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Tandoori Halibut Steaks with Cucumber Green Onion Raita

2 servings


Ethnic Cuisine

Nutritional Facts Per Serving

33.6 g
6.6 g
0.6 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 205
  • Fat 4.2 g
    • Saturated   0.8 g
    • + Trans 
  • Cholesterol 50 mg
  • Sodium   665 mg
  • Carbohydrate 6.6 g
    • Fibre   0.6 g
    • Sugars  
  • Protein 33.6 g
    • Vitamin A 7 %
    • Vitamin C 3 %
    • Calcium 13 %
    • Iron 11 %


Brush the halibut on both sides with tandoori paste. Cover and marinate in the fridge 30 minutes. Combine the yogurt, cucumber, green onion, chili flakes, salt, pepper and lime juice in a bowl. Cover and store in the fridge until the fish is ready. Preheat oven to 450F. Place fish on a parchment-lined or non-stick baking sheet. Bake 12-15 minutes, or until cooked through. Place the fish on plates and serve a small bowl of the raita alongside for dipping.

Serving Suggestions

Steamed basmati, jasmine or long grain rice, crisp lettuce leafs or wedges and slices of cucumber, onion and tomato would go great with the halibuts.

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