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Chilled Poached  Halibut with Apricot Salsa 

The  secret in the salsa are toasted brown mustard seeds that add a nice crunch. Usually you can find  mustard seeds in your grocery store. Be careful when roasting the seeds as they burn easily.  I thought that the texture of the halibut improved after it was chilled for a day.
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Ingredients:

Makes 4-6 servings

2 tsp canola oil 
2 tsp brown mustard seeds 
1 ½ lb. apricots
4 tsp fresh lemon juice
1 cup diced red onions 
1 cup chopped cilantro, chopped
1-½ jalapeńo pepper
about 1 Tbs. coarse salt , divided
1 lemon, cut into thin slices 
2 ¼  lb. of halibut filet cut into 4-6 pieces
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Directions:
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Heat the oil in a skillet, add the mustard seeds, cover and cook them over medium heat until they begin to pop. After a minute remove the skillet from the heat and let it cool down. Be careful I burned my first batch.
Cut the jalapeño in half, remove the seeds and slice thinly. You can control the heat by adding less jalapeño. 
Cut the apricots into small slices ( about ½ inch ). Put the apricots in a large bowl and toss gently with lemon juice, onion,  cilantro, and the mustard seeds with the oil. Season with 1 ½ tsp of salt and chill for ½ hour. 
Wipe skillet clean and fill half-full with water, add 1 tsp of salt and the lemon slices.  Heat water over medium  heat until gently simmering. Add the fish and cook, covered, for 5-8 minutes until opaque in the center (cut to check). Don’t overcook because the halibut will get tough. Move the fish with a spatula to a plate and chill for at least an hour. Season with salt and pepper and serve cold with a salad and the apricot salsa.  My halibut tasted better the next day while the apricot salsa is better the first day.​

Guten Appetit!
Recipe from Sunset Magazine
adapted by©Sunnycovechef.com
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