From the cookbook: Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 4 skinned halibut fillets, about 5 oz each
- 1 tbsp tandoori or hot Madras curry paste
- 1 tbsp olive oil
- 1 tsp superfine sugar
- 2/3 cup plain yogurt
- 2 cucumbers, peeled
- handful of mint leaves, chopped
- squeeze of lime juice
- 1-2 tbsp vegetable oil
Directions
- Heat the oven to 400 degrees. Lay the fish fillets on a plate. Mix the curry paste with the olive oil and sugar. Stir in all but 3 tbsp of the yogurt. Coat the fish with spiced yogurt and set aside.
- Cut the cucumbers lengthwise, using a swivel vegetable peeler, into long wide strips, avoiding the seeds in the middle. Toss with the reserved yogurt, chopped mint, and lime juice.
- Heat an ovenproof pan and add the vegetable oil. Scrape off the excess marinade from the halibut fillets and place them in the hot pan, reserving the marinade. Sear for 1 to 1 1/2 minutes on each side until golden brown.
- Spoon the marinade over the fish and place the pan in the oven for a few minutes to finish cooking. Transfer to warm plates, drizzle over the pan juices, and serve with the cucumber salad and a bottle of Rosemount Diamond Label Traminer Riesling.
