Spiced Broiled Halibut with Tangy Mint-Parsley Chutney
This flavorful dish features succulent halibut fillets marinated in a vibrant spice paste, combining the warm notes of turmeric and garam masala with the tangy sweetness of amchoor powder. The fish is broiled to perfection, creating a delightful contrast of textures and flavors. Serve it alongside a refreshing mint and parsley chutney for a burst of freshness that complements the spices beautifully. Perfect for a healthy weeknight dinner or an impressive dish for special occasions, this recipe highlights the versatility of firm white fish, making it suitable for various palates.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Onion
1/4 (small, peeled and coarsely chopped)
Fresh Ginger
1 1/2 (inches, peeled and coarsely chopped)
Garlic Cloves
3 (peeled and coarsely chopped)
Turmeric
1 (teaspoon)
Cayenne
1/4 (teaspoon)
Salt
1 (teaspoon)
Amchoor Powder
1 (teaspoon, well crumbled)
Garam Masala
1/2 (teaspoon)
Lemon Juice
2 (tablespoons)
Halibut
1 1/2 (lbs, cut into 4 fillets)
Olive Oil
to taste (for brushing)
Mint and Parsley Chutney
1/2 (cup)
Instructions
1
In a blender, combine the coarsely chopped onion, ginger, garlic, turmeric, cayenne, salt, amchoor, garam masala, and lemon juice. Blend until you achieve a smooth paste.
2
Spread the spice paste generously over the halibut fillets, ensuring each piece is well coated. Cover and marinate in the refrigerator for 1 to 3 hours to allow the flavors to deepen.
3
Preheat your broiler, positioning the oven rack on the second highest notch for optimal cooking.
4
Carefully place the marinated halibut fillets under the broiler. Broil for 7 to 10 minutes on each side, or until the fish feels firm to the touch and is barely opaque in the center.
5
For an enticing finish, brush the fillets with a light drizzle of olive oil to enhance their appearance and add a subtle richness.
6
Serve the broiled halibut on a platter, accompanied by a generous dollop of mint and parsley chutney to elevate the dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Broiled Halibut with Tangy Mint-Parsley Chutney?
It is a flavorful seafood dish featuring halibut fillets marinated in a vibrant spice paste and served with a refreshing herb chutney.
What ingredients are in the spice paste?
The spice paste consists of onion, fresh ginger, garlic, turmeric, cayenne, salt, amchoor powder, garam masala, and lemon juice.
How long should the halibut be marinated?
The halibut fillets should be marinated in the refrigerator for 1 to 3 hours to allow the flavors to deepen.
What is the best way to cook the halibut in this recipe?
The fish is cooked under a preheated broiler for 7 to 10 minutes on each side.
Where should the oven rack be placed for broiling?
For optimal results, position the oven rack on the second highest notch.
How do I know when the halibut is finished cooking?
The halibut is done when it feels firm to the touch and is barely opaque in the center.
What is amchoor powder?
Amchoor powder is a spice made from dried green mangoes, providing a tangy and slightly sweet flavor to the marinade.
What type of fish can I use if halibut is unavailable?
Any firm white fish can be used as a substitute for halibut in this recipe.
What is the purpose of the olive oil in the recipe?
Olive oil is brushed on the fillets after broiling to enhance their appearance and add a subtle richness.
Is this recipe considered healthy?
Yes, it is a healthy dinner option featuring lean protein and a variety of antioxidant-rich spices.
How do I prepare the spice paste?
Combine the onion, ginger, garlic, and all dry spices with lemon juice in a blender and process until smooth.
What provides the heat in this recipe?
The cayenne pepper and fresh ginger provide a warm, spicy kick to the dish.
How much halibut is required for this recipe?
The recipe calls for 1.5 lbs of halibut, ideally cut into 4 even fillets.
What kind of chutney is served with the fish?
The dish is served with a mint and parsley chutney that provides a burst of freshness.
Can I make the spice paste in advance?
Yes, the spice paste can be blended ahead of time and kept in the refrigerator until ready to marinate.
What does turmeric add to the dish?
Turmeric adds a warm, earthy flavor and a vibrant golden color to the marinade.
Is this dish suitable for special occasions?
Yes, the unique spice profile and elegant presentation make it an impressive dish for guests.
How much ginger is needed?
You will need 1.5 inches of fresh ginger, peeled and coarsely chopped.
What is the role of garam masala?
Garam masala provides a complex layer of warm spices that complements the tanginess of the amchoor and lemon.
Should the halibut be covered while marinating?
Yes, cover the fish while it rests in the refrigerator to keep it fresh and prevent odors from spreading.
How many garlic cloves are used?
The recipe requires 3 garlic cloves, peeled and coarsely chopped before blending.
Can I use frozen halibut?
Yes, but ensure the fish is completely thawed and patted dry before applying the spice paste.
What is the texture of the finished halibut?
When broiled correctly, the fish should be succulent, firm, and moist.
Is the onion cooked before blending?
No, the onion is blended raw into the paste to provide moisture and sharp flavor.
How much lemon juice is used?
The recipe uses 2 tablespoons of lemon juice to help form the paste and add acidity.
Can I use dried mint instead of chutney?
While you could, the fresh mint and parsley chutney is highly recommended for the best flavor contrast.
What color should the spice paste be?
The paste will typically be a vibrant yellow or orange due to the turmeric and cayenne.
How do I serve the chutney?
Serve the halibut on a platter with a generous dollop of chutney on top or on the side.
Is there salt in the recipe?
Yes, the recipe includes 1 teaspoon of salt to season the spice paste.
Does the recipe require a specific type of onion?
The recipe specifies a small onion, peeled and coarsely chopped.