- 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.
Serve With Sweet pea risotto, boiled new potatoes or wild rice.
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.