Equipment
* optional
Ingredients
Fish
- 680 g halibut steaks, cut into 4 steaks, about 2.5cm thick
Spice Rub
- 30 g ghee, melted
- 5 g garam masala
- 3 g ground cumin
- 2 g ground turmeric
- 6 g kosher salt
- 2 g black pepper, freshly ground
Corn Relish
- 150 g fresh sweet corn kernels, cut from the cob
- 40 g red onion, finely diced
- 10 g fresh ginger, peeled and finely minced
- 15 g fresh cilantro, chopped
- 15 ml lime juice, freshly squeezed
- 2 g kosher salt, plus more to taste
Nutrition (per serving)
Method
Preheat your outdoor grill or a cast iron grill pan to medium-high heat, approximately 200 C to 230 C (400 F to 450 F). Ensure the grill grates are extremely clean to prevent the delicate fish from sticking.
In a small mixing bowl, thoroughly combine the melted ghee, garam masala, ground cumin, ground turmeric, kosher salt, and black pepper. Stir until a thick, fragrant paste forms.
Pat the halibut steaks completely dry using paper towels. Moisture on the surface will cause the fish to steam rather than sear. Rub the spice paste evenly over all sides of each steak, then let them rest at room temperature for 15 minutes.
While the fish marinates, prepare the relish. In a medium mixing bowl, gently toss together the fresh corn kernels, finely diced red onion, minced ginger, chopped cilantro, lime juice, and kosher salt. Taste and adjust seasoning if necessary, then set aside.
Lightly oil the preheated grill grates. Carefully place the marinated halibut steaks on the grill. Cook undisturbed for 4 to 5 minutes per side until a crust forms and the fish releases easily from the grates. The internal temperature should reach 63 C (145 F).
Transfer the grilled halibut steaks to a warm platter and let them rest for 3 minutes. This allows the internal juices to redistribute.
Spoon the fresh corn and ginger relish generously over the top of the rested halibut steaks. Serve immediately while the contrast between the hot, spiced fish and the cool, sweet relish is at its peak.
Chef's Notes
- Using ghee instead of butter or oil for the rub serves a dual purpose: it withstands the high heat of the grill without burning due to its high smoke point, and it imparts a rich, nutty flavor that compliments the warm Indian spices.
- If fresh corn is out of season, frozen corn can be used. Thaw it completely and quickly char it in a dry, smoking hot skillet for 2 minutes to revive its texture and add a grilled dimension to the relish.
- Halibut is a very lean fish and can dry out quickly. Removing it from the heat precisely at 63 C ensures it remains tender and moist. Carryover cooking during the resting phase will finish the job safely.
- For a more intense ginger flavor in the relish, grate the ginger rather than mincing it. Grating ruptures more cell walls, releasing extra ginger juice and pungent oils into the lime dressing.
Storage
Refrigerator: 2 days — Store the fish and relish in separate airtight containers. The relish will deepen in flavor by the second day.
Reheating: Gently warm the halibut in a 135 C (275 F) oven until just heated through. Serve the relish cold or at room temperature.
