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Pan Grilled Halibut (or Swordfish, or Salmon)
From "At Home with Madhur Jaffrey"

One 1 1/4lb section of skinned halibut fillet, 3/4-1in thick
1/2 tsp salt
1/4 tsp ground turmeric
2 tsp fresh ginger, peeled and grated
2 cloves garlic, through press
1 Tbsp lemon juice
1/4 tsp cayenne
1 Tbsp rice flour (reg flour can be substituted)
4 Tbsp olive or canola oil

Cut Halibut into four segments. Rub salt and turmeric all over and set aside for 20min. Meanwhile, combine the ginger, garlic, lemon juice, and cayenne in a small bowl. Mix. After the fish has been in the salt mixture for 20min, rub ginger mix on all sides and pat it in. Then cover and refrigerate 20-30 more mins.
Heat oven to 350f
Dust the top and bottom of the fish with the flour and pat it in. Line a small baking tray with foil and set aside. Put the oil in a non stick frying pan over medium high heat. When hot put in fish pieces in single layer with one of the flour covered sides down. Let side brown about a minute then turn to brown other side. Then remove from heat, place fish on baking tray and bake for 10min or until cooked through.

Serves 4
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