Brad's halibut w/ mango salsa

Name: Brad's halibut w/ mango salsa
Cuisine: American
Ingredients: 2 lbs fresh halibut filets, cut into 6 oz serving pieces; Sea salt, white pepper, ground coriander, old bay seasoning; 1 tbs olive oil; sprigs Fresh dill; Sliced lemon; 3 tbs butter; 5 roma tomatoes, cubed; 2 mangoes, remove skin and seeds, cube; 3/4 medium sweet onion, course chop; 1 lg jalapeño, seeded and minced; Small bunch of cilantro, chopped; Juice of 1 small lime; 1 tsp sea salt and white sugar; 1/2 tsp chili powder and black pepper

wingmaster835 @wingmaster

Sequim Washington

I served this on top of a butternut squash risotto with an English pea puree.

wingmaster835 @wingmaster

Sequim Washington

I served this on top of a butternut squash risotto with an English pea puree.

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Ingredients

For the halibut
2 lbsfresh halibut filets, cut into 6 oz serving pieces
Sea salt, white pepper, ground coriander, old bay seasoning
1 tbsolive oil
sprigsFresh dill
Sliced lemon
3 tbsbutter
For the salsa
5roma tomatoes, cubed
2mangoes, remove skin and seeds, cube
3/4medium sweet onion, course chop
1lg jalapeño, seeded and minced
Small bunch of cilantro, chopped
Juice of 1 small lime
1 tspsea salt and white sugar
1/2 tspchili powder and black pepper

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Steps

1

Pat fish dry with a paper towel. Cut into portions. Sprinkle with seasonings for the fish. Set aside.
2

In a large bowl mix all ingredients for the salsa. Mix well and refrigerate.
3

Make whatever side dish you would prefer with this.
4

Heat olive oil in a large frying pan over medium high heat. About to where the oil starts to smoke. Lay fish away from you in pan skin side up. Fry for 4-5 minutes, or until the color on the edges creeps up a little over half way and the meat gets a little browned.
5

Flip fish over. Add butter to the pan. Lay dill sprigs and lemon slices over the fish. Spoon melted butter over the top of the fish. Continue to do so for about 3 more minutes. As soon as fish starts to get flaky remove from heat.
6

Serve immediately topped with mango salsa. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on January 20, 2021 14:25

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.