Spice Rubbed Halibut

December 14, 2011

Ingredients

 

Lucero Mandarin Orange Vinaigrette (recipe below)

(any fatty white fish like halibut)

1 Tbsp. cumin seeds, roasted & ground

1 Tbsp.pink peppercorns, crushed

kosher salt- to taste (for piranha rub)

4 cups arugula – washed & dried

*4 Mandarin oranges- zest first (reserve for garnish)

 

 

Vinaigrette Ingredients

 

4 Tbsp. red walnuts (available through Hanson Orchard)

1 tsp. Country Dijon Mustard

1 sliced shallot

¼ cup rice wine vinegar

¼ cup Lucero Mandarin Orange Olive Oil

salt to taste (for vinaigrette)

chili pepper flakes- pinch (for vinaigrette)

Deluxe Olio Novello Olive Oil- for sauté

 

Make Vinaigrette

 

1-  Mix 1 tsp Dijon, pinch of chili flake, shallots, & rice wine

vinegar. Then whisk in  Lucero Mandarin Orange Olive Oil

very slowly in a steady slow stream.

 

2-  In sauté pan, add walnuts & drizzle with a tsp. of

Lucero Olio Novello.  Salt to taste. Lightly toast over low heat

until crispy. Do NOT  over toast.

 

Directions

 

3-  Season the fish with salt then rub with cumin &

peppercorns. Set aside.

 

4-  In a very hot large sauté pan, sear the fish steaks in olive oil,

then place in a pre-heated 350 degree oven until tender (approx.

10 mins).

 

5-  With fish in oven, toss arugula & oranges in vinaigrette (don't

forget the shallots)

 

6-  Place finished steaks on platter of arugula salad and* if desired

place mandarin oranges around them . Sprinkle the arugula with

toasted red walnuts & drizzle extra vinaigrette.

 

Garnish with parsley leaves, mandarin zest & sea  salt.

 

 

Chef Steve of  Farwood Bar & Grill

 

 


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2 thoughts on “Spice Rubbed Halibut”

Comments

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