Poached Halibut In San Marzano Tomato Sauce With Olives Paleo Gf Recipes

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.

BUTTER-POACHED HALIBUT

Steps:

• Clarify the butter: Preheat oven to 350 F. In a 4-quart, oven-safe saucepan, melt butter over medium heat and bring to a simmer, 5-7 minutes. Once white foam (milk solids) begins to form on the top, skim it off with a small ladle or spoon. Reduce heat to medium-low and continue skimming the milk solids until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids. Set aside to cool to 155 F.
• Poach the fish: Season the fish on all sides with salt, about ¼ teaspoon per fillet. Gently lower the halibut into the clarified butter so all four fillets are submerged. Place the fish in the oven and bake, uncovered, 8 minutes.
• Assemble the dish: Fish is done when it's firm but not hard to the touch. Use a slotted spoon to remove the fish, drain off the butter, and plate. Serve with lemon wedges, crunchy salt, and dill.

OIL-POACHED HALIBUT WITH FENNEL, TOMATOES, AND MASHED POTATOES

Steps:

• Generously season fish with salt. Coat the bottom of a 3-to-4-quart saucepan or small pot with oil, then nestle fish pieces in, skin-sides down. Add just enough oil to fully submerge fish (about1 cup); attach a deep-fry thermometer to pan. Heat over medium until oil reaches 150 degrees. Reduce heat to low to maintain temperature (remove pan from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 8 to 12 minutes, depending on thickness. Remove with a fish spatula or slotted spoon, allowing excess oil to drip back into pot; transfer to a plate, skin-sides up, and loosely.cover with foil to keep warm.
• While the fish is cooking; in a small pot, combine potatoes, 1 tablespoon salt, and enough water to submerge potatoes by about 2 inches. Bring to a boil, then reduce heat to medium; simmer potatoes until tender and easily pierced with the tip of a knife., 10-12 minutes. Drain; press potatoes through a ricer back into pot (or, for a chunkier potatoes, use a potato masher). Cover to keep warm.
• Add fennel wedges, tomatoes, olives, and rosemary to pan, adding more oil to fully submerge ifnecessary. Increase heat to medium-high and cook until oil temperature reaches 210 degrees. Reduce heat to medium-low to maintain temperature and continue cooking until fennel is tender and easily pierced with the tip of a knife, 10 to 12 minutes. Remove vegetable mixture with a slotted spoon,reserving oil for potatoes.
• Add milk and 1/4 cup reserved oil to potatoes, stirring until smooth. Season to taste with salt, pepper, and more oil. Remove skin from fish and serve over potatoes, with vegetable mixture and a drizzle of poaching oil.

TOMATO-POACHED HALIBUT WITH ARUGULA, OLIVE AND ORANGE SALAD

Steps:

• Preheat your oven to 400 degrees F.
• Heat 3 tablespoons of the olive oil a Dutch oven or deep rondeau pan over medium heat. Add the onions, peppers, garlic, jalapeno and a pinch of salt and cook until the vegetables are tender and slightly caramelized, 3 to 5 minutes. Stir in the cumin, paprika and cayenne and toast for a minute before stirring in the tomatoes. Season with salt and pepper and simmer for 15 minutes, until all of the flavors come together. Remove from the heat and stir in the sherry vinegar to taste.
• Season the fish pieces on both sides and nestle into the sauce, leaving spacing in between. Roast, uncovered for 15 to 20 minutes, until the fish is cooked through.
• In the meantime, remove the rind and segment the orange, reserving any juice. To a mixing bowl, add the arugula, olives and orange segments. Add in some of the orange juice and drizzle with the remaining 2 tablespoons of olive oil. Season with salt and toss to coat the arugula.
• Place a piece of halibut onto a plate with a scoop of the tomato mixture. Top with some arugula salad and serve.

POACHED HALIBUT WITH TOMATO AND BASIL

Steps:

• Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.

POACHED HALIBUT IN SAN MARZANO TOMATO SAUCE WITH OLIVES (PALEO, GF)

Steps:

• Add 2 tsp of olive oil to a large sauté pan. Add the diced onion, diced shallots, and red pepper flakes to the pan and sauté over medium-high heat, while mixing often, until tender, about 6 minutes. Add the chicken stock and lemon juice and boil about 5 minutes. Add the Marzano tomatoes with their juices, and top with 1 tsp dried basil, ½ tsp herbs de provence, and salt and pepper to taste. Reduce the stovetop heat to medium and simmer for 10 minutes. Make sure to push down on the tomatoes until they break up.
• Season the fish with ¼ tsp salt, ¼ tsp black pepper, and ½ tsp herbs de provence. Add the fish to the pan and cover each piece in the sauce. Cover the pan and simmer until the fish is almost cooked through, about 4 minutes. Flip each fish piece over, add the olives and marjoram to the pan, mix, and let everything simmer until the fish is cooked all the way through, about 2 minutes.
• Remove the fish from the sauce, remove the skin (it should be easy to remove once the fish is cooked through), and then put the fish back into sauce prior to serving.

POACHED HALIBUT WITH HERITAGE TOMATOES

Steps:

• Make the tomato broth the day before. Put the tomatoes and 1/ 2 tbsp flaky salt in a food processor and blitz to a pulp. Pour into a colander lined with a muslin cloth set over a bowl to catch the juices. Fold the cloth over the pulp and put a weight on top to help squeeze out the juices. Put in the fridge overnight to strain. Take the broth out of the fridge 1 hr before serving to bring to room temperature.
• The next day, toss the mixed tomatoes in a roasting tin with 1/ 2 tbsp flaky salt, the oil and garlic, then spread them out and leave for 1 hr.
• Next, put the wine, rosemary, shallot, stock and a good pinch of salt in a saucepan. Bring to a simmer, drop in the fish and reduce the heat so the liquid is just bubbling. Gently poach for 8-10 mins, then remove. Freeze the poaching liquor and use as a stock at a later date.
• Spoon the mixed tomatoes with their oil and garlic, the spring onions and broad beans into two serving bowls. Top with the cooked fish, then pour over the tomato broth.