luisa_calif
Well-known member
He "caught" a biggish one.
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ISO: ISO recipes for fresh Halibut. BIL catch a biggish one. Largest steaks 6 by 12
- Thread starter luisa_calif
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steve2-in-la
Well-known member
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
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 oz pieces HALIBUT 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 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 oz pieces HALIBUT 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 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.
REC: Rum Runner
Rum Runner
Amount Measure Ingredient -- Preparation Method
8 ounces Halibut filet
10 medium shrimp -- peeled and deveined
1/2 cup heavy cream
2 ounces Coconut rum
1 tablespoon jalapeno peppers -- diced
1 tablespoon garlic -- minced
2 ounces butter
1 pinch paprika
Brush fish filet lightly with butter. Sprinkle with a pinch of salt, pepper and cayanne and place over grill, cooking each side approximately four to five minutes.
In medium skillet, melt butter over high heat. Add shrimp and saute until fully cooked. Remove shrimp from pan. Reserving butter in the pan.
Add garlic and jalapenos and saute until tender. Remove from heat. Deglaze pan with rum, then whisk in heavy cream and paprika. Return to heat. Reduce liquid to a slightly thick consistency. Return shrimp to pan to warm. Pour over Mahi-Mahi and serve immediately.
Rum Runner
Amount Measure Ingredient -- Preparation Method
8 ounces Halibut filet
10 medium shrimp -- peeled and deveined
1/2 cup heavy cream
2 ounces Coconut rum
1 tablespoon jalapeno peppers -- diced
1 tablespoon garlic -- minced
2 ounces butter
1 pinch paprika
Brush fish filet lightly with butter. Sprinkle with a pinch of salt, pepper and cayanne and place over grill, cooking each side approximately four to five minutes.
In medium skillet, melt butter over high heat. Add shrimp and saute until fully cooked. Remove shrimp from pan. Reserving butter in the pan.
Add garlic and jalapenos and saute until tender. Remove from heat. Deglaze pan with rum, then whisk in heavy cream and paprika. Return to heat. Reduce liquid to a slightly thick consistency. Return shrimp to pan to warm. Pour over Mahi-Mahi and serve immediately.
Pan Seared Halibut With A Leek Pommeray Reduction (Not T & T but looks good.)
Pan Seared Halibut With A Leek Pommeray Reduction
Serves 4 as an entree
Level of difficulty: easy
Ingredients:
4 6 Oz Portions Halibut
1 Tbsp Pommerey (Grain Mustard)
1 Tsp Cracked Peppercorns
2 Tbsp Olive Oil
Salt and Freshly Ground Pepper
1 Tbsp Butter
1 Leek Trimmed and Finely Sliced
1/4 Cup Chardonnay
1/4 Cup Whipping Cream
1 Tbsp Lemon Juice
Instructions
Preheat Oven to 400F/200C
Combine mustard, peppercorns and 1 Tbsp oil. Reserve. Heat remaining 1 Tbsp oil in a large skillet over medium heat. Season halibut with salt and pepper. Add halibut to skillet brown on both sides. Transfer to baking dish and bake for 5-7 minutes.
For sauce, heat butter in a skillet over medium heat, add leek and sauté 2-3 minutes. Add mustard, wine, and cream, increase heat and simmer until thickened (about 2-3). Add lemon juice. Season with salt and pepper.
Chef’s Note: Chardonnay works well with the leeks and pommerey mustard
This recipe was created by Shaun Zwarun, Executive Chef at DesBarres Manor Inn, an 1837 luxury historic inn in the seacoast village of Guysborough, Nova Scotia. Call 902-533-2099.
Pan Seared Halibut With A Leek Pommeray Reduction
Serves 4 as an entree
Level of difficulty: easy
Ingredients:
4 6 Oz Portions Halibut
1 Tbsp Pommerey (Grain Mustard)
1 Tsp Cracked Peppercorns
2 Tbsp Olive Oil
Salt and Freshly Ground Pepper
1 Tbsp Butter
1 Leek Trimmed and Finely Sliced
1/4 Cup Chardonnay
1/4 Cup Whipping Cream
1 Tbsp Lemon Juice
Instructions
Preheat Oven to 400F/200C
Combine mustard, peppercorns and 1 Tbsp oil. Reserve. Heat remaining 1 Tbsp oil in a large skillet over medium heat. Season halibut with salt and pepper. Add halibut to skillet brown on both sides. Transfer to baking dish and bake for 5-7 minutes.
