Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 2 tbsp vegetable oil
- two halibut fillets(250g/9oz each)
- 40g/1½oz unsalted butter
- 3–4 limes, juice only
For the Brazilian-style lime dressing
- 2 tbsp vegetable oil
- 1 banana shallot, diced
- 1 tsp fresh ginger, chopped
- 3 garlic cloves, finely chopped
- 2 hot green chillies, chopped
- 100ml/3½fl oz double cream
- 100ml/3½fl oz coconut milk
- ½ tsp palm sugar
- 1 tsp cornflour
- 1 tbsp fresh chives, chopped
To serve
- 6 small spears purple-sprouting broccoli
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Heat the oil on the hob in an ovenproof pan. Add the halibut flesh side down and cook until coloured. Flip the fish over and then transfer to roast in the oven for 6–8 minutes.
To make the Brazilian-style lime dressing, heat the vegetable oil in a pan and fry the shallots, ginger, garlic, and chilli in the oil until softened, but not coloured. Add the cream and coconut milk. Meanwhile mix together the cornflour with a little water to form a paste. Bring the cream and coconut milk to a boil, add the palm sugar, and stir in the cornflour mixture. Season with salt to taste and then add the remaining lime juice and the chives.
To finish the fish, carefully remove from the oven, add the butter to the pan and once melted, baste by spooning the melted butter back over the fish. Pour over half of the lime juice and rest for 2–3 minutes before serving.
To serve, heat a frying pan and dry fry the broccoli, over high heat, for 5–6 minutes until toasted. Serve the halibut and Brazilian-style lime dressing with the toasted broccoli.