A vibrant blend of heat, aroma, and smokiness defines this grilled halibut recipe. With its tender, flaky texture and richly spiced coating, this dish delivers bold, unforgettable flavors that make it a standout at any table. Perfect for those who appreciate complex layers of spice and a rustic grilling experience.
Ingredients Breakdown
Halibut is the perfect canvas for bold marinades thanks to its firm, meaty texture that holds up beautifully over live coals. Its clean, mild flavor allows the layers of spice and aromatics to shine without being overshadowed.
The spice medley is the heart of the masala: fiery red chillies bring vibrant heat, coriander seeds and cumin add a deep earthiness, and black peppercorns sharpen the flavor profile. Each spice plays a role in building the masala’s signature boldness.
Tamarind contributes a subtle tang that cuts through the richness, while saffron adds an elusive floral note. Garlic, used both fresh and finely chopped, layers the dish with aromatic warmth from start to finish.
Fresh ingredients such as chopped tomatoes, green chillies, and coriander leaves lighten the intense masala with bright, juicy flavors and a pop of freshness, balancing the heavier roasted elements.
A small but essential addition of sugar softens the sharpness of the spices and rounds out the sauce, offering a gentle sweetness that ties all the bold notes together into a harmonious dish.
Step-by-Step Preparation Guide
Begin by grinding the chillies, coriander seeds, black peppercorns, ginger, cumin, saffron, onions, tamarind, and garlic into a smooth, aromatic paste. This forms the soul of the dish, capturing the essence of each spice.
Heat oil in a sturdy pan and sauté the additional onions until they become deep golden brown. This slow caramelization is crucial for unlocking their natural sweetness and richness, providing a foundation for the masala.
Add the ground spice paste and continue stirring until the oil separates from the masala, signaling that the spices have roasted properly. Patience here ensures the masala develops its full, deep flavor.
Mix in the chopped tomatoes, green chillies, and additional garlic. Fry until the mixture becomes thick and robust, with a glossy finish. Stirring constantly prevents burning and ensures even flavor development.
Once the masala cools slightly, smear it generously over the halibut fillets, coating every surface for maximum flavor. Nestle the fish back into the pan, preparing it for the unique grilling method.
Set the pan over live coals and cover it tightly. Piling hot coals on the lid creates an enclosed heat environment, mimicking an oven, and infuses the fish with a gentle smoky aroma while cooking it evenly.
The goal is a semi-dry finish—rich, clingy masala that envelops the flaky fish without excess liquid, ensuring concentrated flavor in every bite.
Recipe Tips
Best techniques for grinding spices into a smooth paste:
Use a powerful blender or spice grinder; add a few drops of water or oil if needed for a smoother consistency.
How to prevent onions and masala from burning while sautéing:
Stir constantly and regulate the heat to medium-low once the onions deepen in color.
Adjusting spice levels for different heat preferences:
Reduce the number of short red chillies or substitute with milder peppers for a gentler heat.
Tips for grilling over coals without drying out the fish:
Monitor closely, and ensure the pan remains covered to retain moisture.
Using an indoor grill or oven broiler as an alternative to live coals:
Place the pan under a preheated broiler and rotate occasionally for even cooking.
What to Serve With This Recipe
Fragrant basmati rice or lightly buttered naan are perfect accompaniments to mop up the rich masala and complement the smoky fish. Their neutral flavor lets the spices take center stage.
A cooling cucumber raita or a simple yogurt salad balances the heat and provides a refreshing contrast to the bold, spiced fish.
Brighten the plate with fresh lemon wedges and a crisp herb salad of cilantro and mint. Their brightness lifts the deep flavors beautifully.
For beverages, pair this dish with a chilled light beer, a glass of mint lemonade, or a crisp white wine like Sauvignon Blanc to refresh the palate between bites.
Frequently Asked Questions
Can I use a different type of fish if halibut isn’t available?
Yes, firm fish like cod, sea bass, or snapper also work well with this masala.
How spicy is this dish, and how can I tone it down?
It’s medium to high heat. Use fewer short red chillies or swap in milder peppers for a more moderate spice level.
What’s the best way to prepare live coals for cooking?
Light charcoal in a chimney starter until glowing, then spread evenly beneath and atop the pan for consistent heat.
How far ahead can I marinate the fish before grilling?
You can marinate up to 2 hours ahead. Longer marination might overpower the fish’s natural flavor.
Can I make the masala paste in advance and store it?
Absolutely. Store it in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Creative Variations
Swap the tamarind with lemon juice if you prefer a sharper, citrus-forward flavor instead of the earthy tang.
Add a splash of coconut milk during the final stages of masala cooking for a creamier, subtly sweet finish that mellows the spice.
