Tandoori Spiced Halibut Fillets With Cucumber, Yogurt Salad

4 halibut fillets, 1" thick, 6 ozs. each extra-virgin olive oil as needed
Rub:
1 teaspoon curry powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/8 teaspoon freshly-ground black pepper Salad:
1 cup whole or lowfat plain yogurt
1 seedless cucumber, trimmed, peeled, thinly sliced
2 tablespoons finely-shredded carrot
2 tablespoons finely-chopped fresh mint
1 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt

Garlic Butter:
2 tablespoons butter
1 teaspoon minced garlic

To make the Rub: In a small bowl combine the rub ingredients. Rub the
halibut fillets on all sides with the seasoning. Lightly brush or spray
both sides of the halibut fillets with olive oil. Cover with plastic wrap
and refrigerate for at least 30 minutes or up to 2 hours.
To prepare the Salad: In a medium bowl combine the salad ingredients and
stir to blend. Cover and refrigerate until ready to serve.
To make the Garlic Butter: Just before serving, heat the butter and garlic
in a small skillet over low heat just until the garlic sizzles. Remove
from the heat.
Grill the halibut over Direct Medium heat until the fish is just opaque
and slightly firm to the touch, 8 to 10 minutes, turning once halfway
through grilling time.
Remove from the grill, brush fish lightly with the garlic butter, and
serve with the cucumber salad on the side.
Serves 4.



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