Pan Roasted Halibut with Jalapeno Vinaigrette

Recipe by PaulaG
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the vinegar and onion with a half teaspoon of salt.
  • Let stand for 10 minutes and then whisk in the honey, cilantro, mustard, garlic and quarter cup of the olive oil.
  • In a small skillet, heat 1 teaspoon of olive oil over high heat until just smoking.
  • Add the jalapeno and cook turning, until charred and blistered on all sides, about 2 minutes; let cool slightly.
  • Slip off the charred skin.
  • Discard the steam and cut the jalapeno in half lengthwise.
  • Scrape out seeds and finely chop the jalapeno.
  • Add the jalapeno to the vinaigrette and season with salt and pepper.
  • In a large nonstick skillet, heat the remaining quarter cup of olive oil over moderately high heat.
  • Season the halibut with salt and pepper.
  • Add season fish to oil and cook turning once until they are opaque throughout.
  • This should take approximately 9 minutes.
  • Transfer the halibut to a platter.
  • Whisk the vinaigrette, spoon over the fish and garnish with avocado wedges or fresh parsley.
  • PLEASE NOTE: TAKE CAUTION WHEN HANDLING THE JALAPENO.
  • USE RUBBER GLOVES WHEN HANDLING.
  • WASH HANDS THROUGHLY AFTER PREPARING AND DO NOT RUB EYES.
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