For sauce, heat butter in a skillet over medium heat, add leek and sauté 2-3 minutes. Add mustard, wine, and cream, increase heat and simmer until thickened (about 2-3). Add lemon juice. Season with salt and pepper.
Chef’s Note: Chardonnay works well with the leeks and pommerey mustard
This recipe was created by Shaun Zwarun, Executive Chef at DesBarres Manor Inn, an 1837 luxury historic inn in the seacoast village of Guysborough, Nova Scotia. Call 902-533-2099.
I've been pan-searing, then finishing in the oven and it works well for thicker
pieces. I've done halibut fillets, both about 8 ounce pieces and a larger 1 1/2 lb piece the same way. Season and flour, saute on one side (presentation side) over medium-high heat until well browned and crispy, flip it over and saute for a minute or two longer then put it in a 400-425 degree oven until it's just cooked as you want it. Doesn't take very long and I keep an eye on it. I really like it cooked this way and find it much easier than trying to get the thick pieces done in the skillet without over browning. I usually make tartar sauce or other mayo sauce or salsa to go with it, but I think you could make a pan sauce as well.
pieces. I've done halibut fillets, both about 8 ounce pieces and a larger 1 1/2 lb piece the same way. Season and flour, saute on one side (presentation side) over medium-high heat until well browned and crispy, flip it over and saute for a minute or two longer then put it in a 400-425 degree oven until it's just cooked as you want it. Doesn't take very long and I keep an eye on it. I really like it cooked this way and find it much easier than trying to get the thick pieces done in the skillet without over browning. I usually make tartar sauce or other mayo sauce or salsa to go with it, but I think you could make a pan sauce as well.
Roasted Halibut with Clam Sauce. Not T&T yet, making this tonight with cod. (still more cod)
http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=4044
http://www.lcbo.com/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=4044
luisa_calif
Well-known member
Thanks so much you all!
luisa_calif
Well-known member
So you didn't care for this?
luisa_calif
Well-known member
that is a good idea. I do that with salmon and we really like that, very moist.
This was pretty good. Grilled Halibut on Mashed Fava Beans with Mint
Halibut on Mashed Fava Beans with Mint Bon Appétit | April 2009
by Molly Stevens 6 servings
Peeling spring's fleeting fresh fava beans takes some time, but the results are well worth the effort. You can blanch and peel the beans a day ahead.
3 pounds fresh fava beans in pod, shelled, or
2 1/2 cups frozen doublepeeled fava beans, thawed
2 teaspoons plus 1/4 cup chopped fresh mint
2 teaspoons finely grated lemon peel, divided
3/4 teaspoon coarse kosher salt
2 pinches of dried crushed red pepper, divided
6 5-ounce 3/4-inch-thick halibut fillets
9 tablespoons extra-virgin olive oil, divided
All purpose flour (for dredging)
Cook beans in boiling salted water 2 min; drain. Transfer to large bowl of ice water. Cool beans; peel if using fresh beans.
Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl. Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper. Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Dredge fish in flour, shaking off excess. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Cook fish until lightly browned and just opaque in center, about 4 minutes per side.
Meanwhile, rewarm fava bean puree. Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil. Divide fava bean puree among plates. Top with fish and serve.
Halibut on Mashed Fava Beans with Mint Bon Appétit | April 2009
by Molly Stevens 6 servings
Peeling spring's fleeting fresh fava beans takes some time, but the results are well worth the effort. You can blanch and peel the beans a day ahead.
3 pounds fresh fava beans in pod, shelled, or
2 1/2 cups frozen doublepeeled fava beans, thawed
2 teaspoons plus 1/4 cup chopped fresh mint
2 teaspoons finely grated lemon peel, divided
3/4 teaspoon coarse kosher salt
2 pinches of dried crushed red pepper, divided
6 5-ounce 3/4-inch-thick halibut fillets
9 tablespoons extra-virgin olive oil, divided
All purpose flour (for dredging)
Cook beans in boiling salted water 2 min; drain. Transfer to large bowl of ice water. Cool beans; peel if using fresh beans.
Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl. Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper. Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Dredge fish in flour, shaking off excess. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Cook fish until lightly browned and just opaque in center, about 4 minutes per side.
Meanwhile, rewarm fava bean puree. Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil. Divide fava bean puree among plates. Top with fish and serve.
As well as Provencal Fish Soup with Saffron Rouille if you put more garlic in the rouille.
In fact, H keeps aking for this one, again, and again.
Provencal Fish Soup with Saffron Rouille Gourmet | March 2008
Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for an incredibly lush soup, tasting of a beautiful union between land and sea (the food mill will strain any unwanted solids to be discarded). A garlicky rouille, exotic with a touch of crumbled saffron, further coaxes out the natural richness of the fish.
Makes 8 (first course) servings Active Time: 1 1/4 hr Total Time: 1 3/4 hr
4 medium leeks, chopped
1 large fennel bulb chopped, reserving fronds
3 medium carrots, chopped
2 large celery ribs, chopped
4 large garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 tablespoon herbes de Provence
2 California or 4 Turkish bay leaves
1/4 teaspoon cayenne
1/8 teaspoon crumbled saffron threads
5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
5 medium tomatoes, chopped (4 cups)
2 cups dry white wine
4 (3- by 1-inch) strips fresh orange zest
6 cups water
3 tablespoons tomato paste
1 baguette, cut into 3/4-inch-thick slices
Accompaniment: saffron rouille
Wash leeks . Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
Preheat oven to 350̊F with rack in middle.
Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.
Cooks' note:
Soup, without rouille and croutons, can be made 2 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat before serving.
In fact, H keeps aking for this one, again, and again.
Provencal Fish Soup with Saffron Rouille Gourmet | March 2008
Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for an incredibly lush soup, tasting of a beautiful union between land and sea (the food mill will strain any unwanted solids to be discarded). A garlicky rouille, exotic with a touch of crumbled saffron, further coaxes out the natural richness of the fish.
Makes 8 (first course) servings Active Time: 1 1/4 hr Total Time: 1 3/4 hr
4 medium leeks, chopped
1 large fennel bulb chopped, reserving fronds
3 medium carrots, chopped
2 large celery ribs, chopped
4 large garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 tablespoon herbes de Provence
2 California or 4 Turkish bay leaves
1/4 teaspoon cayenne
1/8 teaspoon crumbled saffron threads
5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
5 medium tomatoes, chopped (4 cups)
2 cups dry white wine
4 (3- by 1-inch) strips fresh orange zest
6 cups water
3 tablespoons tomato paste
1 baguette, cut into 3/4-inch-thick slices
Accompaniment: saffron rouille
Wash leeks . Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
Preheat oven to 350̊F with rack in middle.
Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons.
Cooks' note:
Soup, without rouille and croutons, can be made 2 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat before serving.
shaun-in-to
Well-known member
What size dish do you use, Steve? Should the potatoes be in a thickish layer or spread out so
there's a thin, crusty layer?
I did it in an 8-inch baking dish, all the potatoes but half the fish (for 2 people). I didn't see how it could get crispy, and thought next time I'd use maybe a small baking sheet. Curious to know what's "right."
there's a thin, crusty layer?
I did it in an 8-inch baking dish, all the potatoes but half the fish (for 2 people). I didn't see how it could get crispy, and thought next time I'd use maybe a small baking sheet. Curious to know what's "right."
It'll be interesting to see how crispy Steve gets this. When I make it, I do about
2 layers of potato and there is so much liquid that crisping doesn't really become part of the product. Only the occasional potato piece. I use a dish that is just a little larger than the fish but then I don't do 4 pieces of fish for 2, just 2.
2 layers of potato and there is so much liquid that crisping doesn't really become part of the product. Only the occasional potato piece. I use a dish that is just a little larger than the fish but then I don't do 4 pieces of fish for 2, just 2.