Halibut with Pork-and-Peanut Ragu and Cilantro Sauce Recipe

Name: Halibut with Pork-and-Peanut Ragu and Cilantro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups lightly packed cilantro leaves; 1/3 cup extra-virgin olive oil; 2 tablespoons white balsamic vinegar; 2 teaspoons Dijon mustard; 3/4 teaspoon honey; Kosher salt and freshly ground pepper; 1/4 cup salted roasted peanuts; 3 tablespoons peanut oil; 1 medium shallot, minced; 1 garlic clove, minced; 1/2 pound ground pork; 1 1/2 tablespoons sugar; 1 tablespoon white miso paste; 1 teaspoon tamarind concentrate; 1 1/2 teaspoons fresh lime juice; Four 6-ounce skinless halibut fillets

Servings: persons

2 cups lightly packed cilantro leaves
1/3 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons Dijon mustard
3/4 teaspoon honey
Kosher salt and freshly ground pepper
1/4 cup salted roasted peanuts
3 tablespoons peanut oil
1 medium shallot, minced
1 garlic clove, minced
1/2 pound ground pork
1 1/2 tablespoons sugar
1 tablespoon white miso paste
1 teaspoon tamarind concentrate
1 1/2 teaspoons fresh lime juice
Four 6-ounce skinless halibut fillets

1
In a blender, puree the cilantro, olive oil, vinegar, mustard and honey.
2
Season with salt and pepper.
3
In a mini processor, finely grind the peanuts.
4
Heat 1 tablespoon of the peanut oil in a saucepan.
5
Add the shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes.
6
Add the pork and cook over moderately high heat, breaking up the meat, until browned, 4 minutes.
7
Add the sugar, miso, tamarind, ground peanuts and 1/2 cup of water to the pork.
8
Simmer over moderately low heat until thickened, 2 minutes.
9
Season with salt and pepper; stir in the lime juice and keep warm.
10
In a nonstick skillet, heat the remaining 2 tablespoons of peanut oil.
11
Season the fish with salt and pepper; cook over moderately high heat until browned and just cooked through, 4 minutes per side.
12
Spoon the pork ragu onto plates and top with the fish.
13
Drizzle with the cilantro sauce and serve.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups lightly packed cilantro leaves, 1/3 cup extra-virgin olive oil, 2 tablespoons white balsamic vinegar, 2 teaspoons Dijon mustard, and more.

Yes, Halibut with Pork-and-Peanut Ragu and Cilantro Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut with Pork-and-Peanut Ragu and Cilantro Sauce

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