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Pan-Roasted Halibut With Jalape�o Vinaig




Source of Recipe


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List of Ingredients




2 tablespoons apple-cider vinegar
2 tablespoons red onion, very finely chopped
1/2 teaspoon kosher salt, plus more to taste
1 tablespoon honey
1 tablespoon cilantro, chopped
1/2 teaspoon Dijon mustard
1/2 teaspoon finely chopped garlic
1/2 cup plus 1 teaspoon extra-virgin olive oil
(divided)
1 medium jalape�o
Freshly ground black pepper to taste
6 (5- to 6-ounce) halibut fillets
Avocado wedges or watercress, for serving

Recipe



In a small bowl, combine the vinegar and onion with salt. Let stand for 10 minutes, then whisk in the honey, cilantro, mustard, garlic and 1/4 cup of the olive oil.

Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil over high heat until just smoking. Add the jalape�o and cook, turning, until charred and blistered on all sides, about 2 minutes; let cool slightly. Slip off the charred skin. Discard the stem and cut the jalape�o in half lengthwise. Scrape out the seeds and finely chop the jalape�o. Stir the jalape�o into the vinaigrette and season with salt and pepper.

In a large nonstick skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Season the halibut fillets with salt and pepper and cook, turning once, until they are opaque throughout, about 8 minutes. Transfer the halibut to a platter. Whisk the vinaigrette, spoon it over the fish and serve with avocado wedges or watercress.

Makes 6 servings