Steamed Halibut Infused with Gone Fishing Rub
Serves 4
GONE FISHING SEAFOOD RUB
Not just for fish. Also ideal for pork, chicken and stews. Gone Fishing Seafood Rub celebrates all that’s simple with fish. Following in Yucatan tradition, Gone Fishing Seafood Rub bursts with colour and flavours of coriander, cumin, garlic, chilies and turmeric. These flavours also lend themselves beautifully to other meats such as pork, beef or chicken. The fundamental difference when cooking with fish is that with its subtle flavours and texture, it requires simpler and more unpretentious preparation. Mix equal parts: spice rub, olive oil and citrus juice and/or wine and marinate fish for no more than 1 hour, any longer may “cook” the fish.
INGREDIENTS
• 1/4 cup (50 ml) cilantro, finely chopped
• 3 tbsp (40 ml) fresh ginger, minced
• 3 cloves of garlic, minced
• 1 tbsp (15 ml) olive oil
• 2 tsp (10 ml) Gone Fishing Seafood Rub
• 3 tbsp (40 ml) fresh lime juice
• 1 1/4 lbs (575 kg) halibut steaks
METHOD
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In a small bowl combine all ingredients to a make a paste. (Alternatively, use a mortar and pestle or hand blender to make a smoother paste.) If paste is too thick, thin out with 1-2 tbsp of water.
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In a skillet large enough to hold halibut steaks, spread 3-4 tbsp of marinade on bottom on pan. Transfer fish to skillet and cover with remaining marinade. (Dish can be made up ahead of time at this point and refrigerated up to 1 hour.)
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To cook fish, place skillet over medium low heat, cover and cook gently until the exterior of fish is opaque (5-10 minutes depending on thickness of fish slices).
A Mortar & Pestle creates a smooth paste … easy clean up too
The Scanpan Classic 8” Frypan for a perfect saute
Quick Ginger Tip
Wash and dry and store your ginger in the freezer.
When you require some ginger take it from the freezer and grate it on a Microplane Fine grater while still frozen. Fibrous Ginger grates easier from frozen and most of the outer skins stay above the grater and out of your food!
