Name: Seared Halibut with Coriander & Carrots
Yield: Serves 2
Ingredients: 1 tsp coriander seeds; 1 tsp fennel seeds; 1 tsp ground turmeric; Pinch of cayenne pepper; Two 6-oz/170-g Alaskan or Pacific halibut fillets; 1 Sea salt; 1 Freshly ground black pepper; 2 tbsp extra-virgin olive oil; 2 small bunches orange, red, or yellow baby carrots, trimmed and peeled; 2 tbsp extra-virgin olive oil; 1 Sea salt; 1 shallot, thinly sliced; 3/4 tsp mustard seeds; 3/4 cup/180 ml whole-milk yogurt; 1 tsp extra-virgin olive oil; 1/2 tsp grated fresh ginger; 1 Sea salt; 1 Freshly ground black pepper; 2 tbsp coarsely chopped fresh parsley

Photo by Sara Remington

Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Look for U.S. Pacific or Alaskan hook-and-line or wild-caught halibut. Also, check Monterey Bay Aquarium Seafood Watch for latest news about the best choices.

Sip: Torrontes, Sylvaner or Cabernet Franc

Cooks' Note

Editor’s Note: This recipe name has been updated as a part of our archive repair project.

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