Edible Monterey Bay

HALIBUT WITH SPRING VEGETABLES AND TANGERINE-TAMARIND VINAIGRETTE

By Chef Ted Walter, Passionfish, Pacific Grove

halibut

 

Four servings

2 cloves garlic, chopped
1-inch knob of ginger, chopped
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon tamarind paste*
1/2 cup tangerine juice
1 cup tangerine segments

4 6-ounce portions halibut
1 cup snap peas, diced
1 cup asparagus, diced
1/2 cup radishes, chopped
1/4 cup chicken broth
2 tablespoons butter

For the sauce, combine first seven ingredients in a blender. Season to taste.

Grill the halibut until done. Season. While the halibut is cooking, boil the chicken broth and then add the vegetables and butter. Cook just until just heated through. Season.

Divide vegetables between four plates, placing them to one side of each plate. Place sauce next to vegetables and position fish on top. (See accompanying photo.)

*Walter uses block-style, Dragon 88 Brand seedless tamarind to make his tamarind paste. He first soaks the tamarind in warm water, and then works it into a soft paste. Various brands of cellophane-wrapped blocks of tamarind, also known as “wet” tamarind, can be found in Asian markets. Avoid using bottled tamarind paste or bottled tamarind concentrate, as their flavor and color are very different from the freshly prepared. If bottled must be used, it will also need to be diluted and should be used sparingly and added gradually.

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