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I'm trying to eat fish. Fresh Pacific halibut. Would it be good BBQ with mango salsa, or otherwise
- Thread starter Marg CDN
- Start date
cynupstateny
Well-known member
I had the BEST halibut last week. Encrusted with pistachios and served with a lemon beurre blanc!
steve2-in-la
Well-known member
A personal fav: REC: Seared Halibut with White Beans & Greens in Warm Vinaigrette
Seared Halibut with White Beans & Greens in Warm Vinaigrette
1 cup DRIED SMALL WHITE BEANS
1 Tbsp OLIVE OIL
4 ounces PANCETTA, sliced thin & chopped coarsely
(if you’re in a bind, use finely diced smoked ham. . . but it just won’t be the same)
1 large SHALLOT, minced
2 GARLIC CLOVES, minced
1 fresh THYME SPRIG, leaves minced
4 cups CHICKEN BROTH
SALT and freshly ground BLACK PEPPER
1 lb RIPE TOMATOES, peeled, seeded and diced
2 Tbsp RED WINE VINEGAR
1 Tbsp DIJON MUSTARD
1 tsp diced SHALLOT
¼ cup EXTRA VIRGIN OLIVE OIL
SALT and freshly ground BLACK PEPPER
4 HALIBUT FILLETS, about 6 ounces each
1 Tbsp OLIVE OIL
1 quart mixed SALAD GREENS, cleaned and dried.
Bring 2 quarts of water to a boil, add the beans and return to a boil. Cover the pan and remove from heat. Let the beans stand for an hour, then drain, rinse and return them to the pan. Heat the olive oil in a sauté pan over low heat. Add the pancetta and shallot and cook for 5 minutes. Add the garlic, thyme and parsley and cook for 10 minutes. Add the mixture to the beans along with the chicken broth. Cook until the beans are just tender and season with salt and pepper. Add the tomatoes when ready to finish the dish.
Combine the vinegar, mustard and shallot in a bowl. Whisk in the extra virgin olive oil to make an emulsion. Season with salt and pepper; transfer to a small, non-reactive saucepan and warm over low heat. Gently reheat the beans and tomatoes. Toss the salad greens with half the warm vinaigrette and arrange around the edges of a serving platter or plates.
Season the halibut lightly with salt and pepper. Heat a nonstick sauté pan large enough to hold the fish without crowding over high heat. Add the olive oil and the halibut. Cook the fish until the bottom is well browned and the edges are opaque, about 4 minutes. Turn the fish and cook for 2 minutes. Remove the fish to a plate. Spoon the beans over the center of the platter or plates. Place the halibut on the beans. Drizzle with the remaining vinaigrette and serve immediately. Serves 4.
Seared Halibut with White Beans & Greens in Warm Vinaigrette
1 cup DRIED SMALL WHITE BEANS
1 Tbsp OLIVE OIL
4 ounces PANCETTA, sliced thin & chopped coarsely
(if you’re in a bind, use finely diced smoked ham. . . but it just won’t be the same)
1 large SHALLOT, minced
2 GARLIC CLOVES, minced
1 fresh THYME SPRIG, leaves minced
4 cups CHICKEN BROTH
SALT and freshly ground BLACK PEPPER
1 lb RIPE TOMATOES, peeled, seeded and diced
2 Tbsp RED WINE VINEGAR
1 Tbsp DIJON MUSTARD
1 tsp diced SHALLOT
¼ cup EXTRA VIRGIN OLIVE OIL
SALT and freshly ground BLACK PEPPER
4 HALIBUT FILLETS, about 6 ounces each
1 Tbsp OLIVE OIL
1 quart mixed SALAD GREENS, cleaned and dried.
Bring 2 quarts of water to a boil, add the beans and return to a boil. Cover the pan and remove from heat. Let the beans stand for an hour, then drain, rinse and return them to the pan. Heat the olive oil in a sauté pan over low heat. Add the pancetta and shallot and cook for 5 minutes. Add the garlic, thyme and parsley and cook for 10 minutes. Add the mixture to the beans along with the chicken broth. Cook until the beans are just tender and season with salt and pepper. Add the tomatoes when ready to finish the dish.
Combine the vinegar, mustard and shallot in a bowl. Whisk in the extra virgin olive oil to make an emulsion. Season with salt and pepper; transfer to a small, non-reactive saucepan and warm over low heat. Gently reheat the beans and tomatoes. Toss the salad greens with half the warm vinaigrette and arrange around the edges of a serving platter or plates.
Season the halibut lightly with salt and pepper. Heat a nonstick sauté pan large enough to hold the fish without crowding over high heat. Add the olive oil and the halibut. Cook the fish until the bottom is well browned and the edges are opaque, about 4 minutes. Turn the fish and cook for 2 minutes. Remove the fish to a plate. Spoon the beans over the center of the platter or plates. Place the halibut on the beans. Drizzle with the remaining vinaigrette and serve immediately. Serves 4.
steve2-in-la
Well-known member
Another, simpler dish: REC: Roasted Halibut with Potatoes and Olives
Roasted Halibut with Potatoes and Olives
3 BAKING POTATOES, peeled and sliced about ¼ inch thick
4-6 ounce pieces HALIBUT, SNAPPER or other WHITE FISH
SALT and FRESHLY GROUND BLACK PEPPER
¼ cup OLIVE OIL
2 tsp chopped GARLIC
3 BAY LEAVES
12 KALAMATA OLIVES, pitted
¼ cup WHITE WINE
¼ cup WATER
1-16 ounce can ARTICHOKES, quartered
Preheat oven to 450 degrees F. Boil potatoes until crisp-tender, about 5 minutes. Drain and place in bowl. Toss with olive oil, garlic, bay leaves, black olives, artichokes, wine and water. Season fish with salt and pepper. Place potatoes in a baking dish along with marinade. Top with fish. Bake 25 - 30 minutes or until potatoes are crusty and fish is cooked. Serves 2.
Roasted Halibut with Potatoes and Olives
3 BAKING POTATOES, peeled and sliced about ¼ inch thick
4-6 ounce pieces HALIBUT, SNAPPER or other WHITE FISH
SALT and FRESHLY GROUND BLACK PEPPER
¼ cup OLIVE OIL
2 tsp chopped GARLIC
3 BAY LEAVES
12 KALAMATA OLIVES, pitted
¼ cup WHITE WINE
¼ cup WATER
1-16 ounce can ARTICHOKES, quartered
Preheat oven to 450 degrees F. Boil potatoes until crisp-tender, about 5 minutes. Drain and place in bowl. Toss with olive oil, garlic, bay leaves, black olives, artichokes, wine and water. Season fish with salt and pepper. Place potatoes in a baking dish along with marinade. Top with fish. Bake 25 - 30 minutes or until potatoes are crusty and fish is cooked. Serves 2.
Thanks Steve. I made this one. Loved the aroma. I'm using a new oven
(counter-top toaster/convection thing) and I overcooked the fish. The steak had been cut just for me, so this was a fresh guy. I'm going to try it again, as the flavours were enjoyable, it was just my goof up.
(counter-top toaster/convection thing) and I overcooked the fish. The steak had been cut just for me, so this was a fresh guy. I'm going to try it again, as the flavours were enjoyable, it was just my goof up.
steve2-in-la
Well-known member
It's really easy to overcook fish. Next time it'll be better. Enjoy!