Halibut Cheeks with Golden Kiwi and Avocado Tartare
Golden kiwis are used to great effect in this dish of seared halibut cheeks with a sweet/savoury puree, avocado and macadamia tartare, and black rice.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 450 g halibut cheeks ((see note))
- 3/4 cup black rice
- 2 tbsp olive oil
- 2 golden kiwis
- 1 medium shallot (peeled, ends discarded)
- 1/4 cup dry white wine
- 1 tsp ginger juice ((from about 1 tbsp of grated ginger))
- 1 tsp lemon juice (preferably fresh-squeezed)
- 1 tbsp rice vinegar
- 1/8 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp sesame oil
- 1 tsp olive oil
- 2 golden kiwis (peeled and diced)
- 1 medium avocado (diced)
- 1 large shallot (finely diced (about 1/3 cup))
- 130 g macadamias (lightly salted) (chopped or very coarsely ground (a little under 1 cup))
- 3-4 stems chives (chopped, plus a few to garnish)
- 1.5 tsp olive oil
- 1/4 tsp sesame oil
Instructions
- 1
Trim and clinging tough bits of membrane from the halibut cheeks and set aside.
- 2
Prepare the black rice as instructed on the packaging (see note below). Let it cook while you marinade the fish.
- 3
Cut the golden kiwis in half and use a spoon to scoop the the flesh away from the skins. If you work carefully, you should be able to get almost all of the fruit out. Cut out and discard the black seeds (they can be bitter when pureed).
- 4
Combine the kiwis, shallot, wine, salt, ginger juice, lemon juice, rice vinegar, turmeric, and salt in a small food processor (or use an immersion blender) to form a puree. Stir in the olive oil and sesame oil and set aside.
- 5
30 minutes before you're ready to cook the fish (which will depend on when your rice is ready), combine the halibut with about half of the marinade and set aside. Put the rest of the marinade in the fridge.
- 6
Combine all of the tartare ingredients in a large bowl and mix gently. Add 1 tbsp of the marinade and continue to mix. The ingredients should be well-combined, but take care not to smash the avocado.
- 7
Heat 2 tbsp of olive oil over medium-high in a well-seasoned or good non-stick pan. Add a few pieces of halibut to the pan, leaving enough room to avoid crowding them. Cook for about 4 minutes, or until the fish is well-seared, then turn and cook for another 2-3 minutes. Note that the cooking time will vary depending on the size of the halibut cheeks. Repeat with remaining cheeks, adding a little extra oil to the pan if necessary. Set the cooked fish aside.
- 8
Add a splash of water or white wine to the hot pan to deglaze it. Pour the liquid over the halibut cheeks and set aside.
- 9
Serve a portion of black rice, topped with tartare, and finished with one or two halibut cheeks. Garnish with chives, and a generous spoonful of the reserved unused marinade.