Grilled Halibut with Indian Spices and Yellow Tomatoes

• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 2 teaspoo

In a dry cast-iron pan, toast the cumin, coriander, fennel, and cloves over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and grind fine. Put the ground spices in a small bowl and add the turmeric and cayenne.

Lay the halibut on a baking sheet and season with salt and pepper. Drizzle with the olive oil. Sprinkle the spice mixture over the fish, then