Halibut With Butter Bean And Vegetable Ragout South Beach P2 Recipes

HALIBUT WITH BUTTER BEAN AND VEGETABLE RAGOUT (SOUTH BEACH P2)

Steps:

• Heat the oven to broil.
• In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add onion, garlic, salt, basil, and pepper. Reduce heat to medium low, and cook, stirring occasionally, 4 minutes.
• Stir in tomatoes and peas; cover and cook 4 minutes longer.
• Stir in beans, cover and cook 2 minutes longer. Remove pan from heat and leave covered to keep warm.
• While ragout is cooking, place halibut fillets on a broiler pan, season with salt and pepper and brush with remaining 1 t oil. Broil until opaque and cooked through, 6 to 8 minutes.
• Divide ragout evenly over 4 plates and serve fillets on top of ragout.

HALIBUT WITH VEGETABLE RAGOûT

Steps:

• Raise oven rack to top and turn on broiler. Blend parsley, broth, 1/2 tsp salt, 1/2 tsp pepper and 1/4 cup oil in food processor on low for 2 minutes. Set aside. Coat medium-sized sauté pan with cooking spray, then add garlic and shallots; cook 1 minute. Mix in mushrooms and green onions and cook 5 minutes, stirring constantly. Add thyme, oregano, and wine, stirring until liquid thickens. Add beans, potatoes, and parsley-oil mix. Brush halibut with 1 tbsp oil, season with remaining salt and pepper and broil 2 or 3 minutes on each side or until firm. Serve immediately in a bowl with ragout.

WHITE BEAN, SWEET POTATO & PEPPER RAGOUT

Steps:

• In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add the sweet potato and rosemary; cook for 4-5 minutes. Add garlic; cook 1 minute longer., Stir in water and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until sweet potato is tender. Stir in the beans, tomatoes and salt; heat through., Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months. , To use frozen ragout: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through.

FENNEL-RUBBED HALIBUT WITH FAVA BEAN RAGOUT

Steps:

• Prepare a medium-hot fire (450°F) in a wood-fired grill.
• Combine the fennel seeds and olive oil to create a paste. Add the salt and pepper. Rub each fillet with the mixture and set aside at room temperature.
• To make the ragout, bring the white wine and stock to a low boil in a small nonreactive saucepan. Add the saffron threads, remove from the heat, and set aside.
• Melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the shallots and sauté until soft, about 3 minutes, then add the leeks and mushrooms and sauté for 5 minutes. Add the thyme sprigs. Add the saffron liquid and stir to scrape up the browned bits from the bottom of the pan. Stir in the remaining 2 tablespoons butter, the fava beans, and carrots and cook over low heat for 5 to 7 minutes, until the favas and carrots are tender. Remove the thyme and add the parsley. Season to taste with salt and pepper. Set aside and keep warm.
• Oil the grill grids and add the halibut. Cover and cook on one side until the flesh is opaque throughout, 8 to 10 minutes. (With the lid closed, the delicate halibut does not need to be turned over and cooked on both sides.) Transfer to a warmed platter, grilled side up, surround with the ragout, and serve.
• Cleaning Leeks
• Leeks add an incredible depth of flavor to homemade soups, but they are like sand traps. Trim off the root ends, then make two perpendicular cuts down the entire length of the dark green leaves. Swish the leeks in a bowl of warm water (I find that cold water makes the sand cling), separating the dark green leaves to expose any sand. Then chop them and swish around in a fresh bowl of water. Lift out chopped leeks with your fingers, allowing any sediment to sink to the bottom of the bowl
• steaming fava beans
• Rather than the tedious three-step method of shelling, blanching, and peeling fava beans, try this time-saver from Paula Wolfert.
• Place unshelled fava beans in a steamer rack over boiling water; cover and cook until wilted, about 15 minutes. Remove from the steamer and let cool to the touch. Remove the pods, then remove the skin from each fava bean.
• If the beans will be cooked further, cut back a bit on the steaming time so the beans will be slightly undercooked when skinned.