Island Life Magazine Ltd October/November 2016 | Page 103

Pan fried halibut
An amazing dish that will set your taste buds in a spin

The inspiration for this dish comes from an Italian
recipe I discovered when carrying out research. Fish
can make for a very plain dish, so I always look at ways
of adding complimentary ingredients that will not
overpower the delicate flavour of the fish.
The absolute secret to this dish is to ensure the
skin is nice and crispy and the fish isn’t overcooked.
It’s difficult to give a cooking time with fish because

it depends on the thickness of the loin, but I think a
time of 6-8 minutes for this recipe should give the
perfect result. This dish is great for people on diets as
well as those who just love fish: it has a real zing that
sets your mouth alive with flavours.
I can’t wait for the next issue where I am going to
introduce the Isle of Wight to some authentic Peruvian
dishes using as much local produce as possible.

PA N F R I E D H A L I B U T O N A B E D O F R O A S T E D O L I V E S & C A P E R S

Irving, who comes from
Peru, is currently the
Head Chef at Fanny’s,
in Newport’s St Thomas
Square.
He has been a chef
on the Island for nine
years, working mainly
in the restaurant and
pub sector.
Irving says his passion
for food is ignited by
finding unusual dishes
packed with flavours,
from all over the world.
“Sometimes it can be
difficult to obtain some
of the ingredients on
the Island” he says, “so
I have to venture onto
the Internet.” Look out
for Irving’s next recipe
with a Peruvian twist.

Ingredients
1 x 200g Halibut loin
For the base:
60gms of Olives
2 x tbl spoons of Capers
1/2 red onion finely chopped
1/2 red pepper finely chopped
1 x clove of garlic finely chopped
50ml of white wine
2-3 stalks of thyme finely chopped
1 x tomato finely chopped
Juice from 1 lemon & zest
Drizzle of olive oil
Sprinkle of parsley

Method
1. Heat the olive oil in a small pan
over medium heat and cook
garlic for 30 sec.
2. Add the chopped tomatoes,
red peppers, red onion, olives,
capers and thyme, cook for
about 3 minutes.
3. Add white wine to above and
bring to a rapid boil for about 3
minutes.
4. Add the rest of the ingredients
except for the parsley and

Irving Pedreschi

COOK’S TIP
lemon zest and simmer for
about 5 minutes
5. Stir in the parsley and remove
from heat. Season to your liking
with salt and pepper.
6. Heat olive oil on a medium heat
then place your halibut in a
large skillet, cook skin down for
about 3 minutes.

7. Remove from skillet and place
on a baking tray skin side
up and place in oven at 170
degrees for about 6-8 minutes
depending on the thickness of
the fish.
8. Place the olive mix on a plate
and then place the fish on top
with the sprinkled lemon zest
and parsley to make the dish
stand out a bit more.

• Make sure the skin of
the fish is completely
dry and rub some salt
onto the skin.
• When cooking the
fish the pan needs to
be really hot to get a
nice crispy skin.
• Keep tasting the olive
mix as you cook it to
ensure it meets your
expectations.
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14/10/2016 14:39