You can substitute 1 Tbs. garam masala—a classic Indian spice mixture—for the cumin, turmeric, coriander, allspice and cayenne pepper. Look for garam masala in South Asian markets and well-stocked grocery stores.
- 1 cup plain yogurt
- Juice of 1/2 lemon
- 2 Tbs. grated fresh ginger
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1/2 tsp. ground allspice
- 1/4 tsp. cayenne pepper
- 1/2 tsp. salt
- 4 halibut fillets, about 1 1/2 lb. total, skin removed
- Steamed white rice for serving
Prepare the yogurt marinade
In a shallow glass or ceramic dish just large enough to hold the halibut fillets in a single layer, stir together the yogurt, lemon juice, ginger, onion, garlic, cumin, turmeric, coriander, allspice, cayenne and salt. Add the halibut to the marinade and turn to coat.
Cook the fish
Meanwhile, prepare a medium-hot fire in a grill and oil the grill rack. Or, preheat a broiler.
Remove the halibut from the marinade, discarding the marinade. Place the halibut on the grill rack, or put the fish on a baking sheet and place under the broiler. Cook, turning once, until opaque throughout, 8 to 10 minutes total. Spoon the rice onto 4 plates, top with the halibut and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).