Pixie's Indian Style Halibut Recipe - Allrecipes.com
Pixie's Indian Style Halibut Recipe
  • READY IN 21 mins

Pixie's Indian Style Halibut

Recipe by  

"This recipe is actually something my husband makes on a regular basis and everyone raves about it!!! it's very good. He mostly uses halibut to make this but salmon or cod work very well also."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    6 mins
  • READY IN

    21 mins

Directions

  1. Combine the water and 1 tablespoon salt in a shallow container. Soak the fish in the salt water for 10 minutes.
  2. Mix the turmeric, coriander, paprika, and 1/2 teaspoon salt in a small bowl. Remove fish from the salt water and pat dry with paper towels. Coat fish on both sides with spice mixture.
  3. Heat the olive oil in a small skillet over medium heat. Cook fish in hot oil until it flakes easily with a fork, about 3 minutes per side. Serve garnished with cilantro.
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Footnotes

  • Cook's Note
  • I always use Kosher salt in this recipe. If using regular iodized salt, start with 11/2 teaspoons in the brine. If needed, add more salt to taste after cooking.
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2010

This is really good!!! Please note the type of salt to be used!!!!

 
Most Helpful Critical Review
Nov 19, 2013

I should have known that "Pixie's Indian Style Halibut" wouldn't be spicy enough for my family's taste (my fault: not the recipe). I should have added some cayenne to the spice mixture as it should have been obvious to me that this had no hot spices in it (or maybe I was supposed to use Spanish paprika instead of Hungarian paprika - I didn't think of that before!). This recipe was very easy to make, and I was surprised how well the spice mixture stuck to the fish. Also, the recipe produced the perfect amount of spice for coating the fish (not too much so nothing was wasted). Thank you Pixie2 for sharing your recipe.

 

13 Ratings

Feb 01, 2010

Editor's Note: The salt ingredient was changed to Kosher salt at the request of the recipe submitter.

 
Sep 21, 2009

This is really a wonderful change from the usual plain pan seared Halibut I usually have. Thanks Pixie for spicen up my food. This is a most do again!

 
Feb 01, 2010

I followed the recipe exactly. The finished product was too salty. If I make it again, I will cut down on the both the 1 T. of salt in the water the raw fish soaks in before cooking, and cut down on the 1 t. of salt in the "breading". And I love salty food, so if I think it's too salty, those of you that don't prefer salty foods should really watch the amounts. Halibut is at least twice the price of other similar white fish, such as tilapia, cod, etc. I paid $16 for 10 oz. of Halibut, while the other similar white fishes ran from $6 to $8 for the same amount. Halibut is extremely flaky, so it fell apart right in the pan when I turned the filets - which was fine. The end result was about 10 pieces of fallen apart fish. It was very easy and quick to make - couldn't be simpler. But the finished product for me was good, not great.

 
Jan 05, 2010

I made this and it tasted awful

 
Jun 30, 2013

Very good. Loved the flavors and ease. Served with a crunchy Asian style cole slaw.

 

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Nutrition

  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 3432 mg
  • 137%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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