Ingredients
- 2 teaspoons ground cumin
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground coriander
- ½ 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
- ½ cup finely chopped onion
- 1 cup cooked fresh corn kernels (about 1 ear of corn)
- Oil for grill
- 1 tablespoon chopped fresh cilantro leaves
- Nutritional Information
Nutritional analysis per serving (4 servings)
414 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 49 grams protein; 157 milligrams cholesterol; 179 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
- While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
- Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. 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. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
- Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.
25 minutes
Dining and Cooking