Halibut Chowder With Herbs And Sugar Peas Recipes

EASY HALIBUT FILLETS WITH HERB BUTTER

Steps:

• Make little aluminum foil trays sized to fit each fillet.
• Wipe the bottom of each tray with olive oil.
• Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
• Mix the butter with the chopped herbs throughly.
• Place 1 tablespoon of the butter on the halibut.
• Broil for 4 minutes.
• Carefully turn each fillet over, not spilling any of the melted herb butter.
• Broil for 4 more minutes.
• Remove and plate, pouring the melted sauce over each fillet.

HALIBUT & POTATO CHOWDER

Steps:

• In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.

SPRING PEA FISH CHOWDER

Steps:

• Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5-6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10-12 minutes.
• Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3-4 minutes. Remove from heat and stir in lemon juice.
• Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.

HALIBUT CHOWDER

Steps:

• In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. , Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired.

HEARTY HALIBUT CHOWDER

Steps:

• Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
• Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.

HALIBUT WITH HERB SAUCE

Steps:

• Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.
• Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.

ROASTED HALIBUT, MASHED POTATO, A CORN AND CRAB CONFIT AND A HALIBUT BRILL, SUGAR SNAP PEAS

Steps:

• Brill: In a roasting pan, roast in the oven the onion, carrot, celery, cloves, bay leaves, black peppercorn and fish bones about 30 minutes until a dark brown color. Remove from oven and place all the ingredients in a small stock pot over high heat. Add 1 cup wine and water until just covering bones. Bring to a boil, then reduce heat to a simmer for 20 minutes. Strain and discard everything; keep only the broth. Let this reduce over medium heat until only 1/4 of volume remains. Add the other half of wine, lemon juice and 2 cups water. Let reduce again by half. Set this aside.
• Mashed Potato: Peel and dice potato, top with salted water and boil until just cooked through; do not overcook to mush or cloudy water. While potato is cooking, take half of the butter and the half and half in a small saucepot. Place on low temperature; you only want butter to melt. Medium dice remaining butter and keep cold. Once potato is cooked, strain from liquid, place on baking sheet and sit in a hot oven, about 4 to 5 minutes. Take potato out of oven, put in a food mill along with cold butter cubes. Mill through and with a wooden spoon fold in butter and half and half mixture. Incorporate mixture until potato is velvety in texture; add salt and pepper to taste.
• Turnout: In a heated saucepan add olive oil. Bring to smoking hot, season fillet with salt and fresh cracked pepper. Sear flesh side of fillet until medium brown color. Turn to skin side and finish cooking in oven at 375 degrees (about 12 to 15 minutes). In a saute pan, bring 1/2 cup water to boil add 1-ounce of butter and salt and pepper; this will emulsify; then add the sugar snap peas. Bring the brill up to a good simmer in a separate pan. Heat confit if it has gotten cool.
• Presentation: On the entree plate, place a large ring cutter No. 95 in the center of plate. Fill halfway with mashed potato, then fill with the corn and crab confit. Place around the ring the snap peas, then remove ring. Once halibut is cook through, place on top of the confit and mashed potato, pour heated brill around on the plate (should be brothy). Garnish with fresh sprig of rosemary or purple basil
• Confit: In a brazier, place 1-ounce of butter, fennel and onion. Sweat down until onions are translucent. In a separate saute pan over high heat, add corn kernels, then 1-ounce of butter; 1/2 cup sugar, thyme, brown the corn, then add to fennel and onion mixture. Add 1 cup wine, apple juice, cayenne pepper, 1 1/2 cups sugar, white vinegar and wine. Cook over medium heat until liquid evaporates. Strain into colander; add parsley, matchstick chives and crabmeat. Fold into mixture; set aside.

