Halibut With Sweet Potato Fries And Lime Recipes

HALIBUT WITH SWEET POTATO FRIES AND LIME

Steps:

• Heat oven to 425 degrees.
• On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, tossing occasionally, until golden and tender, 20 to 23 minutes. During the last 10 minutes of cooking, brush fish with remaining oil and season with salt and pepper. Roast on a second baking sheet until cooked through, 8 to 10 minutes.
• Squeeze fish and roasted sweet potatoes with lime and sprinkle with parsley.

LIGHT AND CRISPY FRIED HALIBUT

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
• Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
• Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

SHORELINE FRIED HALIBUT WITH TOFU FRIES, SOY SAUCE AIOLI, MUSHY EDAMAME AND SOY VANILLA MILKSHAKE

Steps:

• For the spiced soy milk marinade: Pour the soy milk in a wide baking dish. Whisk in the garlic powder, onion powder, cayenne, and black pepper. Add the halibut pieces to marinate, for at least 30 minutes, maximum 24 hours.
• For the shoreline fried halibut: Heat the vegetable oil in a cast iron pan over medium-high heat, or heat the vegetable oil to 350 degrees F in a large heavy-bottomed pot to 1/3 full.
• Line a baking tray with paper towel.
• Put the flour in a paper bag.
• Remove the halibut from the soy marinade and put, a few pieces at a time in a paper bag, shake well and cook either in a cast iron pan to shallow fry or heavy-bottomed pot to deep fry.
• For cooking in a cast iron pan, turn the halibut over on all sides until golden brown, approximately or if deep frying, cook until golden brown and crisp approximately 3 to 5 minutes. Remove the shoreline fry halibut from heat, season with salt and pepper and repeat with the remaining halibut.
• For the soy sauce aioli: Put the mayonnaise, soy sauce, and sesame oil in a bowl and mix well to combine. Cover and put in the refrigerator until ready to serve.
• For the mushy edamame: Cook the edamame in heavily salted boiling water, approximately 20 minutes, until the edamame is soft and tender. Reserve 1 cup cooking water and drain the edamame.
• Put the edamame, 1/2 cup cooking water and 1/4 cup olive oil in a blender. Puree the edamame until smooth, add more water, if necessary. Remove the mixture from the blender and season with salt, and set aside to cool.
• For the vanilla soy milkshake: Put the ice cream and soy milk in a blender and puree until smooth. Divide the shake between glasses.
• To make the fries: Using a deep-fry thermometer to register the temperature, heat enough oil to 350 degrees F in a large heavy-bottomed pot to 1/3 full. Line a baking tray with paper towels. Put the cornstarch in a bowl.
• In batches, coat the tofu with cornstarch and gently put in the hot oil, separating the tofu fries as they are cooking to prevent sticking. Remove the tofu fries from the oil once golden brown, season with salt and repeat with the remaining tofu fries.

EASY PAN-FRIED HALIBUT

Steps:

• Combine butter, honey, lemon juice, soy sauce, pepper, and garlic in a small bowl.
• Portion halibut by cutting it into 3 or 4 pieces with a sharp knife. Set aside a little of the marinade and brush each side of the halibut with the remaining butter-honey mixture.
• Heat a skillet over high heat until it is sizzling hot - test by adding a drop of water to the skillet. If it sizzles and immediately evaporates when it hits the skillet, it is hot enough. Sear halibut for 90 seconds on each side. Reduce heat to medium and cook each side until the fish flakes easily with a fork, 2 to 3 minutes. Serve with reserved butter-honey marinade.

HALIBUT STEAKS WITH CHILI AND LIME

Steps:

• If you have two large halibut steaks cut each in half, making four portions.
• Combine the lime juice, olive oil, chili powder and garlic in a shallow dish large enough to hold the halibut steaks in a single layer. Add a pinch of salt if desired.
• Place the halibut steaks in the dish, turn them once, cover with plastic wrap and allow to marinate in the refrigerator for 30 minutes. Turn them again and marinate another 30 minutes.
• Preheat grill or broiler to very hot. Grill or broil the halibut steaks until lightly browned on one side, about six minutes, then turn and cook them on the other side. Baste them with the marinade a couple of times during cooking.
• When the fish is done, place the remaining marinade in a small saucepan and bring to a simmer. Spoon the heated marinade over the fish and serve at once.

ROASTED SWEET POTATO PURéE WITH LIME

Steps:

• Preheat oven to 400°F.
• Prick sweet potatoes and roast on a foil-lined baking sheet in middle of oven 1 hour, or until very soft. Cool potatoes just until they can be handled and scoop flesh into a food processor.Purée potatoes until smooth. Add lime juice and salt to taste and purée mixture until combined well. Sweet potato purée may be made 2 days ahead and chilled, its surface covered with plastic wrap.

GARLIC LIME SWEET POTATO FRIES RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Cut sweet potatoes into fries and spread on a baking sheet.
• Drizzle olive oil, juice of one lime, garlic, cilantro, salt and pepper on top of potato slices; toss until evenly coated.
• Bake for 20-25 minutes or until fries are golden brown.