FOR A CHEF as well-versed in his idiom as Floyd Cardoz is, tradition and originality aren’t necessarily mutually opposed. “Indian dishes always have a balance of sweet, sour, salty, spicy and bitter,” he said. “The push and pull between these five things changes depending on what you want to achieve.”
In this recipe, Mr. Cardoz’s second Slow Food Fast contribution, halibut fillets are rubbed in a paste of coconut, serrano chile, spices and fresh herbs. Lime juice provides the sour note, balanced by a dash of sugar. A more...