Continuing my Gordon Ramsay binge with the addition of this spicy pepper sauce. How can such a simple addition add so much to the finished dish?Jump to Recipe
My halibut with spicy pepper sauce also has peaches in it. The peaches are a nice, sweet counter balance to the spicy pepper sauce. The reality is the peaches were leftover from my GORDON RAMSAY CHICKEN & PEACHES.
One of the keys to good recipes is to carry the theme through all the layers of the dish. The key spice for the halibut was Singapore seasoning bought from THE SPICE HOUSE in Evanston, IL. The fish was also spice with salt and lemon pepper. The halibut was seared in a very hot cast iron skillet.
The other keys to good recipes is color and texture. This dish has those attributes to the fullest. The color and texture comes from the red peppers, the orange peaches and the green broccoli. The whole dish is set against a white backdrop of the rice.
Building the Dish.
The Halibut with Spicy Pepper Sauce.
Halibut with Spicy Pepper Sauce
Developing a Gordon Ramsay dish that has flavor, color & texture. My Halibut with Spicy Pepper Sauce packs a punch complimented with the peaches.
- 16 Ounces Halibut
- 1 1/2 Tbsp Olive oil divided
- 2 Tsp Singapore seasoning
- 2 Tsp Lemon pepper
- 1 1/2 Tsp Salt divided
- 1 Whole Red jalapeno
- 2 Cloves Garlic rough chop
- 2 Tbsp Fish sauce
- 1 Tsp Sugar
- 2 Tbsp Cilantro
- 2 Whole Green onions sliced
Begin by prepping the spicy pepper sauce. First, add the red pepper, garlic, 1/2 tsp of salt & pepper to a portal and pestle. Give it a good grind. Add the the fish sauce, 1/2 tbsp of the oil, cilantro and green onions and pound some more. Set aside.
Spice the halibut with the Singapore seasoning, remaining salt and the lemon pepper. Heat the remaining oil in the cast iron skillet on medium high heat. Get the oil simmering. Then, add the halibut and cook approximately 4 minutes per side.
Serve the halibut over rice topped with a generous helping of the spicy sauce. Enjoy!