Pan Roasted Halibut with Jalapeno Vinaigrette |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This is one of those recipes that caught my eye. It was recently published in our local newspaper. I haven't actually prepared it yet. Plan to do so this weekend. It is quick and sounds full of flavor and spice. Ingredients:
2 tablespoons apple cider vinegar |
2 tablespoons very finely chopped red onions |
kosher salt |
1 tablespoon honey |
1 tablespoon chopped cilantro |
1/2 teaspoon dijon mustard |
1/2 teaspoon very finely chopped garlic |
1/2 cup extra virgin olive oil, plus |
1 teaspoon extra virgin olive oil |
1 medium jalapeno |
fresh ground pepper |
6 (5 ounce) halibut fillets |
avocados, wedges or parsley (to garnish) |
Directions:
1. Combine the vinegar and onion with a half teaspoon of salt.
2. Let stand for 10 minutes and then whisk in the honey, cilantro, mustard, garlic and quarter cup of the olive oil.
3. In a small skillet, heat 1 teaspoon of olive oil over high heat until just smoking.
4. Add the jalapeno and cook turning, until charred and blistered on all sides, about 2 minutes; let cool slightly.
5. Slip off the charred skin.
6. Discard the steam and cut the jalapeno in half lengthwise.
7. Scrape out seeds and finely chop the jalapeno.
8. Add the jalapeno to the vinaigrette and season with salt and pepper.
9. In a large nonstick skillet, heat the remaining quarter cup of olive oil over moderately high heat.
10. Season the halibut with salt and pepper.
11. Add season fish to oil and cook turning once until they are opaque throughout.
12. This should take approximately 9 minutes.
13. Transfer the halibut to a platter.
14. Whisk the vinaigrette, spoon over the fish and garnish with avocado wedges or fresh parsley.
15. PLEASE NOTE: TAKE CAUTION WHEN HANDLING THE JALAPENO.
16. USE RUBBER GLOVES WHEN HANDLING.
17. WASH HANDS THROUGHLY AFTER PREPARING AND DO NOT RUB EYES.
|
|