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  • Coriander and Cumin Crusted Halibut

    Wednesday, April 18, 2012

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    You’ll notice a lot of fish recipes on my blog. We eat a lot of it in our house…and why not? It’s quick to prepare, a healthy source of protein and omega 3 fats, and it’s delicious. While we tend to eat a lot of salmon (plentiful in the Pacific Northwest), a favorite fish is halibut.

    We don’t eat halibut very often. It can be hard to find (the season is short, typically early spring) and it is one of the more expensive fish choices in the market. In fact, I often can’t stifle the little gasp that escapes my lips when I see the price per pound…so be prepared to put on your poker face when you look your fishmonger in the eye and say (unwaveringly) “I’d like the halibut please”.

    When halibut season does finally arrive each year, I try to be sure to prepare it at least couple of times. Halibut is a wonderfully mild white fish with a much meatier texture than more common white fish, such as cod and haddock. Because it has a bit more presence than other white fish, it can stand up to fairly assertive flavors. I am a big fan of coriander and cumin, so I chose to work primarily with them for this recipe. I prefer to use the whole seeds for this recipe, though I imagine you could use ground if that’s what you have on hand. I used a mortar and pestle to crush the seeds (I like to get physical with my cooking…though you could use a spice grinder if you have a bit less pent up energy to burn) :).

     

    © 2012 Nancy Granada Kindred Kitchen

    Coriander and Cumin Crusted Halibut

    servings: 2 | time: about 20 minutes

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    ingredients:

    2 6-ounce fillets of halibut, preferably with no skin, boneless
    1/2 tsp. sea salt
    2 TBSP. cumin seed
    4 TBSP. coriander seed
    Zest of 1 lemon
    Juice of 1/2 a lemon
    4 TBSP. extra virgin olive oil

    directions:

    Preheat oven to 450 degrees

    1. Rinse the fish in cold water and pat dry. Sprinkle with sea salt and set aside

    2. Place the cumin seed and coriander seeds in a mortar and grind with a pestle until the seeds are broken down but still a bit course (you could use a spice grinder for this step, just zip them 3 or 4 times)

    3. Place the seed mixture in a small bowl and add the lemon zest, juice and 2 TBSP. of the olive oil. Set aside

    4. Heat an oven proof skillet over medium high heat. Once the skillet is hot, add the remaining 2 TBSP. olive oil and heat for 1 minute

    5. Carefully add the fist to the skillet. Top with the spice mixture and sear for 2 minutes

    6. Place the pan in preheated oven and cook for an additional 3-5 minutes just until cooked through

    7. Remove pan from oven and allow the fish to rest in the pan for 1 minute

    8. Serve with Jicima, Avocado and Orange salad…or your favorite fish side dish

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