Lemon Baked Halibut Recipe
Ingredients
| PAPAYA SALSA | ||
| Cilantro leaves | 1/2 Cup (16 tbs) | |
| Papaya | 1 Cup (16 tbs), cubed | |
| Red bell pepper -€“ ¼ cup, cubed | ||
| Red onion | 1.4 Cup (16 tbs), diced | |
| Jalapeno pepper -€“ 1 small, seeded, minced | ||
| Lime juice | 2 Tablespoon, squeezed | |
| MARINADE | ||
| Lemon juice | 3 Tablespoon, squeezed | |
| Lemon zest | 1 Tablespoon, grated | |
| Olive oil | 1 Tablespoon | |
| Ginger | 1 Tablespoon, freshly grated | |
| Black pepper | 3/4 To taste | |
| Fresh cilantro -€“ ½ cup, minced | ||
| Halibut steaks -€“ 6 (6 oz each), sliced in half lengthwise | ||
| Fennel bulbs | 3 Medium, trimmed | |
| Water | 2/3 Cup (16 tbs), purified | |
| White peppercorn -€“ 9 or Black peppercorn - 9 | ||
Directions
GETTING READY
1. In a small bowl, using a spoon, mix the salsa ingredients to blend everything. Refrigerate, covered, until used.
2. In another bowl, mix lemon juice with oil, cilantro, pepper, and zest and refrigerate, covered, for 2 hours for the marinade flavor to blend well.
3. Arrange fish in a baking pan, pour the chilled marinade evenly over it, and refrigerate, covered for 20 to 30 minutes to absorb the flavor.
4. Preheat oven to 400°F.
MAKING
5. In a flameproof saute pan, cook, covered, fennel with peppercorns in water on high heat for 6 to 8 minutes or until just tender. Add more liquid, if required. Take off from heat and keep aside.
6. Bake chilled, marinated halibut steaks for 5 minutes or until they turn white and flaky.
SERVING
7. Arrange fennel in 6 plates in equal portions, top with halibut followed by 1 tablespoon of salsa.
8. Serve Lemon Baked Halibut with a garnish of fresh cilantro sprigs and browned onion rings.
1. In a small bowl, using a spoon, mix the salsa ingredients to blend everything. Refrigerate, covered, until used.
2. In another bowl, mix lemon juice with oil, cilantro, pepper, and zest and refrigerate, covered, for 2 hours for the marinade flavor to blend well.
3. Arrange fish in a baking pan, pour the chilled marinade evenly over it, and refrigerate, covered for 20 to 30 minutes to absorb the flavor.
4. Preheat oven to 400°F.
MAKING
5. In a flameproof saute pan, cook, covered, fennel with peppercorns in water on high heat for 6 to 8 minutes or until just tender. Add more liquid, if required. Take off from heat and keep aside.
6. Bake chilled, marinated halibut steaks for 5 minutes or until they turn white and flaky.
SERVING
7. Arrange fennel in 6 plates in equal portions, top with halibut followed by 1 tablespoon of salsa.
8. Serve Lemon Baked Halibut with a garnish of fresh cilantro sprigs and browned onion rings.
Chef
