Seared Halibut with Coriander and Carrots
"{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers’ market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you’ll want to bring out your finest platter and pour some wine for two. Sip: Torrontes, Sylvaner or Cabernet Franc.Recipe courtesy of The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other by Sarah Copeland/Chronicle Books, 2011...."
INGREDIENTS
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1 tsp coriander seeds
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1 tsp fennel seeds
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1 tsp ground turmeric
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Pinch of cayenne pepper
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2 6-oz/170-g Alaskan or Pacific halibut fillets
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Sea salt
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Freshly ground black pepper
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2 tbs extra-virgin olive oil
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for the carrots
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2 small bunches orange, red, or yellow baby carrots, trimmed and peeled
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2 tbsp extra-virgin olive oil
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Sea salt
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1 shallot, thinly sliced
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for the yogurt sauce
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3/4 tsp mustard seeds
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3/4 cup whole-milk yogurt
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1 tsp extra-virgin olive oil
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1/2 tsp grated fresh ginger
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Sea salt
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Freshly ground black pepper
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2 tbs coarsely chopped fresh parsley
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