Delicious Pan-Grilled Halibut (or Swordfish, or Salmon)

Name: Delicious Pan-Grilled Halibut (or Swordfish, or Salmon)
Yield: serves 4
Ingredients: One 1 1/4-pound section of skinned halibut fillet, 3/4–1 inch thick (salmon or swordfish may be used instead); 1/2 teaspoon salt; 1/4 teaspoon ground turmeric; 2 teaspoons finely grated peeled fresh ginger; 2 cloves garlic, mashed in a garlic press; 1 tablespoon lemon juice; 1/4 teaspoon cayenne pepper, or more, if you prefer; 1 tablespoon rice flour (use white flour as a substitute); 4 tablespoons olive or canola oil

December 9, 2011

If you are looking for a superbly elegant, gentle dish, look no further. In a long line of meats and seafood grilled after they have been marinated very simply in a paste of fresh ginger, garlic, and chilies, this dish is a great family favorite. Have the fishmonger remove the halibut skin. I like to serve this with Karhai Broccoli and a potato or rice dish.

Recipe notes

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