Lemon Baked Halibut
|Cilantro leaves||1⁄2 Cup (8 tbs)|
|Papaya cubes||1 Cup (16 tbs)|
|Diced red bell pepper||1⁄4|
|Diced red onion||1 1⁄2 Cup (24 tbs)|
|Jalapeno pepper||1 Small, seeded and minced|
|Freshly squeezed lime juice||2 Tablespoon|
|Freshly squeezed lemon juice||3 Tablespoon|
|Grated lemon zest||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Freshly grated ginger||1 Tablespoon|
|Freshly ground black pepper||3⁄4 Teaspoon|
|Minced cilantro||1⁄2 Cup (8 tbs)|
|Halibut steak||36 Ounce, sliced in lengthwise (6, 6 Ounce Each)|
|Fennel bulbs||3 Medium, trimmed and sliced|
|Purified water||2⁄3 Cup (10.67 tbs)|
|White peppercorn/Black peppercorn||9|
1. In a small bowl, using a spoon, mix the salsa ingredients to blend everything. Refrigerate, covered, until used.
2. In another bowl, mix lemon juice with oil, cilantro, pepper, and zest and refrigerate, covered, for 2 hours for the marinade flavor to blend well.
3. Arrange fish in a baking pan, pour the chilled marinade evenly over it, and refrigerate, covered for 20 to 30 minutes to absorb the flavor.
4. Preheat oven to 400°F.
5. In a flameproof saute pan, cook, covered, fennel with peppercorns in water on high heat for 6 to 8 minutes or until just tender. Add more liquid, if required. Take off from heat and keep aside.
6. Bake chilled, marinated halibut steaks for 5 minutes or until they turn white and flaky.
7. Arrange fennel in 6 plates in equal portions, top with halibut followed by 1 tablespoon of salsa.
8. Serve Lemon Baked Halibut with a garnish of fresh cilantro sprigs and browned onion rings.