Pan-Seared Halibut with Mango Coulis Recipe Video
Today, Chef Keith snow is going to show us how to make Pan-Seared Halibut with mango coulis. It’s fancy but really simple.
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings2
Main IngredientFish
Ingredients
Fresh Halibut
All purpose flour
Harvest eating spices
Clarified butter
1 cup mango chunks
Some orange zest
Some orange juice
1 tbsp freshly minced ginger
Lime zest
1 tbsp Cilantro
Salt
Black pepper
Directions
Take fresh halibut in a plate.
Take a little bit of purpose flour in a plate and add harvest eating spices.
Take the halibut and put the presentation side on the spices.
Add some clarified butter in a pan and heat till it kind of simmers.
Put the halibut and cook for about 2 minutes on both sides before putting it in the oven.
Preheat the oven to 350 degree centigrade and cook for about 4-5 minutes until slightly firm.
Take about a cup of mango chunks in the bowl of a hand blender, then some zest of an orange and orange juice and a table spoon of fresh minced ginger, then a little pinch of lime zest, some cilantro about 1 tbsp, little salt and some pepper.
Then blend the mango mixture and blend to a finer or coarser puree, which actually depends on you.
The halibut is ready for serving; top it with a dollop of mango couli.
Take a little bit of purpose flour in a plate and add harvest eating spices.
Take the halibut and put the presentation side on the spices.
Add some clarified butter in a pan and heat till it kind of simmers.
Put the halibut and cook for about 2 minutes on both sides before putting it in the oven.
Preheat the oven to 350 degree centigrade and cook for about 4-5 minutes until slightly firm.
Take about a cup of mango chunks in the bowl of a hand blender, then some zest of an orange and orange juice and a table spoon of fresh minced ginger, then a little pinch of lime zest, some cilantro about 1 tbsp, little salt and some pepper.
Then blend the mango mixture and blend to a finer or coarser puree, which actually depends on you.
The halibut is ready for serving; top it with a dollop of mango couli.
