Halibut with Indian Rub and Corn Salsa Recipe

Name: Halibut with Indian Rub and Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground cumin; 1 1/2 teaspoons ground turmeric; 1 teaspoon ground coriander; 1/2 teaspoon ground fennel seeds; Salt and freshly ground black pepper; 4 halibut steaks, 1 inch thick, 2 to 2 1/2 pounds total (Pacific salmon, wild striped bass, hake steaks or fillets of these fish can be substituted); 2 lemons; 4 tablespoons ghee (sold in Indian stores and fancy food shops) or clarified butter; vegetable oil can be substituted; 1 tablespoon minced fresh ginger; 1/2 cup finely chopped onion; 1 cup cooked fresh corn kernels (about 1 ear of corn); Oil for grill; 1 tablespoon chopped fresh cilantro leaves

Servings: persons

2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
Salt and freshly ground black pepper
4 halibut steaks, 1 inch thick, 2 to 2 1/2 pounds total (Pacific salmon, wild striped bass, hake steaks or fillets of these fish can be substituted)
2 lemons
4 tablespoons ghee (sold in Indian stores and fancy food shops) or clarified butter; vegetable oil can be substituted
1 tablespoon minced fresh ginger
1/2 cup finely chopped onion
1 cup cooked fresh corn kernels (about 1 ear of corn)
Oil for grill
1 tablespoon chopped fresh cilantro leaves

1
Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste.
2
Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture.
3
Refrigerate 3 hours.
4
While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and saute until onion just starts to brown.
5
Stir in remaining spices and saute, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon.
6
Cook briefly and set aside.
7
Remove fish from refrigerator and brush on both sides with remaining ghee or butter.
8
Heat grill and oil grates.
9
When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes.
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
Salmon should be cooked about 3 minutes on each side.
12
Remove fish to a warm platter or individual plates.
13
Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it.
14
Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons ground cumin, 1 1/2 teaspoons ground turmeric, 1 teaspoon ground coriander, 1/2 teaspoon ground fennel seeds, and more.

Yes, Halibut with Indian Rub and Corn Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Halibut with Indian Rub and Corn Salsa

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