Seared Halibut With Coriander & Carrots Recipe

Name: Seared Halibut With Coriander & Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp coriander seeds; 1 tsp fennel seeds; 1 tsp ground turmeric; Pinch of cayenne pepper; Two 6-oz/170-g Alaskan or Pacific halibut fillets; 1 Sea salt; 1 Freshly ground black pepper; 2 tbsp extra-virgin olive oil; 2 small bunches orange, red, or yellow baby carrots, trimmed and peeled; 2 tbsp extra-virgin olive oil; 1 Sea salt; 1 shallot, thinly sliced; 3/4 tsp mustard seeds; 3/4 cup/180 ml whole-milk yogurt; 1 tsp extra-virgin olive oil; 1/2 tsp grated fresh ginger; 1 Sea salt; 1 Freshly ground black pepper; 2 tbsp coarsely chopped fresh parsley

Servings: persons

1 tsp coriander seeds
1 tsp fennel seeds
1 tsp ground turmeric
Pinch of cayenne pepper
Two 6-oz/170-g Alaskan or Pacific halibut fillets
1 Sea salt
1 Freshly ground black pepper
2 tbsp extra-virgin olive oil
2 small bunches orange, red, or yellow baby carrots, trimmed and peeled
2 tbsp extra-virgin olive oil
1 Sea salt
1 shallot, thinly sliced
3/4 tsp mustard seeds
3/4 cup/180 ml whole-milk yogurt
1 tsp extra-virgin olive oil
1/2 tsp grated fresh ginger
1 Sea salt
1 Freshly ground black pepper
2 tbsp coarsely chopped fresh parsley

1
Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder. Grind to a fine powder. Add the turmeric and cayenne. Set aside 1/4 teaspoon of the spice blend; reserve the remaining spice blend.
2
Lay out your halibut on a baking sheet/tray and season with salt and pepper. Brush or drizzle with 1 tablespoon of the olive oil and rub the remaining spice mixture over the fish on both sides. Cover and refrigerate for 1 hour.
3
Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath. When the water boils, add the carrots and cook until crisp-tender, about 2 minutes. Transfer them to the ice bath with a slotted spoon. Pull them out after about 2 minutes and set aside.
4
Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl.
5
When the table is set, heat a large nonstick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut fillets to the pan and let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until the fish is just cooked through but still slightly translucent in the center. Remove the fish to the platter.
6
Heat the 2 tablespoons olive oil in another large skillet over medium-low heat. Add the carrots and toss to coat. Season with salt. Add the shallot and cook until just beginning to soften but still purple, about 2 minutes. Pull from the heat and transfer the carrots to a plate or platter. Add the 1/4 teaspoon reserved spice blend to the residual oil in the pan. Spoon the flavored oil over the carrots and finish with parsley.
7
Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp ground turmeric, Pinch of cayenne pepper, and more.

Yes, Seared Halibut With Coriander & Carrots falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Halibut With Coriander & Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions