Prep 15 mins
Cook 18 mins
Adapted from Time-Life Foods of the World. Any firm white fish steak may be substituted for the halibut. When you measure fresh cilantro, make sure it is dry. If it is wet, it will pack down and you'll get too much.
- 4 eight-ounce halibut steaks, halved lengthwise (1-inch thick)
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon black pepper
- 1 1⁄2 teaspoons salt, divided
- 1⁄4 cup vegetable oil, divided
- 1⁄2 cup finely chopped onion
- 1⁄4 teaspoon ground cayenne pepper
- 1⁄4 teaspoon turmeric
- 2 teaspoons ground coriander
- 3 medium tomatoes, coarsely chopped
- 4 tablespoons cilantro, finely chopped, divided
- 1⁄4 teaspoon garam masala
- Sprinkle lemon juice, black pepper and 1 teaspoon salt on both sides of fish.
- Let stand at room temperature 15 minutes.
- Heat 3 tablespoons oil in a heavy skillet over medium heat.
- Add onions and cook, stirring, until golden brown and soft, 7-8 minutes.
- Stir in red pepper, turmeric, ground coriander and remaining salt.
- Cook for 30 seconds.
- Stir in tomatoes and 2 tablespoons cilantro.
- Remove and set aside.
- Add remaining oil to skillet, tipping pan to coat evenly.
- Add fish and top each piece with tomato mixture.
- Sprinkle with garam masala.
- Cover tightly, reduce heat to low, and cook until halibut is cooked through, 8-10 minutes.
- Sprinkle remaining cilantro on top.
I cut this down to serve one and used fresh garden tomatoes. The red pepper adds just the right amount of heat. I would definitely make this again. Delicious. Made for ZWT8