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Going East: Indian-spiced fish wrapped in phyllo

Indian-spiced Halibut in Phyllo
(serves 4)

4 6-8 oz fillets of halibut, skin and bones removed
1 package phyllo dough, defrosted according to package directions
1/2 tsp ground fenugreek seeds
1/2 tsp brown mustard seeds
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt
Olive oil spray

I adore fish. When I prepare fish at home, I most often pan fry it in a pan coated with 1/8 inch of oil, allowing one side to crisp. I must share my favorite recipe for salmon prepared this way. One way I occasionally shake things up by wrapping it in phyllo dough and baking it in the oven. It takes no more time and is a nice variation to a more typical preparation. I love Indian spices and think they go particularly well with fish. Halibut is my favorite for its firm but flaky texture and non-fishy taste. Phyllo can be a little temperamental: the trick is to work quickly and keep the phyllo covered with a damp cloth while you are working. This simple recipe is a nice introduction to phyllo if you've never used it before.

Pat fish dry. Working quickly, lay one phyllo sheet on counter with short side facing forward. Spray with olive oil. Top with a second sheet of phyllo dough. Spray with oil. Place one piece of fish horizontally on sheet near start of pastry closest to you, about two inches from the end. Season generously with spice mixture and sprinkle with salt. Fold sides on top of fish and then slowly roll fish away from you to encase completely in dough. Arrange packet seam-side down on a non-stick baking sheet. Spray with olive oil. Repeat with remaining filets. Bake for 15 minutes until phyllo is golden and fish is cooked through. Serve immediately.