Indian-Spiced halibut with tomato chutney

A hint of Indian flavors takes this halibut from boring to bold.  The combination of spinach, chickpeas and the tomato chutney also reminds me a bit of saag paneer, but with none of the oiliness and heaviness that usually sets in after a few bites.  

Time: Under 30 minutes
Level: Medium
​Servings: Four

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INGREDIENTS

• 4 4-ounce pieces of Halibut
• 1 pint Grape Tomatoes, quartered
• 4 cloves of Garlic, minced
• ½ inch of Ginger grated
• 2 teaspoons of Ghee or Olive Oil
• ½ cup of Water
• 10 cups of Spinach leaves
• ½ can of Chickpeas, drained
• 1 teaspoon of Olive Oil for Spinach

 
Spice Mix

• ½ teaspoon Ground Cumin
• ½ teaspoon Ground Coriander
• ½ teaspoon Turmeric
• ½ teaspoon Salt
• ½ teaspoon Ground Black Pepper
• Pinch of Chili Powder

PREPARATION

1. Dry and sprinkle each piece of Halibut about ¼ to ½ teaspoon of Spice Mix.  Keep remaining Spice Mix.  Set fish aside.
2. Heat skillet to medium and add Ghee.
3. Add remaining Spice Mix to pan and fry for 30 seconds or until barely fragrant.
4. Add Garlic and Ginger to pan and cook another 30 seconds.
5. Add tomatoes and water to pan and then bring to boil. 
6. Once at boil, turn heat down to low and cook for about 10-15 minutes until most of the water has evaporated. 
7. Heat a separate pan to medium and add Olive Oil.  Add Spinach and chickpeas until wilted and cooked down.  Sprinkle with Salt and Pepper. 
8. Heat a non-stick pan to medium and add fish to pan, skin side down.  Cook for 2 minutes, flip and cook for an additional 2-3 minutes depending on thickness of fish.  The fish should flake easily if cooked. 
   
9. To Plate, place Spinach and Chickpea mixture on the bottom, Halibut on Top and then a dollop of the Chutney.