Credit for this dish goes to Wild Alaskan Company and Chef Amanda Elliot, owner of Beet Box & Belly in Columbia, Missouri.
In this recipe, Pacific halibut steak is topped with a bright, punchy
escabeche sauce. Each bite lights up different parts of your palate — and
before you know it you’ll have eaten all that’s on your plate.
Fish escabeche has a light feel and acidic balance of flavor
that I rarely get tired of, especially in the warmer seasons of the year. This
version is made with red pepper and a mix of fresh herbs that are bountiful
during the summer. It’s an easy sauce to make, but when paired with any meaty
Pacific Halibut steak, it feels like an extra indulgent dish.
Ingredients:
- 2 Pacific halibut filets - ~6 oz each
- 1 tbsp extra-virgin olive oil
- 1 small onion - finely diced
- 1 red pepper - finely diced
- 5 garlic cloves - minced
- Salt and freshly ground black pepper
- ¾ cup red wine vinegar
- 1 ½ tablespoons sugar - 2 tsp for diabetic comfort
- ¼ cup dill - roughly chopped
- ¼ cup parsley - roughly chopped
- ¼ cup mint - roughly chopped
- ¼ cup cilantro - roughly chopped
- high-heat cooking oil
- 1 tbsp salted butter
Preparation:
In a small saucepan, heat 1 tablespoon of olive oil over
medium heat. Add in onion, red pepper, and garlic. Season with salt and pepper
and sauté until translucent, about 5 minutes. Add in red wine vinegar and sugar
and stir until dissolved. Remove from heat and stir in herbs, then taste and
adjust seasoning as needed. Set aside.
Using a clean kitchen towel or paper towel, pat halibut
steaks dry. Season with salt and pepper.
Heat a medium skillet over medium-high heat. Add just
enough cooking oil to cover bottom of pan. When oil begins to shimmer (sizzling
hot), carefully lower halibut into skillet. Sear until first side is golden
brown, then flip when it releases easily from the skillet with a fish spatula,
about 3 minutes.
Lower heat to medium, then add butter to pan. Sear
remaining side of halibut for another few minutes, basting with browning butter
until fish has reached an internal temperature of 130 degrees on an instant
read thermometer at its thickest part, or when it can be flaked easily with a
fork.
Transfer to a serving platter. Generously spoon escabeche
over fish and enjoy immediately.
Blessed be... and happy cooking!