The Return of The KidAdult and Sear Roasted Halibut

There's been a shift in the universe. One of the KidAdults has returned to the nest.

Having successfully completed his first year of college, our 18 year old man-child (soon to be 19) kidadult has returned for the summer. 

Oh my. I knew it was coming. The best husband in the world and the red headed middle went yesterday to do the retrieving.

Don't get me wrong. Jake is great and we are thrilled to have him back home.  This past year he has grown and matured beyond belief. When he was home over the Christmas holidays we were amazed at the changes already apparent from just a few months of living away from home. 

He handled his college responsibilities well and his grades are excellent. He already has a summer job lined up. 

Yet still. There are adjustments to be made on both sides of the parent / kidadult fence. How far do TBHITW and I go in enforcing rules and behaviors? What will Jake and his new found freedom want from us? How does a newly formed man/child fit back into the house when we are used to more child than man? 

There will a lot of adjusting and shifting and learning over the next few weeks. But for now some things never change, he asked me to make him his favorite fish for dinner. Welcome Home Jake.

Sear Roasted Halibut with Mango Salsa: (serves 6) 

or 4 regulars and one very hungry kidadult

2 pound Halibut fillet (remove skin or ask the fishmonger to do it)

2 teaspoons olive oil

2 teaspoons unsalted butter

Kosher Salt and freshly ground black pepper

Salsa:

2 plum tomatoes, diced

1 small onion, chopped fine

1 small bunch cilantro, chopped

1 medium mango, diced

pinch red pepper flakes

1 lime, juiced

salt and pepper

Mix everything together. Season with salt and pepper and refrigerate until ready to serve the Halibut. 

Halibut:

Preheat oven to 450 F.

Take fish out of refrigerator 30 minutes prior to cooking. Rinse and pat dry (thoroughly - this is important). Lightly salt and pepper both sides. 

Heat oil and butter in oven proof skillet over medium high heat. When oil is just about smoking, add Halibut skin (that was removed) side UP. Cook for 3-4 minutes until fish easily releases when turned with a pliable spatula. NOTE: If fish is sticking, just wait about 30 to 60 seconds more. Food that is DONE, releases easily). 

Turn fish and place in oven for additional 3-4 minutes until done. 

Plate Halibut, spoon a tablespoon of salsa over top. Pass extra salsa at the table. 

A Cook's Notes: 

1. Do NOT use a nonstick pan to make the Halibut. The oven temperature is too hot for nonstick and high temperatures release the nonstick chemicals. 

2. Drying the fish ensures a beautiful golden "crust" on the fish. Food must always be dry before it can brown. Remember this, it applies to ALL food (beef, chicken, pork, etc). 

3. If you are pressed for time, buy store made, fresh salsa and chop some fresh mango into it. It will taste great and allow you to get this dinner on the table in 30 minutes or less. 

Some nice side suggestions:

Couscous (I just love this stuff with fish)

Buttered pasta such as farfalle or orzo

Steamed asparagus (in season now!)

Steamed green beans with a squeeze of lemon

Steamed zucchini and yellow squash ribbons

Mixed baby green salad with oil and vinegar dressing