Monday, January 3, 2011

CITRUS-CURED HALIBUT (from JSix Restaurant, San Diego)

Rinse and re-wrap the cured halibut at home. Keep it in a cooler until picnic time.

zest of 2 oranges
zest of 2 lemons
zest of 2 limes
½ C. salt
¼ C. sugar
10 oz. of very fresh Alaska halibut
Mix all of the curing ingredients together.  Rub the halibut with them and wrap the fish and curing mixture in plastic. Place the wrapped fish in a shallow bowl or baking dish. Put a plate on top of the fish and add a weight, such as a 28-oz. can of tomatoes, on top. Refrigerate for 2-6 hours.  Unwrap and rinse the halibut. Slice thinly to serve. Yield: 4 small servings.

Wines: dry whites

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