Pan Roasted Halibut With Jalapeno Vinaigrette

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 tablespoons apple cider vinegar
• 2 tablespoons very finely chopped red onions
• kosher salt
• 1 tablespoon honey
• 1 tablespoon chopped cilantro
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon very finely chopped garlic
• 1/2 cup extra virgin olive oil, plus
• 1 teaspoon extra virgin olive oil
• 1 medium jalapeno
• fresh ground pepper
• 6 (5 ounce) halibut fillets
• avocados, wedges or parsley (to garnish)

Recipe

• 1 combine the vinegar and onion with a half teaspoon of salt.
• 2 let stand for 10 minutes and then whisk in the honey, cilantro, mustard, garlic and quarter cup of the olive oil.
• 3 in a small skillet, heat 1 teaspoon of olive oil over high heat until just smoking.
• 4 add the jalapeno and cook turning, until charred and blistered on all sides, about 2 minutes; let cool slightly.
• 5 slip off the charred skin.
• 6 discard the steam and cut the jalapeno in half lengthwise.
• 7 scrape out seeds and finely chop the jalapeno.
• 8 add the jalapeno to the vinaigrette and season with salt and pepper.
• 9 in a large nonstick skillet, heat the remaining quarter cup of olive oil over moderately high heat.
• 10 season the halibut with salt and pepper.
• 11 add season fish to oil and cook turning once until they are opaque throughout.
• 12 this should take approximately 9 minutes.
• 13 transfer the halibut to a platter.
• 14 whisk the vinaigrette, spoon over the fish and garnish with avocado wedges or fresh parsley.
• 15 please note: take caution when handling the jalapeno.
• 16 use rubber gloves when handling.
• 17 wash hands throughly after preparing and do not rub eyes.