Pan Seared Halibut Directions
Pat the fillets dry.
Rub with avocado oil, and season with salt and pepper.
Sear in a hot skillet over medium-high heat for 2–4 minutes per side while continually basting with butter.
Fillets are done when they are golden brown or reach an internal temperature of 130°F.
Sweet Chili–Strawberry Sauce Directions
Add all ingredients to a pot and simmer for 10 minutes.
Let cool. Pour into a food processor and puree.
Pistachio Crust
For the pistachios, grind ½ cup in a spice grinder or pulse in a food processor until the desired texture is reached.
This recipe was shared with us by Chef Tony Burris.
Ingredients
- 1 12-ounce halibut fillet cut into two portions
- 1 pint fresh strawberries, stems removed and chopped
- 16 ounces Mae Ploy Sweet Chili Sauce
- 3 tablespoons fresh ginger, roughly chopped
- 1 lime, zest and juiced
- 1 orange, zest and juiced
- 2 tablespoons plus 2 teaspoons sesame seeds
- 6 cloves garlic
- 2–3 tablespoons Gochugaru
- 3 tablespoons sugar
