Delicious & Nutritious: Halibut in Bombay Tomato Sauce

 

We really enjoy fish, and we love tomatoes, so when this recipe hit our inbox courtesy of Weber's Recipe of the Week, we were really excited to try it out. Of course, Weber's all about grilling, and their recipe reflects that. With a few simple modifications however, this dish can come alive in any kitchen, big or small, in much less time than it would take to fire up a grill!

Mmmm, I smell fish! I better get it before Pepper does!

Making the Dish
What You'll Need

For the sauce:
2 tablespoons peanut oil
1 half yellow onion
1 tsp freshly grated ginger
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp salt
1/4 tsp cayenne pepper
1 15 oz can diced tomatoes
1/2 cup light coconut milk


To dress the fish:
2 tbsp peanut oil
1/2 tsp fresh grated ginger
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp turmeric


2 filets halibut or other firm white fish

This is a dish in two parts - first, the halibut, second, the sauce. There are quite a few ingredients going into this though so we found it easiest to get everything ready first. Start by slicing up your onion. Cut it in half and then slice out nice long half moon slivers of onion. These will give the sauce a nice flavor and texture. Then, lay out your spices (see the ingredient list below for exact quantities).

In a large pot, drizzle in a few tablespoons of peanut oil and begin to sauté the onions. You'll want to cook these over medium heat until they begin to soften and caramelize slightly.

Sautéing the onions in peanut oil.

Once they've gotten nice and soft, add in all your spices and toast for a few minutes, stirring quickly so that they don't burn. Then, add in a can of diced tomatoes with their juices, and a half cup of light coconut milk. Before adding the coconut milk, make sure to stir it as it has a tendency to separate in the can. Bring this to a boil and then reduce to a simmer, tasting to adjust the seasoning if needed.

Adding the tomatoes to the onions and seasoning. 

Now it's time to get the halibut ready. You're going to dress it, sear it, and then finish it in the oven. So get the oven ready by preheating it to about 375.

Prep the dressing for the marinade by emulsifying peanut oil, freshly grated ginger, salt, pepper, and tumeric (see below for quantities). Then lightly paint this over the halibut on all sides. Let it rest for a few minutes as the flavors mingle. Heat up the grill pan or a skillet over high heat. You'll want this surface to be very hot to give the halibut a nice sear.

Dressing the halibut with the seasonings.

Place the dressed halibut flesh-side down onto the hot pan and let it sear for about 4 to 5 minutes, until it will come off the pan easily. After it's done searing, use a spatula and carefully lift the halibut off the pan and set it on a plate.

Removing the seared halibut from the grill pan.

Take your sauce from the pot and pour it into a baking dish. Then, place the halibut into the sauce so it is nearly submerged. Put the whole dish into the oven and bake until the halibut flakes easily, about 5 - 8 minutes.

Submerging the halibut in the sauce to bake.

Serve in a plate or a bowl, garnished with basil or parsley, whichever your prefer. Enjoy!

The Result

What a combination of flavors this dish brings to the fore! The tumeric and ginger shine through, and the tomato and coconut play nicely to create a sweet and savory sauce that holds the whole thing together. The halibut is the star of the dish. The milky and flavorful fish works very well with the ginger flavor, and is a wonderful complement to the slightly spicy sauce.

This dish is so easy to make yet tastes like you would have been slaving away over the stove for hours. It's a great way to have a high quality meal any night of the week!

What's your go to dish for a weeknight? Let us know in the comments!


Click through for the full ingredient list.