Seared Halibut with Mango Salsa and Hoisin

Serves 4-6 people

1 1/2- to 2 pounds Alaska halibut—skinned, trimmed, and patted dry
1 cup mango, chopped in 1/3-inch cubes
1/2 cup red onion, chopped in 1/3-inch cubes
Bunch of cilantro, chopped fine
3 garlic cloves, pressed
Zest and juice of one lime
1/2 cup red bell pepper horseradish mix
1 or 2 large avocados depending on group size
3-4 tbsp hoisin
Oil for searing halibut
Sea salt and fresh ground black pepper to taste

Red Bell Pepper Horseradish
1 large red bell pepper, chopped fine
1 jalapeño pepper, deseeded and chopped fine
1 bunch green onion, chopped fine
2 garlic cloves, minced
Half a jar of horseradish prepared
Zest and juice of half a lemon

Once the halibut is skinned, cleaned, and patted dry with paper towel, set them aside. Combine the next five ingredients and refrigerate. Make the bell pepper horseradish flavoring by mixing all of those ingredients together. You can make a large batch of this or a small amount. Sometimes when we are going to prepare a large batch of halibut burgers we will mix up more of the red bell pepper horseradish mix to use as the basis for the burgers. In this recipe it is used for color on the plate and a little added punch in each bite.

Once the pepper horseradish mix is made, sprinkle coarse salt and pepper over your halibut portions. Heat a cast iron skillet over medium-high heat until hot. Add oil to your pan somewhat sparingly. Sear the halibut first side down for 2- to 3 minutes or until it forms a nice crust. Flip, repeat to sear on the other side for 2- to 3 minutes, then turn the heat down low or finish in a 350-degree oven for about 5 more minutes, depending on fillet thickness. The rule is  8- to 10 minutes for each inch thick of your fillet. I tend to ere on the side of rare as it continues to cook after it is removed from the heat.

To plate:
Serve family style as pictured here or individually. First spoon a light layer of the red pepper horseradish mix around the plate. Top with halibut fillets. Sprinkle a generous serving of the mango salsa on top of the halibut, then drizzle hoisin sauce over the top of it all.

Alaskan halibut is so delicious! When you come to Alaska to experience Nushagak River Adventures Lodge, you may want to extend your trip and take an Alaska halibut charter. We are happy to make recommendations to round out your Alaska vacation and day trips. Send us a note.

Check out more recipes by Chef Chris Lee and Friends of Fish The Nush here. For the motherlode of Alaska fishing recipes check out Fish Alaska, LaDonna Rose Cookbooks and the Alaska Seafood Marketing Institute.