Chef Sean Doucet shares his favourite Nova Scotia seafood delights — Lemongrass Speared Baked Halibut with Grilled Pineapple Salsa and Fig Vincotta.Yield eight portions
Lemongrass Halibut
8each 7-8oz or 200 gr halibut filet ( Purchase 4 lbs.)
1 bunch lemongrass
1 whole lemon
Salt and pepper
Portion the halibut into 8 pieces that are 7-8 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 degree oven for a couple of minutes until it is firm to touch.
Grilled pineapple salsa
1/2 pineapple preferably golden they are sweeter
1/2 red onion
2 tbsp. rice wine vinegar
1tbsp honey (depending on the sweetness of the pineapple)
1/4 finely diced red pepper
1 tbsp. 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 1cm thick pieces and place on the hot grill. Grill both sides until they are marked and golden brown in color. 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.
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June 23rd, 2009 at 2:22 pm
I will definitely be trying this dish. I do enjoy trying new recipes, especially with the fresh seafood here in NS.
June 28th, 2009 at 6:33 am
Bookmarked this one. Will definitely try this recipe. Looks great!