Seared Alaskan Halibut with Cucumber-Melon Relish
Recipe provided by Bruce Starr, Executive Chef
McCormick & Schmick’s Seaood Restaurant, Indianapolis, Indiana
Serves 4
4 Halibut Filets (8 oz. each)
¼ c. olive oil
1 tsp. Kosher Salt
1 tsp. Black Pepper
Cucumber-Melon Relish:
1 c. cucumber, seeded and diced
1 c. ripe cantaloupe melon, peeled and diced
¼ c. honey
1 Tbs. fresh dill, chopped
Juice and zest from one lemon
Pinch of kosher salt and black pepper to taste
Place all relish ingredients into a bowl. Toss and reserve.
Heat oven to 400 degrees. Heat a large sauté pan and add the olive oil.
Season the halibut fillets and sear the halibut until golden brown on one side. Turn halibut over and place the pan into the oven and let roast for about 5 to 7 minutes, or until the halibut is still lightly opaque in the middle.
Divide the relish between 4 plates. Rest the halibut on each pile of relish and serve with fresh lemon.
