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!
