I adore halibut. And I love ginger. So I made up this dish of Ginger-crusted Halibut, not sure how it would really work and it was amazing!
You must have super fresh ginger. Slice a big three-inch knob lengthwise on a mandoline. Then wrap that ginger around, covering both sides of your filet, pan sauté in grapeseed oil and butter and voila! Total deliciousness.
You see, I was afraid that you wouldn’t be able to cut through the ginger and just desecrate the beautiful fish while eating it but no, as long as your ginger is super fresh, creamy yellow in color, sliced very thin, this worked. And it was not overly spicy, which was another concern. It was just right with the butter mingling in.
Halibut, although expensive, is such a delectable fish. Creamy white, solid but flakey tender – big flakes.
Make sure not to overcook it – 118 degrees F on the internal temperature is perfect.
Quick and easy is this recipe of Ginger-crusted Halibut. I really wouldn’t call it a recipe so much as it is an idea – that I think you will LOVE.
I served this with steamed Jasmine rice and a little tomato and arugula salad. Total yumminess.
Make and serve with LOVE.
I’m sure you’ll make this again and again.
GINGER-CRUSTED HALIBUT – serves 2
One 3” long knob of super fresh ginger
1 lb.piece of Halibut fillet
1 Tbs. grapeseed oil
1 Tbs. butter
Extra virgin olive oil – a few drops
Salt
Pepper
Peel the ginger and thinly slice it lengthwise on a hand mandoline.
Wash and pat dry your fish fillet. Put a few drops of olive oil on and rub it all over. Follow this with salt and pepper and then wrap the ginger crosswise around the fillet. Do this on both sides of the fillet, carefully wrapping the ginger and patting it down so it sticks.
Heat grapeseed oil and butter in a cast iron or non-stick skillet on medium-high heat. Carefully place the ginger-wrapped fish fillet in. Saute for about 4 minutes. Carefully loosen it on the bottom, gathering all the ginger and flip it over, being careful not to splatter yourself.
Saute on the other side for about another 4 minutes. Test with a thermometer – it should register about 118 F degrees.
Carefully remove, cut in half, serve and enjoy!!
I know you’ll LOVE this!
This recipe of Get Dressed Sesame Sensation Roasted Eggplant Noodles is just perfect for a complete meatless meal. Buy smaller eggplants that are super fresh and firm and chop into the 1/2” cubes and roast for only the 15 minutes as you don’t want them to be mushy. I only added the red pepper to roast for 5 minutes because I wanted that to be a bit crisp. You could also add matchsticks of seedless cucumbers as a topping if you’d like, along with the chopped peanuts, scallions and cilantro.
Cut the eggplant into ½” cubes and toss with ½ cup of Get Dressed Sesame Sensation salad dressing in a bowl. Let marinate at room temperature for 20 – 30 minutes while you prepare the red pepper squares, shell and chop the peanuts, wash and chop the cilantro and slice the scallions.
Turn the marinated eggplant out onto a parchment covered rimmed baking sheet and roast in the oven for 10 minutes. At the 10-minute mark, add the red pepper squares to the eggplant, tossing to mix and coat with the dressing and then roast both for 5 more minutes. The eggplant should be crisp tender and the red pepper should be slightly crisp.
Serve in wide soup bowls, topped with the chopped scallions, peanuts and cilantro, with a squeeze of fresh lime over all. The lime is so great! Just the right spark of acid.
Dry the meat pieces with paper toweling while you warm the oil on medium-high heat, preferable in a Le Creuset cast iron Dutch oven pot. Salt and pepper the top of the meat cubes and when oil is hot, lay seasoned side down in your pan. Brown the lamb cubes for about 3 minutes while you salt and pepper the other side of the meat in the pan and lightly sprinkle 1/3 of the 2 Tbs. flour over the top of the raw meat. Turn and brown the other side for 3 minutes, being careful and adjusting your heat to not let the oil and flour mixture burn. This will take about 3 batches to do. Remove the browned meat to a glass pie plate for meat juices to collect.
Add in the chicken or vegetable stock, the seasoned browned meat, and all the vegetables, scraping all the butter and juices left in the skillet from the vegetables. Add the tomatoes, bay leaf, apricots and rosemary stems. Toss all to combine.
