CHINESE FIVE-SPICE HALIBUT WITH PICKLED RED PEPPER & GINGER

CHINESE FIVE-SPICE HALIBUT WITH PICKLED RED PEPPER & GINGER image

Categories Fish

Yield 4 people

Number Of Ingredients 19

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For the Pickle:
2/3 cup very thinly sliced red bell pepper
1/2 tablespoon peeled and very finely julienned ginger
1 teaspoon peanut, vegetable oil
1 clove garlic, thinly sliced
2 tablespoons plain seasoned rice vinegar
2 tablespoons mirin
1 scallion, trimmed, cut crosswie into 1 1/2 inch lengths and thinly slivered lengthwise
1 teaspoon Asian sesame oil
For The Spice Rub:
1 tablespoon finely grated orange zest
1 tablespoon light brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
For The Fish:
4 skinless halibut fillets, about 6 ounces each
3 tablespoons peanut or vegetable oil

Steps:

1. Heat the oven to 425 degrees. 2. To make the pickle, in a heat proof bowl, stir together the bell pepper and ginger. In a small saucepan, heat the oil over medium high heat. When the pan is hot, add the garlic and stir until lightly golden, about 1 minute. Add the vinegar, mirin and 2 tablespoons water and bring to a boil. Pour the boiling liquid over the red pepper and ginger and let sit at room temperature for at least 20 min. and up to an hour. 2. To make the spice rub, blend the zest well with the spices. 3. Coat all sides of the halibut with the rub and set on a plate. Heat the oil in a heavy 12 inch oven proof skillet over medium high heat. When the oil is shimmering hot, arrange the fish evenly in the pan, skinned side up. Sear for about 2 minutes without oving, then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven. 4. Roast until the fish is just cooked in the middle, 5-6 minutes. If your fillets are thick, check again that the sugar in the rub does not burn while the fish is in the oven. You can turn the fish on one or both edges to avoid burning the rub. Remove the pan from the oven and transfer the halibut to serving plates. 5. Drain the pickled red pepper, discarding the liquid and toss with the scallion and sesame oil in a small bowl. 6. Top each portion of fish with some of the pickle and serve.