Citrus And Smoked Salmon Striped Roast Halibut Recipes

CITRUS AND SMOKED SALMON STRIPED ROAST HALIBUT

Steps:

• Preheat oven to 375 deg F.
• Using a fine grater, grate the lime, lemon, and 1/2 the orange, being careful not to grate any white rind (it's really bitter).
• Heat butter in small skillet over medium heat.
• Add citrus peel, garlic, and sweat for 1 minute.
• Add maple syrup, cook for another minute.
• Add juices of lime& lemon, and allow to cool in refrigerator for 8-10 minutes, or until mixture thickens.
• Arrange halibut portions on parchment paper, or on oiled aluminum foil.
• Spread citrus mixture over top of each portion, then cover with evenly spaced smoked salmon'stripes'.
• Top sparingly with cilantro, cover, and roast in oven for 15-20 minutes, depending on thickness of fish (15 minutes per inch thickness), or until flakes easily with fork.
• Note, I like to roast salted& oiled zucchini quarters with the fish (it takes about the same amount of time), and serve with boiled new potatoes& steamed green beans.

ROAST HALIBUT WITH SMOKED TOMATO VINAIGRETTE

Steps:

• Special equipment:.
• Hickory wood chips (about 2 handfuls), for smoking.
• To make the vinaigrette:.
• Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.
• Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.
• Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.
• To make the halibut:.
• Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.
• Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.
• Add the halibut fillets to the hot pan, skin side down. Once the first side has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.
• Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish.

ROAST HALIBUT WITH CAPERS, LEMON AND PARSLEY

Steps:

• Preheat the oven to 230 degrees C.
• Grease a baking dish with some olive oil.
• Rub the fish generously with salt and pepper, then lay in the dish and bake for 7-8 minutes or until the flesh flakes easily away from the bone.
• Chop the parsley and rinse the capers.
• Lift the fish out onto warm plates and place the baking dish over a moderate flame.
• Scatter in the capers and parsley, squeeze in the lemon juice and grind in a little salt and pepper.
• Drizzle in a little more oil, then bring to a fierce bubble.
• Tip that over the fish and serve with the steamed spinach.