Halibut Nuggets and Chopped Salad

When I was a kid it was a real treat to have fish and chips for dinner. We went to the Parkside Fish and Chips shop ( named because it was on the same side of the street as the park!) You got a huge chunk of battered halibut for 75 cents and a big order of chips for 25 cents. Your order came all wrapped up in newspaper and you had to run home (which was exactly 3 minutes away) so that your fish and chips were still crunchy. We ate them with salt and malt vinegar and  occasionally a blob of ketchup to dip the fries. Prices have certainly changed ! Halibut is no longer cheap but, it is still a great treat to have it.

 Ahhh..I can smell the vinegar in my nose right now, pure heaven.

In this recipe the chunks of Halibut are breaded and served over a finely chopped salad with a pineapple chutney as a dipping/topping. Halibut is freshly caught where I live but still crazy expensive. 

What you will need:




Halibut

• halibut (If frozen thaw in fridge)
• 1/2 cup flour( more if necessary)
• 1 egg
• 1 cup breadcrumbs
• 1 tbsp zest of orange
• salt and pepper
• 1 tbsp Old Bay seafood seasoning 

Salad

• 2-3 cups romaine lettuce finely sliced
• 1-2 tomatoes chopped to fine dice
• 1 English cucumbers (aka hot house) chopped fine
• 2 green onions/scallions chopped
• 1 small zucchini grated
• 3 radishes grated

Salad Dressing

• 1/2  orange- juiced
• 1 tsp honey
• 1/4 cup olive oil
• 2 tbsp cider vinegar
• salt/pepper

Chutney

• 2 cups pineapple chopped 
• 2 tbsp finely chopped red onion
• 1/2 orange- juiced
• 1 tbsp chopped cilantro
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice

oil for frying (grapeseed or canola)

Step 1: buy Halibut  from a reputable fish monger. You can use frozen fish that has thawed in the fridge  I have used a piece that is 0.324 kg which is 324 grams or 11.4 oz or 0.714 lbs. I told you it was expensive!

Step 2: chop into large chunks

Step 3: set up the standard 3 dish method for breading something. In one bowl have flour and old bay seasoning, in the second bowl 1 or 2 eggs whisked and in the third bowl some breadcrumbs and orange zest.

Step 4: pat fish with paper towel to dry. Toss chunks in flour until coated, then toss all chunks into the egg mixture, then finally coat in breadcrumbs and set aside on plate.

Step 5: Prepare chopped salad. I Iike that all the ingredients are finely grated or chopped. You can use whatever you like in your salad. I have used finely sliced romaine lettuce, chopped cucumber. chopped tomato, green onion, grated zucchini (just on a box grater) and grated radishes.

Step 6: prepare salad dressing in a small bowl with a lid (or a clean jar) so you can shake to emulsify. Add olive oil, apple cider vinegar, squeeze half an orange add a bit of honey, salt and pepper. Reserve until right before serving.

Step 7: to prepare pineapple chutney sauce. Chop fresh pineapple (I had some leftover from a few days earlier when I made a ham and pineapple pizza) into small chunks, add red onion, fresh cilantro, soy sauce, orange juice, lime juice and cook few minutes until soft. Then puree in food processor until still has some texture. put in a small bowl and reserve.

Step 8: fry fish in grapeseed or canola oil. Use an oil with a higher smoke point than my normal olive oil. It doesn't have to be too much oil. You can use a deep heavy pot and just enough oil to almost cover the chunks. Allow the oil to be hot before adding fish I use a thermometer and fry at 350. If you don't have a thermometer you can toss in a tiny piece of fish to see if it instantly sizzles. If  it is hot enough it will sizzle, if not wait. Fry until the chunks are browned. Remove and put on paper to cool slightly. Add salt to fish immediately after coming out of oil. 

I like this as an alternative to fish and chips. Halibut is such a meaty fish and the subtle orange in the batter as well as the brightness of the pineapple chutney really play well on this mild fish.