Seared Halibut with Coriander & Carrots

Ingredients

• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp ground turmeric
• Pinch of cayenne pepper
• Two 6-oz/170-g Alaskan or Pacific halibut fillets
• Sea salt
• Freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 2 small bunches orange, red, or yellow baby carrots, trimmed and peeled
• 2 tbsp extra-virgin olive oil
• Sea salt
• 1 shallot, thinly sliced
• 3/4 tsp mustard seeds
• 3/4 cup/180 ml whole-milk yogurt
• 1 tsp extra-virgin olive oil
• 1/2 tsp grated fresh ginger
• Sea salt
• Freshly ground black pepper
• 2 tbsp coarsely chopped fresh parsley

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 16 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Halibut	100g cooked	140
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
Orange	1 medium (131g)	62
Fennel	1/2 bulb (87g)	27
Carrot	1 medium (61g)	25
Turmeric	1 tsp ground (3g)	9
Chili	1 tsp (2.7g)	8
Shallot	1 tbsp minced (10g)	7
Black Pepper	1 tsp ground (2.3g)	6
Mustard	1 tsp (5g) yellow	3
Ginger	1 tsp grated fresh (2g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Coriander	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.