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Broiled Halibut With Garam Masala and Mint and Parsley Chutney

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“Recipe for mint and parsley chutney is posted separately. Mint and Parsley Chutney. Any firm white fish would work in this dish. Just use a thick cut. Amchoor is dried green mango. You can find it in Indian spice shops.”
3hrs 20mins

Ingredients Nutrition


  1. In a blender, combine onion, ginger, garlic, turmeric, cayenne, salt, amchoor, garam marsala and lemon juice. Puree into a paste.
  2. Spread the puree over the fish fillets and marinate in refrigerator 1-3 hours.
  3. Preheat broiler with oven rack on second highest notch.
  4. Broil fillets for 7-10 minutes on each side, or until fish is firm to touch and barely opaque. Brush fillets with a little olive oil to make surface glisten.
  5. Serve with a dollop of mint chutney.

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