Tandoori Spiced Halibut Fillets with Cucumber and Yogurt Salad

Tandoori Spiced Halibut Fillets with Cucumber and Yogurt Salad


  • 1 TB Signature Spices Tandoori spice
  • 4 halibut fillets, 1 inch thick
  • Extra-virgin olive oil

For the Salad

  • 1 cup plain yogurt
  • 1 seedless cucumber, peeled and thinly sliced
  • 2 TB finely shredded carrot
  • 2 TB finely chopped fresh mint
  • 1 tsp grated fresh ginger
  • 1/2 tsp minced garlic
  • 1/2 tsp kosher salt

For the Garlic Butter

  • 2 TB butter
  • 1 tsp minced garlic


  1. Rub the halibut fillets on all sides with Signature Spices Tandoori spice.
  2. Lightly brush or spray both sides of the halibut fillets with olive oil.
  3. Cover with plastic wrap and refrigerate for at least 30 minutes or almost up to 2 hours.
  4. To prepare the salad: In a medium bowl combine the salad ingredients and stir to blend.
  5. Cover and refrigerate until ready to serve.
  6. To make the garlic butter: Just before serving, heat the butter and garlic in a small skillet over low heat and  just until the garlic sizzles.
  7. Remove from the heat.
  8. Grill the halibut over Direct Medium heat until the fish is just opaque and slightly firm The touch, 10 to 12 minutes, turning once halfway through grilling times.
  9. Remove from the grill, brush fish lightly with the garlic butter, and serve with the cucumber salad on the side.

Makes 4 servings.

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