Indian-Style Szechuan Spiced Halibut with Coconut‑Lime Rind

Ingredients

• 600 g Halibut fillets
• 1 tsp Szechuan peppercorns
• 1 tsp Garam masala
• ½ tsp Turmeric powder
• ¼ cup Coconut cream
• 1 tbsp Lime zest
• 2 tbsp Olive oil
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   In a small bowl, combine Szechuan pepper, garam masala, turmeric, salt, and black pepper.

2. 2

   Pat the halibut fillets dry, then rub the spice mixture evenly over all sides of the fish.

3. 3

   Heat olive oil in a non‑stick skillet over medium‑high heat; add the spiced halibut and fry 4‑5 minutes per side until the exterior is crisp and the interior reaches 63 °C (145 °F).

4. 4

   While the fish cooks, whisk coconut cream with lime zest in a separate bowl; season lightly with salt.

5. 5

   Remove the fish from the pan, let rest 2 minutes, then drizzle the coconut‑lime garnish over each serving.