Halibut
Cheeks in Mango Curry
Serves: 4
Ingredients:
1 1/4 lbs. fresh halibut cheeks
1 whole firm green Kent mango, peeled and sliced
1 large green or red pepper, sliced into 1/4-inch strips
1/2 cup onion, finely diced
1 tbsp. garlic, finely diced
1 1/2 cups coconut milk
1 3/4 cups chicken stock
4 tbsp. vegetable oil
1 tbsp. butter
2 tbsp. curry paste [Pataks] Balti-medium
1 tbsp. all-purpose flour
1 tsp. fresh lemon juice
Cayenne pepper to taste
Salt and pepper to taste
1-2 tbsp. toasted sliced almonds
Method:
In a covered 3-quart saucepan, add 1 tbsp. oil on medium heat. Season halibut cheeks with salt and pepper.
sauté them until cooked midway (2-3 minutes) and remove them from the pan. Add 2 more tbsp. of oil and sauté the onions and garlic with a pinch of salt until lightly browned.
Add the green or red pepper and cook until tender, stirring regularily (approx. 3 minutes).
Add 2 tbsp. of chicken stock to the pan and remove the peppers after 2 minutes, placing them aside with the halibut. Add another tbsp. of oil along with the mangoes, a pinch of salt and lemon juice. Cook until soft (5 minutes) and season with cayenne pepper.
Remove the mangoes and place them with the halibut and peppers. Add the curry paste to the pan along with 1 tbsp. of butter. When the butter has melted, add the flour and mix thoroughly.
Add 1 1/2 cups of chicken stock and stir until the pan is deglazed. Add the coconut milk, cover, stir, and simmer for 10 minutes.
Remove from the heat and strain the sauce through a fine strainer to remove any coarse bits. Place the sauce back into the pan and add the accumulated juices from the halibut and mangoes plate.
Simmer the sauce uncovered for another 10 minutes or until the sauce thickens. Once thickened, add the halibut, peppers, and mangoes and remove from the heat. Let it stand, covered, for 3-4 minutes.
Serve over basmati rice and garnish with the toasted almonds.
To prepare the basmati rice, add a few currants to taste and cook along with the rice. When the rice is done, stir in some butter and serve with the halibut cheeks in the mango curry.
Another original mouth-watering recipe from Kosta
the Fishmonger... for you to savour!
Special Remarks:
By the end of March, halibut prices have settled and fresh cheeks are abundant. Cheeks usually cost less than fillets and are great value.
They are fibrous in texture and sweeter in flavour. Similar to King crab meat in texture, they actually do come from the head of the halibut and are the actual cheek.
Never overcook them because they will shrink too much and become too firm.
It is always best to cook them midway, then cover and remove them from the heat so that they can finish cooking with their remaining internal heat.
Halibut cheeks do not freeze well so they are best prepared fresh.
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.