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Seared Halibut with Sauce Vierge, Rice and Mango Salsa (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



2 halibut fillets1 tbsp olive oilsqueeze of lime juice110g/4oz basmati riceFor the sauce vierge:2 tomatoes, peeled and diced2 tbsp olive oil½ lime, juice only½ tsp crushed coriander seeds1 tbsp chopped chivesFor the salsa:¼ mango, peeled, stoned and finely diced1 tomato, peeled, quartered, deseeded and finely diced1 tbsp finely chopped mint1 heaped tbsp finely chopped red onion½ garlic clove, very finely choppedpinch chilli powder1 tbsp olive oil



Method



1. Place the rice in a saucepan with a ½ tsp salt and add boiling water (ideally 6 times the volume of water to rice). Simmer for 8 minutes then drain off the water through a sieve, return the rice to the pan and leave to steam with the lid on, off the heat, for 7-8 minutes.2. Mix together the salsa ingredients, season with salt and pepper and set aside. 3. Mix together the ingredients for the sauce vierge and season with salt and pepper.4. When the rice is almost ready, heat a little oil in a very hot frying pan. Season the fish with salt and pepper and place, flesh side down, into the pan. Allow to sit for 2-3 minutes to form a golden crust on the flesh and then turn over and continue cooking for 5-8 minutes depending on the size of the fillets. Squeeze a little lime juice over the fish.5. Pack the rice into a small pastry ring in the centre of each warm serving dish. Lift off the ring and place a fillet of fish on top of each pile of rice. Spoon the sauce vierge around the plate and place a spoonful of the salsa on top of the fish. Serve at once.