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| Sambal & Honey Marinated Halibut with Corn Arepas & Orange, Carrots & Ginger Sauce |
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| Ingredients for Sambal & Honey Marinade |
1 cup Sambal Oelek
1 cup White Wine
1/4 cup Honey
1/4 cup Rice Vinegar
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| Ingredients for Arepas |
2 cup Corn, 1 puree
1/2 cup Polenta
3/4 lb Fontina Cheese, grated
2 tbsp Sugar
1/4 tsp Salt
1/4 tsp White Ground Pepper
1/4 tsp ground Cumin
1 whole Egg
1/4 cup Milk
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| Ingredients for Orange, Carrot & Ginger Sauce |
1 large Yellow Onion, sliced
3 large Carrots, peeled and sliced
1/4 lb Butter
1/2 cup Orange Juice, concentrated
1/4 cup Pickled Ginger
1 tsp Curry Powder
2 cup Fish Stock
2 tsp Sambal Chili Paste
1/4 tsp Salt
2 Bay Leaves
1 tsp Turmeric
1 cup White Wine
2 tsp Honey |
| Method for Sambal & Honey Marinade |
| • Combine everything, bring to a simmer, and
reduce by half. |
| Method for Arepas |
| • Combine all and let rest 2 hours. |
| Method for Orange, Carrot & Ginger Sauce |
• Saute the onions and carrots in the butter until
lightly caramelized, about 5 minutes.
• Add the remaining ingredients and bring to
a boil.
• Simmer for about 20 minutes until the carrots
and onions are very soft. Blend until smooth.
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| Method for Sambal And Honey Marinated Halibut |
• Marinate 6 halibut filets in the marinade at least
4 hours.
• Divide the arepas into 6 portions, form into patties,
and cook in a non-stick pan until hot, about
5 minutes. Keep warm
• In a medium hot oven proof saute pan sear the
fish on all sides. Finish cooking in a 350 degree
oven until the fish flakes,easily. About 12 minutes.
• Serve with the orange, carrot, and ginger sauce
and some sauteed vegetables.
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