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Cold-poached halibut with coriander-cucumber yogurt

Time 1 hour 50 minutes
Yields Serves 6
Cold-poached halibut with coriander-cucumber yogurt
(Ricardo DeAratanha / Los Angeles Times)

Yogurt sauce

1

In a small, dry saute pan over low heat, toast the coriander and cumin seeds until fragrant, about 30 seconds. Grind in a spice grinder.

2

In small bowl, combine the ground coriander and cumin seeds, yogurt, cucumber, garlic, shallot, mint, cilantro, cayenne pepper, lime zest and juice and salt and pepper to taste. Chill. (Makes 1 1/2 cups.)

Cold-poached halibut

1

In a saucepan, bring the stock, mint and lime zest to 180 degrees (small bubbles will be forming around the edges of the liquid and steam will be rising). Place the halibut in a ceramic or glass baking dish that’s at least 2 inches deep and pour the hot liquid over the halibut. The halibut should be covered by the stock.

2

Let the fish stand (turning the pieces after 5 minutes) in the baking dish for 1 hour, 5 minutes, until the stock and fish have cooled to room temperature (about 72 degrees). (Do not refrigerate or the fat will congeal and the mouth feel will be waxy.)

3

When the fish has reached room temperature, remove it from the liquid and transfer it to a serving plate. Season with salt and pepper and serve with the yogurt sauce.

David LeFevre serves this with a pomegranate couscous, a dab of harissa sauce and a mint, cilantro and pickled onion salad.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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