Santa Barbara Maritime Museum Logbook

Ginger-Apple Halibut with Chili & Guava

By Ethan Clark

Ingredients
2 lbs. fresh wild-caught, local California Halibut
1/2 cup organic avocado oil
3 medium sized chili peppers
2 small guavas
1 large Granny Smith apple
2 inches fresh ginger
3 limes
Sprinkle salt and pepper
3 large red lettuce leaves

Instructions
(40 minutes)
Heat oven to 400 degrees.
Put oil in a large cast iron pan and place in oven to preheat.
Add a sprinkle of salt and pepper to the halibut and place in pan once it is hot.
Cook fish for about 7 minutes each side, depending on thickness of cut.
While fish is cooking, put half the ginger and one lime through a juicer.
Add that juice to the cooking fish.
Juice the remaining ginger, limes, and guavas to achieve a thicker puree-like juice.
Slice the apple and chilis into thin slices.
Chop the lettuce leaves and put to the side.
Once the fish is done, plate it beside the lettuce and add the chilis and apple slices.
Drizzle the remaining juice over the apples, chilis, and fish.
Garnish with a fennel sprig.
Enjoy!

Where was the seafood purchased or caught? Purchased at the Santa Barbara Fish Market

Why did you select this particular seafood for your recipe? I chose the Halibut because it looked fresh and delicious when I saw it at the market. Fresh, local food has the best flavor.

How was your seafood raised or caught and what makes it sustainable? It’s a wild-caught fish from a local sustainable fish market.