Chinese Five Spice Halibut With Pickled Red Pepper Ginger Recipes

CHINESE FIVE-SPICE HALIBUT WITH PICKLED RED PEPPER & GINGER

Steps:

• 1. Heat the oven to 425 degrees. 2. To make the pickle, in a heat proof bowl, stir together the bell pepper and ginger. In a small saucepan, heat the oil over medium high heat. When the pan is hot, add the garlic and stir until lightly golden, about 1 minute. Add the vinegar, mirin and 2 tablespoons water and bring to a boil. Pour the boiling liquid over the red pepper and ginger and let sit at room temperature for at least 20 min. and up to an hour. 2. To make the spice rub, blend the zest well with the spices. 3. Coat all sides of the halibut with the rub and set on a plate. Heat the oil in a heavy 12 inch oven proof skillet over medium high heat. When the oil is shimmering hot, arrange the fish evenly in the pan, skinned side up. Sear for about 2 minutes without oving, then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven. 4. Roast until the fish is just cooked in the middle, 5-6 minutes. If your fillets are thick, check again that the sugar in the rub does not burn while the fish is in the oven. You can turn the fish on one or both edges to avoid burning the rub. Remove the pan from the oven and transfer the halibut to serving plates. 5. Drain the pickled red pepper, discarding the liquid and toss with the scallion and sesame oil in a small bowl. 6. Top each portion of fish with some of the pickle and serve.

GINGER HALIBUT WITH BRUSSELS SPROUTS

Steps:

• Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and pepper., Place fish on an oiled grill rack, skin side down. Grill, covered, over medium heat (or broil 6 in. from heat) until fish just begins to flake easily with a fork, 6-8 minutes., In a large skillet, bring water to a boil over medium-high heat. Add Brussels sprouts, pepper flakes and, if desired, remaining salt. Cook, covered, until tender, 5-7 minutes. Meanwhile, in a small skillet, heat oil over medium heat. Add garlic; cook until golden brown. Drain on paper towels., Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts; sprinkle with fried garlic. If desired, serve with lemon slices.

ZESTY HALIBUT IN SOY-GINGER DRESSING

Steps:

• 1. Preheat the oven to 425°F.
• 2. Put the fish in a baking dish and top with the bell peppers, onion, ginger, and soy sauce. Drizzle the orange juice over the fish and sprinkle the zest evenly over it; cover the dish tightly with parchment paper. Bake for 15 minutes, or until the fish is cooked through.
• 3. Using two large spatulas, transfer the fish to a serving platter, pour the juices from the baking dish over the top, and garnish with the scallions.

HALIBUT WITH SPICED VEGETABLES

Steps:

• Cut whole onions into thin slices.
• Heat 1 teaspoon of the oil in a nonstick skillet until it is quite hot. Add onions, and saute over medium heat, stirring occasionally, until onions begin to soften and take on color. When onions begin to dry out, stir in 2 tablespoons of the fish stock.
• Meanwhile, wash, trim, seed and cut the whole red and green peppers into thin slices, and add to onion. Cook, stirring, until peppers begin to soften.
• Grate ginger, and stir into peppers along with five-spice powder.
• Cut halibut into three pieces, discarding bone. Place halibut in pan, and cover with vegetables. Cover, and cook according to the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes per inch.
• Meanwhile, trim, wash and chop cilantro and green onions, and saute them with pine nuts in the remaining olive oil in a small pot for about one minute.
• Add remaining fish stock and soy sauce to the pine nut mixture, and cook until slightly reduced.
• When fish is cooked, arrange vegetables on each of three plates; top with halibut, and spoon pine nut mixture over top of each.