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
- 4 175gram halibut steaks
- 2 tbsp Olive oil
- 2 pinches Salt
- 2 pinches Pepper
- 1 pinch Fresh dill
- 2 tsp Crushed dried pomegranate arils
- 1 kg Beetroots
- 300 ml Pomegranate juice
- 40 g Unsalted butter
- 1 tsp Cumin seeds
- 4 175gram halibut steaks
- 2 tbsp Olive oil
- 2 pinches Salt
- 2 pinches Pepper
- 1 pinch Fresh dill
- 2 tsp Crushed dried pomegranate arils
- 2.2 lbs Beetroots
- 10.6 fl oz Pomegranate juice
- 1.4 oz Unsalted butter
- 1 tsp Cumin seeds
- 4 175gram halibut steaks
- 2 tbsp Olive oil
- 2 pinches Salt
- 2 pinches Pepper
- 1 pinch Fresh dill
- 2 tsp Crushed dried pomegranate arils
- 2.2 lbs Beetroots
- 1.3 cups Pomegranate juice
- 1.4 oz Unsalted butter
- 1 tsp Cumin seeds
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Peel and chop beets into rough 1 cm cubes.
- Put in pan, that has a tight fitting lid, along with the cumin and the pomegranate juice
- 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)
- When cooked, remove from heat and drain through a sieve reserve the cooking juices.
- Put beets in a liquidiser add butter and ziss till smooth. If too thick add some of the reserved cooking liquor.
- Rub the puree through a fine sieve into a clean pan - set aside and keep warm.
- 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.
- 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
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The Michelin-starred chef who values simplicity
Recipe courtesy of POM Pomegranate juice
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