Micheles Lemon Pepper Pan Seared Alaskan Halibut Served Over Organic Spring Salad Recipes

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PAN SEARED ALASKAN HALIBUT WITH PONZU, LEMONGRASS SAUCE, AND LEMON RICE PILAF



Pan Seared Alaskan Halibut with Ponzu, Lemongrass Sauce, and Lemon Rice Pilaf image

Provided by Ming Tsai

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 33

1 tablespoon kosher salt
2 tablespoons coarsely ground black pepper
4 very fresh halibut fillets, skinless, about 6 ounces each
2 tablespoons grapeseed oil
Salt and pepper
1 tomato, diced
2 tablespoons chopped chives
1 tablespoon lemon juice
2 tablespoons ponzu
1 shallot, minced
1/2 cup grapeseed oil
4 cups watercress, washed and picked
Salt and pepper
Lemon Rice Pilaf, recipe follows
Lemongrass Sauce, recipe follows
2 tablespoons grapeseed oil
1 large onion, diced
1 tablespoon minced fresh ginger
1 tablespoon lemon zest
2 cups jasmine rice
1/2 cup white wine
3 cups chicken stock
2 tablespoons chopped parsley
2 tablespoons grapeseed oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 tablespoons minced shallot
1 tablespoon chopped lemongrass
4 tablespoons ponzu (can substitute fresh lemon juice)
2 cup chicken stock
4 large artichoke hearts, blanched and slice in 1/8" slices
2 tablespoons butter
Salt and pepper

Steps:

  • Combine the salt and pepper on a plate large enough to accommodate the fillets. Dip the halibut in the salt and pepper. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until brown.
  • In a medium bowl, whisk together the lemon juice, ponzu, shallot, and grapeseed oil. Toss the vinaigrette with the watercress and season, to taste, with the salt and pepper.
  • Plating: Place a ring mold on each plate and fill with the rice. Remove the ring and place an even amount of salad on top of each rice mold. Lay a fillet on top of the salad and drizzle the sauce around the plate. Sprinkle the tomatoes and chives on top of the sauce.
  • Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the onion, ginger, and lemon zest and stir-fry until soft, about 2 minutes. Add the rice and cook, stirring until the rice is opaque, about 5 minutes. Add the wine and allow to reduce by 80 percent. Add the chicken stock, cover the rice with foil and place over the lowest heat for 25 to 30 minutes. Fluff the rice with a fork and sprinkle with the parsley.
  • Heat a medium skillet over medium heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, shallot, and lemongrass and saute, stirring, until soft, about 3 minutes. Add the ponzu and reduce by 50 percent. Add the chicken stock and reduce again by 50 percent. Puree mixture with immersion blender. Add the artichoke slices and cook several minutes until just tender. Mount the sauce with 2 tablespoons butter and season with salt and pepper.

PAN-SEARED MARINATED HALIBUT FILLETS



Pan-Seared Marinated Halibut Fillets image

Provided by Alex Witchel

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons olive oil
3 small garlic cloves, peeled and minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
4 6-ounce halibut fillets, skin removed
1 tablespoon light olive oil or vegetable oil
Chopped parsley, for garnish, optional

Steps:

  • In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
  • In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams

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