Pepper-Seared Local Halibut with Lime-Avocado Cream & Orange Supremes
(Laurence Hauben, local chef and seafood enthusiast)
Sashimi grade local halibut, rubbed with black pepper and briefly seared, then thinly sliced and served with orange segments and a delicately creamy avocado-lime sauce. Need we say anymore….!!
This is a beautiful yet easy dish, and a great way to serve California halibut, a very low-fat fish that is easily overcooked. All you need is a very sharp knife.
Ingredients
- 1 lb. sashimi grade California Halibut
- 1 tsp. black pepper
- 1 tsp. coriander seed
- 1 Tbs. grapeseed oil
Lime-Avocado Cream
- 1 avocado
- 2 small tomatillos, or 1 large one
- 1/3 cup fresh lime juice
- ½ cup water
- 2 shredded scallions
- 1 clove garlic
- 1 small handful of fresh cilantro leaves
- 1 tsp. sea salt
- 1 tsp.sugar
Orange Supremes
- 3 navel oranges
- 6 thin avocado slices
- cilantro leaves & thinly sliced jalapeno pepper for garnish – optional
- Fleur de sel (crunchy sea salt, available at gourmet shops)
Preparation
Grind the peppercorns and coriander seeds together, and rub the outside of the fish with the mix. Heat up a cast iron skillet over high heat. Add the spoonful of grapeseed oil. As soon as the oil begins smoking, add the fish, and sear briefly on all sides, about 10 seconds per side. Remove the fish from the pan, and chill thoroughly. You can put the fish in the freezer for 30 minutes if needed.
Prepare your sauce: blend together the avocado, tomatillos, lime juice, water, scallions, garlic, cilantro leaves, salt, and sugar. Process until nice and smooth. Taste and adjust seasonings as needed to suit your taste. The sauce should be creamy in texture and tangy without being too sour. The oniony element should be present but not dominate. Reserve in the refrigerator.
Peel your oranges: Using a sharp paring knife, peel oranges to remove all pith (white cottony part), then cut between the white lines delineating the orange segments to free the “supremes.” Do this over a bowl to reserve the juice. Keep chilled until ready to assemble.
To serve: Slice the fish thinly (about 1/8” thick). Fan a few slices on a chilled plate, alternating with orange supremes. Finish with a drizzle of the avocado-lime cream, sprinkle a little fleur de sel, and garnish with a slice of avocado, cilantro leaves, and jalapeño.
