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Halibut al Ajoarriero | Tender Fish in Bell Pepper Sauce
(0)
35 min
Quick
Knuspr-Küche
Ein traditioneller spanischer Klassiker neu interpretiert: Saftiges Heilbuttfilet sanft gegart auf einer aromatischen Sauce aus geschmorten Paprika, Tomaten, Knoblauch und feinem Pimentón de la Vera.
Ingredients
Preparation method
Preparation
Wash the bell peppers, cut them in half, deseed, and slice into thin strips. Peel the yellow onion and garlic cloves. Dice the onion and thinly slice the garlic. Cut the red chili pepper in half lengthwise, deseed, and finely chop. Wash the parsley, shake dry, and finely chop.
Briefly rinse the halibut fillet under cold water, pat thoroughly dry with paper towels, and cut into 4 equal portions. Season both sides with 1 pinch of fine sea salt and freshly ground black pepper.
Prepare the ajoarriero sauce
Heat 3 tbsp of extra virgin olive oil in a wide frying pan or casserole dish over medium heat. Add the diced onion and sliced garlic, then sauté gently for 3–4 minutes until fragrant and translucent.
Chef's tip
For a delicate traditional acidity and added depth, you can deglaze the sautéed vegetables with 2 tbsp of dry white wine or a dash of sherry vinegar before adding the tomatoes.
Halibut is particularly tender and lean – be careful not to overcook the fillets so they stay juicy and flaky.
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