|Serves 5–6 | Total time: 1 hour
» 2 lbs. Halibut (or other white fish)
» 1 oz. Extra-Virgin Olive Oil (EVOO)
» 1 tsp. Coriander, ground
» Salt to taste
» 1 Lime, zested
» ½ Lime, juiced
» 1 clove Garlic, minced
» 1 Shallot, minced
» 1 Serrano Chile, seeds removed
» 2 ears Sweet Corn, poached in salted water for 3 minutes, then shucked off the cobb
» 2 Tomatoes, diced
» 2 Avocados, diced
» ¼ cup Cilantro, chopped
» 1 tsp. Cumin, ground
» Salt and Pepper to taste
» 5 oz. Baby Arugula
» Extra-Virgin Olive Oil (EVOO) to Taste
» Wine Vinegar to taste
» Honey to taste
» Salt to taste
» 4 Tbsp. Pine Nuts, raw or toasted
Preheat oven to 325 degrees.
Dust halibut with Coriander and Salt. Set aside in refrigerator for 15 to 30 minutes.
In a nonreactive bowl (stainless steel, glass, or enamel will work) toss Lime Juice and Zest with Garlic, Shallot, and Serrano. Set aside for 15 minutes. Gently fold in the Sweet Corn, Tomato, Avocado, Cilantro, and Cumin. Season to taste with Salt and Pepper.
Heat the Extra Virgin Olive Oil in a nonstick sauté pan over a medium heat source until the oil shimmers. Gently place Halibut in the pan and cook until a crust has formed (5 minutes). Flip the fish and place the pan in the oven until fish is done. An internal temperature of 145 degrees should be reached. The flesh will be white and flaky.
In another nonreactive bowl, lightly sprinkle the Baby Arugula with EVOO, Wine Vinegar, and Honey. Sprinkle lightly with Salt and gently toss to coat all of the Arugula. Plate and sprinkle with Pine Nuts
Coriander Crusted Halibut
with Sweet Corn, Avocado and Baby Arugula. An arthritis-friendly recipe that is kind to your joints.