Chef Cristian’s Pan Seared Halibut


Pan Seared Halibut over Jasmine Rice and Bok Choy


Chef Cristian Feher, who we featured on our blog yesterday, loves coconut oil cooking!  He was nice enough to send over one of his personal coconut oil recipes for pan seared halibut with ginger and garlic over steamed jasmine rice and bok choy.  I can’t wait to go home and make this for dinner tonight!






Yields: 4 Servings

Kelapo Coconut Oil
4 portions of Halibut
3 cloves of garlic
1 inch x 1 inch piece of ginger
Kikkoman Soy Sauce
Toasted Sesame oil
4 pieces of bok choy (or broccoli if you can’t find bok choy)
2 cups of jasmine rice
Sea salt


1. The first step is to prepare all of your ingredients. This means rinsing and pat-drying your halibut fillets, mincing the garlic and ginger, and rinsing your bok choy to get any soil out of it.

2. Cook your rice in a rice cooker by placing two cups of rice and 4 cups of water in the cooker with a little bit of salt.

3. Bring a small pot of salted water to a low boil. This will be for the bok choy.

4. Melt 2-3 tbsp of Kelapo coconut oil in a non stick pan at med-high heat.

5. Rub ginger, garlic, a little sea salt and drizzle soy sauce onto the fish fillets. Put them skin-side-down on the pan and sear it for 5 minutes. If the fish fillets are thick, you may want to finish them in the oven @400 for 10-15 minutes. If the fish fillets are 1.5 inches thick or less, you can flip them over on the pan and finish cooking the top side part of the fillet.

6. Place the cooked fillet on a bed of steamed jasmine rice and drizzle with a few drops of toasted sesame oil.

7. Drop the bok choy in the boiling water for 1 minute. Drain, and serve with the fish. Drizzle with a little seasame oil and soy sauce.

8. You can garnish this dish with thin-cut slices of scallion and fresh watercress on top of the fish (optional).



Learn more about Chef Cristian!

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