Pixie's Indian Style Halibut

Pixie's Indian Style Halibut

7 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    6 m
  • Ready In

    21 m
Recipe by  Pixie2

“This recipe is actually something my husband makes on a regular basis and everyone raves about it!!! it's very good. He mostly uses halibut to make this but salmon or cod work very well also.”

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Adjust Servings

Original recipe yields 2 servings



  1. Combine the water and 1 tablespoon salt in a shallow container. Soak the fish in the salt water for 10 minutes.
  2. Mix the turmeric, coriander, paprika, and 1/2 teaspoon salt in a small bowl. Remove fish from the salt water and pat dry with paper towels. Coat fish on both sides with spice mixture.
  3. Heat the olive oil in a small skillet over medium heat. Cook fish in hot oil until it flakes easily with a fork, about 3 minutes per side. Serve garnished with cilantro.

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Reviews (7)

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This is really good!!! Please note the type of salt to be used!!!!

Mrs. J.

Mrs. J.

I should have known that "Pixie's Indian Style Halibut" wouldn't be spicy enough for my family's taste (my fault: not the recipe). I should have added some cayenne to the spice mixture as it should have been obvious to me that this had no hot spices in it (or maybe I was supposed to use Spanish paprika instead of Hungarian paprika - I didn't think of that before!). This recipe was very easy to make, and I was surprised how well the spice mixture stuck to the fish. Also, the recipe produced the perfect amount of spice for coating the fish (not too much so nothing was wasted). Thank you Pixie2 for sharing your recipe.

the allrecipes staff

the allrecipes staff

Editor's Note: The salt ingredient was changed to Kosher salt at the request of the recipe submitter.

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Amount Per Serving (2 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 5.4 g
  • 2%
  • Protein
  • 24.9 g
  • 50%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 3432 mg
  • 137%

Based on a 2,000 calorie diet



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Hearty Halibut Chowder


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Alaskan Halibut Caprese