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.
THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
Steps:
- In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Steam or microwave the baby spinach for 2 minutes.
- Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
PACIFIC HALIBUT IN COCONUT CURRY - ADAPTED FROM VIJ'S
Serve this with naan or rice. I have reduced the amount of oil from the original recipe. The cooking time does not include the time for the coconut curry as I prepare while the fish is marinating.
Provided by mell_2
Categories Halibut
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Mix oil, cayenne, mustard seeds and fenugreek leaves in large mixing bowl. Add fish and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Coconut Curry.
- Heat oil in medium pot on medium heat for 1 minute. Add curry leaves and allow them to sizzle for about 45 seconds. The leaves should shrivel a bit. Add garlic and saute for 3 to 4 minutes until lightly brown. Add onions and saute until brown, about 10 minutes. Stir in tomatoes and cumin, coriander, salt, cayenne and cloves. Continue cooking for 8 minutes or until the water from the tomatoes has evaporated. Add water and coconut milk. Bring to boil. cover, reduce the heat and simmer for about 15 minutes.
- Finish the Halibut:.
- Spread the breadcrumbs on a plate. Dip each fillet in crumbs, making sure that both sides of each piece are coated. Arrange fish on baking tray.
- Heat 1/2 tsbp of oil in a small nonstick frying pan on medium-heat for 1 minute. Sear fillet 2 to 3 minutes. Gently turn over and sear for another 2 to 3 minutes. Turn the fillet again and cook another 2 minutes. Turn over again and cook for another 1 to 2 minutes or until fish is cooked through. Place the fillets in the bowls you will serve them inches Repeat with the remaining fish.
- To serve:.
- Place 1 fish fillet in a bowl. Using a slotted spoon, take out and discard the cloves. Gently pour 1/6 of curry over the fish.
- Wine: Muscat Ottonel.
Nutrition Facts : Calories 591.6, Fat 31.8, SaturatedFat 9.9, Cholesterol 70.3, Sodium 2416.2, Carbohydrate 25.6, Fiber 4, Sugar 7.5, Protein 51.3
FISH WITH CUMIN-PEPPER CURRY
The original recipe calls for halibut, but I think you can use any firm white fish with a mild flavor.. Cooking the spice paste briefly before adding the liquid deepens the flavor of the sauce. Serve this dish over basmati rice. Cooking time depends on the thickness of your fish. Cook until it flakes easily.
Provided by breezermom
Categories Curries
Time 32m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 7 ingredients in a small bowl. Add 1/4 teaspoon of black pepper, stirring until well blended.
- Heat oil in a large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently.
- Add broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.
- Sprinkle fish with remaining 1/4 teaspoon black pepper and salt. Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness. Garnish with the chopped fresh parsley, if desired.
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- Heat oil in a large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently. Add broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.
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