Spicy, sweet salsa adorns halibut fillet

April 23, 2006|By KATE SHATZKIN | KATE SHATZKIN,SUN REPORTER

This recipe comes from Chef Paul Jarrett of the Oceanaire Seafood Room in Harbor East. Jarrett particularly loves halibut from Alaska, which are now available.

PAN-ROASTED HALIBUT FILLET WITH CURRIED PINEAPPLE SALSA

MAKES 6 SERVINGS

6 8-ounce halibut fillets

salt and black pepper to taste

clarified butter or vegetable oil, as needed

4 scallions, thinly sliced on a bias

1 recipe Curried Pineapple Salsa (see below)

Preheat oven to 375 degrees. Season halibut with salt and pepper. Heat a thin layer of clarified butter or oil in a large saute pan over medium-high heat. When the oil starts to shimmer, add halibut fillets, presentation side down. Sear for 3 to 4 minutes. Turn fish and place pan in oven for 4 to 6 minutes, until fish flakes easily with a fork. Garnish each plated fillet with pineapple salsa and sliced scallions.

CURRIED PINEAPPLE SALSA

1 ripe pineapple, cored and cut into small dice

1 medium yellow onion, cut into small dice

1 red bell pepper, seeded and cut into small dice

2 jalapeno peppers, seeded and minced

1 tablespoon chopped cilantro

juice of 2 limes

1 teaspoon sugar

1 tablespoon curry powder

kosher salt, to taste.

Combine all ingredients in a bowl except curry powder and salt. Roast curry powder in a small skillet over high heat until aromatic. Be careful not to burn it. Add to mixture in bowl; mix well and season with salt.

Courtesy of Paul Jarrett, executive chef and operating partner of the Oceanaire Seafood Room in Harbor East. Analysis provided by registered dietitian Jodie Shield.

Per serving: 536 calories, 36 grams protein, 36 grams fat, 7 grams saturated fat, 16 grams carbohydrates, 3 grams fiber, 117 milligrams cholesterol, 214 milligrams sodium.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.