Pan Roasted Halibut with Jalapeno Vinaigrette
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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.
- Ready In:
- 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)
- 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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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.Reply
DELICIOUS! This is one of the best things I have ever made. It was easy and looks impressive to serve. I used talapia and followed the previous review's recommendation of 3 minutes per side. It was perfect. I only used 2 Tbsp of olive oil in the vinigrette and it was plenty. Thanks for a great recipe!! I am excited to make it again.Reply
Paula! This recipe is fabulous!! I made it using Tilapia fillets since I keep them on hand. I adjusted the cooking time to 3 minutes each side because Tilapia is so thin. The vinaigrette is wonderfully spicey, but not hot. Just perfect with a mild flavored fish. My dh loved this so much he has requested we have this often. He even thinks we should try the vinaigrette with some boiled shrimp. Thanks so much for posting this recipe and giving us a yummy way to add more fish to our diet. :)Reply
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