I love halibut but in some ways it’s the boring sex life of seafood. Mild of flavor and straightforward without a lot of kinks, it’s usually satisfying for one of the two parties involved but not both. You gotta spice halibut up to keep it interesting. Dave and Mike ran a great flounder recipe in an Asian seafood story on the Super Site so I
shamelessly ripped off adapted it for halibut. It packs a real healthy burn, too.
- 2 1-lb halibut steaks
- 1 teaspoon coarse kosher salt
- 1 teaspoon ground cayenne
- 4 dried cayenne chiles, seeded, soaked in water until soft, and chopped
- 3 cloves garlic, minced
- 1 large onion, chopped
- 3 macadamia nuts
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ cup vegetable oil, divided
- ½ cup cider vinegar
- 1 teaspoon dry mustard
- 1 teaspoon granulated sugar
- 1 cup water
- Clean the fish, remove the head, but leave the skin on. Firmly rub some salt and cayenne pepper into both sides of the fish.
- Place the chiles, garlic, onion, nuts, ginger and cumin in a blender or food processor and process.
- Heat 2 tablespoons of the oil in a large skillet or wok and fry the chile paste over low heat for 2 to 3 minutes, stirring constantly. Add the vinegar, mustard, sugar and water; simmer, uncovered, for 15 minutes.
- Meantime, heat the rest of the oil in another skillet and fry the fish over medium heat until both sides are golden brown.
- Combine the fish with the sauce in the large skillet and simmer 2 to 3 minutes over low heat, basting frequently with the sauce. Serve immediately.
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