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Lemongrass Speared Baked Halibut with Grilled Pineapple Salsa
Recipe contribution from Sean
Doucet, chef at Delta Barrington & Halifax in
Halifax, NS
Grilled Pineapple Salsa:
Ingredients
- ½ pineapple (the sweeter "golden" pineapple is recommended)
- ½ red onion, finely diced
- 4 tablespoons (60 mL) finely diced red pepper
- 2 tablespoons (30 mL) rice wine vinegar
- 1 tablespoon (15 mL) honey, depending on sweetness of pineapple
- 1 tablespoon (15 mL) chopped cilantro or parsley
- Salt and pepper to taste
Method
- Remove skin from pineapple, cut pineapple in half and remove core. Cut pineapple into one-half inch (1 cm) thick slices until they are marked and golden brown in
colour.
- When pineapple has cooled, dice it twice the size of the onion and pepper and mix all together in a bowl. In a jar, combine vinegar, honey and cilantro; pour over pineapple mixture, season with salt and pepper and mix thoroughly.
Lemongrass Halibut:
Ingredients
- 4 pounds (2 kg) halibut fillet
- 1 bunch lemongrass
- 1 whole lemon
- Salt and pepper to taste
Method
- Portion the halibut into 8 pieces that are 7-8 ounces (220-250 g) each. Cut lemongrass in half lengthwise (if they are really big they can be quartered). Spear the halibut with the lemongrass, going with the grain through one side to the other.
- Heat a medium size cast iron or nonstick skillet until hot. Pour a small amount of oil into the pan, season the fish with salt and pepper and sear in pan for 2 to 3 minutes on each side. The fish should be finished in a 375 F (190 C) oven for a couple of minutes until it is firm to touch.
Makes 8 portions. To serve, spoon salsa over one side of the fish. This is very nice served with a risotto or sweet potato mash.
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