Today, Chef Jason from Homespun, brings us another one of his delectable dishes: Pan Roasted Halibut and Coconut Braised Cabbage with Citrus Pistachio Relish. A mouthful to say, yes, but it was also one of the tastiest mouthfuls I’ve had the pleasure of trying in awhile. I’m big on getting the perfect “bite” of everything on the plate (…you know, a forkful of ALL the flavors!) and the combinations on this dish definitely did not disappoint.
The light, fresh halibut is masterfully paired with the tender, braised cabbage. I’m such a fan of anything subtly flavored with coconut, and the cabbage is braised to perfection with it here. And I’ve never met a relish (or any kind of chutney for that matter) that I didn’t like. So I was delighted to snag a bit of the relish here, with its vibrant citrus notes and the subtle, nutty flavor of the pistachio. You probably remember I’ve posted my ode to all things pistachio, and this recipe deserves an immediate spot on the top of that list. Cheers, Kat
- 5 cloves garlic, sliced
- 2 tbsp fresh ginger
- 1 Shallots, sliced
- 1 can (14 oz) Coconut Milk
- 1/2 head Green Cabbage, julienned
- 1/4 lb Snow Peas
- 1 Carrot, sliced
- 2 Tbsp Coconut Oil
- 2-4 Halibut filets, 6 oz portion
- 2 Tbsp grapeseed oil
- Salt
- 1 Blood Orange, peeled and sliced
- 1 Naval Orange Supremes, peeled and segmented
- 1 Tbsp Champagne Vinegar
- 2 Tbsp Grape Seed Oil
- 1/2 cup Pistachios, Toasted
- Salt
- 1 Tbsp Cane Sugar
- In a medium pot heat 2 tablespoons of coconut oil over medium heat. Add garlic, ginger, and shallots- sweat until tender.
- Add julienned cabbage and coconut milk to pot. Bring to a simmer and cover with lid for about 15 minutes until cabbage is tender. Add carrots and snow peas and season with salt.
- Combine all ingredients together (except pistachios) in a medium bowl. Toss and season with salt and cane sugar. Reserve the pistachios until right before serving so they maintain their texture.
- Remove fish from refrigerator, place on paper towels and pat dry.
- Preheat oven to 350F.
- Season halibut generously with salt. With an oven safe sauté pan, begin heating up oil over medium-high heat.
- Place fillets flesh side down. Cook for about 3 minutes, then place in preheated oven for 5 minutes. Flip fillets over and continue to cook in the oven for 3 minutes additional minutes.
- To serve, place cabbage and fillets on plate. Garnish fish with Citrus Pistachio Relish.
