Halibut with Ginger Scallion Relish
News Flash from Captain Obvious: I am ready for this whole covid sitch to be over. I’m dying to see my family and hug my friends and live a mask-less existence and eat inside a restaurant. I’m acutely aware that we are some of the lucky few: healthy, happy, with a roof over our heads and food on our tables so I keep my bitching to a minimum.
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But If I had to make lemonade out of these shit colored lemons it would be this: we are enjoying some pretty damn near magical evenings eating and drinking outside with dear friends every weekend. There’s something about a meal shared under twinkling globe lights, wrapped in wool blankets, warmed by the fire (and surrounded by heat lamps) that gives these socially distanced dinner party memories an incredibly precious and downright flawless filter. Maybe it’s gratitude, it’s probably the tequila...but whatever it is, the hubs and I decided that we are 100% here for it. Sure, our Northeast outdoor hang sesh comes with a slight shiver but mostly what I’m feeling inside is a metaphorical big warm hug and a deeper connection to what really matters in life: connections, relationships, community, laughter. This weekend we shared two fantastic, home-cooked, covid-safe dinners with friends and left both feeling pretty confident that together, we can make it through this winter with full bellies and warm hearts.
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I know this hits more serious than my usual insta-humor but please enjoy this damn delicious Halibut with Ginger Scallion Relish that I made last Friday night anyway. It checks all the boxes: fast, easy, delish, healthy and plates up real pretty for the gram.
STEP BY STEP PICTURES:
Halibut with Ginger Scallion Relish
Ingredients
- 2 pounds halibut, skin removed
- Kosher salt, to taste
- ⅔ cup any neutral high-heat oil (avocado, vegetable, canola)
- 1 tablespoon pureed ginger (I like The People’s Organic brand)
- 12 scallions, thinly sliced
- 1 jalepeño pepper, seeded and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1 teaspoon kosher salt
- Soy sauce
- Sesame oil
- Handful of matchstick potato sticks
- Drizzle of Trader Joe’s Chile Onion Crunch
Instructions
- Place about an inch or two of water into a large dutch oven. Place a small round rack inside of the pot, if you have one. If not, you can also use an empty cleaned-out tuna can. Anything metal that raises your fish above the water line will work. Arrange the fish onto a plate big enough to hold the fish, but small enough to fit inside your large dutch oven. Season with kosher salt, to taste. Place the dutch oven on the stove and turn the heat up to medium-low. Once the water is hot, place the plate of fish onto the metal rack and cover with a lid. Let steam on medium-low for about 12 minutes, or until fish is fully cooked through.
- While the fish cooks, heat the oil on medium-high in a small sauté pan. When the oil is hot (it will look shimmery and wavy), TURN OFF THE HEAT and add the ginger, scallions, jalepeño pepper, garlic, and kosher salt to the hot oil. Stir well to combine and set aside. If there is any extra, do not store in the refrigerator as it will congeal.
- Drizzle a very small amount of soy sauce and sesame oil onto the outer edges of the serving platter. Place the fish onto the platter and top with a generous amount of the Ginger Scallion Relish. Feel free to over do it, steamed fish isn’t pretty and this sauce is meant to cover the entirety of the surface area of the halibut. Top with a handful of matchstick potato sticks and a few drizzles of Trader Joe’s Chile Onion Crunch, if using.
Equipment:
- Large dutch oven with lid
- Small metal rack (or clean/empty tuna can)
- Small round plate
- Small saute pan