Marinated Halibut with Summer Vegetables and Avocado Corn Relish
Source: Stephen Gibbs, Hands On Gourmet.
Recipe Type: Appetizers and Sides | Seasons: Summer
This dish was inspired by refreshing ceviche, fresh snappy sumptuous local vegetables,
and hot summer days.
Serves 4 to 6
INGREDIENTS
Fish
6 2- to 3-oz. fillets of halibut (preferably Pacific, as Atlantic is over fished)
⅔ cups lemon juice
⅓ cup orange juice
Salad
1 lemon cucumber, thinly sliced
3 each radishes, thinly sliced
¼ basket of black plumb cherry tomatoes, stems removed and sliced in half
½ pound Blue Lake green beans
½ pound Romano beans
½ pound yellow beans
½ cup torn basil leaves
¼ cup extra virgin olive oil
Salt and pepper
Garnish
1 ripe avocado, chopped medium dice
1 ear sweet corn, shucked
¼ cup tomato juice
juice of one lemon
¼ cup extra virgin olive oil
Salt and cracked black pepper
Special Tools
Mandolin
Slotted spoon or Chinese spider
PREPARATION
- Place a pot of salted water on high heat and bring to a smile. Blanch the blue lake green beans and cranberry beans separately, for 4 minutes each. Remove the beans from the water with a slotted spoon or spider and shock them (placed in an ice water bath) until chilled. Drain and set aside.
- Let the corn swim in the warm water leftover from the beans for 2 minutes ONLY. Corn needn’t cook any longer than that. Let cool and shave off nuggets over a mixing bowl to capture the corn milk.
For the fish
Run your fingers over the fish to make sure all the bones are removed. Place fish in a container that will fit ingredients snugly. A plastic bag will work nicely as you can mold the right space needed for fish to marinate evenly. Add lemon and orange juice. Place in refrigerator. The process will take 8 hours. You don’t want to go much longer as it will macerate the fish and turn to rubber. Remove liquids, season with a pinch of salt and white pepper.
For the salad
Place all the ingredients in a large mixing bowl. Add oil, salt and pepper and gently toss.
To garnish
- In a small bowl toss together the avocado, corn, onion and tomato juice.
- Dress the cress with lemon juice and oil and season to taste with salt and pepper.
To serve
Place a small handful of the vegetables in the center of a plate. Put a fillet of fish on top. Place a small amount of cress on the fish and spoon the relish over top and around the dish. Get as artistic as you want!
