Halibut with Herbs & Preserved Lemon

One of my favorite flavor combinations is halibut and preserved lemon. This time, we make a lovely green sauce loaded with herbs, preserved lemon, and a bit of jalapeño that’s savory, herbaceous and warming. It compliments this delicate fish while feeling light and fresh.

Yield: All recipes serve 2 people

Chef Notes: Substitute any flaky white fish for this dish. Just know halibut tends to hold up well to a high heat sear, while cod may fall apart quicker.

Feel free to sub almonds for pine nuts!

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Components

• Preserved Lemon & Jalapeño Sauce

• Seared Halibut

• Dressed Arugula

• Jalapeño Slices

• Toasted Pine Nuts

• Wild Rice

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Mise

Make the sauce: In the a blender combine:

• 1½ t Coriander

• 1 ½ t Ground Cumin

• ¼ t Crushed Red Pepper Flakes

• 5 to 7 Peppercorns

• ½ C Cilantro

• ½ C Italian Parsley

• ¼ C Mint

• 2 Cloves Garlic

• ½ Jalapeño Pepper

• 1 Preserved Lemon Rind

• ⅓ C Olive Oil

Blend until smooth. Season with salt to taste.

Prepare the Jalapeños: slice the remaining the jalapeño half into thin slices.

Toast the Pine Nuts▸  Spread the pine nuts on a sheet tray and toast in the oven for 5-7 minutes until golden brown.

Prepare the Wild Rice: Rinse the rice. Simmer 1 cup rice in 3 cups water/broth with a pinch of salt until the grains split. Drain any excess liquid and let it sit covered for 5 minutes to finish steaming before serving.

Prepare the Halibut: Season the halibut with olive oil, salt and a lemon juice.

Finish

Dress the arugula with a pinch of salt, a drizzle of oil and your preferred vinegar.

Sear the halibut on high heat until golden and caramelized on all sides and the center is cooked through: the internal temperature should be 130-135°F.

Plate the halibut with rice and dressed arugula close by. Drizzle heavily with the Preserved Lemon Sauce.

Garnish with jalapeño slices and toasted pine nuts.

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