Halibut And Clams With Bell Peppers And Saffron Recipes

TUSCAN HALIBUT WITH GRILLED PEPPERS AND OLIVES

Steps:

• Heat grill to medium-high heat. Arrange fish on a rimmed baking sheet; brush 1 tablespoon of the oil over both sides of fish. Sprinkle salt and pepper over fish.
• In a small bowl, toss pepper strips with remaining olive oil to coat. Grill peppers turning once, until light grill marks appear, about 2 minutes per side. Transfer to a platter or rimmed baking sheet and keep warm.
• Grill fish on covered grill 3 minutes per side or until fish is opaque in center. Arrange peppers on four warmed dinner plates. Place fish over peppers; top with olives.

HALIBUT AND CLAMS WITH BELL PEPPERS AND SAFFRON

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat. Add shallots, garlic and thyme; sauté 2 minutes. Stir in wine and saffron. Add clams. Cover and simmer over medium heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat.
• Using tongs, transfer clams to bowl. Remove meat from shells; reserve meat. Strain cooking liquid and any accumulated clam juices into medium saucepan; discard solids. Add bottled clam juice to cooking liquid. Bring liquid to boil. Add peppers. Set aside.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until golden on bottom, about 2 minutes. Using spatula, turn fish over. Pour pepper mixture over fish. Cover and simmer over medium-low heat until fish is just cooked through, about 3 minutes.
• Using slotted metal spatula, transfer fish to shallow soup plates. Add clam meat to skillet; stir just until heated through. Spoon over fish. Sprinkle with cilantro and basil.

BLANQUETTE OF HALIBUT AND CLAMS WITH LEMON DUMPLINGS

Steps:

• Whisk the butter and flour in a saute pan. Cook while whisking over medium to low heat for 5 minutes. Reserve roux.
• Season the halibut and salmon with salt and pepper. In a deep saucepot, sear the fish in a 3 tablespoons of butter and a 2 tablespoon of olive oil. Sear and reserve leaving fish as raw as possible. Season with additional salt, pepper, and cayenne.
• In the same pan, add the potatoes, fennel wedges, poblano, leeks, turnips, carrots, and cauliflower with 2 tablespoons butter (this will help caramelize the vegetables).
• When caramelized, add the bay leaves, garlic, and pearl onions. Cook until vegetables just begin to color. Deglaze with brandy, allow to reduce until mostly dry. Add white wine and reduce to almost dry. Add fish stock or water. Allow to simmer for 5 minutes.
• Add cream and veal demi-glace. Return to moderate heat and allow to reduce slightly. Whisk in a few tablespoons at a time of the roux while the liquid is simmering gently. You may find you don't need to use all of the roux.
• Add thyme leaves. Return to light boil and add clams. As they begin to open, add spinach, shallots, and lemon juice to the sauce. Remove from the heat.
• Add Lemon Pepper Dumplings and stir gently. Add halibut and salmon. Ladle into bowls. Flake smoked sea bass over. Sprinkle with chopped parsley and drizzle with Parsley Oil.
• Preheat the oven to 350 degrees F.
• Coat the potatoes with olive oil. Place them on a rack on a sheet pan. Roast in oven until soft to the center, about 30 minutes.
• Allow to cool enough to handle. It is very important that they be assembled out of hot potatoes. Squeeze the potato flesh out of the skins and into a food mill. Mill the potatoes. Weigh the potato puree and determine the amount of egg yolks and flour to be added.
• Shape the potato puree into a large well. Sprinkle the potatoes with the nutmeg and the grated Parmesan. Surround the well of potatoes with a larger well of flour, measured 1 cup to each pound of riced potatoes. Sprinkle the salt and pepper onto the flour. Add 2 yolks per pound of potatoes into the center of the well. Pour the lemon oil, zest, and juice in the center of the well. Using a meat fork, incorporate the eggs first into the potatoes and then into the flour, just enough to get them mostly together. Then, use your hands to need the mass into a dough. Use additional flour thrown on the dough and the work surface as necessary to form a soft dough.
• Allow to rest covered with plastic for 20 minutes. Knead the dough again and then shape it into a 2-inch thick rectangle. Using a dough cutter cut off a 1-inch ribbon of dough. Flour your work surface lightly and using your hands roll the dough into a round tube about 1/2-inch in diameter. With a dough cutter, make 1/2-inch long dumplings. Gently roll the pieces on the floured surface. Using a gnocchi board roll the pieces into dumplings with a dimple in the center. Place dumpling on a half sheet pan covered in parchment and sprinkled with flour and cornmeal.
• Blanch the parsley and spinach. Shock in salted ice water and squeeze the water out. Place the parsley spinach mix into a blender with the olive oil. Blend on low for 3 to 4 minutes. Place cheesecloth into china cap (or fine-mesh sieve) and pour the oil into it, to gravity strain. Reserve the resulting bright green parsley oil.
• Heat the oil to about 110 degrees F. Place the lemon zest in a blender. Pour the hot oil over it. Run blender on slowest speed for about 1 minute. Allow each to sit overnight. The next day, strain the oil through a cheesecloth.

