Welcome to Foster City, my new neighborhood. As I walked around  the city, I found myself in the “fish street” neighborhood one day, where streets are named after different types of fish! And there, I stood under a sign that read …

…when an idea popped in my head! I thought it would be cool if I blogged about it by creating a couple of concoctions using “Halibut” as the star ingredient.

Halibut is one of my favorite fish to cook or eat. Like most of the fish you find here in the US, it’s low fat, heart-healthy and doesn’t smell fishy at all! With its delicate sweet flavor, snow-white color and firm flaky meat, there are endless possibilities to using this versatile fish in the kitchen, be it baking, broiling, pan-frying, deep-frying, poaching or barbecuing. I decided to make two dishes that are a world apart to showcase the wonderful flavor and the firm texture of the fish – one, a Ceviche using the raw meat of the fish and the other, a grilled fillet marinated with freshly grated ginger, garlic and an Indian favorite, the”Tandoori” spice.

So, come down to Foster City and join me on the “Halibut St.” 🙂

Halibut and Green Mango Ceviche

While I might be one of the few people out there crazy about ceviches, not everyone likes this dish made with raw fish, marinated in citrusy juices, spicy hot chilli peppers and salt, pepper and other seasonings. I’ve had many variations, but the best one ever was made with Wild Striped Sea Bass at Onda, a Latin-American joint that recently closed on the South Street Seaport in NYC.

My version of ceviche is a refreshing combination of three different types of citrus flavors from lemon, lime and orange that form a juicy base to the fish along with the sweetness from the red onions, tartness from the green mango and the a little heat from green chillies. I like to eat it straight up from the spoon 😛 , but you could serve it on the side of tortilla chips or crackers.

Serves 4-6 appetizer portions

6-8 oz fillet of halibut or any firm white fish

½ small red onion, thinly sliced

¼ green mango, peeled, cut into ¼  inch cubes

1 small clove of garlic, minced/grated

4 or 5 sprigs of cilantro (coriander leaf),

1 small green chili (Thai or bird eye), minced

½ lime, juiced

½ lemon, juiced

½ orange, juiced


freshly ground black pepper

Cut the fish into quarter inch cubes. Mix all of the ingredients and refrigerate tightly covered for at least 3 hours. Serve chilled.

Tandoori Halibut

(Grilled fillet of Halibut marinated with Tandoori spices)

With its bold flavors, vibrant colors and a hint of heat, the classic tandoori spice from India is my best friend when it comes to grilling!  I have tried using the spice mix for grilling everything; I’ve made tandoori chicken, pork, shrimp and fish and it just works every single time. This recipe with the halibut fillets is hands down the best!

Serves 2

2 6-8 oz fillets of Halibut or any firm white meat fish

The Marinade

4 tbsp extra virgin olive oil

1 tsp ginger, grated

1 tsp garlic, grated

1 small green chilli (Thai or bird eye), minced (optional)

2-3 cilantro sprigs, minced

1 tsp Tandoori Masala (Shan brand recommended)

Mix the ingredients for marinade and rub it over the fish fillets. Marinate the fillets for about 30 mins or so, if you have time.

Preheat an outdoor grill for medium high heat, and lightly oil grate or place aluminium foil. If doing it indoors, preheat oven broiler.

Grill or broil halibut steaks until just cooked through, about 4-5 minutes per side.
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6 thoughts on ““halibut st.”

  1. Nice! Good job :). Love the pics…the ceviche looks delicious, and extremely inviting on this 95 degree day in New York!

  2. kya yaaar, was passiert ist Ihr Deutsch?????I was trying to compliment u in german 😉 I meant Excellent and I must say looks extremely delicious 🙂

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