SPICED HALIBUT WITH SPINACH AND CHICKPEA STEW
This highly aromatic dish is inspired by pkaila, a Tunisian condiment made by frying spinach in plenty of oil for a long time (traditionally hours) until it becomes almost black in color. This slow-frying transforms the spinach into a rich and flavorful version of itself. Here, the spinach isn't fried in so much oil, or for as long, but it still delivers a uniquely rich and wholly unexpected depth to the dish. The spinach stew can be made ahead of time but, if you do so, season the fish and chickpeas close to the time when you are going to cook them. The Persian lime powder is optional. You can buy it, or start with a whole dried Persian lime: Roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder.
Provided by Yotam Ottolenghi
Categories dinner, seafood, soups and stews, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Marinate the fish and chickpeas: In a small bowl, mix the first 7 ingredients together. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature.
- Prepare the spinach stew: Add 1/3 cup plus 1 tablespoon/75 milliliters of the olive oil to a large pot over medium heat with the onion and gently fry for 8 minutes, or until soft. Add the garlic, chile pepper, spices and cinnamon stick and continue to cook for 5 minutes, stirring often.
- Meanwhile, add the herbs and some of the spinach to a food processor and blitz until finely chopped. Repeat in batches until all the greens are finely chopped. Add the chopped spinach and herbs to the pot with the onions, along with 3 tablespoons of oil and the flaky salt. Cook for 15 minutes, stirring often, until the spinach turns a deep green color, almost gray.
- Add the chicken stock, sugar, lemon juice and 1/3 cup/100 milliliters water to the pot. Bring to a rapid simmer and then lower the heat. Cook for 20 minutes until thickened slightly.
- Make the salsa: Finely slice the lemon skin into very thin strips, then mix with the lemon juice and remaining salsa ingredients and set aside.
- When you're ready to serve, heat a large nonstick frying pan on a high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
- Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
- Add about two-thirds of the chickpeas to the stew and stir together, then transfer the stew to a large platter with a lip. Place the halibut fillets on top of the stew, then scatter over the remaining fried chickpeas. Finish with the salsa and serve at once, sprinkled with more flaky sea salt if you like.
HALIBUT PICCATA
Make and share this Halibut Piccata recipe from Food.com.
Provided by VNess
Categories Halibut
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- In a wide, shallow bowl, whisk together the flour, salt and pepper.
- Preheat a nonstick saute pan over medium high until hot and add the olive oil.
- Lightly coat the halibut fillets in the seasoned flour (I use Gluten-free mix, rice will also work) and place in the pan.
- Sear until golden brown, about 1 minute per side.
- Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more.
- The halibut should be just cooked through.
- Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits.
- Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds.
- Remove pan from heat and whisk in butter to create a creamy, piquant sauce.
- Taste and whisk in more butter if desired.
- Season with salt and pepper to taste.
- Place fillets on two plates and drizzle each with the piccata sauce.
- Garnish with a sprinkle of chopped parsley.
Nutrition Facts : Calories 548, Fat 29.3, SaturatedFat 12.6, Cholesterol 116.1, Sodium 832.4, Carbohydrate 18.6, Fiber 1, Sugar 1.5, Protein 48.2
CAPERS AND HALIBUT
This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
Provided by Barbara Tantrum
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
- Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
- Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g
HALIBUT PICCATA WITH SPINACH
"Describing" the recipe preparation actually takes more time than the actual cooking time itself -- so, don't panic! It's very simple and wonderful! For example, cooking jasmine rice properly has it's own little secret. Using coconut oil, if you can find it, is healthy, nutritious, and really flavorful. However, if you don't have it available, EVOO works fine! And, lastly, you can substitute any flaky white fish, such as sea bass or tilapia, but be sure to adjust the cooking time according to thickness. BON APPETIT!!
Provided by NICK SUHADOLNIK
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the rice in a small sauce pan. I like to rinse my rice by placing in a sieve and running under cold water. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2 inch (approx. 3 cups) Cover the pot with the lid. Place over medium to medium high heat and bring to a boil. Reduce heat to low. Simmer, covered, for at least another 10 minutes, until the water is completely absorbed. Turn off burner and allow rice to sit, covered, for at least another 5 minutes. Sprinkle with half of the salt and pepper and stir to fluff.
- IN THE MEANTIME, sprinkle the fish with the rest of the salt and pepper, and dredge in flour.
- Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 1/2 minutes on each side (less for thinner filets) or until fish flakes easily when tested with a fork.
- Add wine, juice, and capers to the pan; cook one minute.
- Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm.
- Wipe pan clean with paper towel, add spinach and saute one minute or until wilted.
- Place 1/4 of the rice on each of 4 plates. Top each serving with 1/4 of the spinach, one fish filet, and 1/4 of the sauce.
Nutrition Facts : Calories 854.8, Fat 21.8, SaturatedFat 13.3, Cholesterol 85.5, Sodium 610.8, Carbohydrate 100.1, Fiber 4.2, Sugar 0.6, Protein 55.1
HALIBUT WITH TOMATO AND SPINACH
Steps:
- Put the tomato halves in a food processor and process to make a smooth purée. Set aside.
- Season the halibut chunks with 1/2 teaspoon salt. Spread the flour on a plate, and lightly dredge the halibut, tapping off the excess.
- Pour 1/4 cup of the olive oil into a large skillet, and set over medium-high heat. When the oil is hot, add the fish and brown on all sides, until just cooked through, about 5 minutes in all. Remove the fish to a plate and keep warm.
- Add the sliced garlic to the skillet. Let the garlic sizzle for a minute, then pour in the tomato purée. Slosh out the food processor's work bowl with 1 cup hot water, and add that to the skillet. Season with the peperoncino. Bring to a rapid simmer, and cook until very thick, about 10 to 12 minutes.
- Season the sauce with the remaining teaspoon of salt, and stir in the remaining 2 tablespoons olive oil. Increase heat to high, add the spinach, and cook until spinach is just wilted into the sauce, about 3 or 4 minutes. Divide the spinach and sauce among plates, and serve the halibut on top.
HALIBUT PICCATA
Sweet, mild halibut is broiled with Parmesan and topped with a tangy lemon-caper sauce and (best of all!) is ready in just 20 minutes.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a 7- to 8-inch frying pan over medium-high heat, combine garlic with 1/2 tablespoon of the oil. Stir often until limp but not browned, about 2 minutes. Add wine, lemon juice, and capers. Boil, uncovered, until reduced to 1/2 cup, 3 to 4 minutes; keep sauce warm.
- Preheat oven broiler. Rinse halibut, pat dry, and cut into 4 to 6 equal portions. Rub fish with remaining 1 1/2 tablespoons of oil, sprinkle with salt and pepper to taste, and arrange in a single layer in a 12- by 17-inch broiler pan (without rack).
- Broil halibut 3 to 4 inches from heat for 3 minutes. Using a spatula, gently turn fish over, sprinkle with cheese, and broil until opaque but still moist-looking in center of thickest part (cut to test), about 3 more minutes.
- Transfer fish to a platter or individual plates and top with sauce.
Nutrition Facts : Calories 223 calories, Carbohydrate 1.7 g, Cholesterol 44.7 mg, Fat 9.4 g, Protein 26.7 g, SaturatedFat 2.7 g, Sodium 302.6 mg, Sugar 0.4 g
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