Join the ranks in eating more fish with this oh-so-delicious but super simple fish recipe using quality Gigha Halibut
Thanks to our recent visit to Harrogate to celebrate the 40th birthday of Yorkshire’s Ramus Seafood Emporium, we’re equipped with a rather delicious and simple recipe of our main course from the evening: Pan Fried Gigha Halibut with Salsa Verde.
Take it from us, it was scrumptious, not to mention packed with vitamins and goodness that can be found in fine quality fish.
Here is the recipe, in case you fancy having a go, courtesy of Ramus Seafood:
Pan Fried Gigha Halibut with Salsa Verde
Ingredients
Serves 8
8 140g fillets of Gigha Halibut, skinned
1-2 cloves of garlic, peeled
1 small handful of capers
1 small handful of gherkins, pickled in sweet vinegar
6 anchovy fillets
2 large handfuls of flat-leaf parsley, leaves only
1 bunch of fresh basil, leaves only
1 handful of fresh mint, leaves only
3tbsp red wine vinegar
8 tbsp really good extra virgin olive oil (or use Yorkshire rapeseed oil)
Sea salt & freshly ground black pepper
Method
- Salsa Verde
Finely chop all of the ingredients together, adding the oil at the end to ensure the correct consistency. Season the salsa with sea salt and black pepper to taste. This can now be refridgerated until you are ready to cook the fish. - Dust the halibut in seasoned flour.
- Add the oil and butter to a hot pan and cook for 2-3 minutes on both sides, depending on thickness.
- Serve on the Salsa Verde.
TOP TIPS
- Don’t be tempted to over-cook the fish. Remember, it continues to cook for a couple of minutes after leaving the pan.
- Serve with a glass of chilled Sauvignon Blanc. (If you’d prefer to have a glass of Yorkshire wine, see our blog post about that here.)
Enjoy!
