Broiled Halibut With Garam Masala and Mint and Parsley Chutney

• 14 small onion, peeled and coarsely chopped
• 1 12 inches fresh ginger, peeled and coarsely chopped
• 3 garlic cloves, peeled and coarsely chopped
• 1 teaspoon turmeric
• 14 teaspoon cayenne
• 1 teaspoon salt
• 1 teaspoon amchoor powder, well crumbled
• 12 teaspoon garam masala
• 2 tablespoons lemon juice
• 1 12 lbs halibut, cut into 4 fillets
• olive oil
• 12 cup mint and parsley chutney (Mint and Parsley Chutney)

1. In a blender, combine onion, ginger, garlic, turmeric, cayenne, salt, amchoor, garam marsala and lemon juice.
2. Puree into a paste.
3. Spread the puree over the fish fillets and marinate in refrigerator 1-3 hours.
4. Preheat broiler with oven rack on second highest notch.
5. Broil fillets for 7-10 minutes on each side, or until fish is firm to touch and barely opaque.
6. Brush fillets with a little olive oil to make surface glisten.
7. Serve with a dollop of mint chutney.

onion, ginger, garlic, turmeric, cayenne, salt, amchoor powder, garam masala, lemon juice, olive oil, mint

Taken from www.food.com/recipe/broiled-halibut-with-garam-masala-and-mint-and-parsley-chutney-482640 (may not work)