Recipe of the week

Here is a tasty recipe I came up with for Halibut that is rich enough to serve on a cool Fall night. Let me know how you like it!

Braised Halibut with a Mango, Banana Reduction

The mild flavor of Halibut or any white fish is flawlessly complimented with this tropical fruit reduction. First start the fruit sauce then start the fish.

1 ripe banana sliced thin
1/4 cup fresh orange juice
1/2 cup chopped mangos
1/2 cup chopped pineapple
1/2 cube salted butter
2 tablespoons brown sugar
1 teaspoon amaretto

Add all ingredients, except the amaretto, into a small saucepan and cook on low for about 20 – 30 minutes stirring every few minutes. When the fruit has broken down into a smooth sauce, turn the flame off and add the amaretto.

3 lbs of Halibut filets thinly sliced
3 cloves of thinly sliced garlic
1 cup of flour
1 tablespoon of paprika
Sea salt
Coarse ground pepper
1/2 cube salted butter
3 tablespoons of olive oil

After you have started the sauce, it is time to start the fish. Take the filets and drench them in a mixture of the flour, paprika, salt and pepper. I use a plastic bag for this. They only need a light coating of flour. Have your non-stick sauté pan hot and ready with the olive oil coating the bottom. Place the filets in the hot pan and sprinkle the sliced garlic on top and around the filets. Season with a little more salt, pepper and paprika. When browned, about 3 minutes, turn over for another couple minutes. Remove the seared fish from the pan and place on a cookie sheet. Place the cookie sheet with the filets in the oven at 350 degrees for about 5 minutes to complete the cooking.

Plate the filets and put a nice portion of sauce across the center. Garnish with thinly sliced chives, watercress, cilantro or parsley.