Seared Alaska halibut with spicy salad and soy dressing
25 minutes ï SERVES 4 ï EASY
vegetable oil 1 tbsp
toasted sesame oil 2 tsp
wild Alaska halibut 4 x 150g (6oz) fillets
SALAD
sugar snap peas or mangetout 150g, halved
pak choi 2 heads, sliced
shallots 2, thinly sliced
red chilli 1, deseeded and thinly sliced
cucumber º, sliced
coriander leaves a handful
mint leaves a handful
DRESSING
light soy sauce 2 tbsp
lime juice 2 tbsp
toasted sesame oil 2 tbsp
rice wine vinegar 2 tbsp
sesame seeds, 2 tsp toasted
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1 Heat the vegetable oil and sesame oil in a large frying pan and add the halibut fillets. Cook over a medium-high heat for 6 to 8 minutes, turning once. When cooked, the flesh will be opaque and should flake easily.
2 Meanwhile, simmer the sugar snap peas or mangetout in boiling salted water for 2 to 3 minutes. Drain and rinse with cold water to cool quickly. Mix with the pak choi, shallots, chilli, cucumber, coriander and mint. Share between 4 serving plates and arrange the halibut fillets on top.
3 Whisk together the soy sauce, lime juice, sesame oil and vinegar, then sprinkle over the halibut and salads. Serve, scattered with toasted sesame seeds. |
