Five-Spice Halibut with Pickled Red Pepper and Ginger Recipe

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Five-Spice Halibut with Pickled Red Pepper and Ginger
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Ingredients:

Directions:

  1. Ingredients
  2. /3 cup very thinly sliced red bell pepper (from about half a pepper)
  3. /2 tablespoon peeled and very finely julienned ginger (from a knob about 1/2 x 1-1/2 inches)
  4. Teaspoon peanut, vegetable, or grapeseed oil
  5. Clove garlic, thinly sliced
  6. Tablespoons plain seasoned rice vinegar
  7. Tablespoons mirin
  8. Scallion, trimmed, cut crosswise into 1-1/2-inch lengths, and thinly slivered lengthwise
  9. Teaspoon Asian sesame oil
  10. Tablespoon finely grated orange zest
  11. Tablespoon light brown sugar
  12. -1/2 teaspoons kosher salt
  13. Teaspoon five-spice powder
  14. /2 teaspoon freshly ground black pepper
  15. /8 teaspoon cayenne
  16. Skinless halibut fillets (about 6 ounces each) 3 tablespoons peanut, vegetable, or grapeseed oil
  17. Directions
  18. Make the pickle: In a heatproof bowl, stir together the bell pepper and ginger. In a small saucepan, heat the oil over medium-high heat. When the pan is hot, add the garlic and stir until lightly golden, about 1 minute. Add the vinegar, mirin, and 2 tablespoons water and bring to a boil. Pour the boiling liquid over the red pepper and ginger and let sit at room temperature for at least 20 minutes and up to 1 hour.
  19. Make the spice rub: In a small bowl, mix the spice rub ingredients. Use your fingertips to blend the zest well with the spices.
  20. Sear-roast the fish: Coat all sides of the halibut fillets with the rub and set on a plate. Heat the oil in a heavy 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the halibut fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. (Note: watch carefully so the sugar in the rub doesn't burn. If necessary, reduce the heat.) When the fillets are nicely browned, flip them and put the pan in the oven.
  21. Roast until the halibut is just cooked in the middle, 5 to 6 minutes. (If your fillets are thick, check again that the sugar in the rub does not burn while the fish is in the oven. You can turn the fish on one or both edges to avoid burning the rub.) Remove the pan from the oven and transfer the halibut to serving plates.
  22. Drain the pickled red pepper and ginger, discarding the liquid, and toss with the scallion and sesame oil in a small bowl. Top each portion of halibut with some of the pickle and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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