Fried Halibut with Fruits
Main Dishes | Author's cuisine
⏳ Time
1 hour 5 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
You can use mango of any variety, but Thai mango, with its slight tanginess and slightly greenish hue, best complements the flavor and color palette of the dish.
Ingredients
- Olive Oil - 1 fl oz
- Lime - 1 piece
- Grapefruits - 1 piece
- Ocean salt - to taste
- Cilantro - 1.1 oz
- White Pepper (whole) - to taste
- Halibut - 16.9 oz
- Mango - 1 piece
- Sweet Potato - 3 pieces
- Coarse Salt - 17.6 oz
- Sesame Oil - 1½ spoons
- Butter - 1½ spoons
- Non-alcoholic sparkling wine - 8 fl oz
- Apple - 1 piece
- Meyer Lemon Juice - 1 tablespoon
Step by Step guide
Step 1
Slice the apple (Granny Smith variety) into half-centimeter thick slices using a knife or a mandoline, then cut into strips and cubes. Pour sparkling mineral water over them and refrigerate overnight — the flesh will turn a beautiful matte green color, while the taste will remain unchanged.
Step 2
Wash the sweet potatoes and pierce them in several places with a knife to allow steam to escape during baking. Line the bottom of a ceramic dish with a layer of coarse salt, place the sweet potatoes on top, and put it in a preheated oven at 356°F for about forty minutes — after baking, the sweet potatoes should remain firm.
Step 3
Peel the grapefruit and lime, then cut out the flesh segments from the membranes with a knife and chop them into cubes the same size as the apple. Also, dice the mango (Thai) into cubes. Combine all the fruits, drizzle with sesame oil, and season with a pinch of white pepper and sea salt.
Step 4
Slice the baked sweet potato lengthwise into pieces about 1.5 cm thick, then use a cutter to cut out circles with a diameter of 4.5–5 cm. Drizzle with olive oil and grill on both sides until golden brown.
Step 5
Cut the halibut fillet into pieces of approximately 120 grams each. To avoid excess olive oil when frying, pour the oil into a separate container instead of the frying pan, and coat the fillet pieces with it on both sides. Lightly season with salt. Place a pinch of sea salt in a small container, add lemon juice, and let it sit for a couple of minutes until the juice is absorbed by the salt.
Step 6
Place the fish in a preheated dry skillet — first set it on high heat, and as soon as the bottom side is golden brown, flip the fillet and reduce the heat. Sear for another two minutes on the other side, then add a heaping tablespoon of butter to the skillet.
Step 7
As soon as the butter begins to foam, scoop it with a tablespoon and drizzle it over the fillet. Add salt mixed with lemon juice, and cook the fish for another minute before removing it from the heat. Tear the cilantro leaves and dress them with two tablespoons of the oil from the pan where the halibut was cooked.
Step 8
For serving the dish, it's best to use a deep plate, as the fruits release a lot of juice. Place three round slices of sweet potato at the bottom, then top with fruit cubes and sautéed halibut fillet. Garnish everything with cilantro dressed in oil.
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