4 skinless halibut fillets, 6-8 oz each about 1 inch thick
Marinade- 1/4 c peanut oil
1 tsp ground ginger
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/4 tsp turmeric
2 Tbsp torn fresh basil leaves
Sauce- 3 Tbsp peanut oil
1 med yellow onion, thinly sliced
2 tsp garlic garlic
1.5 tsp ground ginger
1 tsp ground coriander and paprika
1/2 tsp turmeric and kosher salt
1/4 tsp ground cayenne pepper
1 -28 oz can peeled, chopped tomatoes
3/4 c unsweetened coconut milk
1/2 bag fresh spinach leaves
2-3 cups prepared wheat berries, quinoa, brown or white rice
In a small bowl mix the oil, ginger, salt, pepper and turmeric. Generously brush the halibut on both sides with the oil mixture. Set aside.
Heat grill pan over med/high heat. Add fillets with skin side up. Cook 4-5 minutes then remove to a plate with grilled side up.
In same pan, add 3 Tbsp peanut oil and onion slices. Cook until softened and beginning to brown. Add the garlic, ginger, coriander, paprika, turmeric, salt, and cayenne. Mix well and cook for 2-3 minutes, stirring often to avoid burning.
Add tomatoes and coconut milk. Taste and adjust seasoning. Allow sauce to simmer for 5 minutes. Nestle the fillets into the sauce grill marks up. Top with several handfuls of fresh spinach, ripping leaves if large ones. Cover with lid and continue to simmer for 5 minutes more until spinach is wilted well. Serve over bed of favorite prepared grain or rice.
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