Citrus Marinated Halibut
This elegant dish combines delicate halibut with vibrant citrus flavors and fresh coriander, creating a refreshing and light meal that is as beautiful as it is delicious. The tangy marinade adds a zesty kick to the tender fish, while the aromatic coriander leaves and juicy orange and lemon segments provide a burst of freshness that elevates each bite. Perfectly balanced with peppery rocket salad, this dish is sure to impress both your taste buds and your guests.
— Constant Cookbook
Ingredients
- 12 artichokes in oil
- 2 oranges
- 2 lemons
- 1 bunch of coriander
- 6 fillets of halibut
- 50 ml of olive oil
- 25 ml of white balsamic vinegar
- Salt
- Pepper
Instructions
- Wash the rocket in a water bath, try to avoid to run the tap over the leaves this will break them and turn the brown
- Cut the halibut in slices from half a cm thick. Then cut these slices again in small strips.
- Place them in a bowl and squeeze the juice of 1 lemon and 1 orange over it, season with a little drizzle of olive oil and white balsamic. Spoon the total around with a spoon until the fish slightly starts to turn color and texture. Check on the seasoning of the fish and if wanted season with pepper and salt.
- Take the leaves of the coriander and chop them up finely with a sharp knife.
- Cut the skin of the orange and the lemon which remains and take the segments out, and squeeze the juice.
- Now place a little bit of rocket salad on a plate and place a pastry ring on top and serve the seasoned halibut in there, squeeze tightly.
- Take the circle off and place the segments around the fish and drizzle the juice over the dish and sprinkle the coriander leaves over it.
Yield
Serves 6
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