Spicy Halibut with Spicy Tomato Chutney
Seared Halibut with Spicy Tomato Chutney
This succulent recipe, adapted from Bon Appétit (September 2001), is by Neela Paniz of the Bombay Café in Los Angeles.
3 tablespoons olive oil
½ teaspoon fenugreek seeds
½ teaspoon nigella (“black caraway”) seeds*
½ teaspoon mustard seeds
3 garlic cloves, minced
1¾ pounds tomatoes, finely chopped
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper
6 six-ounce Vital Choice Alaskan halibut fillets
*Nigella seed (AKA black caraway seed) is an Asian spice with a slightly bitter, peppery taste and crunchy texture. If you can’t find it in local gourmet, Indian, or Middle Eastern food shops, substitute celery seed or order it from shamanshop.net (as black caraway seed; 1 lb. for about $10.00) or gourmetsleuth.com (2.3 oz. tin for about $3.00). Or.
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