RECIPE: REC: Halibut Seviche with red onions, orange and chilantro T&T

RECIPE:
R

randi

Well-known member
HALIBUT SEVICHE WITH RED ONIONS, ORANGE AND CILANTRO

1 cup lime juice (6 to 8 limes)

1/2 small onion, finely minced

1 small garlic clove, finely minced

2 large tomatoes, peeled and diced

1 large jalapeno Chile, roasted, peeled, seeded and finely minced

4 tablespoons olive oil

1 teaspoon fresh thyme or 1/2 teaspoon dried

1 teaspoon capers, rinsed

1/2 cup coarsely-chopped cilantro

2 pounds halibut steaks, skinned, boned and cut in 1-inch cubes

Salt and pepper

Boston lettuce leaves (about 1/2 small head)

1 small red onion, thinly sliced

1 orange, peeled and thinly sliced

In a large non reactive bowl combine first 10

ingredients and season to taste with salt and

pepper. Cover bowl with plastic wrap and

marinate at least 8 hours or overnight, stirring

once or twice.

To serve, line 6 or 8 salad plates with lettuce

leaves. Arrange onion and orange slices, slightly

overlapping, on each plate. Using a slotted

spoon mound fish in center of plate and spoon a

little liquid over top of each serving.

Yield: 6 to 8 servings

I didn't peel the tomatoes and I added avacodo to this.

David Rosengarten TASTE

SHOW #TS4603

enjoy!

 
I sent this recipe to our son who has part of the 40 lbs of fresh caught halibut from a few weeks>>

ago. I sent at least a dozen recipes, and this is the one that he commented on. He can't wait to try it.

 
was that from one fish? the boats are out for halibut here too. I'll look for....

a recipe I made this winter for halibut in a spinach & clam sauce. it was really good. I hope your son has a seal-a-meal for freezing smileys/smile.gif

 
REC: Roasted Cod with Spinach and Clam Sauce T&T Ang, halibut works great here....

Roasted Cod with Spinach and Clam Sauce

5 TBLs olive oil, divided
1/2 cup chopped shallots (about 4 small)
4 garlic cloves, minced
1/2 cup dry white wine
16 small fresh clams, scrubbed
2 6 1/2 oz cans chopped clams in juice
3 TBLs fresh lemon juice
3 TBLs chopped fresh basil
1 1/2 TBLs chopped fresh tarragon
3 TBLs butter, room temp

4 7-8 oz cod fillets

2 6oz bags fresh baby spinach leaves
1/4 tsp crushed red pepper

Preheat oven to 450 F. Heat 2 TBLs oil in large nonstick skillet over medium-high heat. Add shallots and garlic and saute until golden, approx 4 min. Add wine and bring to a boil. Add fresh clams, cover and cook until clams open, approx 4 min. (discard any clams that do not open) Stir in canned clams with juice, lemon juice, basil and tarragon, then whisk in butter. Season sauce to taste with salt and pepper. Remove from heat.

Meanwhile, heat 2 TBLs oil in large ovenproof skillet over high heat. Sprinkle cod with salt and pepper. Add to skillet and cook 1 minute per side. Transfer skillet to oven and roast until fish is opaque in center, about 5 min.

Heat remaining 1 TBL oil in large pot over high heat. Add spinach and crushed red pepper and stir just until spinach wilts, about 3 min.

Rewarm sauce over medium heat. Divide spinach among plates. Top with fish and sauce.

Bon Appetit sept. 2005

notes: I used halibut instead of cod. the clam sauce is excellent. I used the leftover sauce with pasta a few nights later. I believe I used spinach with sauce for the pasta too.

 
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