November is a pretty amazing time of year around LBI. The cool weather settles in and the marshes turn autumn colors. And we love preparing to gather with friends and family for the upcoming holidays.
We caught up with Sean Donohue, one of the chefs over at Mud City, for a great holiday meal that anyone can make at home – Pan Seared Atlantic Halibut with Apple Cider Glaze over Sweet Potato Hash. Think of it as our seafood take on a traditional holiday meal for autumn.
Halibut are a boreal flatfish in the flounder family, although much bigger than our local flounder. We source these bottom feeders from Nova Scotia. It’s firm, high in protein and delicious.
2 white corn
1 white onion
1 medium size jalapeño
2 large sweet potatoes
1 red bell pepper
2 cups Apple cider vinegar
1 cup Brown sugar
2 oz fresh ginger
Salt & pepper
Dice sweet potatoes, toss in olive oil, then season with salt and pepper.
Bake for 15 minutes at 425
Steam corn and shave kernels Chop onion and bell pepper, mince jalapeño. Sauté onion, bell pepper, jalapeño, corn and baked sweet potatoes. Season to your liking with salt and pepper. Apple cider reduction
Reduce apple cider vinegar, brown sugar and ginger at low heat until syrupy consistency.
Cut the Halibut into half-pound strips and season to taste with salt and pepper on both sides.
Add a teaspoon of olive oil to a hot sauté pan. When the oil is properly heated, drop the halibut into the pan. Sautee for several minutes until the fish is three quarters cooked through. Flip the halibut and sauté for another minute.
Plate the halibut over the sweet potato hash and add apple cider glaze.