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Grilled halibut with cucumber, mango and basil salsa
Serves 4 Starters and mains
Ingredients
- 2 x 350g halibut steaks cut through the bone from the widest part of the fish and then cut in half, or 4 smaller cut from the tail end of the fish
- 2tbsp extra virgin olive oil
- knob unsalted butter
- 3 handfuls lamb’s lettuce, to serve
For the mango and basil salsa
- 75g banana shallots, finely chopped
- 1 lime, halved
- 2 red chillies, deseeded and finely chopped
- 6tbsp cashews, toasted and roughly chopped
- 5 tomatoes, quartered, peeled, deseeded and chopped into small cubes
- 10cm cucumber, part-peeled, deseeded and chopped into small cubes
- 2tbsp extra virgin olive oil
- 1 ripe mango
- few sprigs Greek basil, chopped
Method
Put the shallots in cold water with a squeeze of lime juice for 30 minutes, then drain. Put into a large mortar and pound with the chilli and nuts. Tip into a serving bowl and add the tomatoes and cucumber. Squeeze the rest of the lime juice into a small mixing bowl, whisk in the olive oil and season with sea salt and black pepper.
Cut the mango cheeks from each side of the stone and score the flesh into 75mm cubes, invert them and then cut them off the skin. Add to the bowl with the basil and gently fold into the dressing.
Season the fish lightly on both sides and heat the oil and butter in a large frying pan over a medium heat. Sear the fish on one side for 3-4 minutes until golden, then turn and cook for a further 2 minutes or until cooked through, depending on the thickness of the fish. The fish will continue to cook from the residual heat so be careful not to overcook. Garnish with lamb’s lettuce and serve with the salsa.
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