Pan Fried Halibut – a hot meal you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Halibut with Green Chilies and Cilantro (Pothal Curry)
Pan Fried Halibut
½ teaspoon turmeric
¼ teaspoon salt
A pinch chili powder
4 boneless halibut filets ( about 3 ¼ ounces) skinned
2 tablespoons tamarind pulp
A handful cilantro leaves
2 inch piece gingerroot peeled and chopped
4 garlic cloves
2 green chilies, chopped
1 teaspoon ground cumin
2 tablespoons peanut oil
Scatter the salt, turmeric, and chili powder above the halibut and put aside
Put
the pulp of the tamarind in a small bowl, cover with boiling water, allow to stand 10 minutes. Use a wooden spoon to smooth the pulp and disburse the seeds and fibers, then drain using a nylon strainer into a bowl, smoothing with the back of the spoon to remove as much juice as possible. Remove the pulp, stir ¼ cup water into the juice, and put aside.Put aside a few cilantro leaves. Chop leftover ones and put them in a blender with the ginger, chilies, cumin, garlic and ½ cup water. Blend until the mixture forms a coarse, watery paste.
Heat
the oil in a large skillet over medium heat. Include the fish, fry 3 to 4 minutes, turn once, until lightly browned, take out of the pan and put aside.
Add
the cilantro paste to the oil remaining in the pan and simmer about 3 minutes, stir occasionally, droplets of oil will appear on the surface.
Transfer
the tamarind juice into the pan. Simmer 1 more minute. Pack warm in a heated lunch tote.
HOT LUNCH CHEF