Pan Seared Halibut with Asian Cucumber Relish

Pan Seared Halibut with Asian Cucumber Relish by

Chef Desmond Fannin

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FOR THE HALIBUT:

  • 4 skinless (6oz) halibut filets
  • 2 tablespoons of olive oil
  • 1 teaspoon of kosher salt
  • 1 teaspoon of black ground pepper

FOR THE ASIAN CUCUMBER RELISH:

  • 1/2 cup of peeled, seeded, julienned cucumbers
  • 1/2 teaspoon of kosher salt
  • 1/4 peeled, julienned daikon radish
  • 1/4 cup of peeled, julienned carrot
  • 1 tablespoon of fresh lime juice
  • 2 teaspoons of fish sauce
  • 2 teaspoons of fresh cilantro leaves, minced
  • 1 teaspoon of mirin
  • 1 teaspoon of red (or Thai) chile, minced

 

Instructions

  1. Season both sides of the halibut with salt and pepper and put the filets on a hot non-stick pan.
  2. Sear the halibut on both sides
  3. Transfer the filets to the stove for 10-12 mins at 350°
  4. Put the cucumber in a calander, add the salt and let it drain for 15 mins
  5. Mix the radish, carrot, mirin, fish sauce, cilantro, sesame seeds, lime juice, chile and cucumber in a bowl.
  6. Rub the salmon with olive oil, salt and pepper on both sides
  7. Put olive oil on a hot pan and place the portions of salmon
  8. Let it sear both sides and paint the salmon with the Chipotle BBQ sauce
  9. Put the pan into the oven for 4-5 mins at 350° and serve

 

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