Seared *Halibut* with Coriander & Carrots
- Unexpected Foodie
- Jan 30, 2017
- 3 min read
Here comes 4/115!
I was really jazzed up to try this dish for dinner last Monday night! Only to realize that the only halibut I could find at my local store was frozen, and since we were cooking it that night... well, ain't nobody got time for that!
It may not be the prettiest dish, but it was tasty!
I decided to get cod instead.. which wasn't the best choice of fish for this dish but I rolled with it. Next time, I would make sure I had halibut.
What I liked about it was it was really fast to put together.
Also, I haven't had the chance to cook with turmeric that much, so I was happy for the opportunity to use it in this recipe!
* original recipe from Sarah Copeland's The Newlywed Cookbook
Ingredients
FISH
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- pinch of cayenne pepper
- Two 6-oz/170 g Alaskan or Pacific Halibut fillets
- Sea salt
- Freshly ground black pepper
- 2 tbsp extra-virgin olive oil
CARROTS
- 2 small bunches of orange, red or yellow baby carrots, trimmed and peeled
- 2 tbsp extra-virgin olive oil
- Sea salt
- 1 shallot thinly sliced
YOGURT SAUCE
- 3/4 tsp mustard seeds
- 3/4 cup whole-milk yogurt
- 1tsp extra-virgin olive oil
- 1/2 tsp grated ginger
- Sea salt
- Freshly ground pepper
- 2 tbsp coarsely chopped fresh parsley
Directions
PREPARE THE FISH:
- Toast the coriander and fennel seeds in a small frying pan over medium heat
until fragrant, about 2 minutes
- Remove from heat and crush with a mortar and pestle, or transfer to a clean spice grinder
- Grind to a fine powder
- Add the turmeric and cayenne
- Set aside 1/4 tsp of the spice blend, and reserve the rest
- Lay out the halibut on a baking sheet and season with the salt and pepper
- Drizzle with 1tbsp of the olive oil and rub the remaining spice mixture over the fish on both sides
-Cover and refrigerate for 1 hour
PREPARE THE CARROTS
- While the fish rests, bring a large pot of salted water to boil
- Meanwhile, fill another bowl with ice and water to create an ice bath
- When the water boils, add the carrots and cool until crisp-tender (about 2 minutes)
- Transfer them to the ice bath with a slotted spoon
- Pull them out after about 2 minutes and set aside
MAKE THE YOGURT SAUCE
- Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds
- Crush or grind and stir together with the yogurt, olive oil and grated ginger
-Season with salt and pepper, and transfer to a small bowl
-Heat a large nonstick frying pan over medium high heat
-Add the remaining 1tbsp olive oil and hear until shimmering
- Add the halibut fillets to the pan and cook untouched until they begin to release easily from the pan - about 4 minutes
- Gently flip and cook the other side until the fish is just cooked through
-Remove fish from pan and let rest
- Heat 2 tbsp olive oil in the skillet over medium low heat
- Add the carrots and toss to coat
- Season with salt
- Add the shallot and cook until just beginning to soften but still purple, about 2 minutes
- Pull from heat and transfer the carrots to a plate or platter
- Add the 1/4 tsp of reserved spice blend to the residual oil in the pan
- Spoon the flavoured oil over the carrots and finish with parsley
-Serve fish and carrots together, with yogurt drizzled on top or in a small bowl alongside
Comments