Halibut & Peaches

Local Ocean’s Special
Halibut & Peaches

TIME: 20 minutes

SERVING SIZE: 5 oz. halibut per person

IN THE BOX
Halibut Fillet
Peach
Poblano Pepper
Mozzarella Cheese
Cilantro Vinaigrette
Herb Butter

FROM YOUR PANTRY
2-4 tbsp oil for cooking
Salt + pepper for seasoning

STEPS
1. With this recipe, you can cook everything on the grill, or with a stovetop oven. At the restaurant, we use a grill. For grill instructions, go to Step 4. For stovetop instructions, go to Step 5.

2. Season the halibut on both sides generously with salt and fresh cracked pepper.

3. Run a sharp knife along each peach seam to cut them in half. Twist gently and remove the pit. Brush each cut side with olive oil, salt, and pepper.

4. Grill instructions:

- Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear without overcooking the fish – the grill marks are great flavor!

- Grill the Peaches: Place cut-side down on the grill and cook undisturbed until grill marks appear, 2 to 4 minutes. Flip the peaches and grill until the skins are charred and the peaches are soft, 4 to 5 minutes more. Remove from the grill, placing in a shallow bowl. Add three-fourths of the cilantro vinaigrette to marinate.

- Drizzle the halibut with a little olive oil on both sides. Add to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the fish when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. Flip and repeat for the other side. At the restaurant, we serve halibut medium-rare. To cook medium-rare, pull from the grill when the internal temperature is 120 degrees F. Top with herb butter and let rest while you prepare the rest of the dish.

- In a large frying pan, place the roasted poblanos, topped by the grilled peaches then shredded mozzarella for each portion. Place on a cool part of the grill (the warming rack above the grill if it has one is the perfect spot). Cover the grill and leave until the cheese is melted and the pepper is warmed through, 2-4 minutes.

5. Stovetop instructions:

- Preheat your oven to 425 degrees F.

- Once oven is preheated, prepare a sheet pan with parchment paper or rub/spray with cooking oil. Roast peaches cut-side up for 6-8 minutes until they start to brown and the juicy sugars in the center are starting to bubble. Pull from the oven, placing in a shallow bowl. Add three-fourths of the cilantro vinaigrette to marinate. Save the sheet pan (you will use it again soon).

- Heat a large frying pan over medium-high heat with 2 tbsp olive oil. You may need more oil if your pan is not seasoned fully or if you are not using a nonstick pan. When the oil is shimmering but not smoking, add the halibut portions, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes, then flip, gently shaking the pan again as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. If your fish is not browning after 2 minutes, turn your pan heat up a little – color is flavor! At the restaurant, we serve halibut medium-rare. To cook medium-rare, pull from the pan when the internal temperature is 120 degrees F. Top with herb butter and let rest while you prepare the rest of the dish.

- Using the same pan you roasted the peaches in, layer the poblano peppers, marinated peaches, and shredded mozzarella evenly among the number of portions you are serving. Return to the oven for 3-5 minutes until the peppers are warmed through and the cheese is melted.

6. Assemble the dish: Divide poblano-peach-mozzarella among equal portions on large plates or bowls. Top with grilled halibut, drizzle with remaining cilantro vinaigrette. Enjoy!

 

Updated June 11th, 2021

Leave a comment

Please note, comments must be approved before they are published