Quick Cured Halibut Gravlax For Passover and Beyond
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Many gravlax home-curers know that it can take several days for the salt-sugar mixture to penetrate the fish and, in essence, cook it. However, this miraculous recipe for halibut gravlax, from the Cooking Light Global Kitchen cookbook ($30), only takes 24 hours.
Better yet, the recipe doesn't even call for weighing down the fish. We were skeptical, but the light, flaky fish firmed up and completely cured in a day, as the recipe promised.
Those who aren't huge fish fans will appreciate the mildness of halibut. Alone, it tastes quite salty and needs accouterments to balance out the flavor. For a wonderful Passover-friendly appetizer, slice the gravlax on the bias, and serve it with matzoh, a smear of cream cheese, and a dill frond.
Fennel-Cured Halibut Gravlax
INGREDIENTS
- 1/3 cup coarse sea salt
- 1/3 cup sugar
- 1/3 cup fennel fronds, chopped
- 1/4 cup olive oil
- 1 teaspoon black pepper, freshly ground
- 2 pounds halibut fillets, skinned
- 3 tablespoons fresh dill, finely chopped
INSTRUCTIONS
Place the first 5 ingredients in a food processor; process until finely ground.
Arrange fish in a single layer in a 13-by-9-inch baking dish. Rub salt mixture evenly over the surface of the fish. Cover and refrigerate the fish 24 hours.
Rinse the fish thoroughly under cold water; pat dry. Pat dill onto the fish. Cut the fish into 1/16-inch slices. Store in an airtight container in the refrigerator for up to 3 days.