Pacific Fish with Vanilla Fruit Relish

Name: Pacific Fish with Vanilla Fruit Relish
Cuisine: France
Ingredients: Salt; 1 large shallot, extremely finely chopped; 2 tablespoons sweet rice vinegar; 1 slightly underripe, deep orange papaya, peeled, seeded, and diced into ¼-inch cubes; 1 slightly underripe, deep orange papaya, peeled, seeded, and diced into ¼-inch cubes; 1 tablespoon pure vanilla extract; Pepper from the mill; 2 tablespoons chopped fresh chives; 2 slices fresh pineapple, peeled, cored, and diced into ¼-inch cubes; 2 kiwis, peeled and diced into ¼-inch cubes; 1 large, almost ripe but still firm mango, peeled, pitted, and diced into ¼-inch cubes; Pure olive oil; 4 halibut steaks, ¾ to 1 inch thick, skinned

Preparation info

FCR—
4
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Simple and quite pleasant. The elements of the relish were part of a very popular first course salad offered in my first restaurant in Boston twenty years ago; this relish can be used also with shrimp and lobster.

Ingredients

For the relish

2 tablespoons sweet rice vinegar
1 large shallot, extremely finely chopped
Salt

Europe
France
Starter
Preserve
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Mix all the relish ingredients together and let stand at room temperature until ready to serve.

Oil the halibut steaks. Heat the stovetop grill until white hot. Rub with a wad of paper towels moistened well with olive oil. Grill the steaks until an instant thermometer reads 140° to 165°F, 4 minutes on the first side and about 3½ on the second. Salt and pepper the fish generously and ser