Recipe: Pan Seared Halibut with Five Pepper Sauce | KCET
Recipe: Pan Seared Halibut with Five Pepper Sauce
This recipe was originally published on patijinch.com.
Pan Seared Halibut with Five Pepper Sauce
Pescado con salsa picante, dulce y agria
- 1 red onion halved and slivered
- 1 yellow bell pepper stemmed, seeded, julienned
- 1 red bell pepper stemmed, seeded, julienned
- 1 green bell pepper stemmed, seeded, julienned
- 1 chile manzano stemmed, seeded, julienned
- 1 jalapeño sliced into rounds
- 1 cup peanut oil plus more for searing the fish
- 2 tablespoons toasted sesame oil
- 1 cup white wine vinegar
- 1/4 cup brown sugar or grated piloncillo
- 1 cup fish chicken, or vegetable broth
- 2 teaspoons kosher or sea salt plus more to season the fish
- 2 tablespoons freshly squeezed lime juice
- 6 6-oz halibut, rockfish or red snapper fillets (or any mild white fish)
- 1 cup fresh basil leaves thinly sliced, for garnish
- Corn tortillas for serving
To make the five pepper sauce: Place the red onion, bell peppers, chile manzano and jalapeño in a medium heatproof bowl and set aside. Heat the peanut oil and sesame oil in a saucepan set over medium heat for a couple minutes. Once hot, pour in the vinegar, stir, and cook for a minute. Add the sugar, stir, and cook until it completely dilutes. Add the broth and the salt, stir, and cook for another 3 to 4 minutes, until the liquid has reduced and thickened. Remove from the heat. Pour it over the vegetables while hot. Add the lime juice, taste for salt, stir and let sit while you cook the fish.
Heat a couple tablespoons of peanut oil in a nonstick skillet set over medium-high heat. Season the fish fillets with salt and pepper to taste. Sear the fish for 5 to 6 minutes per side, depending on the thickness of the fish, or until it can be flaked with a fork.
Transfer the fish to a platter and dress with the five pepper sauce. Serve with warmed corn tortillas.
Unknown to many, Snoopy has been working with NASA since the late 1950s, even before man first stepped on the moon. Space, as it turns out, is the final frontier — even for beagles.
The Mars Desert Research Station in Utah, operated by The Mars Society and staffed by dedicated astronaut-volunteers, is dedicated to examining how humans may explore Mars.
A Q&A will immediately follow the screening with producer Neal H. Moritz.
Sony Pictures Classics' 'David Crosby: Remember My Name' Screens at the 2019 Summer KCET Cinema Series
Following a screening of Sony Pictures Classics' "David Crosby: Remember My Name," director A.J. Eaton attended a Q&A hosted by Cinema Series host Pete Hammond.
- 1 of 187
- next ›
Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York.
Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.
Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.
One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.
In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.
- 1 of 8
- next ›