GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH
Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are then left to marinate for a few hours in the refrigerator before grilling. The cooked fish is topped with a quick relish made of fresh corn, ginger, onion, cilantro and a bit of the spice mixture that's been sautéed in clarified butter. It's an unexpected yet extraordinary way to prepare fish that might just win over the self-proclaimed seafood-haters at the table.
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
- While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
- Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
- Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.
HALIBUT WITH CORN AND PEPPER RELISH
Who does not want to stay healthy. To that end, we try to eat fish at least 2-3 times a week in my home. This recipe is for halibut, but you can certainly sub other fish. I like how freshness of corn and chili relish highlights the suppleness of fish like halibut.
Provided by Rinshinomori
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Season fish with salt and pepper on both sides. Combine 1 T olive oil, 1 T parsley and 1 T oregano or 1/2 tsp dried oregano in a small bowl. Rub this mixture all over halibut and set aside.
- Heat 1 T olive oil over medium heat in a skillet and add corn and cook for about 4 minutes or just until starting to brown a bit, stirring several times. Add bell peppers and cook for additional 2 more minutes, stirring. Add garlic, 1/4 tsp salt, and cayenne pepper and cook 1 more minute. Remove from heat and cool slightly.
- Heat skillet over medium high heat and add 1 T olive oil. Place halibut and cook until slightly charred on one side. Gently turn the halibut to cook the other side. Best to use your finger to check doneness, but if you like your fish fully cooked, cook until fish flakes easly when tested with a fork, about 3-4 minutes each side. Remove the fish.
- In a medium bowl, combine corn mixture, tomato, red onion, and 3 T parsley, wine vinegar and remaining 1 T olive oil and toss well. If you like, add additional salt and pepper at this stage checking the taste. Serve each halibut steak with relish mixture equally divided.
HALIBUT COOKED IN CORN HUSKS
Provided by Marcela Valladolid
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the hot sauce and Maggi sauce. Mix well to incorporate evenly. Sprinkle the halibut on both sides with some salt and pepper and place inside the bowl, coating with the marinade. Cover with plastic wrap and let marinate for 2 hours.
- Place 3 corn husks vertically overlapping each other on a cutting board. Place 1 fillet on the corn husks, reserving the marinade. Top with a tablespoon of sliced onions, a tablespoon of the reserved marinade and some more salt and pepper.Fold from the bottom up, and then from top to bottom. Then fold in the sides to the center. Repeat with the remaining ingredients.
- Wrap aluminum foil around each corn husk-covered halibut and place in a large cast-iron skillet or on a griddle. Cook on medium heat for 20 minutes on each side. Remove from the heat and remove the foil and corn husk carefully, making sure not to burn yourself with the steam. Serve with lime wedges.
CUMIN-SEARED HALIBUT WITH SWEET CORN SAUCE
Northern Pacific halibut is my fish of choice to have in the warmer months. It is a flat fish and deserves special care when handling. Since it can be a little more expensive, I save it for special occasions. The sauce relies on corn, which is very important to Native American culture and recipes. Use blue corn if you can get ahold of it. Otherwise, sweet corn is a great go-to.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
- Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
- For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
- Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
- To finish the halibut, in a medium sauté pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it's ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.
HALIBUT WITH RED BELL PEPPER AND OLIVE RELISH
Provided by Jason Gareffa
Categories Fish Olive Pepper Bake Sauté Low Carb Low/No Sugar Halibut Bell Pepper Winter Bon Appétit Los Angeles California
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Brush large rimmed baking sheet with olive oil. Heat 3 tablespoons oil in large skillet over medium-high heat. Add bell pepper, onion, garlic, and thyme. Sauté until bell pepper is soft, about 6 minutes. Remove from heat. Mix in olives, vinegar, and tomato paste. Season relish to taste with cayenne, salt, and pepper.
- Place fish on prepared baking sheet and brush with olive oil. Sprinkle with salt and pepper. Spoon enough relish over each fillet to cover. Reserve remaining relish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to serving platter. Garnish with thyme sprigs; serve with reserved relish.
SWEET PEPPER AND CORN RELISH
This relish comes together in a snap. Add fresh flavor and eye appeal to grilled meats, fish, and sausages. We particularly like it on salmon, and it's also tasty with tortilla chips or as a topping on hot dogs and fish tacos. So very versatile.
Provided by lutzflcat
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 11.1 g, Fat 2.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 8.2 mg, Sugar 3.8 g
SAUTEED HALIBUT WITH LEMON-VEGETABLE RELISH
Categories Citrus Egg Fish Herb Onion Pepper Tomato Vegetable Sauté Dinner Lemon Halibut Cucumber Bell Pepper Summer Parsley Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Combine tomatoes, cucumber, bell pepper, onion, parsley, garlic, lemon peel and cayenne in large bowl. Mix in 4 tablespoons oil and 2 tablespoons lemon juice. Season relish with salt and pepper. Let stand at least 15 minutes and up to 30 minutes, stirring occasionally.
- Sprinkle fish with salt and pepper. Dust fish all over with flour to coat. Place eggs in 11x7-inch glass baking dish. Add fish to eggs; turn to coat. Let stand 15 minutes and up to 30 minutes, turning fish occasionally.
- Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add half of fish with egg coating to skillet; sauté until coating is golden and fish is just opaque in center, about 5 minutes per side. Transfer fish to plates. Repeat with remaining 2 tablespoons oil and fish. Top fish with relish.
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