Seared Halibut with Coriander and Carrots

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Serving size:2
Total Time:
Seared Halibut with Coriander and Carrots

For the Halibut:

  • 1 tsp coriander seeds
  • 2 tbsp extra-virgin olive oil
  • freshly ground black pepper
  • sea salt
  • 2 6-ounce Alaskan or Pacific halibut fillets
  • pinch of cayenne pepper
  • 1 tsp ground turmeric
  • 1 tsp fennel seeds

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.

 

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.

    For the Carrots:

    • 2 tbsp extra-virgin olive oil
    • 1 shallot, thinly sliced
    • sea salt
    • 2 small bunch orange, red, or yellow baby carrots, trimmed and peeled

    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.

      For the Yogurt Sauce:

      • 2 tbsp coarsely chopped fresh parsley
      • freshly ground black pepper
      • sea salt
      • 1/2 tsp grated fresh ginger
      • 1 tsp extra-virgin olive oil
      • 3/4 cup whole-milk yogurt
      • 3/4 tsp mustard seeds

      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.


      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 begins 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.

      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.

       

      Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.

       


      Recipe courtesy of The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other by Sarah Copeland/Chronicle Books, 2011.