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Thursday, June 19, 2008

BBQ Tandoori Spiced Halibut Fillets with Cucumber and Yogurt Salad

posted by Foody at 17h14

A generous rub of Indian spices on delicate fish combine with the cool flavor of a traditional cucumber salad to make this dish a great start to the barbecue season.

Serves Four

Ingredients:

4 halibut fillets, about 6 ounces each and 1 inch thick
For the rub:
1-teaspoon curry powder
1/2-teaspoon kosher salt
1/2-teaspoon ground cumin
1/4-teaspoon turmeric
1/4-teaspoon paprika
1/4-teaspoon cayenne
1/8 teaspoon freshly ground black pepper
Extra-virgin olive oil
For the salad:
1 cup whole or low fat plain yogurt
1 seedless cucumber, trimmed, peeled, and thinly sliced
2 tablespoons finely shredded carrot
2 tablespoons finely chopped fresh mint
1 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1/2-teaspoon kosher salt
For the garlic butter:
2 tablespoons butter
1 teaspoon minced garlic

Instructions:

In a small bowl combine the rub ingredients. Rub the halibut fillets on all sides with the seasoning. Lightly brush both sides of the halibut fillets with olive oil. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
To prepare the salad: In a medium bowl combine the salad ingredients and stir to blend. Cover and refrigerate until ready to serve.
To make the garlic butter: Just before serving, heat the butter and garlic in a small skillet over low heat just until the garlic sizzles. Remove from the heat.
Grill the halibut over Direct Medium heat until the fish is just opaque and slightly firm to the touch, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill, brush fish lightly with the garlic butter, and serve with the cucumber salad on the side.