HALIBUT WITH HERBED BUTTER

Steps:

• For the herb butter, in a medium bowl, combine the butter, garlic, chopped herbs, and lemon zest plus salt and pepper to taste. Mix thoroughly and transfer to a small saucepan.
• Heat the olive oil in a grill pan over high heat. Sprinkle the halibut generously on both sides with salt and pepper. When the grill pan is hot, place the fish on the pan, and cook for about 3 minutes on one side.
• Meanwhile, heat the herb butter just until melted.
• Turn the fish, lower the heat to medium, and pour the melted herb butter over the fish. Cover the pan, turn off the heat, and allow to sit for 3 minutes.
• To serve, place the fish on a serving platter, spoon the herb butter over the fish, sprinkle with extra parsley, and serve hot.

PAN-SEARED HALIBUT STEAKS WITH SNAP-PEA SAUCE AND GARNISH

Steps:

• Bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until just tender, 3 to 4 minutes. Drain and immediately plunge the peas into cold water in order to halt the cooking. Cool, drain again and set the peas aside.
• In a small saucepan, melt 1 tablespoon of butter over medium heat and add the shallots. Cook, stirring, until the shallots soften, about 3 minutes. Remove from heat and transfer shallots to the container of a blender. Add the stock, cream and 1/2 of the cooked peas and process until very smooth, about 2 to 3 minutes. Pass the mixture through a fine-mesh sieve, pressing to push as much of the solids through the sieve as possible. Return the sauce to the pan and then set aside.
• Season the halibut with salt and pepper. Place a nonstick skillet large enough to hold the halibut in a single layer over high heat. Add the oil. When very hot, add the halibut fillets and cook, turning once, until they are just opaque in the middle, about 10 minutes. (Lower the heat if they seem to cook too quickly.)
• While the fish is cooking, melt the remaining tablespoon of butter in a small skillet set over medium heat and add the remaining snap peas. Cook, tossing, until just warmed through. Season with salt and pepper and set aside. Rewarm the sauce, season it with salt and pepper and divide it among 4 plates. Top each plate with a halibut steak, squeeze a little lemon over each steak and arrange the snap peas around the steak. Serve immediately.

HALIBUT CHOWDER

Steps:

• Melt 1/4 cup butter in a saucepan over low heat. Add onions, celery, and carrots and cook until softened, about 20 minutes. Add broth, potatoes, and bouquet garni. Simmer until potatoes are softened but not squishy, about 20 minutes more. Add halibut and simmer soup for 5 minutes.
• Melt remaining 3/4 cup butter in another saucepan over medium heat. Add flour and whisk until smooth. Add cream and whisk constantly until thick and smooth, about 15 minutes. Blend roux into the soup. Remove bouquet garni just before serving and stir in dry white wine and pepper.

PEAS WITH HALIBUT

Steps:

• If using bacon, cut it into 1/4-inch bits, and render it with 1 tablespoon olive oil over medium high heat in a large skillet, which can later be covered. Stir until crisp. Remove with a slotted spoon, and reserve. If using olive oil or butter, put 3 tablespoons in skillet over medium high heat.
• Brown fish in fat quickly, just a couple of minutes to a side, sprinkling it with salt and pepper as it browns. Remove, and set aside.
• Add onions to pan, and cook, stirring occasionally, until soft, about 5 minutes. Add peas and lettuce, and cook, stirring, until glistening. Add a little more salt and pepper. Return fish to pan, simply resting it on top of peas-lettuce mixture. Turn heat to medium-low, cover, and cook gently until fish is done. (A thin-bladed knife inserted into its thickest part will meet little or no resistance.)
• Remove fish to a platter. Stir bacon and mint into peas mixture. Taste, and adjust seasoning as necessary. Serve fish with vegetable mixture on the side.

HALIBUT CHOWDER WITH HERBS AND SUGAR PEAS

Steps:

• Cut bacon into thin strips crosswise and combine with shallot in a medium pot.
• Cook over medium heat until shallot softens and bacon frizzles, about 5 minutes.
• Add potatoes.
• Add milk, half-and-half and bay leaf and bring to simmer.
• Cook until potatoes are tender, about 20-25 minutes.
• Remove bay leaf.
• Add halibut and salt and cook until halibut is firm, about 4-5 minutes.
• Remove pan from heat and stir in sugar snap peas and herbs.
• Taste and add salt if necessary.