Pan-Seared Halibut with Herby Finger Lime Salsa
Roasted Fingerling Potatoes & Tomato-Cotija Salad
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Meet your new main squeeze. Give a gentle squeeze to finger lime, a thumb-size tropical fruit, and you’ll get tiny pale green pearls: nature’s pop rocks! This tangy citrus caviar mixes with freshly chopped herbs as a topper for bright white fillets of halibut (sustainably wild-caught, and approved by Ocean Wise). Put your finger on another finger-themed find: fingerling potatoes, roasted to perfection. Keep the plates popping with a salad of tomatoes, Cotija cheese and celery in red wine vinaigrette, set out on a cheffy swish of Mexican-spiced sour cream.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 450g Fingerling potatoes
- 2 Celery stalks
- 1 Shallot (or onion)
- 2 Tomatoes
- 14g Herb medley (parsley, mint, cilantro)
- 1 Finger lime
- 30ml Red wine vinegar
- 60g Cotija cheese (contains lipase)
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Halibut, Milk, Sulphites
You will need:
Parchment paper
Sheet pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
10 g
Sodium
1120 mg
Total Carb
55 g
Sugars
10 g
Protein
52 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, halve, peel and thinly slice the shallot. Cut the tomatoes into ½ inch wedges. Thinly slice the celery crosswise. Remove both ends of the finger lime; gently squeeze along the length of the pod to empty out the pulp (finger lime caviar). Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a small bowl.
Cook the halibut
Pat the halibut dry with paper towel; season with all but a pinch of the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the halibut* and cook, 2 to 3 min. per side, until cooked through. Transfer to a plate.
Make the herb salsa
Meanwhile, in a medium bowl, combine the finger lime caviar, ¾ of the herbs, ½ the vinegar, a drizzle of oil and S&P.
Make the tomato salad
In a large bowl, combine the tomatoes, celery, shallot, cheese, remaining herbs and vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Make the spiced sour cream & serve
In a second small bowl, combine the sour cream, remaining spices and S&P. Divide the spiced sour cream between your plates and spread out in a circular motion. Top with the potatoes and halibut. Spoon the herb salsa over the halibut. Serve the tomato salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
