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Pan-Seared Halibut with Spicy Mint-Lemon Sauce
This simple technique for cooking fish starts by searing the fillets, then flips them and lets them finish cooking off the burner in the pan's residual heat. Lean, mild-tasting halibut is a blank canvas for a sauce inspired by Georgian green adjika, a garlicky chili-herb condiment. The freshness of the mint and lemon and the fruitiness of the olive oil give the dish richness without overwhelming the halibut's delicate flavor.
4
Servings
Tip
Don't fuss with the halibut fillets once they're in the skillet. Allow them to cook undisturbed so they develop a deep, golden-brown crust. And while the fillets finish cooking in the residual heat, keep the pan covered for at least a full 2 minutes to prevent loss of heat.
25 minutes
Ingredients
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4
cups lightly packed fresh mint
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4
serrano chilies, stemmed, seeded and quartered
Directions
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01In a food processor, combine the mint, chilies, garlic, honey, coriander and 1 tablespoon salt. Process until finely chopped, 1 to 2 minutes, scraping the bowl as needed. Transfer to a small bowl and stir in the lemon zest and juice and the olive oil; set aside.
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This was a bust for me. First, my fish didn’t brown, so that was a bummer. I don’t know what I did wrong, but the fish released a lot of moisture, so it never browned. Second, the sauce on top was way too salty. I would definitely put 1 teaspoon in, not one tablespoon, as indicated in the instructions. Also, it’s really spicy. I like spicy, but my family couldn’t eat it. I get serranos can be different levels of hot, and mine must have been really hot. I’d cut back to two peppers instead of four. All in all, pretty disappointing.