22 June 2020
A simple and very tasty way to serve this meaty fish with a great combination of tastes and textures
2 halibut steaks (c 200g each)
2 cloves garlic, minced
1 lemon, zested and juiced, plus another lemon to serve
Small glass dry white wine
25g panko breadcrumbs
2 tsp capers, chopped
20 g ƒ small bunch) parsley
Two knobs of butter
Source: Mark McKergow
In a shallow dish mix the minced garlic, lemon juice, white wine and 2 tbsp olive oil to create a marinade. Put the halibut steaks into the marinade, spoon it over and leave for 20-30 minutes, turning occasionally.
In a bowl mix the panko breadcrumbs, lemon zest, 1 tbsp olive oil, season with salt and pepper. Heat up a frying pan on medium high heat, add a knob of butter and fry the crumb until golden brown, stirring frequently. Add the chopped capers and half the parsley for the last 30 seconds, then turn back into the bowl and set to one side.
Wipe out the frying pan and heat on medium high heat with a drizzle of olive oil. When hot, season the halibut steaks with salt and pepper and add to the pan - leave them undisturbed to sear for 3-5 minutes per side, then turn and repeat.
Discard the remaining marinade.
When the halibut is cooked, add the other knob of butter to the pan, allow to foam and spoon over the fish. Serve with the crumb on top and to the side, with lemon wedges and the remaining parsley as garnish.
This is quite a rich dish so goes well with simple vegetables such as boiled new potatoes and peas or asparagus. The same recipe would work with other meaty fish such as swordfish or tuna.
New Zealand version
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