Citrus-Marinated Halibut with Mango Salsa

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Citrus-Marinated Halibut with Mango Salsa

February 25, 2019

Citrus-Marinated Halibut with Mango Salsa (Ellen Silverman)

4 servings

I use this marinade year-round on whatever fish is best in the market, but I especially like to pair it with halibut in the winter. The marinade’s bright combination of fresh lemon and orange juice, made still more piquant with a little hot pepper, is exactly right when skies are heavy and dull. The marinade is a twofer: First it’s used to flavor and lightly moisten the fish, and then it’s heated and drizzled over the pan-roasted fillets.

You might think of the colorful mango salsa with tomatoes, bell pepper and mango as optional, but I hope you won’t. I always top the fish with it so that I can pack more flavor, texture and color into the dish.

I sometimes add a salad, placing it under the fillets or between the fish and the salsa. Use mixed greens or arugula (you need just a handful), season with salt and pepper and dress with equal measures of extra-virgin olive oil and lemon juice. And, if you make this with a “steakfish” like tuna or swordfish, think about cooking the fish on the grill and warming the reserved marinade in a pan.

Supreme

Ingredients

For the marinade and fish:

Grated zest of 2 lemons

5 tablespoons freshly squeezed lemon juice

Grated zest of 2 tangerines or 1 large orange

¼ cup (60 ml) freshly squeezed tangerine or orange juice

¼ cup (60 ml) extra-virgin olive oil

4 scallions, white and light green parts only, thinly sliced

1 to 2 tablespoons chopped fresh cilantro stems (reserve the leaves for the salsa)

A sliver of jalapeño, finely chopped

1 teaspoon fine sea salt

Pinch of sugar

Pinch of cayenne pepper

4 halibut fillets, about 5 ounces (142 grams) each and about 1 inch thick

For the salsa:

About 12 grape or cherry tomatoes, halved

1 large ripe but firm mango, peeled, pitted and cut into small cubes

½ red bell pepper, finely chopped

½ cup (about 20 grams) chopped fresh cilantro

¼ cup (38 grams) chopped red onion, rinsed and patted dry

2 tablespoons shredded fresh mint or basil leaves (optional)

¼ teaspoon fine sea salt

Freshly ground pepper

Pinch of cayenne pepper

1 tablespoon extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon canola oil (more if you’re cooking in batches)

Steps

WORKING AHEAD: The salsa, except for the lemon juice, can be made up to 2 hours ahead and refrigerated.

TO MARINATE THE FISH : Put all the marinade ingredients in a jumbo zipper-lock bag and stir together. Add the fillets, seal the bag and turn until they’re covered. Let the fish marinate, turning it from time to time, for 1 hour at room temperature. (The fish can be marinated for up to 4 hours in the refrigerator. Remove it from the refrigerator about 20 minutes before cooking.)
TO MAKE THE SALSA: Mix everything except the lemon juice together. (You can do this a couple of hours ahead and keep the salsa covered in the refrigerator. Remove the salsa from the fridge about 20 minutes before you start cooking the fish.)
TO COOK THE FISH : Remove the fish from the marinade and scrape any ingredients that have stuck to it back into the marinade; reserve the marinade. Using paper towels, pat the fish dry.
Working in a large skillet (preferably nonstick) over medium-high heat, warm the canola oil. When it’s hot, add the fish, domed side down. If your skillet isn’t large enough to hold all the pieces, cook the fish in two batches, adding more oil to the pan as needed, or use two skillets. Cook for 3 minutes, then carefully turn the fish over and cook for 3 to 5 minutes more, until the fish separates easily when prodded with a small knife; it should be opaque all the way to the middle — these tests are more important than the exact time you cook the fish. Transfer the fillets to a large platter.
Wipe out the pan, pour in the reserved marinade and bring it to a boil (or do this in the microwave or a small saucepan on the stove). Spoon some sauce over each fillet. If there’s extra, pour it into a small pitcher and pass it at the table.
Stir the lemon juice into the salsa, spoon some over each fillet (bring any extra to the table as well) and serve.

STORING: The dish is best eaten as soon as it’s made or when the fish reaches room temperature. If you have leftover fish, pack it in a container with whatever sauce you have and refrigerate for up to 1 day. Sadly, the salsa doesn’t keep well.

CITRUS-MARINATED HALIBUT WITH MANGO SALSA is excerpted from Everyday Dorie© 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.