Fire-Crusted Halibut with Citrus Mango Relish
Inspired by the Cajun cooking of New Orleans, the seasoning mix for this fish can be used on snapper, sea bass or tilapia with equal success. The relish provides a refreshing contrast to the richness of the fish and heat of the crust. Serve with basil mashed potatoes and steamed green vegetables.
Ingredients
1 tbsp paprika
2 tsp salt
1 tsp cayenne
3/4 tsp freshly ground white pepper
3/4 tsp freshly ground black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1/3 cup melted butter
1/3 cup olive oil
6 6-oz halibut fillets
1 recipe Citrus Mango Relish
Citrus Mango Relish:
1 large ripe mango, peeled, pitted and cut into 1/2-inch chunks
2 red grapefruit, segments separated and membranes removed
2 oranges, segments separated and membranes removed
2 limes, segments separated and membranes removed
2 shallots, peeled and finely diced
Juice of 2 lemons
1/4 cup extra virgin olive oil
5 large basil leaves, finely shredded
Salt and freshly ground black pepper to taste.
Directions
Make a seasoning mix by combining the paprika, salt, cayenne, pepper, thyme and oregano. Set aside.
Preheat the oven to 375°F. Heat a large cast-iron skillet over high heat until you see white ash on the skillet bottom.
Mix the butter and olive oil in a bowl. Dip each fillet in the mixture and then generously sprinkle all sides with the seasoning mix. Place 1 or 2 fillets into the hot skillet, being careful not to overcrowd the pan, and cook uncovered until the underside looks charred, approximately 2-3 minutes. Turn over and char the other side. Set aside and repeat with the remaining fillets. When all have been charred, place all the fillets in the skillet and finish cooking in the oven, about 5-6 minutes. Serve hot with the Citrus Mango Relish spooned on the centre of each fillet.
To make Citrus Mango Relish:
Combine all the fruit and shallots. Stir in the lemon juice and olive oil. Add the basil just before serving and season with salt and pepper.
Serves 6