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    You are in: Home / Recipes / Broiled Halibut With Garam Masala and Mint and Parsley Chutney Recipe
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    Broiled Halibut With Garam Masala and Mint and Parsley Chutney

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    3 hrs

    20 mins

    Mikekey's Note:

    Recipe for mint and parsley chutney is posted separately. Mint and Parsley Chutney. Any firm white fish would work in this dish. Just use a thick cut. Amchoor is dried green mango. You can find it in Indian spice shops.

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    Units: US | Metric


    1. 1
      In a blender, combine onion, ginger, garlic, turmeric, cayenne, salt, amchoor, garam marsala and lemon juice. Puree into a paste.
    2. 2
      Spread the puree over the fish fillets and marinate in refrigerator 1-3 hours.
    3. 3
      Preheat broiler with oven rack on second highest notch.
    4. 4
      Broil fillets for 7-10 minutes on each side, or until fish is firm to touch and barely opaque. Brush fillets with a little olive oil to make surface glisten.
    5. 5
      Serve with a dollop of mint chutney.

    Ratings & Reviews:


    Nutritional Facts for Broiled Halibut With Garam Masala and Mint and Parsley Chutney

    Serving Size: 1 (188 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 164.0
    Calories from Fat 21
    Total Fat 2.3 g
    Saturated Fat 0.5 g
    Cholesterol 83.4 mg
    Sodium 698.0 mg
    Total Carbohydrate 2.1 g
    Dietary Fiber 0.2 g
    Sugars 0.4 g
    Protein 31.8 g

    The following items or measurements are not included:

    fresh ginger

    amchoor powder


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