Kasundi Halibut with Cumin Kale Crisps
Description
Embark on a culinary adventure with this delightful Kasundi Halibut recipe, featuring succulent pieces of halibut or your choice of chunky white fish, marinated in a tangy mustard and mango sauce. This dish is elevated with the addition of crispy cumin-infused kale, making it a perfect blend of textures and flavors. Whether you’re preparing a weeknight meal or a special occasion, this dish is sure to impress.
Dietary Information
- Dietary Restrictions: Lactose-Free
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Spice Level: Medium
Ingredients
| Ingredient | Quantity |
|---|---|
| Chunky halibut or white fish | 4 pieces |
| Lemon juice | Juice from 1 lemon |
| Mustard paste | 1 tablespoon |
| Garlic clove | 1, crushed |
| Cumin seeds | 1 teaspoon, crushed |
| Salt | ½ teaspoon |
| Turmeric | ½ teaspoon |
| Chilli powder | ¼ teaspoon |
| Rapeseed oil | 1 tablespoon |
Instructions
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Prepare the Marinade: In a wide bowl, combine the lemon juice, mustard paste, crushed garlic, crushed cumin seeds, salt, turmeric, and chilli powder. Stir until all ingredients are well mixed, forming a vibrant yellow marinade.
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Marinate the Fish: Gently coat each piece of halibut or white fish with the marinade. Cover the bowl and let the fish marinate for as long as possible—ideally, let it sit in the refrigerator for at least 30 minutes to allow the flavors to penetrate.
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Cook the Fish: Heat a drizzle of rapeseed oil in a non-stick frying pan over medium heat. Once the oil is hot and slightly smoking, carefully add the marinated fish pieces to the pan. Reduce the heat to medium-low and cook for 4 to 5 minutes. Flip the fish and continue cooking for an additional 4 minutes, or until the fish is cooked through and flaky.
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Serve and Enjoy: Once cooked, remove the fish from the pan and serve alongside the crispy cumin kale. Enjoy this flavorful dish that beautifully marries the zest of mustard and mango with the comforting texture of the halibut.
Cooking Tips
- Kale Crisps: For the cumin kale crisps, simply toss washed and dried kale leaves with olive oil, crushed cumin seeds, and a pinch of salt, then bake at 350°F (175°C) for about 10-15 minutes until crispy.
- Freshness is Key: Use fresh fish for the best flavor and texture; frozen fish can also be used but ensure it is properly thawed before marinating.
- Serving Suggestions: Pair with a fresh salad or steamed vegetables to round out your meal.
This Kasundi Halibut recipe is a beautiful way to enjoy a healthy and delicious meal while accommodating lactose-free diets. Enjoy the explosion of flavors and the joy of cooking with this stunning dish!
