Pan Seared Halibut Recipe
Other Fish Recipes
- 4 cups butternut squash puree (peel, cut squash into small pieces, cook in water, or steam until soft. Mash with a potato masher. It does not need to be super smooth, that will come later.)
- 2 stalks lemongrass
- 3 cups coconut milk
- 1 cups heavy cream
- ¼ cup lime juice
- 2 TBS Red curry
- Salt and pepper
- Combine squash, lemongrass, and cream and coconut milk.
- Bring to a simmer, stir to fully incorporate. Be cautious about letting this boil. The squash may stick to the bottom and scorch.
- Simmer for about 20 minutes or until it starts to reduce.
- Pour the mixture into a fine mesh strainer.
- Return bisque to clean pot.
- Add curry and lime juice. Whisk to fully incorporate.
- Season with salt and pepper.
- Set aside.
- 4 6oz halibut filet
- 2 Granny Smith apples-cut into wedges and lightly blanched
- 6 fingerling potatoes/red potatoes – slice, lengthwise in half.
- Cooked until soft, but not falling apart.
- Canola oil
- Salt and pepper to taste
- Chopped Thai Basil
- Chopped cilantro
- Toss the potato and apple together in a little canola oil and salt and pepper.
- Place onto cookie sheet and cook in a 350 degree oven until it gets nice roasty color.
- While the potato and apples are cooking, cook the fish.
- Liberally season the fish with salt and pepper.
- In a hot Teflon pan, with a touch of canola oil, sear the fish, gently, until a nice light color.
- Leave the fish in the pan until it can be easily lifted off with a spatula. Don’t try to scrape it off. It will release when it is ready.
- Turn the fish over and cook other side.
- Place fish in the oven for 3 minutes or so to finish it. It should be medium.
- Remove from oven and allow to rest for a few moments.