Pan Roasted Halibut with Jalapeno Vinaigrette

READY IN: 25mins
Recipe by PaulaG

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.

Top Review by Daymented

This is a family favorite that we've been making since our friend gave us the recipe in 2005. We leave the jalapeno raw and just fine chop it after removing the inside seeds and pith. We serve the fish and vinaigrette (which we double) over salad mix with torn watercress and avocado. We tried it with thin Dover sole fillets and it worked, but it wasn't nearly as good as halibut! One of our favorites - so I'm happy that someone has posted it on Zaar.

Ingredients Nutrition

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.

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