Ingredients

Units: 

Instructions
  1. Spread salt in large cast iron or heavy pan. Heat on medium-high for about 4 minutes, or until salt is hot. In the meantime, arrange a few slices of lemon on top of each fillet.
  2. Place fillets skin side down on top of salt. Cover, reduce heat to medium and cook for approx. 8 minutes per 1 inch (2.5 cm) thickness. Check after 5 minutes; if salt is starting to smoke excessively, turn down heat.
  3. Fish is done when opaque and starting to flake. Do not overcook. Using lifter, transfer fish to cutting board. Carefully lift off fish from skin, brushing off any clinging salt. Serve with topping.
Red Pepper Sauce:
  1. Using food processor, process all ingredients except oil, until smooth. With machine running, drizzle oil through feed tube; process until thickened. Makes about 1 cup (250 mL).

Servings: Makes 4 servings; 1 fillet + ¼ cup (50 mL) sauce per serving

*if desired, substitute halibut with haddock or other fillet such as trout, snapper or salmon.

 

Ingredients

Units: 

Instructions
  1. Spread salt in large cast iron or heavy pan. Heat on medium-high for about 4 minutes, or until salt is hot. In the meantime, arrange a few slices of lemon on top of each fillet.
  2. Place fillets skin side down on top of salt. Cover, reduce heat to medium and cook for approx. 8 minutes per 1 inch (2.5 cm) thickness. Check after 5 minutes; if salt is starting to smoke excessively, turn down heat.
  3. Fish is done when opaque and starting to flake. Do not overcook. Using lifter, transfer fish to cutting board. Carefully lift off fish from skin, brushing off any clinging salt. Serve with topping.
Red Pepper Sauce:
  1. Using food processor, process all ingredients except oil, until smooth. With machine running, drizzle oil through feed tube; process until thickened. Makes about 1 cup (250 mL).

Servings: Makes 4 servings; 1 fillet + ¼ cup (50 mL) sauce per serving

*if desired, substitute halibut with haddock or other fillet such as trout, snapper or salmon.

 

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