Pan Seared Halibut Braised Fennel Tomatoes Recipes

HALIBUT WITH TOMATOES AND FENNEL

Steps:

• Cook couscous according to package instructions.
• In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they beginto soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
• Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.

HALIBUT BRAISED IN A TOMATO-FENNEL BROTH

Steps:

• Season the fillets with salt and pepper. Heat 2 Tbs. of the olive oil in a large skillet over medium-high heat. When it shimmers, add the fillets, skin side up, and sear until just golden brown, about 4 minutes. Flip and sear the skin side for 4 minutes. Transfer the fillets to a plate; if the skin sticks to the pan, discard it.
• Add the remaining 1 Tbs. oil and the sliced fennel to the pan, season with salt and pepper, and cook, stirring occasionally, until softened somewhat and browned in spots, about 4 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine, immediately cover the pan tightly with a lid or foil, reduce the heat to medium, and simmer briskly until the fennel is tender, about 8 minutes. (Check halfway through; if the fennel is dry, add 2 to 3 Tbs. water). Stir in the tomatoes and their juices, 1/2 cup water, and 2 Tbs. of the herbs. Cover and simmer for another 5 minutes. Taste the broth for salt and pepper
• Return the halibut to the pan, settling the pieces skin side down into the broth, and pouring over any accumulated juices. Cover tightly and simmer until the halibut is cooked through, about 4 minutes. Carefully lift out the halibut; taste the sauce, and season if necessary. Serve the fish in a shallow bowl with the sauce spooned over and around it. Garnish with the remaining 1 Tbs. herbs.

PAN-SEARED HALIBUT, BRAISED FENNEL & TOMATOES

Steps:

• 1) Preheat the oven to 325. Slice ham into 1-inch strips. Place half on a cookie sheet and bake about 5 minutes. Roll the other strips, season with lemon juice, olive oil and parsley. Place the olives in the oven for 6 minutes. Let cool and finely chop. 2) In a saucepan, place cherry tomatoes in 1 cup of olive oil. Add 3 cloves of garlic, salt and pepper and slowly warm tomatoes through, 3 to 4 minutes. Remove skins and reserve pulp. 3) In a saucepan, place tomatoes in 2 cups olive oil. Add remaining garlic, rosemary, slowly warm tomatoes through, about 15 minutes. Let cool, remove tomato, strain and reserve oil. Puree hot-house tomatoes with the juice of 1 lemon and sherry vinegar. Drizzle 1 cup of the olive oil while blending to create emulsion. 4) Slice peeled onions into thirds. Toast saffron in saucepan, about 2 minutes. Add 1 cup of water, salt and pepper. Add the onions, simmer until cooked through, 8 to 12 minutes. 5) In a large saucepan of cold salted water, cook potatoes until fork tender, about 25 minutes. Rinse, dry and slice in half. In a sauté pan, coat the pan with olive oil. When hot, brown potatoes, 4 to 5 minutes. 6) Clean the bulbs, reserve frawns and slice fennel in half. In a sauté pan, coat the bottom with olive oil. When hot, brown the fennel, add ¾ cup water. Cook until tender, about 12 minutes. Let cool, cut into quarters. Mix potatoes with ¼ braised fennel bulbs and reserve. 7) In a large saucepan, coat the pan with olive oil. When the oil is hot, sear the halibut on one side for 4 minutes until golden brown. Remove oil from pan, turn over the halibut and place pan (or on a baking sheet) in the oven until cooked through, 12 to 14 minutes. Remove from the oven and top with 1 tablespoon of butter. 8) Half the tomatoes and mix with fennel and frawns. Dress with lemon juice, olive oil, salt, pepper. On two plates, spoon tomato confit, halibut on top, add Fennel and Tomato Salad. Top with ham, fennel, onions, olives and herbs.

PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES

Steps:

• In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.

ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES

Steps:

• Preheat the oven to 425 degrees F.
• Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
• Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
• Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
• Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

TOMATO-POACHED HALIBUT

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.