Broiled Halibut With Garam Masala and Mint and Parsley Chutney |
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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 4 |
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Mint and Parsley Chutney. Any firm white fish would work in this dish. Just use a thick cut. Amchoor is dried green mango. You can find it in Indian spice shops. Ingredients:
1/4 small onion, peeled and coarsely chopped |
1 1/2 inches fresh ginger, peeled and coarsely chopped |
3 garlic cloves, peeled and coarsely chopped |
1 teaspoon turmeric |
1/4 teaspoon cayenne |
1 teaspoon salt |
1 teaspoon amchoor powder, well crumbled |
1/2 teaspoon garam masala |
2 tablespoons lemon juice |
1 1/2 lbs halibut, cut into 4 fillets |
olive oil |
1/2 cup mint and parsley chutney (mint and parsley chutney) |
Directions:
1. In a blender, combine onion, ginger, garlic, turmeric, cayenne, salt, amchoor, garam marsala and lemon juice. Puree into a paste.
2. Spread the puree over the fish fillets and marinate in refrigerator 1-3 hours.
3. Preheat broiler with oven rack on second highest notch.
4. Broil fillets for 7-10 minutes on each side, or until fish is firm to touch and barely opaque. Brush fillets with a little olive oil to make surface glisten.
5. Serve with a dollop of mint chutney.
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