Tandoori Spiced Halibut Fillets with Cucumber and Yogurt Salad

All alone, a generous rub of Indian spices on delicate fish might feel a little too hot, but in the company of the cool flavors of a traditional cucumber salad, this combination balances with finesse.

For the rub:

1		teaspoon curry powder
1/2		teaspoon kosher salt
1/2		teaspoon ground cumin
1/4		teaspoon turmeric
1/4		teaspoon paprika
1/4		teaspoon cayenne
1/8		teaspoon freshly ground black pepper

4		halibut fillets, about 6 ounces each and 1 inch thick
		Extra-virgin olive oil

For the salad:

1		cup whole or lowfat plain yogurt
1		seedless cucumber, trimmed, peeled, and thinly sliced
2		tablespoons finely shredded carrot
2		tablespoons finely chopped fresh mint
1		teaspoon grated fresh ginger
1/2		teaspoon minced garlic
1/2		teaspoon kosher salt

For the garlic butter:

2		tablespoons butter
1		teaspoon minced garlic

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 spray both sides of the halibut fillets with olive oil. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

To prepare the salad: In a medium bowl combine the salad ingredients and stir to blend. Cover and refrigerate until ready to serve.

To make the garlic butter: Just before serving, heat the butter and garlic in a small skillet over low heat just until the garlic sizzles. Remove from the heat.

Grill the halibut over Direct Medium heat until the fish is just opaque and slightly firm to the touch, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill, brush fish lightly with the garlic butter, and serve with the cucumber salad on the side.

Makes 4 servings.


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