Cajun Halibut & Tempura Scallop Recipe

Pat halibut fillets dry with paper towels. Brush both sides with 2 tbs olive oil.

In a small bowl combine Cajun seasoning, smoked paprika, kosher salt and black pepper. Sprinkle evenly over both sides of the fillets, pressing gently to adhere.

Preheat a skillet (preferably cast iron) over medium-high heat until hot. Add a thin film of oil if needed. Sear halibut 3–4 minutes per side, depending on thickness, until crusted and opaque through the center (internal temperature 135–140°F / 57–60°C). Remove from heat and rest 2 minutes. Keep warm.

Halve and pit the avocados, spoon flesh into a blender or bowl. Add softened cream cheese, lime juice, minced garlic, salt and pepper.

Blend or whip with a hand mixer until smooth and airy. Add up to 1 tbs cold water to reach a spreadable consistency. Taste and adjust seasoning. Transfer to a piping bag or spoon for plating.

Rinse jasmine rice under cold water until water runs clear. Drain well.

In a medium saucepan combine rinsed rice, coconut milk, water, oil and 1/2 tsp salt. Bring to a gentle boil over medium heat, then reduce to low, cover and simmer 12–15 minutes until liquid is absorbed and rice is tender.

Remove from heat and let stand covered 5 minutes. Fluff with a fork, stir in chopped coriander and lime zest. Keep warm.

Char the red bell pepper directly over a gas flame or under a hot broiler, turning until skin is blackened on all sides, about 8–10 minutes. Place in a covered bowl or sealed plastic bag for 10 minutes to steam.

Peel off skin, discard stem and seeds, and roughly chop the flesh.

If using fresh corn, char kernels in a hot dry skillet 3–4 minutes until lightly browned; if using thawed frozen, sauté briefly to warm. Combine chopped pepper, corn, red onion, cherry tomatoes and chopped coriander in a bowl.

Whisk together lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper; toss with salsa. Taste and adjust seasoning. Chill briefly or use at room temperature.

Pat scallops dry and season lightly with 1/2 tsp salt. Lightly dust each scallop with 1/4 cup all-purpose flour, shaking off excess.

Prepare the tempura batter just before frying: in a bowl combine 1/2 cup tempura flour (or cake flour), 1 tsp cornstarch, 1/2 tsp rice vinegar. Add 1/2 cup ice cold sparkling water and 2 small ice cubes; stir very gently with chopsticks or fork—do not overmix. Batter should be lumpy and cold.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, test by dropping a bit of batter: it should sizzle and rise immediately.

Dip each floured scallop into the batter to coat, then carefully lower into hot oil. Fry in batches 1–1.5 minutes per side until batter is crisp and pale golden. Do not overcrowd. Remove to a wire rack or paper towel-lined plate to drain briefly.

Place about 1/2 cup coconut & coriander rice on each plate, shaping slightly with a ring if desired.

Pipe or spoon a quenelle of whipped avocado & cream cheese alongside the rice.

Lay a Cajun halibut fillet across the rice and avocado.

Spoon 2–3 tbs roast pepper & corn salsa beside the fish.

Top each plate with 2 tempura scallops. Garnish with microgreens or chopped coriander and serve with lime wedges.