Welcome to the West Lane store
1555 W. Lane Ave.
Upper Arlington, OH 43221 USA
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Phone 614.481.3400
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8:00 a.m. to 9:00 p.m. Every Day
Health Starts Here- Recipe of the Month: by Chef Ugur
Pan Seared Halibut with Kale and Mango Relish
Ingredients
- 2 lbs. Halibut
- 1 Tbsp. Olive Oil
- Salt & Pepper, to taste (optional)
For Sautéed Kale
- 1 lb. Kale, blanched shiffanade
- 2 tsp. Lemon Juice
- Lemon Peel, from 1 lemon
- 1 tsp. Chili Flakes
- 2 tsp. Garlic, sliced
- 1 Tbsp. Olive Oil
For Mango Relish
- 1/2 c. Mango, small dice
- 2 Tbsp. Red Onion, small dice
- 1/4 c. Red Bell Pepper, small dice
- 1/4 c. Jicama, small dice
- 2 tsp. Parsley, fine chop
- 3 tsp. Honey
- 1 Tbsp. Olive Oil
- 2 tsp. Lemon Juice
Prep Instructions:
- Cut halibut into 6-8 oz. pieces. Season with salt & pepper (optional)
- Heat pan and oil and sear halibut cut side down for 3 minutes, turn over and place it in a 300 degree oven for 12 minutes. (Be sure not to overcook the fish.)
- Place cooked fish on a plate to cool.
- In a mixing bowl, add Salt, Pepper, Honey, Oil, Lemon Juice and mix well. Then add the Mango, Red Onion, Bell Pepper, Jicama, Parsley, Lemon Peel and mix with a spoon. Cover and place in the refrigerator.
- In a large pan, add the Oil and Garlic and sauté for 2 minutes. Add the Chili Flakes and blanced Kale and sauté for additional 2 minutes.
Plating Instructions:
On a large plate, place sauteed Kale first, then place the Fish on the Kale (seared side up), and spoon Mango Relish over the Fish. Enjoy!
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