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Seared Halibut with Coriander & Carrots

Seared Halibut with Coriander & Carrots
Seared Halibut with Coriander & Carrots might be just the main course you are searching for. This gluten free, primal, and pescatarian recipe serves 2. One serving contains 409 calories, 41g of protein, and 6g of fat. Head to the store and pick up mustard seeds, coriander seeds, sea salt, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes.
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Fennel SeedsFennel Seeds
CorianderCoriander
HalibutHalibut
ToastToast
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Frying PanFrying Pan
2
Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder. Grind to a fine powder.
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Mortar And PestleMortar And Pestle
3
Add the turmeric and cayenne. Set aside 1/4 teaspoon of the spice blend; reserve the remaining spice blend.
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Seasoning MixSeasoning Mix
TurmericTurmeric
Ground Cayenne PepperGround Cayenne Pepper
4
Lay out your halibut on a baking sheet/tray and season with salt and pepper.
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Salt And PepperSalt And Pepper
HalibutHalibut
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Baking SheetBaking Sheet
5
Brush or drizzle with 1 tablespoon of the olive oil and rub the remaining spice mixture over the fish on both sides. Cover and refrigerate for 1 hour.
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Olive OilOlive Oil
FishFish
Dry Seasoning RubDry Seasoning Rub
6
Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath. When the water boils, add the carrots and cook until crisp-tender, about 2 minutes.
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CarrotCarrot
WaterWater
FishFish
IceIce
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BowlBowl
PotPot
7
Transfer them to the ice bath with a slotted spoon. Pull them out after about 2 minutes and set aside.
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IceIce
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Slotted SpoonSlotted Spoon
8
Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper.
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Salt And PepperSalt And Pepper
Mustard SeedsMustard Seeds
Fennel SeedsFennel Seeds
CorianderCoriander
Olive OilOlive Oil
GingerGinger
YogurtYogurt
SauceSauce
ToastToast
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Frying PanFrying Pan
9
Transfer to a small bowl.
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BowlBowl
10
When the table is set, heat a large nonstick frying pan over medium-high heat.
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Frying PanFrying Pan
11
Add the remaining 1 tablespoon olive oil and heat until shimmering.
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Olive OilOlive Oil
12
Add the halibut fillets to the pan and let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until the fish is just cooked through but still slightly translucent in the center.
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Halibut FilletsHalibut Fillets
FishFish
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Frying PanFrying Pan
13
Remove the fish to the platter.
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FishFish
14
Heat the 2 tablespoons olive oil in another large skillet over medium-low heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
15
Add the carrots and toss to coat. Season with salt.
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CarrotCarrot
SaltSalt
16
Add the shallot and cook until just beginning to soften but still purple, about 2 minutes. Pull from the heat and transfer the carrots to a plate or platter.
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CarrotCarrot
ShallotShallot
17
Add the 1/4 teaspoon reserved spice blend to the residual oil in the pan. Spoon the flavored oil over the carrots and finish with parsley.
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Seasoning MixSeasoning Mix
CarrotCarrot
ParsleyParsley
Cooking OilCooking Oil
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Frying PanFrying Pan
18
Serve fish and carrots on 2 pretty plates with carrots.
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CarrotCarrot
FishFish
19
Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.
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YogurtYogurt
SauceSauce
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BowlBowl
20
Why Halibut?
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HalibutHalibut
21
Look for U.S. Pacific or Alaskan {Canadian Pacific} hook-and-line or wild-caught halibut. Also, check Monterey Bay Aquarium Seafood Watch for latest news about the best choices.
Ingredients you will need
HalibutHalibut
SeafoodSeafood
22
From The Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other by Sarah Copeland. Text Copyright © 2012 by Sarah Copeland; photographs copyright © 2012 by Sara Remington. Published by Chronicle Books LLC.

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Loveblock Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.
Loveblock Pinot Gris
Loveblock Pinot Gris
Loveblock Pinot Gris is a pale golden with hints of green. The 2013 vintage is a dry style with floral aromas and a hint of ripe pineapple. The palate reveals poached pear and blood orange, and finishes with a touch of citrus, good texture and rich mouth feel.
DifficultyExpert
Ready In45 m.
Servings2
Health Score100
Gluten FreeVery Healthy
DietsGluten FreePrimalPescatarian
Dish TypesLunchMain CourseMain DishDinner
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