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Seared Halibut with Mango Pico de Gallo
Chef and Caterer Irene Khin Wong shares one of her easy and delicious fish dishes. Simple and nutritious, this recipe has plenty of ginger and garlic and topped with a citrus pico de gallo to balance your taste buds. You will want to make this recipe over and over!
- Fry Pan
- 3 tbsp olive oil
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1/8 tbsp black pepper
- talt to taste
- 8 oz. Halibut, Striped Bass, or Cod
Pico De Gallo
- 1 lb. tomatoes (3-4 medium sized) diced
- 1/2 red onion (1 cup chopped)
- 1 jalapeño pepper (seeded and finely minced)
- 1/2 cup cilantro (chopped)
- 2 tbsp lime juice (juice from 1 lime)
- salt to taste
- 1/8 tsp black pepper
- 1 cup diced ripened mango or peach (optional)
- Marinate the fish in 2 Tbsp of olive oil, ginger , garlic, salt and pepper for an hour or while prepping pico de Gallo.
- Make the Pico de Gallo. Mixed the pico de gallo ingredients well, except cilantro and mango. Toss in cilantro and mango when it’s ready to be served. Adjust your taste accordingly.
- Heat frying pan. Add remaining 1 Tbsp of oil. When the oil sizzles, sear the fish skin side down till brown. Lower the flame and flip onto the other side until it’s cooked through. Serve hot with a side of rice and top a few tablespoons of pico de gallo on top or on the side.
- Bon Appetit!
Irene Khin Wong is a professional chef and caterer. She is the owner of Saffron 59 Catering, an Asian cuisine catering company based in New York City. I used to hire Irene when I organized events at NYU back in the day. When I ask her to do an episode of Cooking with Friends, she chose one of her easy and favorite fish dishes.I love to cook and I love to eat. And so do many of my friends. Cooking with Friends is all about casual, no-stress, fun, easy cooking. Things that are healthy and nutritious — all plant-based or pescatarian-based meals, and easy to make. And we’ll tell some fun stories along the way. Sometimes things don’t turn out as perfectly as you want, and other times we have to improvise when we don’t have an ingredient. We midlifers have enough life experience under our belts that we can be good improvisers! That’s life and that’s also the fun part!!