Pan-Seared Alaska Halibut with Tamarind Sauce
Pan-seared Alaska halibut with tamarind sauce is a flavorful dish that you can make quickly. Learn how to make a pan-seared Alaska halibut and serve it with a delicious sauce.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz tamarind paste
- 3 cups boiling water
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 cloves garlic (minced)
- 1 tsp paprika
- 1 1/2 tsp granulated sugar
- 2 tbsp olive oil
- 4 Alaska halibut fillets (skinless)
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- 1
Place the tamarind paste in a large bowl.
- 2
Pour hot water on the tamarind paste and let it sit 10-20 minutes. Mix the tamarind paste with water using a spoon. Mash the tamarind paste as much as possible.
- 3
Pour the tamarind and water mixture into a sieve placed on a pot and press through the sieve so only debris and pits are left. You will have a thick tamarind paste in the pot.
- 4
Bring the tamarind paste to simmer over medium heat and add salt, pepper, garlic, ginger, paprika and sugar. Cook for about five to ten minutes. Set aside.
- 5
Heat olive oil in a nonstick pan over medium high heat.
- 6
Pat dry the Alaska halibut fillets with paper towels and sprinkle salt and pepper on one side.
- 7
Once the oil is hot and shimmery, place the fillets in the pan, seasoned side down and sear, undisturbed for 5 minutes until it's crispy and golden brown.
- 8
Flip and sear the other side for another 4-5 minutes.
- 9
Serve pan seared halibut with tamarind sauce, Greek potatoes and pomegranate arils.