CUMIN-SEARED HALIBUT WITH SWEET CORN SAUCE
Northern Pacific halibut is my fish of choice to have in the warmer months. It is a flat fish and deserves special care when handling. Since it can be a little more expensive, I save it for special occasions. The sauce relies on corn, which is very important to Native American culture and recipes. Use blue corn if you can get ahold of it. Otherwise, sweet corn is a great go-to.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
- Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
- For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
- Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
- To finish the halibut, in a medium sauté pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it's ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.
GRILLED HALIBUT WITH BROWN BUTTER-CITRUS-AU POIVRE VINAIGRETTE
Steps:
- Heat a charcoal or gas grill to high.
- Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter.
- While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.
BROILED HALIBUT WITH RICOTTA-PEA PUREE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
- Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.
- Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
- Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.
Nutrition Facts : Calories 429, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 72 milligrams, Sodium 484 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 42 grams
CARROT PURéE WITH GINGER AND ORANGE
Categories Food Processor Ginger Vegetable Side Thanksgiving Vegetarian High Fiber Orange Carrot Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cook carrots and 3 tablespoons sugar in large pot of boiling salted water until carrots are very tender, about 25 minutes. Drain well. Return carrots to same pot; stir over medium heat until any excess moisture evaporates.
- Meanwhile, bring orange juice to simmer in heavy, small saucepan over medium heat. Add butter, ginger and orange peel; whisk until butter melts. Whisk in lemon juice and remaining 1 tablespoon sugar.
- Purée half of carrots and half of juice mixture in processor until smooth. Transfer to large bowl. Repeat with remaining carrots and juice mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm carrots in microwave oven on high about 4 minutes or rewarm in saucepan over medium-low heat, stirring frequently.)
HALIBUT WITH CREAMY GARLIC AND HERB SAUCE
This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.
Provided by feeshette
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
- Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
- Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 9.5 g, Cholesterol 91.2 mg, Fat 20.6 g, Fiber 2 g, Protein 43.3 g, SaturatedFat 8.9 g, Sodium 342 mg, Sugar 1.8 g
SEARED HALIBUT WITH CORIANDER & CARROTS
{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Sip: Torrontes, Sylvaner or Cabernet Franc
Provided by Sarah Copeland
Categories Dairy Fish Yogurt Dinner Seafood Halibut Spice Root Vegetable Carrot Seed Coriander Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 22
Steps:
- Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder. Grind to a fine powder. Add the turmeric and cayenne. Set aside 1/4 teaspoon of the spice blend; reserve the remaining spice blend.
- Lay out your halibut on a baking sheet/tray and season with salt and pepper. Brush or drizzle with 1 tablespoon of the olive oil and rub the remaining spice mixture over the fish on both sides. Cover and refrigerate for 1 hour.
- Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath. When the water boils, add the carrots and cook until crisp-tender, about 2 minutes. Transfer them to the ice bath with a slotted spoon. Pull them out after about 2 minutes and set aside.
- Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl.
- When the table is set, heat a large nonstick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut fillets to the pan and let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until the fish is just cooked through but still slightly translucent in the center. Remove the fish to the platter.
- Heat the 2 tablespoons olive oil in another large skillet over medium-low heat. Add the carrots and toss to coat. Season with salt. Add the shallot and cook until just beginning to soften but still purple, about 2 minutes. Pull from the heat and transfer the carrots to a plate or platter. Add the 1/4 teaspoon reserved spice blend to the residual oil in the pan. Spoon the flavored oil over the carrots and finish with parsley.
- Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.
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