Curry-Roasted Halibut with Curry-Coconut Butter
Ronnie's Notes
Roasting is a good method for cooking thick fish fillets and steaks. In a hot, preheated oven it should take only about 10 minutes for each inch of thickness. Sauce or a compound butter like the one in this recipe keeps the meaty flesh of a thick piece of fish deliciously moist. Substitute fish include cod, snapper, and grouper.
Instructions
Preheat the oven to 450°F.
Place the fish in a baking dish, leaving room between each piece.
Brush the top of each fillet with some of the vegetable oil.
Sprinkle with the cumin, cinnamon, cayenne, and salt to taste.
Roast for 12–, depending on thickness, or until the fish is cooked through.
While the fish is roasting, mix the butter, coconut, curry powder, and cloves until well blended.
Place equal amounts of the butter on top of each portion of fish.
Return the fish to the oven for about a half minute or until the butter starts to melt.
Makes 4 servings.