Pickled Halibut Recipe
An interesting way to pickle oily fish such as mackerel, common carp or halibut. Special marinated with orange juice, halibut surprises with its original citrus flavor. Fillet slices no need to fry. This is a cool original appetizer.
Pickled halibut in orange dressing
The recipe is universal. Orange marinade makes the meat dense, fragrant. Ready fillet can be used in salads (halibut goes well with avocados, onions, leafy greens). If a marinate large pieces, it’s convenient and delicious to grill them. The meat after “citrus” processing becomes denser, not falling apart.
To cook halibut in an orange marinade, you would need: 
- Fillet – about 800g.
You can even use salmon fillet, salmon belly. Beautifully pickled red fish in this way salads, cold appetizers (see photo).
For marinade:
- 2 oranges, lemon.
- Onion – 2 or 3 pcs.
- Dill, coriander (not cilantro!), Black pepper or a mixture peppers.
Lemon participation is supposed to be “optional.” If you like sweet and sour asian sauces, then use lemon juice to sourness.
You can make pickled halibut So:
Defrost the fish, clean, separate the fillet.
Squeeze the juice from the oranges. A little zest (with half an orange) finely chop and pour boiling water. This is done in order to bitterness came out. Drain and taste the zest. At pour boiling water again if necessary.
Chop the onion with dill and pound a little with a wooden mortar. Add coriander, a mixture of peppers, salt to the mass. Put out in stew-pan. Once the onion is clear, pour in the orange juice with zest. Taste it. If required, add a little lemon juice for acid. Keep the marinade on low heat not more than 7 minutes. Pour in the fish fillet and close tightly capacity.
How long is the pickling process? It depends on the size pieces and the final goal, that is, how are you going to halibut serve.
- If you want to grill marinated halibut, half an hour of pickling is enough.
- If the appetizer is supposed to be cold, keep halibut (or salmon) in the marinade for at least 2-3 hours.
Do not be afraid of the lack of hot processing. Oily fish protein (halibut, mackerel, salmon, etc.) coagulates at t at 50 °. Marinade you pour boiling. Upon contact with the fillet, it will become exactly such temperature, and a tightly closed container will save heat and not will allow bacteria to penetrate from the outside.
Tasty ideas
Garnish a cold appetizer with onions, cilantro or parsley. Use pieces of pickled fish in company with strips of bell pepper. A very tasty combination is obtained. For pungency, you can add chili peppers.
