Cook the Book Fridays: Citrus-Marinated Halibut with Mango Salsa from Everyday Dorie

Plate of Citrus-Marinated Halibut with Mango Salsa on rice.This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was a perfect “feels like 40˚C” dinner this past week. Dorie says she uses the mairnade year-round on whatever fish is freshest but that she likes it particularly on halibut in the winter. Well, our weather couldn’t have been further from the winter this week but it was a wonderfully serendipitous recipe choice anyway.

I did use halibut as I am easily able to get wonderful fish and seafood in our weekly organic delivery (or up the street at the fishmonger) and it’s one of the few fishes that I don’t mind – because it doesn’t taste particularly fishy (I KNOW, I’m STILL *that* person!). The treatment it gets here from the marinade is spectacular and well worth the effort. Yeah, it IS a little bit of a fussy recipe for “everyday” (unless like me, right now you happen to be at home all day and have time to do steps of recipes in between other tasks) simply because it requires a lot of ingredients that you might not have on hand for a quick weeknight meal (and a little bit of timing!).

First you make the marinade for the fish: lemon zest and juice, orange zest and juice, olive oil, scallions, jalapeño, salt, sugar and a pinch of cayenne pepper. The fish sits in this for up to 4 hours (or a minimum of 1 hour). When you’re ready to cook it, you drain off the marinade and bring it to a boil while you cook the fish. You use the reheated marinade as a drizzle-over sauce (it’s SO GOOD!).

The salsa (which Dorie describes as being optional but then suggests that it’s not really – and she’s right!) uses bell peppers, mango, tomatoes, basil, mint, cilantro, red onion, olive oil, salt, pepper and lemon juice. I made this just before I served the fish but you can make it in advance (no more than a couple of hours) and I bet the flavours would be even more pronounced. This was the star of the show (the fish was excellent but I could have eaten a bowlful of this!). Again, a lot of ingredients, and a bit fiddly (also, having a mango that’s *just right* is sometimes a challenge!) but so worth it! I kept wondering about avocado in this too…. Next time!

Dorie Greenspan Citrus-Marinated Halibut with Mango Salsa on a blue plate.We served this on plain steamed rice, with loads of the reheated marinade, and it was SO GOOD. Definitely a recipe I’ll be reaching for again and again (and I wonder what it would be like with chicken?).

Get the recipe for Dorie Greenspan’s Citrus-Marinated Halibut with Mango Salsa on page 180 of Everyday Dorie.

Buy Everyday Dorie and join us cooking our way through the book!

Everyday Dorie cover on eatlivetravelwrite.com

Buy Everyday Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

__________

Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

__________

MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!

In the French Kitchen with Kids cover on eatlivetravelwrite.com

Like this post? Get blog posts delivered to your inbox! Sign up here!

 

5 thoughts on “Cook the Book Fridays: Citrus-Marinated Halibut with Mango Salsa from Everyday Dorie”

  1. This was an absolute showstopper! Just wonderfully bright, beautifully-balanced acid and sweet combination, a touch of spiced “heat” without being a spicy dish, per se — and not overpowering the halibut.

    I think would go incredibly well with cod or sea bass as well.

    I paired this with a white blend from the Douro, which was slightly aromatic and rich, so worked reasonably well.

    Definitely a repeat dish – though seems a time commitment.

    Reply
  2. My husband raved as much as Mr. Neil did. I was surprised you liked this Mardi as I know your ‘love’ of fish. This was a great recipe and will be made again.

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.