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Greenland halibut marinated in ginger and black pepper. Accompanied by guacamole and salsa
Serves 4
Fish:
600 g (21 oz) Greenland halibut
1 dl (3 fl. oz) extra virgin olive oil
10 g (0.35 oz) fresh, chopped ginger
A little sea salt
Juice of 2 limes
Coarsely ground pepper
Salsa:
1/2 fresh chilli
4 tomatoes
2 cloves of garlic
Extra virgin olive oil
Salt and pepper
Guacamole:
5 avocados
10 g (0.35 oz) fresh, chopped ginger
1/4 bunch of coriander, chopped
Salt and pepper
A little extra virgin olive oil
Cut the halibut into 4 pieces and marinate it in 1 dl (3 fl. oz) of extra virgin olive oil, 10 g (0.35 oz) chopped ginger, a little sea salt, the juice of 2 limes and coarse pepper.
Salsa: Grill the chilli, peel it and chop it. Blanch the tomatoes, peel the skin off, remove the seeds and cut the flesh into small cubes.
Chop the garlic finely. Fry everything off in a pan with oil. Add salt and pepper.
Guacamole: Mash the avocado flesh and mix it with the chopped ginger, chopped coriander, salt, pepper and a little oil.
Fish: Bake the fish in the marinade in the oven for approx. 10 minutes at 200° C (390° F)
Serving:
Lay out a fine stripe of salsa. Do the same for the guacamole and place the fish on top. Sprinkle with coarsely ground pepper.
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