Makes: approx. 8 portions.
Lemongrass Halibut Ingredients:
8 each 7–8 oz. or 200 g halibut fillets (or purchase 4 lbs.)
1 bunch lemongrass
1 whole lemon
Salt and pepper
Grilled Pineapple Salsa Ingredients::
1/2 large pineapple or 2–3 cups (preferably golden as they are sweeter)
1/2 medium red onion
2 Tbsp. (25 mL) rice wine vinegar
1 Tbsp. (15 mL) honey (depending on the sweetness of the pineapple)
1/4 of a large red pepper, finely diced
1 Tbsp. (15 mL) chopped cilantro or parsley
Salt and pepper to taste
Lemongrass Halibut Procedure:
Portion the halibut into 8 pieces that are 7–8 oz. (200 g) each. Cut the lemongrass in half lengthwise; if they are really big they can be quartered. Spear the halibut with the lemongrass from one side to the other of the fish. Heat a medium-sized cast-iron or nonstick skillet. Pour a small amount of oil into the pan, season the fish with salt and pepper, and sear in pan for 2 to 3 minutes on each side. The fish should be finished in a 375º oven for a couple of minutes until it is firm to touch.
Grilled Pineapple Salsa Procedure:
Remove the skin from the pineapple, cut the pineapple in half, and remove the core. Cut the pineapple into 1/2-inch (1-cm) thick pieces and place on the hot grill. Grill both sides until they are marked and golden brown in colour. Finely dice the red onion and red pepper. When the pineapple has cooled, dice it twice the size of the onion and pepper. Mix all the ingredients together and season with salt and pepper. The halibut is very nice served with risotto or even a sweet potato mash.
Recipe Author: Chef Sean Doucet
Original Photograph By: Chef Sean Doucet/gov.ns.ca
Photograph Retouched By: Recipe Spy
Restaurant: Delta Barrington, Halifax, Nova Scotia
Source: http://www.gov.ns.ca/fish/marketing/recipes/seafood/Seafood_Broch.pdf