The inspiration for this recipe came from two of my favorite springtime foods halibut and strawberries. I was looking for a novel way to combine the two. I remembered eating peppered strawberries when I was living in Montreal and what a unique flavour combination it was! I tried this with the halibut and it worked! I then finessed the recipe by adding in some fennel and mango and a bit of jalapeno pepper to give it some zip. All of the guests I have since served it to have raved about this dish and have asked for the recipe. This dish is best served with roasted asparagus drizzled with lemon.
Portion size6 servings
white balsamic vinegar
(slightly underripe is preferred)
1. Add the juice of one lemon and the two lemon halves to a large resealable bag. Add the smashed garlic cloves, white wine and 80 ml olive oil, seal bag and let sit for 10 minutes. 2. Add the halibut fillets and marinate for 15 minutes. Remove from marinade and pat dry with a paper towel, make sure that all of the garlic is removed from the halibut. Let rest on a plate. 3. Next, heat 15 ml olive oil in a large frying pan on medium high heat. Add the fennel and cook for 1 1/2 minutes, stirring constantly. 4. Add the tomatoes, lime juice, grated lime rind, jalapeno pepper, white balsamic vinegar and white wine and bring to a boil, stirring constantly. Continue boiling, stirring constantly for 1 minute. 5. Reduce heat to low and simmer for 8 minutes. 6. Meanwhile, use the 50 ml of olive oil to brush both sides of the halibut fillets. Then generously pepper both sides with freshly ground coarse black pepper and lightly salt both sides. 7. Lightly oil a large, heavy frying pan, fitted with a clear lid, and heat on high heat until the oil begins to shimmer, but does not smoke. Place the halibut fillets in the frying pan and cook for about 2 1/2 minutes until a light golden crust forms on the surface. 8. Flip the halibut fillets and cook for an additional 2 minutes until a light golden crust forms. Check to ensure that the halibut flakes apart. Remove and place on a plate. 9. Meanwhile, after flipping the halibut the first time, stir in the chopped mangoes to the cooked salsa mixture and heat on low for 1 1/2-2 minutes. 10. Turn off the heat and add the strawberries and coarse black pepper and stir to combine. Remove from the heat after 1 1/2 minutes. 11. Plate halibut fillets on individual plates and pour 125 ml of the salsa over the halibut fillets and garnish with a piece of the fennel fronds. 12. Serve with your favourite green vegetable and enjoy!