Cabbage Patch Halibut Recipes

COCONUT-KAFFIR LEAF POACHED HALIBUT WITH SAUTEED CHINESE CABBAGE

Steps:

• Preheat the oven to 250 degrees F
• In a small pot, over medium heat, heat the coconut milk along with the lemon grass and kaffir leaves and bring to just a boil. Remove from heat and let steep for 30 minutes, strain. Reheat liquid over medium-high heat, add the lemon juice and place the halibut in the middle of the liquid to poach. Cover with a parchment lid and poach in the oven until just beginning to flake. Remove from the oven and set aside.
• In a large saute pan, over high heat, add the oil. When oil is hot, add the cabbage and saute until hot throughout. Add the vinegar, mirin and reduce. The cabbage will collapse and the liquid will evaporate. At this point add the sesame seeds and season with salt and pepper, to taste.
• In a hot bowl add the cabbage first, top with the halibut and then the sauce.

RAGOûT OF HALIBUT AND CABBAGE

Steps:

• Sauté bacon in heavy large saucepan over medium-high heat until brown and crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Add onion to drippings in pan. Sauté until beginning to color, about 4 minutes. Add clam juice and potato and bring to boil. Reduce heat to medium, cover and simmer until potato is almost tender, about 8 minutes.
• Add cabbage and fish and simmer uncovered until potato is tender, fish is just opaque in center and cabbage is wilted, about 5 minutes. Add half and half and bacon; simmer 1 minute to blend flavors. Season ragout with salt and pepper. Ladle into bowls and serve.

CABBAGE PATCH HALIBUT

Steps:

• Cut out the core of the cabbage, leaving a 2- to 3-inch hollow in the base. Place head, stem-side up, in a large stockpot; pour in 1 to 2 inches of water. Cover and bring to a boil over high heat. Steam until leaves come off easily, about 3 minutes. Peel off 2 leaves large enough to wrap your fillets; let cool.
• Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish with butter.
• Season halibut with salt and cayenne on both sides. Lay cooled leaves flat on your work surface. Center fillets over each leaf. Divide ginger, Fresno chile, and green onions over fish. Spoon soy sauce on top; sprinkle with sesame oil and seeds.
• Fold the stem side over each fillet. Fold in the sides and wrap the leafy end on top. Tie fish with string if desired. Transfer to the prepared baking dish, seam-side up.
• Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Let sit for 5 minutes.
• Mix 2 tablespoons butter and miso together. Snip off the string and transfer fish to a shallow bowl. Spoon pan juices on top, unwrap cabbage, and top with miso butter.

STEAMED GREEN CABBAGE WITH HALIBUT FILLET

Steps:

• Heat water and butter in a large, heavy saucepan over medium heat until butter melts. Add cabbage, and season with salt and pepper. Cover, and steam, stirring occasionally, until cabbage is tender, about 25 minutes. Stir in dill.
• Season halibut on both sides with salt and pepper. Arrange fish on top of cabbage in a single layer. Cover, and steam until cooked through, about 6 minutes. Season with pepper. Garnish with dill.

SAKE-STEAMED HALIBUT WITH GINGER & CABBAGE

Steps:

• Soak the cauliflower in the ginger juice at room temperature for 1 hour.
• Drain.
• Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
• Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
• Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
• Divide the sake between the skillets and bring to a boil.
• Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
• Cover and cook over high heat until the fish is firm, about 10 minutes.
• Transfer the halibut and vegetables to shallow bowls.
• Garnish with the shaved cauliflower and sliced scallions and serve.

SAVOY CABBAGE ROLLS WITH HALIBUT, BROWNED BUTTER, AND CAPERS

Steps:

• Bring large pot of salted water to boil. Fill large bowl with ice cubes and water; set aside. Add cabbage leaves to boiling water; cook 2 minutes. Using slotted skimmer or large slotted spoon, transfer leaves to bowl of ice water to cool. Drain. Gently pat dry.
• Place 4 tablespoons butter in small bowl. Chop 2 tablespoons capers and mix into bowl with butter, then stir in parsley. Season caper butter to taste with coarse salt and freshly ground black pepper.
• Place 1 cabbage leaf, vein side up, on work surface. Using small sharp knife, trim off some of thickest part of large center vein so that leaf will lie flat. Turn leaf over, vein side down. Place 1 fish fillet on bottom third of cabbage leaf. Sprinkle fish with coarse salt and pepper. Spread 1 tablespoon caper butter over fish. Fold bottom, then sides of leaf over fish. Fold tip of leaf over, enclosing fish completely. Place fish packet, seam side down, on rimmed baking sheet. Repeat with remaining cabbage leaves, fish, coarse salt, pepper, and caper butter. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
• Preheat oven to 350°F. Sprinkle fish packets with coarse salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add fish packets to skillet and cook until cabbage is light golden, about 2 minutes per side. Return fish packets, seam side down, to same baking sheet. Bake until fish is just opaque in center and firm to touch, about 7 minutes.
• Transfer fish packets to platter; cover with foil to keep warm. Place baking sheet over 2 burners on medium heat; add remaining 3 tablespoons butter and 2 tablespoons capers to baking sheet and cook until butter is golden brown, stirring constantly, 1 to 2 minutes. Add 2 teaspoons water to butter mixture and swirl to blend. Season sauce to taste with coarse salt and pepper. Spoon sauce over fish and serve.

CABBAGE PATCH HALIBUT

Steps:

• Cut out the core of the cabbage, leaving a 2- to 3-inch hollow in the base. Place head, stem-side up, in a large stockpot; pour in 1 to 2 inches of water. Cover and bring to a boil over high heat. Steam until leaves come off easily, about 3 minutes. Peel off 2 leaves large enough to wrap your fillets; let cool.
• Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish with butter.
• Season halibut with salt and cayenne on both sides. Lay cooled leaves flat on your work surface. Center fillets over each leaf. Divide ginger, Fresno chile, and green onions over fish. Spoon soy sauce on top; sprinkle with sesame oil and seeds.
• Fold the stem side over each fillet. Fold in the sides and wrap the leafy end on top. Tie fish with string if desired. Transfer to the prepared baking dish, seam-side up.
• Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Let sit for 5 minutes.
• Mix 2 tablespoons butter and miso together. Snip off the string and transfer fish to a shallow bowl. Spoon pan juices on top, unwrap cabbage, and top with miso butter.