Life is uncertain. Eat Dessert first.

Tandoori Spiced Halibut with Cucumber

Another fish dish, another recipe from Gordon Ramsay’s Fast Food. I’m trying to cook a different fish each week, and yesterday I got some wild Halibut from my local fishmonger.

Pre-heat the oven to 200degC. Lay two skinned 150g halibut fillets on a plate. Mix half a tablespoon of Tandoori or Madras Curry paste (NB I used Thai red curry paste) with half a tablespoon of olive oil and half a teaspoon of caster sugar. Stir in 60g of natural yoghurt. Coat the fish with the spiced yoghurt and set aside.

Peel a cucumber and cut it lengthways using a swivel vegetable peeler into long wide strips, avoiding the seeds in the middle. Toss with a tablespoon and a half of natural yoghurt, a handful of chopped mint leaves, and a squeeze of lime juice.

Heat an ovenproof pan and add a tablespoon of vegetable oil. Scrape off the excess marinade from the halibut fillets and place them in the hot pan, reserving the marinade. Sear for a minute and a half on each side until golden brown.

Spoon the marinade over the fish and place the pan in the oven for a few minutes to finish cooking. Transfer to warm plates, drizzle over the pan juices and serve with the cucumber salad.


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