Five-Spice Rubbed Halibut With Peach-Ginger Relish
Nourish
- Course: Main Course
- Features: Fast, Healthy
Summary:
Here, thick fillets of white fish are given an added flavor dimension with a rub of Chinese five-spice powder.
I've used halibut here, but any meaty white fish would work. To complement the rub, I make a simple warm relish of diced onion, peaches, ginger, seasoned rice vinegar and sesame oil. The relish, like the fish, has a light Asian spirit.
The whole dish can be done in less than 30 minutes.
2 servings
Ingredients:
For the relish- 1 teaspoon olive oil
- 1 small onion, cut into small dice (2/3 cup)
- 1 teaspoon grated or minced peeled ginger root
- 2 ripe peaches, peeled, pitted and cut into 1/4- to 1/2-inch cubes (about 1 1/4 cups)
- 1 teaspoon toasted sesame oil
- 1 tablespoon seasoned rice wine vinegar
- 1/4 teaspoon sugar, or more to taste
- 1 tablespoon water, for serving (optional)
- 1/2 teaspoon Chinese five-spice powder
- Two 4-to-6-ounce skinless halibut fillets
- Salt
- 1 tablespoon olive oil, plus more for the grill rack
- 1 tablespoon finely chopped chives (from several long stems), for garnish
Directions:
Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat a grill rack with oil and place it on the grill.
While the grill heats, prepare the relish: Heat the oil in a medium skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until it has softened but not browned. Add the ginger; stir and cook for 1 minute. Add the peaches, sesame oil, vinegar and sugar. Reduce the heat to medium-low; cook for 6 to 7 minutes, stirring a few times, until the peaches are soft and the flavors have blended. Taste and add sugar as needed. Remove from the heat.
For the fish: Rub the five-spice powder evenly over the fillets, then sprinkle with salt to taste and rub with the oil. Place the fillets on the oiled rack, cover and cook for 3 to 4 minutes. Use a spatula to carefully loosen and then turn the fillets; cover and cook for 3 to 4 minutes, until the fish reaches the desired doneness. Remove from the grill.
Place a fillet on each plate. If the relish seems dry, moisten it with the water. Spoon the relish over the fillets. Garnish with the chopped chives and serve.
Recipe Source:
From Nourish columnist Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
(James M. Thresher for The Washington Post)
