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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.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

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

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
Oil
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.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Halibut with Citrus Pudding Recipe

PT120M Ingredients: 150g water 100g orange juice 75g sugar 15g lemon peel 25g orange peel 6.7g agar 1.2% 250g orange juice 60g lemon juice 450g halibut Oil Salt and pepper To Assemble Small basil leaves Orange zest