Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Look for U.S. Pacific or Alaskan hook-and-line or wild-caught halibut. Also, check Monterey Bay Aquarium Seafood Watch for latest news about the best choices.
Sip: Torrontes, Sylvaner or Cabernet Franc
Ingredients
Serves 2
Halibut
Carrots
Yogurt Sauce
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.
Editor’s Note: This recipe name has been updated as a part ofour archive repair project.
How would you rate Seared Halibut with Coriander & Carrots?
Leave a Review
Reviews (14)
Back to Top香料混合了大比目鱼这样健壮的佛罗里达州vours without overpowering the fish itself. I don’t understand why people think it’s bland. The yogurt sauce cuts down the fattiness of the fish nicely, and Dijon mustard is definitely not a substitute for toasted mustard seed. The only change I made to the recipe was to use avocado oil spray to cook the fish and 1 tbsp olive oil to cook the carrots and no oil in the yogurt sauce. It was fantastic
lzch
4/5/2021
优秀的! !美妙的大比目鱼配方! !用法文eshest fish and prepared as directed. My husband and I LOVED it! Definitely will go on my favorite fish recipe list! Would be perfect for company as well! To those who argue that not enough spice was recommended in the recipe: with good quality fish, you don't want an overpowering spice. With this rub, you just get a fantastic flavor and crispiness. Yummmmm!
christinegg
Terra Linda, CA
9/1/2020
We took the advice of others and doubled the spices. This took 45 minutes prep time to toast, grind, grate, peel, etc. Definitely was not worth the time. The halibut was only "fine" and the carrots - peel, blanch, ice bath, saute - could have simply been roasted. Will not be making this again.
vdoherty
MN
7/2/2020
Tried this recipe and found the rub to be quite bland on the fish; I simplified some of the recipe for the carrots (roasted instead of blanche & saute) and did a quick version of the yogurt with dijon mustard instead of the mustard seeds. The sides were quite good.
k5
Seattle, WA
4/14/2020
I made the halibut only with the rub as a compliment to a Thai salad with vermicelli noodles, julienned vegetables and a peanut based dressing. The two dishes were very complementary and very well received by everyone.
Anonymous
Vancouver, BC
5/10/2019
Loved it! Excellent blend of flavors and looked beautiful. I generally do not like yogurt sauces but this was a great pairing of flavors.
jkpike
California
9/2/2018
Disappointed in this recipe. The beautiful, buttery fish was overwhelmed by underwhelming spices. The carrots were pretty but were basically carrots and onions and the sauce did not have enough ginger - it tasted like yogurt, which I thought would be a nice cooling element, but the fish spices were not particularly hot, so it really served no purpose.
afecko123
Marquette, MI
4/23/2018
Disappointing results for the amount of work. I'll stick to my favorite: crushed Ritz crackers with parmasan reggiano as the last step after flour dredge and buttermilk. Let rest an hour in the frig and saute in olive/butter combo.
suzwil
Alaska
4/17/2018
This was delicious! Fish came out perfectly, i made it exactly according to recipe. Platter looked beautiful with the rainbow carrots. Served with arugula salad
Anonymous
Denver, CO
10/8/2017
We don't eat dairy so I only made the fish and carrots. They were excellent and my husband asked for this to be part of the rotation. Based on reviews I made a little extra of the spice mix and used it all, which cut down on salt. It would be interesting to try preparing other vegetables like green beans, turnips, or parsnips, in the same manner as the carrots.
drk77
Sacramento, California
3/14/2017
Liked this dish! Could have used more of the spice rub/sauce.
laura_althoff
Seattle, WA
11/30/2016
A decent way to dress up this mild fish. The sweetness of the shallot (or onion in my case) offset the mustard, ginger and spices nicely. Could have used more sauce though. Served with brown rice.
curi
Raleigh, NC
12/30/2014
I am curious how ONE review with a rating of 3 forks resulted in an average rating of 2 forks? Must be something wrong with Epi's algorithm.
suecalhoun
2/14/2014
husband liked the mix of spices on the fish- had it over brown rice...would have chopped the carrots a bit smaller, but then again i did not have the really nice carrots from a farmers market, but their larger grocery store cousins instead. was easy and will make again!
talialynn80
brooklyn
5/6/2012
See Related Recipes and Cooking Tips
-
Our 31 Best Halibut Recipes
Fish dishes you can feast on. -
25 Vibrant, Delicious Turmeric Recipes
Flavorful and full of good-for-you antioxidants, turmeric stars in some of our favorite dishes.
