Grilled Halibut with Curry Peaches

For the Halibut

INGREDIENTS:

• 1 lb Halibut Steak
• 1 tbsp avocado oil
• 1 tsp kosher salt
• ½ tsp coriander
• ¼ tsp cracked pepper

PREPARATION:

1. Generously drizzle halibut steak with avocado oil. 
2. Season generously with salt, coriander and pepper.
3. Grill over medium/ medium high 5-7 minutes each side until the internal temperature reaches 140*.
4. Serve with Curry Peaches

For the Curry Peaches

INGREDIENTS:

• 3 lbs stone fruit, sliced into wedges
• ¼ cup basil, torn
• ⅓ cup +/- dressing, see below

PREPARATION:

1. In a large mixing bowl, gently toss the sliced peaches with basil and dressing. 
2. Chill until ready to serve.

For the vinaigrette:

• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Chili Pepper
• 1 tsp Turmeric
• ½ tsp Cardamom
• Lemon peel and juice
• ¼ cup Extra Virgin Olive Oil
• 1 scallion thinly sliced
• 1 jalapeno, deseeded and minced
• Salt and pepper
• ½ tsp honey

PREPARATION:

1. In a dry pan, toast cumin, coriander, chili pepper, turmeric, cardamom and lemon peel over medium heat for 2-3 minutes until aromatic.
2. Place toasted spices in a jar and add lemon peel, extra virgin olive oil, scallion, jalapeno, salt and pepper and honey. Tightly screw down the lid and shake vigorously for 30 seconds or until a creamy emulsified color. Taste and adjust for salt and lemon. Refrigerate until ready to use.