Halibut with Indian Rub and Corn Salsa

1. 1

   Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste.

2. 2

   Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture.

3. 3

   Refrigerate 3 hours.

4. 4

   While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and saute until onion just starts to brown.

5. 5

   Stir in remaining spices and saute, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon.

6. 6

   Cook briefly and set aside.

7. 7

   Remove fish from refrigerator and brush on both sides with remaining ghee or butter.

8. 8

   Heat grill and oil grates.

9. 9

   When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes.

10. 10

    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.

11. 11

    Salmon should be cooked about 3 minutes on each side.

12. 12

    Remove fish to a warm platter or individual plates.

13. 13

    Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it.

14. 14

    Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.

* Per serving · 4 servings · Values may vary.