Roasted Halibut With Tomato Curry Sauce

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Although we are having another cool spell here in North Georgia, I just know one of these days summer is going to be upon us and bathing suit time will be a rude awakening.  I have already crept up on those scales and what I see is not pretty so cutting fat down to 35 grams a day is my goal for the next month or so.

That doesn't mean I plan to starve or eat yucky stuff, just avoid desserts, bread, and cut back on my daily cocktail.  Oy vey, boring!

Indian food is fairly low in fat and a great alternative, particularly if you choose a recipe like this with a flavorful tomato curry sauce.  For less calories, serve it with plain white or jasmine rice instead of the cauliflower rice recipe suggested.   If dieting is not an objective, I highly recommend it. 

If you are lucky to live in an area where fresh halibut is readily available, great.  If not, remember those flash frozen packages you can find in the supermarket...not bad for second best.  I have also found fresh halibut at Costco on occasion.  Sea bass or another meaty fish is a good alternative.

You can find garam masala at most supermarkets; however, if you want to make your own, a recipe can be found at Closet Cooking here.  

Roasted Halibut with Tomato Curry Sauce
(Serves 4)

Ingredients

2 tbsp vegetable or other neutral oil

2 tbsp mild Indian curry paste (garam masala)

1 tsp grated ginger

4 pieces halibut, 5-6 ounces each


Directions

Combine oil, curry paste and ginger in a bowl. Place halibut in a glass or metal dish and brush curry paste mix all over. Leave to sit for 30 min.

Curry Sauce

1 tbsp vegetable oil

1 cup chopped onions

1 tbsp chopped ginger

1 tbsp chopped garlic

2 tsp. ground coriander

2 tsp ground cumin

1/4 tsp. cayenne pepper (or more if you like it HOT)

1 can chopped tomatoes

1 cup chicken stock

1/2 cup coconut milk

1 to 2 tsp mango chutney

1/4 cup chopped cilantro for garnish

salt and pepper to taste


Directions

Heat vegetable oil in a skillet over medium heat. Add onions and cook until softened about 8 to 10 minutes. Add ginger and garlic and continue to cook 1-2 more minutes. Stir in coriander and cumin and cook for another minute. Add cayenne, tomatoes and chicken stock and bring to a boil. Reduce heat to low and simmer for 10 minutes. Add coconut milk and chutney and simmer for 10 more minutes. Taste and add more mango chutney if needed. Let cool slightly and then puree sauce with immersion blender, then stir in chopped cilantro. Set aside.

For Fish:

Preheat oven to 450 degrees. Roast halibut for 10 to 15 minutes until cooked through. To serve, spoon sauce in the centre of a serving plate, top with halibut and add Cauliflower Rice Pilaf on the side.


Cauliflower Rice Pilaf

Ingredients

2 tbsp vegetable oil

1 cup chopped onions

3 cups small cauliflower florets

1 tbsp chopped seeded green chili

1 tsp chopped garlic

2 cups basmati rice

1 cup coconut milk

1.5 cups water

1/2 tsp whole cloves

1 cinnamon stick

1/2 cup toasted sliced almonds

3 tbsp chopped mint


Directions

Heat oil in a pot over medium heat. Add onions and saute for 2 minutes or until softened. Add cauliflower and cook, stirring occasionally for 5 minutes or until lightly browned. Stir in chili and garlic and saute for 1 minute then add rice and still well. Add coconut milk, water, cloves, cinnamon stick, salt and pepper to taste.

Cover pot, turn heat to low and cook rice for 15 minutes until rice is cooked and liquid has been absorbed. Remove from heat and let stand for 5 minutes to steam before serving. Remove whole spices. Sprinkle with almonds and mint before serving.


Adapted from Food and Wine Via Closet Cooking