Manuka Honey Cured Halibut Crudo with Crème Fraîche & Cucumber

A delicate halibut crudo cured with Manuka honey, sea salt, and lemon and lime zest, then served with lemon crème fraîche and fresh cucumber.

Why You'll Love Manuka Honey Cured Halibut Crudo with Crème Fraîche & Cucumber

The halibut cures for 4 to 6 hours in a Manuka honey, sea salt, and citrus zest mix, then gets sliced thin against the grain and served with lemon crème fraîche, cucumber, and dressed microgreens.

Tips and Tricks

• Slice the halibut thinly against the grain for optimal texture.
• Flip the fish halfway through curing to ensure even flavor absorption.
• Use quality Manuka honey to achieve signature floral notes.

Variations

• Add thin radish slices for a peppery crunch.
• Substitute crème fraîche with Greek yogurt for a lighter touch.
• Garnish with fresh dill or chives to add herbal brightness.

Substitutions

• Try sea bass or halibut tails if fresh halibut is unavailable.
• Regular honey can be used but lacks the distinct Manuka flavor.
• Swap microgreens with baby arugula or watercress.

Best Served With

• Crisp dry white wine like Sauvignon Blanc
• Light citrus cocktail or sparkling water with lemon
• Crusty bread or crackers for texture contrast
• Simple cucumber salad

How to Store Leftovers

• Wrap leftover cured halibut tightly and refrigerate. Best consumed within 24 hours for freshness.

Common Questions

Manuka Honey Cured Halibut Crudo with Crème Fraîche & Cucumber

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A delicate halibut crudo cured with Manuka honey, served with lemon crème fraîche and fresh cucumber. Light, subtly sweet, and ideal as an elegant starter.

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Prep Time 10 minutes mins

Cure 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Servings: 2

Course: Appetizer, Seafood

Cuisine: Californian, Modern

Calories: 376

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Honey Cured Halibut

• 8 oz fresh halibut fillet skin removed
• 2 tablespoon Manuka honey
• 1 tablespoon sea salt
• 1 teaspoon lemon zest finely grated
• 1 teaspoon lime zest finely grated

For the Crème Fraîche

• ½ cup crème fraîche
• 1 tablespoon lemon juice
• Salt and pepper to taste

For the Garnish

• ½ cucumber thinly sliced
• ½ cup mixed microgreens
• 1 tablespoon olive oil
• 1 teaspoon lemon juice

Equipment

• Plastic wrap
• Sharp Knife
• Small Mixing Bowls

Method

 

Honey Cured Halibut

1. In a small bowl, combine Manuka honey, sea salt, lemon zest, and lime zest.
2. Pat halibut dry. Place on plastic wrap and spread honey mixture evenly on both sides.
3. Wrap tightly and refrigerate 4-6 hours, flipping halfway.
4. Rinse curing mixture off under cold water, pat dry, and slice thinly against the grain.

Crème Fraîche

1. Mix crème fraîche with lemon juice. Season with salt and pepper.

To Assemble

1. Arrange halibut slices on a plate.
2. Add dollops of lemon crème fraîche around.
3. Scatter cucumber slices over and around fish.
4. Toss microgreens with olive oil, lemon juice, salt, and pepper; arrange on top and around halibut.
5. Finish with flaky salt and optional extra drizzle of olive oil and lemon juice.

Nutrition

Calories: 376kcalCarbohydrates: 11gProtein: 4gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 68mgSodium: 7016mgPotassium: 379mgFiber: 1gSugar: 7gVitamin A: 828IUVitamin C: 17mgCalcium: 145mgIron: 1mg

Notes

Storage: This is best eaten the day it's made, once sliced the fish won't hold well and the texture suffers. If needed, the cured (unsliced) halibut keeps wrapped in the fridge for a day past curing, slice it fresh right before plating.

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