The pineapple and fig brings out a lovely flavour in this surprising pairing in Lemongrass Speared Baked Halibut with Grilled Pineapple Salsa and Fig Vincotta.
Lemongrass Halibut
8 each 7 to 8oz or 200 grams halibut filet (purchase 4 lbs.)
1 bunch lemongrass
1 whole lemon
salt and pepper
Portion the halibut into eight pieces that are 7 to 8 oz each. Cut the lemongrass in half lengthwise, if they are really big they can be quartered. Spear the halibut with the lemongrass from one side to the other of the fish. Heat a medium sized hot cast iron or nonstick skillet. Pour a small amount of oil into the pan, season the fish with salt and pepper, and sear in pan for two to three minutes on each side. The fish should be finished in a 375 F oven for a couple of minutes until it is firm to touch.
Grilled Pineapple Salsa
1/2 pineapple preferably golden, as they are sweeter
1/2 red onion
2 Tbsp (25 mL) rice wine vinegar
1 Tbsp (15 mL) honey (depending on the sweetness of the pineapple)
1/4 red pepper, finely diced
1 Tbsp (15 mL) chopped cilantro or parsley
salt and pepper
Remove the skin from the pineapple, cut the pineapple in half and remove the core. Cut the pineapple into 1 cm thick pieces and place on the hot grill. Grill both sides until they are marked and golden brown in colour. Fine dice the red onion, and red pepper. When the pineapple has cooled dice it twice the size of the onion and pepper. Mix all the ingredients together and season with salt and pepper. The halibut is very nice served with risotto or even a sweet potato mash.
Makes eight servings.