Pan-Seared Alaska Halibut with Tamarind Sauce
Pan-seared Alaska halibut with tamarind sauce is a flavorful dish that you can make quickly. Learn how to make a pan-seared Alaska halibut and serve it with a delicious sauce.
Servings: 4 servings
Calories: 280kcal
Ingredients
Tamarind Sauce
- 8 oz tamarind paste
- 3 cups boiling water
- ½ teaspoon kosher salt
- ½ tsp black pepper
- 3 cloves garlic minced
- 1 tsp paprika
- 1 ½ teaspoon granulated sugar
Pan seared halibut
- 2 tablespoon olive oil
- 4 Alaska halibut fillets skinless
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Place the tamarind paste in a large bowl.
- Pour hot water on the tamarind paste and let it sit 10-20 minutes. Mix the tamarind paste with water using a spoon. Mash the tamarind paste as much as possible.
- Pour the tamarind and water mixture into a sieve placed on a pot and press through the sieve so only debris and pits are left. You will have a thick tamarind paste in the pot.
- Bring the tamarind paste to simmer over medium heat and add salt, pepper, garlic, ginger, paprika and sugar. Cook for about five to ten minutes. Set aside.
- Heat olive oil in a nonstick pan over medium high heat.
- Pat dry the Alaska halibut fillets with paper towels and sprinkle salt and pepper on one side.
- Once the oil is hot and shimmery, place the fillets in the pan, seasoned side down and sear, undisturbed for 5 minutes until it's crispy and golden brown.
- Flip and sear the other side for another 4-5 minutes.
- Serve pan seared halibut with tamarind sauce, Greek potatoes and pomegranate arils.
Notes
- You can use fresh or frozen Alaska halibut for this recipe.
- Store the leftover tamarind sauce in the fridge in an airtight container for up to seven days.
Nutrition
Calories: 280kcal