Best 5 Indian Spiced Halibut With Yogurt Recipes
Tantalize your taste buds with a culinary journey to India, where flavors dance on your palate. Discover the exquisite Indian-spiced halibut with yogurt, a symphony of aromatic spices and creamy yogurt that will transport you to the vibrant streets of Delhi. This delectable dish is a harmonious blend of tangy, spicy, and cooling flavors, complemented by a medley of textures that will leave you craving for more. Indulge in the richness of the yogurt-based sauce, infused with fragrant spices like cumin, coriander, and turmeric, which envelops the succulent halibut fillets, creating a symphony of flavors.
Complement your meal with an array of accompaniments, each adding a unique dimension to this culinary masterpiece. Prepare the cooling cucumber raita, a refreshing yogurt-based condiment that balances the heat of the spices. For a delightful crunch, make the flavorful carrot salad, a medley of crisp carrots tossed in a tangy dressing. And to add a touch of warmth, whip up the aromatic basmati rice, cooked to perfection and infused with the essence of cardamom and cloves. As you savor each bite of this Indian-inspired feast, you'll be transported to the heart of India, where culinary traditions and vibrant flavors come together to create an unforgettable dining experience.
GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH
Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are then left to marinate for a few hours in the refrigerator before grilling. The cooked fish is topped with a quick relish made of fresh corn, ginger, onion, cilantro and a bit of the spice mixture that's been sautéed in clarified butter. It's an unexpected yet extraordinary way to prepare fish that might just win over the self-proclaimed seafood-haters at the table.
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
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.
INDIAN-SPICED HALIBUT WITH YOGURT
The basic curry powder used to flavor this easy-to-make Indian-spiced halibut dish is enhanced by bittersweet fenugreek seed, mustard, cardamom, and cloves; brown sugar diminishes the heat. Just before serving, mild yogurt is added to temper the intensity of the spices further.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 17
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.
Nutrition Facts : Calories 234 g, Cholesterol 44 g, Fat 6 g, Fiber 2 g, Protein 27 g, Sodium 595 g
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
INDIAN-SPICED HALIBUT
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.
YOGURT BAKED HALIBUT
Yogurt tenderizes the fish in this recipe and gives it an unexpected taste. You can substitute any firm, white fish.
Provided by MA HIKER
Categories Halibut
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Lightly coat an 8x8-inch baking dish with cooking spray.
- Rinse halibut filets and pat dry.
- Place fish in a single layer in the baking dish.
- Mix together yogurt, onion, lemon pepper, parsley and salt; pour over fish filets.
- Drizzle filets with lemon juice.
- Bake for 15 minutes, or until fish is firm and can be flaked with a fork.
Nutrition Facts : Calories 192.5, Fat 3, SaturatedFat 1, Cholesterol 84.7, Sodium 148.3, Carbohydrate 5.9, Fiber 0.5, Sugar 4.5, Protein 33.6
Tips:
- Choose the right halibut: Look for halibut fillets that are firm and have a mild, slightly sweet flavor. Avoid fillets that are thin or have a strong fishy smell.
- Prepare the marinade: The marinade for this recipe is made with yogurt, lemon juice, garlic, ginger, and Indian spices. Be sure to whisk the marinade together thoroughly before adding the halibut.
- Marinate the halibut: Place the halibut fillets in the marinade and let them sit for at least 30 minutes, or up to overnight. This will help the fish to absorb the flavors of the marinade.
- Cook the halibut: You can cook the halibut in a variety of ways, such as grilling, baking, or pan-frying. Be sure to cook the fish until it is cooked through, but not overcooked.
- Serve the halibut: Serve the halibut with your favorite sides, such as rice, vegetables, or salad. You can also top the fish with a dollop of yogurt or chutney.
Conclusion:
Indian spiced halibut with yogurt is a delicious and easy-to-make dish that is perfect for any occasion. The marinade infuses the fish with flavor, and the yogurt sauce adds a creamy and tangy touch. This dish is sure to please everyone at your table.
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