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Tamarind and Orange Marinated Halibut Filet with Tomato and Pepper Relish

Beautiful balance between sweet and sour. The longer the fish marinades the better it will get. So best do this the day before for the best and most delicious result.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Servings: 2
Calories: 515kcal

Ingredients

Ingredients

  • 12 ounce halibut filet
  • 1/2 cup fresh parsley or basil works too
  • 2 ounce tagliatelle (we cooked 2 of those bird nest like thingies for 2 people)

For the marinade

  • 2 tablespoons tamarind paste (or vinegar/honey) scroll down for more info
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons fish sauce
  • 2 tablespoons raw sugar
  • 1 Thai chili pepper or jalapeno finely chopped and deseeded
  • 2 orange juice only (1 orange = 1/4 cup juice)
  • 1 teaspoon sea salt
  • 1 clove garlic finely chopped

For the relish

  • 1/2 cup red onion thinly sliced
  • 1/2 cup bell pepper (capsicum, any color) diced
  • 1 cup cherry tomato halved
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce/Tamari
  • 1/2 tablespoon raw sugar

Instructions

For the marinade (at least 1h, ON is best)

  • Wash halibut with water and pat dry. Place all marinade ingredients in pestle and mortar or in a food processor. Blend or mash until almost smooth. Add a little oil to thin if needed.
  • Rub each filet with the marinade, cover (or add to Ziploc bag), and set in fridge for at least 1 hour, best is overnight.

For the relish

  • Heat coconut/olive oil in a pan and sauté the onions until soft. Stir in bell pepper and tomatoes with the vinegar, soy sauce and sugar.
  • Reduce heat and cook for 5-6 minutes (tomatoes should start falling apart).

For the fish

  • Cook pasta in lightly salted water according to the package.
  • Take the fish out of the marinade. Do not throw away the marinade.
  • Fry halibut with 1 tablespoon oil over medium heat. This should take 2 to 3 minutes.
  • Flip over and cook for another 2-3 min.
  • Pour over some of the marinade while cooking to keep the fish juicy.
  • When the fish is ready remove from heat and set aside.
  • Cook the marinade until it has halved and pour over the halibut together with the tomato relish.
  • Garnish with parsley or basil

Notes

  • We used tagliatelle with added moringa leaves, hence its green color.
  • Tamarind paste is super easy to make, but takes a while. So if you are feeling adventures, why not try and make your own? CLICK HERE for the recipe.
  • If you can’t find tamarind pods or tamarind paste, you can always substitute it with another sweet-sour flavor like vinegar, lemon or lime juice combined with dates or honey. Or pomegranate molasses is another great substitute.
  • Tamari and soy sauce share a similar color and flavor, and are both a byproduct of fermented soybeans. The only difference, Tamari is made without wheat and doesn’t contain any gluten.