Coriander-crusted Grilled Halibut Steaks with Fresh Tomato-mint Chutney

A firm-textured white fish with a large flake, halibut has a delicate flavor that calls for a relatively light preparation, so here we pair it with a range of light, bright, citrusy flavors. This is a very adaptable approach, which means that if you can’t find halibut, you can substitute other white-fleshed fish such as haddock, hake, or cod in this recipe.

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Seafood

Main Course

Ingredients

1/4 cup freshly cracked coriander seeds		1/4 of a medium cucumber, diced medium (about 1/2 cup)
2 teaspoons freshly cracked white pepper		juice of 2 lemons
1 tablespoon kosher salt		1/4 cup roughly chopped fresh mint
4 halibut steaks about 1 in (2.5 cm) thick, 8–10 oz (225–280 g) each		2 Tablespoons peeled and minced fresh ginger
2 tablespoons olive oil		1 Tablespoon Asian sesame oil
For the chutney:		1 Tablespoon minced fresh chile pepper of your choice
2 ripe tomatoes, each about the size of a baseball, cored and diced medium (about 11/2 cups)

directions

Total:

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1
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot, you’re ready to cook.
2
Combine the coriander, white pepper, and salt in a small bowl and mix well. Rub the halibut with the oil and coat with the coriander mixture, pressing gently so it adheres. Put the fish on the grill directly over the coals and cook until it is just opaque throughout (5–6 minutes per side). To check for doneness, poke the fish with your finger to test its firmness; if you’re unsure, make a cut in one of the steaks to be sure it is just opaque all the way through.
3
While the fish is on the grill, combine the chutney ingredients in a small bowl and toss until well mixed.
4
Arrange the halibut steaks on a platter, top each one with a spoonful of the chutney, and serve, passing the remaining chutney on the side.

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Coriander-crusted Grilled Halibut Steaks with Fresh Tomato-mint Chutney

Ingredients

directions