Halibut steaks recipe

An amazingly good for you dish using superfoods beetroot and pomegranate. What more could you ask?

Martins tips:

To make the crushed dried arils, spread 50grams of fresh pomegranate arils out on non stick mat or baking parchment and dry above the stove or in a very low oven till completely dry. Then pulse in a coffee grinder or crush in a pestle and mortar. Stores well in an airtight jar

Ingredients

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 45 mins
  • Serves: 4

Step-by-step

  1. Peel and chop beets into rough 1 cm cubes.
  2. Put in pan, that has a tight fitting lid, along with the cumin and the pomegranate juice
  3. Bring to the boil - then reduce heat to a simmer - cover with lid and cook till the beets are tender (30 - 45 mins at least)
  4. When cooked, remove from heat and drain through a sieve reserve the cooking juices.
  5. Put beets in a liquidiser add butter and ziss till smooth. If too thick add some of the reserved cooking liquor.
  6. Rub the puree through a fine sieve into a clean pan - set aside and keep warm.
  7. FOR FISH;- heat non stick pan on hob - add oil. Season fish and carefully lay presentation side down in pan cook for 4 mins then turn and cook for 3 mins remove pan from hob leaving fish in pan to cook in the residual heat. Squeeze over a little lemon juice.
  8. TO SERVE;- spoon beetroot puree equally onto 4 plates - brush presentation side of fish with a little more oil (this will help the dried crushed arils stick) sprinkle with the dried arils and lift on top of puree - garnish with a sprig of dill

Also worth your attention:

More recipes from Martin Blunos

The Michelin-starred chef who values simplicity

Recipe courtesy of POM Pomegranate juice

Comments


View Comments

Share the love