Halibut with Black Garlic Is An Easy-to-Prepare Entree Fancy Enough For Company But Ready In 15 Minutes.
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Halibut with Black Garlic
Halibut with Black Garlic came about because I was in the neighborhood fish store and saw that they were selling black garlic. I had never heard of it, but I was intrigued enough to get some to try with the halibut I was buying. The fish store didn’t always have black garlic so I didn’t know how practical a recipe for it would be since I never saw it anywhere else. Now that Whole Foods and Trader Joe’s are carrying it, it seems time to introduce black garlic to my kitchen and yours.
It turns out that black garlic is a superfood. It has higher levels of allicin than white garlic. Allicin is the compound in white garlic that imparts the health benefits it is known for. Garlic is supposed to help with heart disease, high blood pressure, increased blood flow and a host of other diseases, including the common cold. You can read more about the benefits of garlic here. To get the most allicin, it is recommended that the garlic be crushed and eaten immediately without cooking. This is only for the very brave and those people who work from home. Black garlic is made from white garlic by the process of fermentation.
What does black garlic taste like?
Unlike white garlic which has a pungent, sharp taste when raw, black garlic tastes mellow and sweet. Imagine a raisin with a light garlic scent. No garlic breath, either.
What can I use if I can’t find halibut?
Any firm, white, fish such as striped bass, turbot or cod would be a good substitute.
What kind of pan is best for this recipe?
Any kind of frying pan large enough to hold the fish will work. It is easier to use a pan that does not have ridges so the sauce can coat the fish well during cooking.
Products used in making this recipe:
Peeled Black Garlic (5 oz.)- Kosher Certifed
De La Rosa Real Foods & Vineyards – Organic Balsamic Vinegar of Modena (16.9 oz/500 ml)
Microplane 40020 Classic Zester/Grater
Halibut with Black Garlic
Ingredients
- 2 tablespoons olive oil
- 2 cloves black garlic chopped
- 2 tablespoons balsamic vinegar
- 1/4 cup orange juice fresh-squeezed
- 1 teaspoon orange zest
- 1/4 teaspoon sea salt
- 1/8 teaspoon white pepper
- 12 ounces halibut fillet
Instructions
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Heat olive oil in skillet using medium-high heat.
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Add garlic and reduce heat to low.
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In a small bowl combine balsamic vinegar, orange juice, orange zest, salt and pepper. Brush mixture thickly on both sides of halibut fillets
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Turn heat to medium-high. Place steaks in pan and cook for 5 minutes. Flip fish and cook for an additional 5 minutes.
Recipe Notes
This recipe is adapted from Henya B.
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