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4 halibut or salmon steaks, at least 1-in. thick
1 tbsp coriander
1 tbsp cumin
1 tbsp caraway seeds
1 tbsp fennel seeds, or anise seeds
1/4 cup olive oil
2 tsp curry powder
2 tsp honey
Place steaks in a single layer in an 8-inch (2-L) square baking dish or in a resealable plastic bag. Mix seeds and coarsely grind (see tip). Stir oil with ground seeds, curry powder and honey. Spread over both sides of steaks, letting some drizzle down sides. Cover or seal bag. Marinate in the refrigerator for at least 4 hours, preferably overnight. For a crusty exterior, don't skimp on marinating time. Turn steaks once while marinating.
When ready to grill, preheat barbecue and oil grill. Remove steaks from marinade. Carefully place on hot grill so spice coating remains intact. Barbecue, turning once, until crust is golden and fish is cooked as you like, from 5 to 6 minutes a side. Serve right away with couscous or rice.
Calories 363, Protein 48.1g, Carbohydrates 4.9g, Fat 16.2g, Fibre 0.4g, Sodium 126mg.
Ottawa's Lapointe's Fresh Fish Cafe marinates fish steaks in an exotic combination of spices, then quickly grills to golden-crusted perfection. Plunging your fork through the crust into the moist interior yields a truly wonderful taste and texture contrast.
Use a blender, electric coffee grinder or mortar and pestle to grind seeds. For best results with a blender or coffee grinder, whirl all the seeds at once.