Setting the holiday table: Pan Seared Halibut

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Fall is a pretty amazing time of year in Beach Haven, around LBI and over on the mainland. The cool weather settles in and the marshes retain some color. And we love preparing to gather with friends and family for the upcoming holidays.

We caught up with Sean Donohue, chef at  Mud City Crab House, for a great holiday meal that anyone can make at home – Pan Seared Atlantic Halibut with Apple Cider Glaze over Sweet Potato Hash. Our Atlantic Halibut is a bottom feeder caught off Nova Scotia. Think of it as our seafood take on a traditional holiday meal for autumn.

Ingredients:  2 white corn

1 white onion

1 medium size jalapeño

2 large sweet potatoes

1 red bell pepper

2 cups Apple cider vinegar

1 cup Brown sugar

2 oz fresh ginger

Salt & pepper

Dice sweet potatoes, toss in olive oil, then season with salt and pepper.

Bake for 15 minutes at 425

Steam corn and shave kernels Chop onion and bell pepper, mince jalapeño. Sauté onion, bell pepper, jalapeño, corn and baked sweet potatoes. Season to your liking with salt and pepper. Apple  cider reduction.

Reduce apple cider vinegar, brown sugar and ginger at low heat until syrupy consistency.

Strain.Cut the Halibut into half-pound strips and season to taste with salt and pepper on both sides.

Add a teaspoon of olive oil to a hot sauté pan. When the oil is properly heated, drop the halibut into the pan. Sautee for several minutes until the fish is three quarters cooked through. Flip the halibut and sauté for another minute.

Plate the halibut over the sweet potato hash and add apple cider glaze.

Here’s hoping you and your family enjoy this wonderful time of year and the holiday.

 

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