Receta Tandoori Spiced Halibut Fillets With Cucumber, Yogurt Salad

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Raciónes: 4

Ingredientes

Cost per serving $1.07 view details

Direcciones

  1. To make the Rub: In a small bowl combine the rub ingredients. Rub the halibut fillets on all sides with the seasoning. Lightly brush or possibly spray both sides of the halibut fillets with extra virgin olive oil. Cover with plastic wrap and chill for at least 30 min or possibly up to 2 hrs.
  2. To prepare the Salad: In a medium bowl combine the salad ingredients and stir to blend. Cover and chill till ready to serve.
  3. To make the Garlic Butter: Just before serving, heat the butter and garlic in a small skillet over low heat just till the garlic sizzles. Remove from the heat.
  4. Grill the halibut over Direct Medium heat till the fish is just opaque and slightly hard to the touch, 8 to 10 min, turning once halfway through grilling time.
  5. Remove from the grill, brush fish lightly with the garlic butter, and serve with the cucumber salad on the side.
  6. This recipe yields 4 servings.
  7. Wine Recommendation: Spicy food calls for fruity wine. Try a Riesling with a bit of sweetness.
  8. Beer Recommendation: A bronze, malty lager adds something extra here without being overpowering.
  9. Comments: All alone, a generous rub of Indian spices on delicate fish might feel a little too warm, but in the company of the cold flavors of a traditional cucumber salad, this combination balances with finesse.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 120g
Recipe makes 4 servings
Calories 108  
Calories from Fat 72 67%
Total Fat 8.17g 10%
Saturated Fat 4.99g 20%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 659mg 27%
Potassium 222mg 6%
Total Carbs 5.11g 1%
Dietary Fiber 0.8g 3%
Sugars 3.6g 2%
Protein 4.17g 7%
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