Pan Seared Alaskan Halibut

With Papaya and Cranberry Chutney Sauce,

Served over Roasted Baby Red Potatoes & Green Beans

SERVES 4

 INGREDIENTS

HALIBUT

• PANKO BREAD CRUMBS:   2 CUPS
• COARSELY GROUND BLACK PEPPER:   1 TEASPOON
• KOSHER SALT:   1 TEASPOON
• LARGE EGGS:    2
• FLOUR:  ½ CUP
• VERY FRESH HALIBUT FILLETS, SKINLESS: FOUR PIECES AT 8 OZ EACH
• EXTRA VIRGIN OLIVE OIL:  ½ CUP

CHUTNEY SAUCE

• SMALL PAPAYA:  1
• DRY CRANBERRIES:   ½ CUP
• SEASONED VINEGAR (JAPANESE STYLE):   ½ CUP
• EXTRA VIRGIN OLIVE OIL:  2 TABLESPOONS
• LEMON ZEST:  1 TABLESPOON
• CLOVER HONEY:  2 TABLESPOONS
• SALT
• PEPPER

ROASTED RED POTATOES

• SMALL RED POTATOES:  12
• SMALL DICED YELLOW ONION:  ½ ONION
• LARGE RED BELL PEPPER: ½ PEPPER
• LARGE GREEN BELL PEPPER: ½ PEPPER
• OLIVE OIL:  3 TABLESPOONS
• SALT AND PEPPER

DIRECTIONS

CHUTNEY SAUCE

Peel and cut the papaya into big chunk pieces. In a medium bowl, whisk together the seasoned vinegar, olive oil, lemon zest, honey, salt and pepper. Add the papaya and place in the refrigerator for two hours.

HALIBUT

Combine the Panko bread crumbs, kosher salt and ground black pepper in a separate bowl. Beat the eggs. Dip the halibut fillets in the flour. Transfer fillets to the egg batter, coating the halibuts thoroughly. Then, coat the fillets with the Panko bread mixture.

Heat a large skillet over high heat. Add the olive oil and swirl to coat the pan. When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until golden brown.

 ROASTED RED POTATOES

Boil the potatoes until tender. Take out and cool. Then, slice the potatoes. With olive oil in a large skillet, heat the pan until the oil is very hot, but not yet smoking. Place the potatoes in the skillet and cook 3 to 4 minutes. Add onions, bell peppers, salt and pepper toward the end of the cooking.

TO SERVE:

Divide potatoes equally among 4 dinner plates. Place halibut on top of the potatoes, then place papaya sauce on top of halibut. Sprinkle with lemon grass or cilantro as a garnish.

Enjoy!

Tony Garcia