Recipe: Easy pan-seared halibut with red pepper curry

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This recipe, shared by Chef Patrick Gayler of Mission Hill’s Terrace Restaurant, is delightfully simple in its ingredients — yet full of fabulous flavour.

Pan-seared halibut

4 pieces (120 g) halibut, boned and skinned

1 oz (28 g) butter

1 1/2 tbsp (25 mL) canola oil

1/2 lemon, juice and peeled zest

Season the halibut portions liberally with salt and then place on a tray lined with paper towel.

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Storing the fish on paper towel is essential to drying the surface of the fish. This will make searing/browning the fish much easier. While the fish is drying, in a large heavy bottom sauté pan over high heat, heat oil until very hot (just barely smoking) then carefully lay in the pieces of fish, giving each one a press once it is in the pan. This will ensure that the fish has made a good contact with the pan and will produce more even browning. Sear on high heat for 1-2 minutes the halibut portions should now be browned and not sticking to the pan.

Lower the heat to medium high and flip the fish over and continue cooking for 1-2 minutes or until the fish begins to firm up (this will depend on how thick your halibut portions are). Once the fish feels slightly firm, drop in your butter and lemon zest begin to baste over the fish. Continue this for 30-60 seconds before removing the fish from the heat and squeezing the lemon juice overtop. Serve immediately with a couple spoonfuls of the broth and a drizzle of the curry and a side of your favourite vegetables

Aromatic broth

1/2 onion, thinly sliced

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2 cloves garlic, peeled and chopped

1 stalk lemongrass, roughly chopped

1 tsp (5 g) coriander seed

2 cups (500 mL) homogenized milk

4 sprigs mint

2 tbsp (30 mL) canola oil

Sweat sliced onion and lemongrass in canola oil over low temp (a lid helps expedite this process) until very soft but there is no colour. Add garlic and coriander seed and sweat until fragrant. Add milk and mint and bring to a simmer. Once at a simmer, cook for five minutes. Blend on high speed and strain through a fine chinois. Season to taste, cool and reserve for service.

Red pepper curry

1 cup (250 mL) preserved bell pepper, skins removed as much as possible, roughly sliced

1 lemon juiced, and microplaned zest

1 cloves of garlic, peeled and thinly sliced

1 stalks lemongrass, thinly sliced

1/2 shallot, peeled and thinly sliced

1 oz (28 g) peeled and thinly sliced Wise Earth ginger

1 cup (250 mL) canola oil

Prep all ingredients and place into a medium sized stainless steel bowl. Slowly bring canola oil to 350F. Very carefully and gently, ladle the oil over top of the ingredients in the bowl, they should sizzle but not burn. Pour remaining oil and allow to cool at room temperature and infuse flavours. Transfer to a blender, and blend on high speed (it likely won’t emulsify, and that’s OK) until smooth.

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