Sauteed Halibut With Apple And Dried Cherry Compote Recipes

SAUTéED HALIBUT WITH ENVY™ APPLE & LEMON BROWN BUTTER SAUCE

Steps:

• Generously season both sides of the fish filets with kosher salt
• Heat a medium sauté pan over high heat and let heat for at least 30 seconds
• Add 2 T canola oil to the pan and let warm for 10-15 seconds
• Carefully add the fish filets to the hot oil and let sear on high for 1 minute
• After 1 minute, turn down the heat to medium and allow the fish to gently cook for another 2 minutes
• Using a spatula, carefully flip each filet and continue cooking over medium heat for another 2 minutes
• Remove the fish from the pan and let rest on a paper towel lined plate to soak up excess oil
• Drain the oil from the pan and return it to the heat
• Add the butter and allow to melt and begin to brown (approx. 1 min)
• Add the apples and allow to sauté for 1 more minute
• Add the lemon juice and chopped parsley and stir, turn heat off
• Plate the fish on a dinner plate and spoon the sauce over top!

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
• Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
• Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

APPLE, PEAR & CHERRY COMPOTE

Steps:

• Put the apples and pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 mins or so until the Bramley apple has collapsed to a purée and the eating apple and pear are tender (stir to make sure it doesn't catch on the bottom).
• Stir in the cherries or cranberries for 1 min, taste and add a little more sugar if necessary. Can be chilled for 3-5 days. Serve with vanilla ice cream, if you like. See 'Goes well with' for ideas for using up the compote.

DRIED FRUIT COMPOTE WITH FRESH APPLE AND PEAR

Steps:

• Cut large pieces of dried fruit into smaller pieces.
• Combine all of the ingredients in a saucepan and bring to a boil. Reduce heat, cover and simmer 5 minutes. Turn off heat and allow fruit to steep for 30 minutes or longer. Remove cinnamon stick and orange and lemon zest. Serve topped with whipped cream or yogurt if desired, or stir into your morning yogurt.

EASY CHERRY COMPOTE

Steps:

• Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
• Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

SIMPLE TART CHERRY COMPOTE

Steps:

• Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
• Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.

SAUTEED HALIBUT WITH APPLE AND DRIED CHERRY COMPOTE

Steps:

• Rehydrate the cherries in brandy over a slow boil. Remove from the heat and set aside. Heat the butter over medium heat and cook the onions until translucent, about 3 minutes. Add the apples and garlic. Continue to cook and stir occasionally until the apples are soft and the onions are gloden brown Stir the lemon juice into the cherries and brandy. Add the cherries to the apples:warm throughly and correct seasoning. Keep warm. Season the fillets with salt and pepper. dip fillets into beaten egg and then flour. Heat the oil over medium-high heat and saute the fillets until gloden brown on both sides, 3 mintues on one side,2 minutes on the second side.(turn only once, if necessary, finish in oven.) Serve each halibut fillet topped with the warm compote.

CHERRY COMPOTE

Steps:

• Combine cherries, sugar, and cornstarch in a saucepan over medium heat. Stir constantly and bring to a boil.
• Reduce heat slightly and simmer until mixture becomes translucent, about 5 minutes.
• Remove from the heat and stir in lemon juice. Let cool to room temperature before serving, 30 minutes to 1 hour. Store in the refrigerator.

TEQUILA, APPLE, AND DRIED CRANBERRY COMPOTE

Steps:

• Combine all ingredients in large pot. Set pot over medium heat and bring mixture to simmer. Cook until apples are tender and cranberries are plump, stirring occasionally, about 20 minutes. Cool to room temperature. Cover and refrigerate until compote is well chilled, about 2 hours. (Compote can be prepared up to 1 day ahead. Keep refrigerated.)

APPLE, DRIED CHERRY AND WALNUT COMPOTE (ZIPLOCK ZIP AND STEAM)

Steps:

• Combine all ingredients in Medium or Large Ziploc® Brand Zip 'n Steam™ Bag.
• Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave.
• Microwave on full power for 6 minutes or until apples are fork-tender.
• Allow bag to stand for 1 minute before handling. Carefully open bag and serve.
• Serve over vanilla frozen yogurt or angel food cake if desired.

APPLE-CHERRY PORK MEDALLIONS

Steps:

• Cut tenderloin crosswise into 12 slices; sprinkle with rosemary, thyme and celery salt. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., In same skillet, combine apple, apple juice, cherries, honey and vinegar. Bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, 3-4 minutes or just until apple is tender., Return pork to pan, turning to coat with sauce; cook, covered, 3-4 minutes or until pork is tender. Meanwhile, prepare rice according to package directions; serve with pork mixture.

CHERRY COMPOTE

Steps:

• Combine vodka, honey, orange and cinnamon in saucepan over medium-high heat, and bring to boil. Add cherries, cover, reduce to simmer and cook for 2 minutes. Transfer mixture to storage container, and allow to cool. Serve over poundcake.

WALNUT CRUSTED PORK WITH CHERRY AND APPLE COMPOTE

Steps:

• Cut pork tenderloin into medallions and pound thin.
• Combine walnuts, sage and pepper on a plate.
• Sprinkle worcestershire sauce on both sides of pork pieces making sure they are wet.
• Dredge pork in the walnut mixture making sure both sides are well coated.
• In a large skillet, heat olive oil and butter.
• Fry pork until internal temperature is around 150 degrees.
• Remove and set aside, keeping warm.
• For compote, in a small skillet, heat the butter.
• Add the apple chunks, cherry preserves, allspice and cinnamon and cook for approximately 5 minutes, stirring constantly.