Seared Halibut with Coriander & Carrots w/ Yogurt Sauce

By : Unknown

On : 16:44

In : Cooking

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The Fresh Ocean taste of the halibut with the tangy and spice of the yogurt sauce just gives way to a wave to flavors and the carrots just seal the deal with the sweetness. A complete meal for your significant other!

Yields: Makes 2 Servings

Ingredients for the Halibut: 

• 1 tsp. Coriander seeds 
• 1 tsp. Fennel seeds 
• 1 tsp. Ground turmeric 
• pinch of Cayenne pepper
• 2 - 6 oz. Fresh halibut fillets 
• Salt and pepper for seasoning 
• 2 tbsps. Olive oil 
• 9 Baby Carrots, trimmed and peeled 
• 2 tbsp. Olive oil 
• 1 Shallot, minced 
• Ice bath (A bowl filled with water and ice) 

To make the Yogurt Sauce: 

• ¾ tsp. Mustard seeds 
• ¾ cup Whole-milk yogurt 
• 1 tsp. Olive oil 
• Salt and pepper to taste 
• 2 tbsps. Fresh parsley, chopped

Method of Preparation:

1. In a pan over medium heat, Toast the Coriander and fennel seeds for about 2 minutes or until               fragrant. Remove from the heat and transfer them into a mortar and pestle or a spice grinder. And       grind them into a fine powder. 

2. Transfer the spice powder in a small bowl and mix the turmeric and cayenne together. Set aside ¼       tsp. of the spice blend. 

3. In a plate, lay out the halibut and season with salt and pepper. Drizzle the olive oil over the halibut     and rub the remaining spice on both sides of each fillet. Cover with plastic wrap and refrigerate           them for 30 minutes. 

4. In a large pot with salted water. Bring it to a boil and throw in the carrots and cook them for 2             minutes or until they are crisp. Transfer them immediately into the ice bath and pull them out after     two minutes and set them aside in a plate. 

5. In another pan, heat the 2 tbsps. Of olive oil over medium low heat. Throw in the shallots and sauté     for 2 minutes. Now add the carrots toss to coat them. Add salt and cook for another 2 minutes.             Transfer the carrots to a plate.

 6. In a pan over medium high heat, add the olive oil and slowly lay down the halibut in the

     oil and cook it for about 4 minutes UNTOUCHED. Flip and cook for another 2-3 minutes and set        aside and do the same thing with the other halibut fillet. 

7. Add the ¼ tsp. reserved spice blend to the same pan. And roast the spice blend in the oil and spoon     the oil over the carrots and sprinkle the parsley over them. To make the Yogurt Sauce: 

8. In another pan, Toast the mustard seeds and crush/grind them and mix all together the yogurt,             grated ginger, olive oil. Season with salt and pepper to taste. 

9. Serve the halibut and carrots, Drizzle the yogurt sauce or serve it in a small bowl. Enjoy!