Incorporate smoked paprika alongside the chillies for an additional smoky depth without relying solely on the coals.
For a tropical twist, wrap the marinated fish fillets in banana leaves before grilling—locking in moisture and infusing a delicate, grassy aroma.
This grilled halibut recipe is a celebration of bold spices, earthy aromatics, and tender fish infused with smoky perfection. Perfect for festive gatherings or an adventurous weekend cookout, it’s a dish that leaves a lasting impression with every flavorful, fiery bite.
Ingredients
1 kg fish fillets
22 long red chillies
6 short red chillies
1½ tablespoons coriander seeds
10 black peppercorns (sabut kali mirch)
1 tablespoon chopped ginger
1 teaspoon cumin seeds
1 pinch saffron threads
¾ cup chopped onions
20 grams tamarind
6 cloves garlic
2 tablespoons oil
½ cup chopped tomatoes
2 tablespoons chopped green chillies
8 cloves garlic, finely chopped
1½ cups chopped onions
1½ teaspoons sugar
2 tablespoons chopped coriander leaves (hara dhania)
Instructions
Begin by preparing the aromatic masala. Grind the long red chillies, short red chillies, coriander seeds, black peppercorns, ginger, cumin seeds, saffron, ¾ cup chopped onions, tamarind, and 6 cloves of garlic into a fine paste. This will form the base of the vibrant marinade.
Heat oil in a heavy-bottomed pan over medium heat. Add the 1½ cups of chopped onions and sauté until deep golden brown, stirring frequently to avoid burning.
Stir in the freshly ground masala paste and cook, stirring continuously, until the oil starts to separate from the mixture, indicating that the spices are properly roasted.
Next, incorporate the chopped tomatoes, green chillies, and 8 cloves of finely chopped garlic into the pan. Continue cooking the mixture until it becomes thick and the oil visibly separates once more.
Add the sugar and chopped coriander leaves, mixing well. Remove the pan from the heat and allow the mixture to cool to a manageable temperature.
Once cooled slightly, generously coat the fish fillets with the prepared masala, ensuring each piece is evenly covered with the rich, spiced mixture. Place the marinated fish back into the same pan.
Position the pan over live coals and cover it with a tight-fitting lid. For a smoky, tender result, place some live coals atop the lid as well, creating an oven-like environment. Allow the fish to cook for 15–20 minutes, or until the fillets are cooked through and infused with smoky flavor.
Keep the dish semi-dry with minimal added water, preserving its rich texture and concentrated flavors. Serve hot as a flavorful side dish.
Grilled Halibut Recipe
Ingredients
- 1 kg fish fillets
- 22 long red chillies
- 6 short red chillies
- 1½ tablespoons coriander seeds
- 10 black peppercorns sabut kali mirch
- 1 tablespoon chopped ginger
- 1 teaspoon cumin seeds
- 1 pinch saffron threads
- ¾ cup chopped onions
- 20 grams tamarind
- 6 cloves garlic
- 2 tablespoons oil
- ½ cup chopped tomatoes
- 2 tablespoons chopped green chillies
- 8 cloves garlic finely chopped
- 1½ cups chopped onions
- 1½ teaspoons sugar
- 2 tablespoons chopped coriander leaves hara dhania
Instructions
- Begin by preparing the aromatic masala. Grind the long red chillies, short red chillies, coriander seeds, black peppercorns, ginger, cumin seeds, saffron, ¾ cup chopped onions, tamarind, and 6 cloves of garlic into a fine paste. This will form the base of the vibrant marinade.
- Heat oil in a heavy-bottomed pan over medium heat. Add the 1½ cups of chopped onions and sauté until deep golden brown, stirring frequently to avoid burning.
- Stir in the freshly ground masala paste and cook, stirring continuously, until the oil starts to separate from the mixture, indicating that the spices are properly roasted.
- Next, incorporate the chopped tomatoes, green chillies, and 8 cloves of finely chopped garlic into the pan. Continue cooking the mixture until it becomes thick and the oil visibly separates once more.
- Add the sugar and chopped coriander leaves, mixing well. Remove the pan from the heat and allow the mixture to cool to a manageable temperature.
- Once cooled slightly, generously coat the fish fillets with the prepared masala, ensuring each piece is evenly covered with the rich, spiced mixture. Place the marinated fish back into the same pan.
- Position the pan over live coals and cover it with a tight-fitting lid. For a smoky, tender result, place some live coals atop the lid as well, creating an oven-like environment. Allow the fish to cook for 15–20 minutes, or until the fillets are cooked through and infused with smoky flavor.
- Keep the dish semi-dry with minimal added water, preserving its rich texture and concentrated flavors. Serve hot as a flavorful side dish.
