Coriander Rubbed Halibut W/Warm Tomatillo Vinaigrette, Red Chili Rice & Grilled Pineapple

By Al Levinsohn

Serves (4)

For The Halibut 4 ea- 7 oz Alaskan Halibut Filet cut 1” thick

1 Tablespoon Toasted Ground Coriander Seed

1 Teaspoon of Each- Minced Lemon & Lime Zest, & Grated Ginger Kosher Salt

2 Tablespoons Olive oil

Peeled Lime & Cilantro Leaves for Garnish


Combine Citrus zest, ginger and coriander to make rub mixture. Season each filet with rub mixture, pressing firmly into flesh. Season to taste with kosher salt. Prepare vinaigrette and set aside. Heat oil & sear fish skin side up in a non stick pan until a crust forms, about 3 minutes, turn over and cook until fish is just heated through, medium doneness. Pour vinaigrette along side in pan to heat. Transfer fish to a warm platter and spoon over with vinaigrette.

Warm Tomatillo Vinaigrette

1/2 Cup Olive Oil

2 Tablespoons Shallots-

Sliced 4 Ea Fresh Tomatillo, Husk & Core Removed –

Diced Small 2 Cloves Garlic-

Shaved Thin 2 Ea Green Chilies- Roasted, Peeled Seeded, Cut Into Strips

2 Ea Roma Tomato Diced Small

1/4 Cup Fresh Lime Juice

Minced Fresh Jalapeno

To Taste Fresh Cilantro

Chiffanod to Taste

Kosher Salt to Taste


In a sauce pan heat olive oil over medium high heat, add tomatillo, shallots and garlic. Cook until garlic is lightly browned but not burnt. Add in roasted chilies, tomato and cook until heated through. Add in lime juice, And season to taste with remaining ingredients. Set aside at room temperature until needed.

Red Rice

1/4 Cup- Onion Diced

1/4 Cup Green Chilies Diced

1/4 Cup Diced Red Bell Pepper

1 Tablespoon Butter

1 Tablespoon Olive Oil

1 Cup Basmati Rice

2 Cups Chicken Stock

New Mexico Dry Red Chilies Seeded and Randomly Crushed to Taste (about 3-4 each) Procedure:

Heat butter and oil together until butter is melted; add in vegetables and sauté until tender. Add rice and coat with butter mixture and cook over medium heat until lightly toasted. Add Stock and Chili and bring to a boil. Reduce heat and cook covered on low heat until rice is tender and stock is absorbed.

Grilled Pineapple
1 Ea Ripe Pineapple Core on, Quartered. 1/4 Cup Chopped Cilantro 1 Tablespoon Minced Jalapeno 1/4 Cup Light Brown Sugar 1/4 Cup Lime Juice Procedure: Trim pineapple top and cut in 4 equal wedges leaving top attached. Combine remaining ingredients to make baste. Brush on pineapple and grill on char broiler or under broiler until heated through and slightly caramelized. Brush with remaining baste prior to serving