Halibut fillets in a spice coat with cucumber

30 minutes

Leicht

2 persons

The aromatic fish spice from the Rosenheimer Gewürzmühle sets the tone here. The sophisticated mixture gives the fish a special enjoyment experience. When fried in brown butter, the anise releases its caramelized, spicy note. The refreshing cucumber rounds off the slightly exotic taste experience.

Ingredients

2 halibut fillets, 170 g each
5 tbsp Honest Fish Seasoning
1 cucumber
juice of one lime
50 g butter
20 ml extra virgin olive oil
1 teaspoon bourbon vanilla sugar
1 tsp salt for fish and cucumber

Simon Mendel von der Gewürzmühle Rosenheim

Simon Mendel from the Rosenheim spice mill

Head of Spices is Simon from the Rosenheim spice mill. With his team, he rasps, grates, mortars and mixes the right seasoning for an irresistible taste.

Preparation

It is best to let the halibut fillets thaw in the refrigerator overnight and then wash and pat dry.
In the next step, salt the halibut fillets a little, sprinkle generously all over with the fish seasoning and set aside.
Peel the cucumber lengthwise into wide strips using a vegetable peeler and place in a bowl. Marinate with lime juice, vanilla sugar and a little salt for about 10 minutes.
Meanwhile, put the butter in a non-stick pan over medium heat. As soon as it foams and browns slightly, add the fillets and fry them in the butter until golden brown on each side. Make sure that the spice does not take on too much color. Depending on the thickness of the fish fillets, cook for a total of 10 to 12 minutes.
Arrange the cucumber and fillets on the plate, drizzle with olive oil and serve.

When frying fish in a pan, you should preheat it well before putting the fish in to ensure it is cooked evenly. We recommend using a non-stick pan to prevent the fish from sticking to the bottom. Additionally, oil or butter should be used to fry the fish to prevent it from drying out or burning. It's best to use medium heat to ensure the fish is golden brown on both sides and cooked evenly. Avoid turning the fish over too often to prevent it from breaking or falling apart. Depending on the thickness of the fish fillets, the cooking time can vary, so it is important to check the fish regularly to make sure it is not overcooked or undercooked.

Simon Mendel from the Rosenheim spice mill

Head of Spices is Simon from the Rosenheim spice mill. With his team, he rasps, grates, mortars and mixes the right seasoning for an irresistible taste.

Fits perfectly with: