Seared Halibut with Basil Chimichurri and Pineapple Relish
by Chef Chris Lee, Nushagak River Adventures Lodge
We are featuring another great recipe from Chef Chris Lee, while you cant be at the Nushagak River Adventure Lodge everyday you can enjoy this Seared Halibut with Basil Chimichurri and Pineapple Relish at home.
For the Pineapple Relish:
¾ cup diced pineapple
½ cup diced seedless cucumber (peeled)
1 tbsp rough chopped cilantro
1 tbsp finely chopped basil
2 ¼ tbsp finely diced jalapeno, seeded
2 tbsp finely chopped red onion
1 garlic clove chopped
1 tbsp honey
2 tbsp rice wine vinegar
1 ½ tbsp olive oil
½ lime, juice and zest
Salt and fresh pepper to taste
Mix all ingredients in a bowl and chill well before serving.
For the Chimichurri:
½ cup olive oil
3 tbsp red wine vinegar
2 garlic cloves
1 ½ tbsp Kosher salt
½ tbsp crushed red pepper
1 ¾ cup basil leaves
¼ cup fresh cilantro leaves
¼ cup fresh Italian parsley leaves
¼ cup chopped shallot
In a food processor, process olive oil, vinegar, garlic and red pepper. Next add the herbs and chopped shallot, pulse until relatively smooth. Put in an airtight jar and store for up to five days.
For the Crispy Sweet Potato
1 large sweet potato peeled and julienned on finest setting of a mandolin
2 qt peanut oil for frying
In a heavy-bottom pot heat the oil to 325ºF and fry sweet potatoes until crispy. Place on a paper towel to drain. Sprinkle with salt and fresh pepper.
For the Halibut:
2 halibut steaks, 6 ounces each
¼ cup grape seed oil
Salt and fresh pepper to taste
Preheat oven to 450ºF. Place a sauté pan on high heat and add the grape seed oil. Once the oil is very hot, sear halibut filets for approximately 2- to 3 minutes. Flip once the filet is golden brown and finish in oven for 4- to 6 minutes. Remove from pan and place on paper towel to remove excess cooking oil.
To Plate:
Place a generous serving of pineapple relish on a plate and place seared halibut on top. Next, spoon the chimichurri over the halibut and garnish with sweet potato.