When I first got married the only fish we ever ate was salmon (gefilte- my husband.) That's because it's the only kind of fish I knew how to cook and one that's recipes seemed simplest for preparation. Only recently have I begun to branch out and try cooking different types of fish. It all started with purchasing a cookbook called Kosher Pallette, now one of my favorites. It has an abundance of recipes for fish-more then any of the other cookbooks I own in any case. Some didn't taste all that great when I first started but I'm finally learning how each fish needs to be cooked and what flavors work well with each specific one. Here is something I put together. After preparing it I have to admit I was a little worried. But I was pleasantly surprised at how fantastic it was. If you are like I was and are a little bit afraid of trying different types of fish or perhaps just sticking to your comfort zone then I would say don't be afraid! It takes some time to get the hang of it but if you haven't had a great piece of tuna steak, halibut and any of the others then you are definitely missing out big time. The next time your at a restaurant order something from the fish menu you'll be surprised how delicious they can be. Halibut is a buttery smooth fish that easily falls apart with the poke of a fork after being cooked. Here's the recipe:
Seared Halibut w/ Grapefruit Avocado Salsa:
A few pieces of Halibut
The Juice of 1 Lime
2 Teaspoons Sugar
Salt and Pepper- A sprinkle
1 Teaspoon Prima Fish Seasoning Mix-Store bought
1 Large Ripe Avocado- Cubed
1 Large Red Grapefruit- Cubed
4 Tablespoons Olive Oil
1. Always start by marinating your fish as it will remove that fishy taste and odor. Place the pieces of fish in a container that has a lid and squeeze the juice of a lime over top of it reserving just a little of the juice for the salsa later on. Let it rest in the refrigerator with it's lid on for an hour or two.
2. Then remove the pieces from the container and sprinkle each one with a little of the fish seasoning on both sides.
3. Pour 3 Tablespoons of the olive oil into a non stick saute' pan and put up a flame underneath it of about medium heat. Lay out 1-2 pieces of fish at a time in the pan. Let the fish sear in the pan for about 3 minutes on each side or until it flakes with the poke of a fork but still seems moist enough.
4. Now prepare the salsa- put the cubed avocado and grapefruit pieces into a medium sized bowl. Squeeze out what's left in the lime, sprinkle in the sugar, salt and pepper and 1 tablespoon of olive oil. Mix everything together carefully.
5. Serve the halibut within the hour of removing it from the pan or it may get a little softer and perhaps even a little soggy. Place about 3 tablespoons of the salsa over each halibut slice immediately before serving or serve to the side for each person to top their fish piece with.
What kind of fish is your favorite? Let me know in the comments below, I love to hear from my readers!
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