Grilled Halibut With Indian Spices and Corn Relish
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2teaspoons ground cumin
- 1½teaspoons ground turmeric
- 1teaspoon ground coriander
- ½teaspoon ground fennel seeds
- Salt and freshly ground black pepper
- 4halibut steaks, 1 inch thick, 2 to 2½ pounds total (Pacific salmon, wild striped bass, hake steaks or fillets of these fish can be substituted)
- 2lemons
- 4tablespoons ghee (sold in Indian stores and fancy food shops) or clarified butter; vegetable oil can be substituted
- 1tablespoon minced fresh ginger
- ½cup finely chopped onion
- 1cup cooked fresh corn kernels (about 1 ear of corn)
- Oil for grill
- 1tablespoon chopped fresh cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1319 calories; 96 grams fat; 32 grams saturated fat; 4 grams trans fat; 49 grams monounsaturated fat; 8 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 95 grams protein; 1364 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine cumin, turmeric, coriander, fennel, ½ teaspoon black pepper and ½ teaspoon salt or to taste. Rub fish steaks on both sides with juice of ½ lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
- Step 2
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 ½ lemon. Cook briefly and set aside.
- Step 3
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.
- Step 4
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.
Private Notes
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Cooking Notes
Fred M
Delicious. I increased the amount of corn and added cherry tomatoes to make a complete one dish meal. No need to pre-cook the corn.
Janet
As a denizen of the Great NW, I am no stranger to our ocean provender. As much as I love most of the recipes that show up here, I draw the line at the halibut being overwhelmed by the spices. This is a fish that says "less is more" and I'd go with the other fish suggestions to do the Indian spices.
LindaL
Excellent. I used tilapia and added 1/2 chopped green chile to the corn mixture.
suzanne
This was excellent. We used salmon, doubled the corn for two people, and used unsalted butter but clarified it a bit on the stove. It was very easy to make and we both thought it was a restaurant-caliber recipe.
rosemary mcgettrick
Excellent! Halibut was very pricey so I used cod..very even thickness.
I was pleased with the outcome, even though only marinated for 2 hours.
Kevin Osinski
My previous note was supposed to be private. Wish there was a way to edit/delete notes. I agree that the spices are too assertive for such a delicate fish as halibut. I also found that grilling made it too easy to overcook: I did 2-3 minutes per side and by the time I served it it was dry as dust. Using a more fatty fish like snapper is probably a better choice all around.
Benjamin
Wow, this one’s a stunner. We used more corn but pretty much followed the recipe. Didn’t marinate for more than an hour, but oiled fish first and then used a spice shaker to even distribute mixture. Hit it hot on the grill in the sear zone for about 3 minutes until it unstuck then another minute or so on the other side. Alaskan Halibut fish was perfectly grilled. Hit the pan with the cork at high heat again and used lemon juice and water to deglaze and then top fish. We LOVED it.
eric
Fair. Needs more kick.
Joie
Made this for a small dinner party and it was a huge hit. The texture from the corn relish made it. For me I would have liked a little more flavorful. Next time more salt, maybe add some smoked paprika or chili pepper/cayenne to the dry rub. Maybe even some diced jalapeños to the relish.
condiment queen
Used sockeye. Added chopped red pepper with the onions. Raves.
Clare
Loved this dish, and it was so easy to make. I got some thick (like THICK) halibut steaks, which were perfect for grilling and wanted something to go with my two Ottolenghi side dishes. The flavors in this were the perfect match. I disagree with some of the other commenters that the spices took away from the fish; I found them to be quite delicate. Great that you can make the corn relish in advance and just reheat before serving. The ultimate, low-effort main course for summer.
diane
Delicious! I added more corn and red pepper flakes to add heat. Quickly has become a family favorite!
Sameer
added some garlic too. It was good. Not overpowering on the indian flavor. Made it with salmon. everyone liked it.
9/2022
Really delicious and seemingly easy - John made it.
Just okay
I made with freshly ground spices, fresh halibut and corn from my garden with a side of okra fries. Was just okay. I felt it didn’t do justice to the fish or the fresh corn. I would prefer a traditional Indian curry and a simple prep for the halibut, not together.
CJ48
I agree! Halibut is something that stands on its own. I was intrigued by the idea, but realized it was an over-powering flavor profile. A stronger flavored fish, like salmon, would probably work.
Paul Woolf
Superb dish, don’t change a thing!!!
Jack
Doubled the corn, used swordfish, cooked on gas grill. Was absolutely delicious! Will make again!
Justin
This was one of the worst dishes I’ve ever made. Spices overpower the fish, especially the fennel. Skip this one.
T
I used halibut filets, no Ghee or clarified butter, Combo of oil and butter. TJ'S frozen roasted corn. Sautéed all on top of the stove. Due to the thickness of my fish I put the pan with the fish and corn mixture in the oven to finish cooking. Good use of spices and flavors.
Kym
This is delicious!! Definitely use fresh corn!
Lauren
I came independently to the same conclusions as my fellow commenters: delicious, but kind of a waste of halibut, which you want to enjoy for its own special flavor — I would opt for cod or any other firm but less flavorful white fish next time; I also used twice the corn, with only good effect; and I also added small, quartered tomatoes to the corn. A wonderful starting place — funny how so many of us extended it in exactly the same direction.
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