Deviled Halibut
Submitted by oops99
Deviled halibut: garlic-marinated fillets coated in sharp cheddar and breadcrumbs, baked golden, and served with a curry-spiked tomato sauce. Bold Anglo-Indian fish dinner.
YIELD
6 servingsPREP
25 minCOOK
25 minREADY
3 hrsDeviled halibut is an old Anglo-Indian-leaning preparation that treats meaty white fish to a spicy, savory makeover. Fillets marinate in garlicky oil, then get a coat of sharp aged cheddar and breadcrumbs before going into a screaming-hot oven for a quick bake.
The sauce is what makes the dish sing. A simmered combination of tomato purée, curry powder, garlic, soy sauce, and lemon juice gives a tangy, faintly funky depth that cuts through the richness of the cheese crust.
The long marinate (anywhere from two to twenty-four hours) does double duty. It seasons the fish all the way through and starts the gentle protein breakdown that keeps the halibut moist during a high-heat bake.
Freshly grated sharp cheddar matters here. Pre-shredded bagged cheese contains starches that prevent it from melting cleanly into the crust.
Pro Tips
- Use a single layer in the baking dish with space between fillets. Crowded fish steams instead of crisping.
- The sauce is added partway through baking, not before. This keeps the cheddar crust dry enough to brown.
- Different curry powders give wildly different results. A mild Madras-style is friendly; a hot Madras pushes the dish into proper devil territory.
- Halibut overcooks fast. Pull it out as soon as it flakes with a fork at the thickest point.
Variations
- Swap halibut for cod, haddock, or another firm white fish if halibut is hard to find or pricey.
- Use Gruyere or sharp Gouda in place of cheddar for a different crust personality.
- Stir a teaspoon of mango chutney into the sauce just before serving for a sweet-tart finish.
Ingredients
Directions
In a large glass or stainless steel bowl beat the oil, the garlic and a few grindings of pepper together with a whisk until the ingredients are thoroughly mixed.
Add the fish and turn until coated and marinate at least 2 hours up to 24 hours.
In a small sauce pan make the sauce by combining the tomato purée, garlic, the curry powder, lemon juice, soy sauce and chicken stock.
Heat to boiling, stir thoroughly and hold at a simmer.
Preheat oven to 450 degrees.
Combine the bread crumbs and cheese in a plastic bag and add the fish to coat a few pieces at a time.
Place coated fish pieces a non-fat cooking sprayed flat dish.
Arrange the fish side by side with one layer only, bake the fish undisturbed in the oven for about 10 minutes.
Meanwhile, set the pan of sauce over high heat and bring to a boil.
Remove the pan from the heat and after the fish has baked for about 10 minutes, spoon about half the sauce evenly over the fish.
Bake the fish for about 5 minutes longer .
Serve at once directly from the dish and present the remaining sauce in a dish The flavor is different with different curry powders or curry pastes.
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