Tandoori Inspired Halibut with Red Cabbage
Raita and Coconut Rice
Recipe courtesy of Daniel Haag, the flats bistro
Serves 4
Coconut Rice
1 14-oz can coconut milk
1 1/4 cups water
1 Tbs honey
1 tsp salt
1 1/2 cups jasmine rice
Stir all ingredients in a medium size pot and bring to simmer on high. Reduce heat to medium low and cover. Cook for about 15 minutes, stirring every 5 minutes until tender and all liquid is absorbed. Keep warm.
Halibut
4 6-oz filets halibut
1 tsp whole black peppercorns
1 tsp cumin seed
2 tsp coriander seed
2 tsp salt
1 lemon, zest and juice
2 cloves garlic, minced
1 Tbs ginger, minced
1/4 cup tomato sauce
1/4 cup plain yogurt
Toast peppercorns, cumin seed, coriander seed and salt in a dry sauté pan for about 3-5 minutes on medium high heat, then grind in a spice grinder.
Add spice blend to a medium mixing bowl with remaining ingredients, mix well.
Pat dry halibut and season both sides with salt and pepper to taste. Cover with marinade and massage in, let sit for 5-10 minutes.
While halibut is marinating, heat up a medium sauté pan with olive or canola oil until it smokes lightly. Gently place halibut in pan and cook for 3 minutes on medium heat, repeat for the other side, then transfer onto a baking tray and bake for 6-8 minutes at 450 degrees or until flaky.
Raita
1 cup fresh red cabbage, thinly sliced
1 medium cucumber, peeled into strips with peeler
1/2 fresh lemon, juiced
1/3 cup plain yogurt
5-6 leaves of fresh mint, thinly sliced
Salt and pepper to taste
Toss all ingredients together gently in a medium bowl, and season with a pinch salt and pepper. Refrigerate until ready to serve.
To assemble: Divide rice into center of four plates, circle the rice with the raita, and top with the halibut.
