Prep time: 5 minutes Marinade time: 1 hour or overnight (preferred) Cook time: 15 minutes
Occasionally a new recipe idea really surprises me and stands out as a new favourite. This recipe, with its sweet and salty tang is one of them. Marinade the fish overnight in the mandarin oil for maximum flavour benefit.
This is a recipe for one person that can easily be multiplied.
Needed for this recipe:
1 Halibut fillet
2 Tablespoons Sunshine Coast Olive Oil Co. Mandarin Olive Oil
1 carrot, slivered*
½ a yellow bell pepper, slivered.
1 Tablespoon Sunshine Coast Olive Oil Co. Honey-Ginger White Balsamic
1 Tablespoon Asian fish sauce (available in most grocery store in the ethnic cooking section)
1 Tablespoon fresh lime juice
a dash of Sunshine Coast Olive Oil Co. Himalayan Pink Sea Salt
*hint: the carrots are slower to cook, so cut them thinner than the peppers so that they will be ready at the same time.
Rinse your fish in cold water. Rub your fish fillet with 1 Tablespoon of Mandarin oil and marinade in the fridge a few hours, or overnight if possible.
When ready to cook, mix the fish sauce, lime juice and Honey-Ginger balsamic in a bowl. Set aside.
Place the remaining Tablespoon of Mandarin Olive Oil in a sauté pan. Add carrots and peppers, and sauté’ the vegetables at a medium heat until tender crisp, about 4- 5 minutes. Remove the vegetables from the pan and set aside.
Add the balsamic mixture to the pan and bring the sauce up to temperature. Add the halibut, and sprinkle with a dash of salt. Saute’ one side 2-4 minutes, ‘searing’ the outside. Thinner halibut pieces take about 4-5 minutes total cooking for both sides, and thicker pieces about 8-10 minutes. As you are cooking, regularly stir the sauce around the pan and over/under the fish. If you can caramelize the sauce a bit, it is delicious.
Once the fish is cooked, add the vegetables back into the pan to reheat them.
Serve by placing the halibut on the plate first and topping with the vegetables. Drizzle the caramelized balsamic fish sauce over top.