardamom seeds from their green pods before toasting them.
2 tsp (10 mL) coriander seeds
1 tsp (5 mL) cumin seeds
1 tsp (5 mL) cardamom seeds (from about 30 pods)
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
1-inch (2.5-cm) piece fresh ginger, coarsely chopped
½ tsp (2 mL) freshly ground black pepper
¼ tsp (1 mL) each ground cloves and freshly grated nutmeg
¼ tsp (1 mL) minced hot chili pepper
¾ cup (175 mL) well-stirred canned unsweetened coconut milk
6 halibut fillets, 6 to 8 oz (175 to 250 g) each Kosher salt to taste Fresh cilantro sprigs and lemon wedges for garnish
1 Toast and grind coriander, cumin and cardamom seeds as described in the Fresh Cilantro Chutney recipe.
2 In a food processor, pulse onion, garlic, ginger, pepper, cloves, nutmeg, chili and toasted, ground spices until finely chopped. Add coconut milk, then process just until combined.
3 Arrange halibut in a shallow dish large enough to hold fillets in a single layer. Rub marinade all over fillets. Refrigerate, covered, for at least 1 hour or up to 4 hours.
4 When ready to cook, preheat the barbecue to medium-high. Put halibut fillets on well greased grill and sprinkle with salt. Cook for 8 to 10 minutes per inch (2.5 cm) of thickness, turning once, until fish just flakes with a fork. 5 Transfer halibut to a warm serving platter, garnish with fresh cilantro and serve with lemon wedges for squeezing over fish.
Serves 6
