- 1/4 teaspoon coriander seeds
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped basil
- 1 tablespoon finely chopped cilantro
- 1 large plum tomatopeeled, seeded and diced
- Salt and freshly ground pepper
- Four 6-ounce skinless halibut fillets, about 1 1/4 inches thick
- 2 tablespoons pure olive oil
- Light a grill or preheat a grill pan. In a small skillet, toast the coriander seeds over moderately high heat until fragrant, about 20 seconds. Transfer the coriander seeds to a plate and let cool completely. Grind the coriander seeds to a fine powder in a spice grinder and transfer them to a small bowl. Whisk in the extra-virgin olive oil, lemon juice, basil, cilantro and tomato. Season the sauce with salt and pepper.
- Rub the halibut fillets all over with the pure olive oil. Season the halibut fillets with salt and pepper and grill them over a moderately hot fire until lightly charred and just cooked through, about 4 minutes per side. Transfer the halibut fillets to a serving platter, spoon the sauce on top and serve immediately.
Glenn Monk, the chef at Wildflower Restaurant at Chateau Whistler, likes to pair grilled halibut and other firm, white-fleshed fish with Pinot Blanc, the white grape of choice in British Columbia.
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