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Cumin Seared Alaskin Halibut with Asparagus Salsa
SUBMITTED BY: Chef Philip Dorwart
1 6-8oz portion Fresh Alaskan Halibut
1 tsp ground cumin
¼ cup crispy tortillas
4 stalks asparagus--chopped
1 Roma Tomato--diced
¼ cup diced red onion
1 tsp seeded and chopped jalapeno chili
1 TBL chopped cilantro
1 tsp Extra Virgin Olive Oil
1 TBL Canola Oil + 1 tsp canola oil
Heat a sauté pan, add 1 tsp canola oil and lightly sauté the asparagus until just cooked.
Remove from heat and cool.
When asparagus is cooled; mix onion, tomato, cilantro, asparagus, chili, extra virgin, lime and salt and pepper—reserve.
Sprinkle halibut with salt, pepper and ground cumin
Temper a sauté pan until smoking hot, add canola oil, and sear the halibut.
Put pan in a 400 degree oven and finish cooking with seared side down, when portion is cooked (cooking time for this will vary on the thickness of the piece of fish).
Remove from pan and place on a plate, top with salsa, garnish with crispy tortillas and serve.