Halibut with Citrus Pudding Recipe

I really like how the halibut goes with the sweet and tart citrus pudding. It's a simple dish but one that is full of subtle flavors. The citrus pudding is made from an agar gel that is pureed. The orange and lemon help complement the halibut and the basil adds just a hint of spice to it. You'll have leftover pudding but it's easier to make it in a larger amount.

Halibut citrus pudding close

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the halibut with citrus pudding recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Halibut with Citrus Pudding Recipe

  • Published: June 04, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2 Hours
  • Makes: 5-10 servings

Halibut with Citrus Pudding Ingredients

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

For the Citrus Pudding

150g water
100g orange juice
75g sugar
15g lemon peel
25g orange peel
6.7g agar, 1.2%
250g orange juice
60g lemon juice

For the Halibut

450g halibut
Salt and pepper

To Assemble

Small basil leaves
Orange zest

Halibut with Citrus Pudding Instructions

For the Citrus Pudding

Combine the water, 100g orange juice, sugar, lemon peel and orange peel in a pot and bring to a boil. Remove from the heat and let steep for 20 minutes. Strain out the peels.

Blend in the agar and bring the mixture to a boil. Let simmer for 3 to 5 minutes while stirring. Remove from the heat and whisk in the remaining orange juice and lemon juice. Pour into a container and let set.

Once fully set, puree the gel until smooth. If it is too thick add some orange juice or water to it. The citrus pudding can be stored in the refrigerator for about a week.

For the Halibut

Heat a pan over medium to medium high heat.

Salt and pepper the halibut then sear in the pan until cooked, about 3 to 5 minutes per side. Remove from the heat and cut into slices.

To Assemble

Place a few slices of halibut on a plate and top with the citrus pudding, orange zest, and a small basil leaf.

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All tags for this article: Agar Agar, Agar Fluid Gel Recipes, Appetizer, Fish, Fluid Gel, Fruit, Gelling, Party Foods

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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