FISH STEW WITH PEPPERS, ALMONDS AND SAFFRON

Steps:

• Heat the olive oil in a large, heavy casserole.
• Add the onion, bell pepper strips and garlic and season with salt and black pepper.
• Cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes.
• Add the rosemary, paprika and bay leaf and cook for 1 minute.
• Add the white wine and bring to a boil.
• Simmer until the liquid is slightly reduced, about 5 minutes.
• Add the tomatoes, water and saffron water and bring to a boil.
• Cover the casserole tightly and cook over moderate heat for 5 minutes.
• Finely grind the almonds in a food processor.
• Stir the almonds into the stew and simmer until slightly thickened, about 3 minutes.
• Add the clams, cover and cook until most of them open, 5 to 10 minutes.
• Add the fish and season with salt and pepper.
• Cover and simmer until the fish is cooked through, 2 to 3 minutes.
• Discard the bay leaf.
• Transfer to bowls and serve.
• Serve with crusty bread and a nice rich wine.

HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE

Steps:

• In a small bowl, whisk yogurt together with salt, pepper, Aleppo pepper or cayenne, and shallot. Rub saffron between your fingers to crush it, then stir it into yogurt mixture. Let sit for about 20 minutes (or covered and refrigerated for up to 2 hours). Just before serving, add juice, taste, and adjust seasoning.
• Sprinkle halibut with salt and Aleppo pepper or cayenne. Put butter in nonstick skillet large enough to hold halibut, and turn heat to medium. When the butter melts, add fish, and cook gently, turning once or twice, until a thin bladed knife meets little resistance when inserted into the thickest part, generally less than 10 minutes.
• Serve fish hot, warm, or at room temperature, with the sauce spooned over it.

TRIPLE-PEPPER STEAMED HALIBUT

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender.
• Stir in wine, basil, and oregano; cook 1 minute.
• Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture.
• Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.

STEAMED CLAMS WITH HAM, BELL PEPPER, AND BASIL

Steps:

• Melt butter in heavy medium skillet over low heat. Add ham and bell pepper and sauté until light brown, about 10 minutes. Add garlic and dried red pepper; stir 1 minute. Remove from heat.
• Prepare barbecue (medium-high heat). Lightly brush baguette slices on both sides with oil. Grill bread until light brown on outside but soft on inside, about 2 minutes per side.
• Combine clams and wine in large pot. Cover and boil over high heat until clams begin to open, about 8 minutes. Using slotted spoon, transfer clams to 6 bowls, discarding any clams that do not open. Add liquid in pot to skillet with ham-bell pepper mixture. Bring to boil over medium-high heat. Reduce heat to medium and simmer until liquid is slightly reduced, about 3 minutes. Remove from heat. Stir in basil. Pour mixture over clams, dividing equally. Serve clams, passing grilled bread separately.