This is one of my favourite halibut recipes.
Halibut is the one fish I can’t resist. I love seafood but there’s something special about halibut. It’s a real pity it’s so expensive.
Last night I decided to dig deep into my pockets and brought home some halibut to make this quick and easy dish for my wife and me. Sometimes you’ve just got to do such things.
As with most seafood, the key to success here is in just cooking the fish through. If you over cook it, it will get crumbly and hard. Watch it and when the fish is just done, it’s ready.
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- 2 x 200g skinned halibut fillets
- 1 tablespoon freshly cracked black pepper
- 1 teaspoon roasted and coarsely ground cumin seeds
- 400g fresh baby spinach - rinsed
- 3 tablespoons ghee
- 5 fresh curry leaves
- 4 medium tomatoes - diced
- 1 onion - finely chopped
- 2 cloves garlic - finely chopped
- 3 tablespoons finely chopped coriander
- 3 green chillies - finely chopped (more or less to taste)
- Salt and pepper to taste
- Heat one tablespoon of the ghee in a frying pan.
- When melted, add the spinach and fry for about 2 minutes until slightly wilted in appearance but still quite fresh looking.
- Squeeze out the excess water and set aside
- Now make the tomato sauce.
- Heat another tablespoon of ghee in the saucepans.
- When melted, throw in the curry leaves and fry for about 30 seconds.
- Add the garlic, tomatoes, onions and chillies.
- You only want to cook the sauce for about five minutes. The tomatoes and onions should keep their fresh appearance and not be allowed to break down.
- Set aside and keep warm.
- Heat the last tablespoon of ghee in a frying pan until very hot but not smoking.
- Press the black pepper and cumin into the fish fillets and then place the fish in the hot ghee.
- Cook for about four minutes per side until the halibut is just cooked through.
- To serve, place a pile of the spinach on two warmed plates. Stack the halibut on top and then cover with the tomato sauce.