If you are looking for a superbly elegant, gentle dish, look no further. In a long line of meats and seafood grilled after they have been marinated very simply in a paste of fresh ginger, garlic, and chilies, this dish is a great family favorite. Have the fishmonger remove the halibut skin. I like to serve this with Karhai Broccoli and a potato or rice dish.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cut the halibut into 4 segments. Rub the salt and turmeric all over and set aside for 20 minutes.
Step 2
Meanwhile, combine the ginger, garlic, lemon juice, and cayenne in a small bowl. Mix. After the fish has sat in the salt mixture for 20 minutes, rub the ginger mixture on all sides, patting it in, then cover and refrigerate 20–30 minutes.
Step 3
Preheat oven to 350°F.
Step 4
Dust the top and bottom of the marinade-covered fish pieces with the rice flour and pat it in.
Step 5
Line a small baking tray with foil. Set aside.
Step 6
Put the oil on a nonstick frying pan and set over medium-high heat. When hot, put in the fish pieces in a single layer, with one of the rice flour–covered sides down. Let that side brown, about a minute, and then turn to brown the opposite side. Once that has happened, remove fish pieces carefully to the baking tray and place in the oven for 10 minutes or until just cooked through.
