This exquisite halibut dish is a celebration of flavors and textures. The halibut is pan-seared to achieve a crispy exterior while remaining tender and flaky inside. The golden curry sauce, infused with lemon verbena, adds a fragrant and slightly spicy element that complements the fish beautifully. The addition of quince and kumquat provides a delightful contrast with their sweet and tangy profiles, making this dish not only visually stunning but also a harmonious blend of flavors. Perfect for a special occasion or an elegant dinner party, this dish is sure to impress.
Ingredients
For the Halibut:
- 4 halibut fillets (about 6 ounces each)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Juice of 1 lemon
For the Golden Curry Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder (or to taste)
- 1 can (14 oz) coconut milk
- 1-2 sprigs of fresh lemon verbena (or 1 teaspoon dried lemon verbena)
- Salt to taste
- Juice of 1 lime
For the Quince and Kumquat:
- 1 medium quince, peeled, cored, and diced
- 1/2 cup kumquats, thinly sliced (seeds removed)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 tablespoon water
- Fresh herbs (such as cilantro or mint) for garnish
Directions
- Prepare the Quince and Kumquat:
- In a small saucepan, combine the diced quince, kumquat slices, honey, and water. Cook over medium heat for about 10-15 minutes, stirring occasionally, until the quince is tender and the mixture is syrupy. Set aside to cool slightly.
- Make the Golden Curry Sauce:
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Stir in the curry powder and cook for another minute to toast the spices.
- Pour in the coconut milk and add the lemon verbena. Bring to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld. Season with salt and lime juice to taste. Remove the lemon verbena sprigs before serving.
- Cook the Halibut:
- Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the halibut fillets to the skillet.
- Cook for about 4-5 minutes on one side until golden brown and crispy. Carefully flip the fillets and cook for an additional 3-4 minutes on the other side, or until the fish is cooked through and flakes easily with a fork. Squeeze fresh lemon juice over the fillets just before removing them from the skillet.
- Assemble the Dish:
- On each plate, create a base with the golden curry sauce. Place a halibut fillet on top of the sauce.
- Spoon the quince and kumquat mixture over the fish, allowing some to spill onto the sauce for added flavor and presentation.
- Garnish with fresh herbs for a pop of color and freshness.
- Serve:
- Serve immediately, enjoying the exquisite combination of flavors and textures in this elegant halibut dish.
This Exquisite Halibut with Lemon Verbena, Golden Curry, Quince, and Kumquat is a culinary masterpiece that showcases the beauty of fresh ingredients and innovative flavor pairings, making it a standout dish for any occasion!
