Fried halibut with fruits
4 servings
65 minutes
Fried halibut with fruits is an exquisite dish of author’s cuisine that combines the tenderness of white fish and the freshness of fruits. Halibut fried to a golden crust gains softness and rich flavor thanks to creamy butter and aromatic lemon salt. The side of baked sweet potato highlights the sweet notes of the fruit mix — apple, mango, grapefruit, and lime. Olive and sesame oils add freshness, while cilantro completes the composition with fresh greens. This dish impresses not only with its harmony of flavors but also with its vibrant appearance, turning the meal into a true gastronomic delight.
1
Slice the Granny Smith apples into half-centimeter slices, then into strips and cubes. Pour them with sparkling mineral water and refrigerate overnight - the flesh will turn a beautiful matte green color, while the taste will remain unchanged.
- Apple: 1 piece
- Mineral water with gas: 250 ml
2
Wash the sweet potato, pierce it with a knife in several places to allow steam to escape while baking. Cover the bottom of a ceramic dish with a layer of coarse salt, place the tubers on top, and put it in a preheated oven at 180 degrees for about forty minutes - after baking, the sweet potato should remain firm.
- Sweet potato: 3 pieces
- Coarse salt: 500 g
3
Peel the grapefruit and lime, cut the flesh into segments, and dice them into cubes the same size as an apple. Also, dice the Thai mango. Mix all the fruits, dress with sesame oil, and season with a pinch of white pepper and sea salt.
- Lime: 1 piece
- Grapefruits: 1 piece
- Mango: 1 piece
- Cold pressed sesame oil: 1.5 tablespoon
- Ground white pepper: to taste
- Sea salt: to taste
4
Cut the baked sweet potato into longitudinal slices about 1.5 cm thick, and use a cutter to cut out circles with a diameter of 4.5–5 cm. Drizzle with olive oil and grill (or in a grill pan) on both sides until golden brown.
- Olive oil: 40 ml
5
Cut the halibut fillet into pieces of about 120 grams. To avoid excess olive oil when frying, pour it into a container instead of the pan and moisten the fillet on both sides. Slightly salt. Place a pinch of sea salt in a small container, pour lemon juice over it, and let it sit for a couple of minutes until the juice is absorbed by the salt.
- Halibut fillet: 480 g
- Olive oil: 40 ml
- Sea salt: to taste
- Lemon juice: 1 teaspoon
6
Place the fish in a preheated dry pan - first set it on high heat, and once the bottom is browned, flip the fillet and reduce the heat. Sauté for another two minutes on the other side, then add a heaping tablespoon of butter to the pan.
- Butter: 1.5 tablespoon
7
Once the oil starts to foam, scoop it with a tablespoon and pour it over the fillet. Add salt mixed with lemon juice, fry the fish for another minute, then remove from heat. Tear the cilantro leaves and dress them with two tablespoons of oil from the pan where the halibut was fried.
- Sea salt: to taste
- Lemon juice: 1 teaspoon
- Coriander: 30 g
- Olive oil: 40 ml
8
For serving the dish, it's better to take a deep plate — fruits give a lot of juice. Place three round pieces of sweet potato at the bottom, then add fruit cubes and fried halibut fillet on top. Garnish everything with cilantro dressed in oil.