Pacific Halibut With Caramelized Fennel Black Olives Orange Zest And Dill Recipes

PACIFIC HALIBUT IN A SICILIAN SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Lightly oil a baking dish that will accommodate the fish fillet. On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess.
• In a saute pan, heat about 1 tablespoon oil, or as needed to form a film in the pan, over medium-high heat. Saute the fish on both sides until lightly colored. With a slotted spatula, remove the fish to the prepared baking dish.
• In the same saute pan, heat 2 tablespoons olive oil over medium heat. Add the onion and celery and saute until soft and pale gold, about 10 minutes. Add the tomatoes, if using, and simmer for 3 minutes to thicken slightly. Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8 to 10 minutes to blend the flavors. Taste and adjust the seasoning.
• Ladle the sauce over the fish. Bake until the fish tests done with the point of a knife, about 10 minutes. Eat while hot or warm.
• Variation: You can also make this dish in a saute pan. Just place the sauteed fish in the sauce in the pan, cover, and simmer gently over low heat until the fish cooked through, about 10 minutes.

BAKED PACIFIC HALIBUT WITH LEMON CAPER BUTTER

Steps:

• Adjust rack to center of oven and preheat to 400°F
• Combine butter, capers, onion and lemon juice in food processor and pulse to blend. Set aside.
• Place each halibut fillet on dry surface and sprinkle with salt.
• Smear tops and sides of fillets with mustard and coat with bread crumbs and parsley.
• Coat bottom of baking pan with half of the lemon-caper butter. Place fillets skin side down in pan and dot each fillet with remaining lemon-caper butter.
• Bake until crusty and golden on the outside and moist and flaky in the middle, 15-20 minutes.
• Carefully transfer baked fish to warm platter. Squeeze the lemons into the butter and drippins left of baking sheet and transfer to small bowl. Whisk together thoroughly and pour over fish. Serve immediately.

ZESTY HALIBUT

Steps:

• Spray a medium baking dish lightly with cooking spray.
• Lay onion slices on bottom and the fish on top.
• Place the lemon slices on fish and sprinkle with tomato.
• Season with pepper.
• Pour wine all over.
• Slowly bring to a boil on the top of the stove.
• Transfer to the oven and cook 10-15 minutes at 350F until the fish is cooked through.

HALIBUT WITH CARROTS, FENNEL, LEMON, AND GARLIC

Steps:

• Preheat oven to 450°F. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon oil. Scatter sliced fennel in center of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes around fish. Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs. Cover fish with foil overhang and seal. Bake fish until just opaque in center, about 12 minutes.
• Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper.
• Open foil packet. Drizzle all of sauce over fish and vegetables. Reseal foil. Let fish cool at room temperature 1 hour. Chill overnight.
• Discard thyme sprigs. Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates. Divide tomatoes, carrots, and sauce among plates. Garnish fish with lemon wedges and fennel fronds.