![]() Serve with Tapatio hot sauce and serve promptly. Top with flaked halibut, followed by a handful of cabbage, a drizzle of lime crema, and a spoonful of mango salsa. To assemble the tacos: place a steamed corn tortilla on a plate. Remove the halibut from the heat and break the fish into large flakes. Cooking time will depend on the thickness of your fillets (mine were thinner and only required 3 minutes per side). Sear the halibut until cooked medium to medium-well (being careful not to overcook and dry out the halibut). Place a large skillet over medium-high heat. Season the fillets generously on both sides with taco seasoning and salt. Pat the halibut fillets dry with paper towels. In a medium bowl, gently stir together the mango, avocado, red onion, cilantro, and lime. Season to taste and add more milk as needed until the crema can be drizzled. Here are some ideas for side dishes to serve with this gluten-free halibut dish.In a small bowl, stir together the sour cream, lime juice, milk, taco seasoning, and hot sauce until smooth. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Once the oil is hot, dip the fish in the beer batter, then fry in batches until golden and just cooked through, 2 to 3 minutes. Serve with mango pomegranate salsa or a simple green salad with a light citrus vinaigrette like Strawberry-Mango Arugula Salad with Goat Cheese or Kiwi Cucumber Salad with Walnuts and Fresh Mint. Add the flour, baking powder and beer to a bowl, stir until just combined. Don't overcook! It's better to remove it from the oven while it is still a little translucent in the middle, then let it rest for 5 minutes to continue cooking. Remove from the oven, flip the pieces over to lightly sear the other side. Bake for 4 - 5 minutes or just until the halibut flakes easily.When it has turned golden brown, remove the pan from the heat and transfer it to a preheated 450☏. Sear for 2 to 3 minutes, carefully lifting it with a fish turner to check on the colour.When it is barely beginning to smoke, add the halibut pieces with the "presentation side" down and the side from which you removed the skin face up. Add grapeseed oil (or other oil with a high smoke point).First, heat an ovenproof sauté pan over medium-high heat.Here's what you'll need to create this crusted halibut Mango- pomegranate salsa added lots of colour and interest to the plate and was the perfect accompaniment. This halibut recipe would be equally as delicious with other white fish like cod or sea bass. In this case, all I did was sprinkle a tiny bit of salt and pepper on top before searing it in hot oil and baking it in the oven. Halibut has a light, delicate flavour that needs little to enhance it. This seared halibut is the ultimate simple but tasty meal. This fall, however, we bought several pounds directly from a fish boat and packaged it for the freezer ourselves, saving a lot of money. When we do have it, I'm a miser and serve it in small portions, in fish tacos. ![]() It's a treat, because if Denis hasn't caught one himself, I rarely buy halibut as it is so expensive. ![]() Halibut is right near the top of our Favourite Fish list. With halibut in the freezer, pomegranate arils in the fridge and a mango crying to be used before it bruised, this meal was meant to be. Making this salt and pepper-crusted halibut for dinner yesterday was a no-brainer. In a bowl, combine the mango, onion, jalapeno, cilantro, lime juice and honey. Grill or broil fish 3-4 minutes per side. Ready in 15 minutes! Paleo and Whole30 compliant. These directions are for cooking this recipe to serve immediately and NOT to freeze for later. This salt and pepper Crusted Halibut with Mango Pomegranate Salsa is an easy weeknight meal that's spectacular enough for entertaining.
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