SEARED HALIBUT WITH CORIANDER & CARROTS
{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Sip: Torrontes, Sylvaner or Cabernet Franc
Provided by Sarah Copeland
Categories Dairy Fish Yogurt Dinner Seafood Halibut Spice Root Vegetable Carrot Seed Coriander Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 22
Steps:
- Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder. Grind to a fine powder. Add the turmeric and cayenne. Set aside 1/4 teaspoon of the spice blend; reserve the remaining spice blend.
- Lay out your halibut on a baking sheet/tray and season with salt and pepper. Brush or drizzle with 1 tablespoon of the olive oil and rub the remaining spice mixture over the fish on both sides. Cover and refrigerate for 1 hour.
- Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath. When the water boils, add the carrots and cook until crisp-tender, about 2 minutes. Transfer them to the ice bath with a slotted spoon. Pull them out after about 2 minutes and set aside.
- Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl.
- When the table is set, heat a large nonstick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut fillets to the pan and let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until the fish is just cooked through but still slightly translucent in the center. Remove the fish to the platter.
- Heat the 2 tablespoons olive oil in another large skillet over medium-low heat. Add the carrots and toss to coat. Season with salt. Add the shallot and cook until just beginning to soften but still purple, about 2 minutes. Pull from the heat and transfer the carrots to a plate or platter. Add the 1/4 teaspoon reserved spice blend to the residual oil in the pan. Spoon the flavored oil over the carrots and finish with parsley.
- Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.
SEARED HALIBUT WITH ANCHOVIES, CAPERS AND GARLIC
Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time. This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive. Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish. Creating a dish out of these ingredients is almost as easy as simply searing the fish and serving it with lemon. The fish is quickly browned, then allowed to finish cooking in the oven while the no-fuss sauce cooks in the pan.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
- Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
- Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 583 milligrams, Sugar 0 grams, TransFat 0 grams
CORIANDER-CRUSTED HALIBUT WITH RICE NOODLES AND GINGER BROTH
Steps:
- For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small plate. Season the halibut on both sides with salt and dredge the top only with the coriander. In a hot saute pan coated with oil, sear the top first until brown and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for seasoning then add lime juice and cilantro. Right before serving, add the soft rice noodles. Bring to temperature then serve.
- PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small pile in the middle with the mixture and top with halibut. Garnish with cilantro sprigs.
- Wine Suggestion: Lenswood Sauvignon Blanc, Australia
CUMIN-SEARED HALIBUT WITH SWEET CORN SAUCE
Northern Pacific halibut is my fish of choice to have in the warmer months. It is a flat fish and deserves special care when handling. Since it can be a little more expensive, I save it for special occasions. The sauce relies on corn, which is very important to Native American culture and recipes. Use blue corn if you can get ahold of it. Otherwise, sweet corn is a great go-to.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
- Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
- For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
- Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
- To finish the halibut, in a medium sauté pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it's ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.
SEARED HALIBUT W/ HARICOTS VERT, SCALLIONS AND WHITE WINE SAUCE
Don't be scared off by the title -- this is surprisingly easy to prepare despite the complexity of its flavors. I like to serve this over linguine tossed in lemon and olive oil. Yum. From the Twelve Seasons Cookbook, and I've added my modifications at the end.
Provided by enigmused
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
- Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
- Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.
- My modifications: I double the wine and capers and decrease the amount of butter to 1/4 cup. If I have time, I marinade the fish for an hour in wine, olive oil, garlic, fresh rosemary and thyme.
Nutrition Facts : Calories 606.8, Fat 35.9, SaturatedFat 16.4, Cholesterol 143, Sodium 217.1, Carbohydrate 12.3, Fiber 5, Sugar 3.4, Protein 56.5
More about "seared halibut with coriander carrots recipes"
PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE
From wholesomeyum.com
10 BEST SEARED HALIBUT RECIPES | YUMMLY
From yummly.com
DRESS YOUR HALIBUT IN CORIANDER AND LEMON | BON APPéTIT
From bonappetit.com
PAN-ROASTED HALIBUT, CHICKPEAS, AND CHORIZO RECIPE
From leitesculinaria.com
BRAISED HALIBUT WITH CARROTS AND CORIANDER FOR TWO
From cooksillustrated.com
SEARED HALIBUT WITH CORIANDER & CARROTS
From mealplannerpro.com
Servings 1Calories 317 per serving
SEARED HALIBUT WITH CORIANDER AND CARROTS - AOL.COM
From aol.com
Servings 2Total Time 1 hr 30 minsEstimated Reading Time 2 mins
HALIBUT WITH CORN AND PANCHETTA - FEASTING AT HOME
From feastingathome.com
HALIBUT WITH BROWN BUTTER, CRUSHED CHICKPEAS WITH OLIVES AND …
From foodnetwork.ca
PAN-SEARED HALIBUT RECIPE WITH PEPPERS & BASIL - CRATE&BARREL
From crateandbarrel.com
SEARED HALIBUT IN CURRY BUTTER SAUCE RECIPE - KISSES FOR BREAKFAST
From kisses-for-breakfast.com
PAN SEARED HALIBUT - SAILOR BAILEY
From sailorbailey.com
PAN SEARED HALIBUT RECIPE WITH GARLIC CANNELLINI BEANS AND FENNEL
From thewellco.co
SEARED HALIBUT WITH CORIANDER & CARROTS | RECIPE | BEST HALIBUT …
From pinterest.com
SEARED HALIBUT WITH CORIANDER & CARROTS - MASTERCOOK
From mastercook.com
SEARED HALIBUT WITH CORIANDER & CARROTS, + THE NEWLYWED …
From louisashafia.com
BRAISED HALIBUT WITH CARROTS AND CORIANDER | COOK'S …
From cooksillustrated.com
SEARED HALIBUT WITH CORIANDER & CARROTS
From goose.horine.dev
SEARED HALIBUT WITH CORIANDER & CARROTS | LOUISA SHAFIA
From louisashafia.com
SEARED HALIBUT WITH CORIANDER & CARROTS - GLUTEN FREE RECIPES
From fooddiez.com
HALIBUT CONFIT WITH LEEKS, CORIANDER, AND LEMON | PUNCHFORK
From punchfork.com
31 HALIBUT RECIPES FOR BAKING, GRILLING, ROASTING, AND MORE
From epicurious.com
PAN-SEARED HALIBUT (ONLY 4 INGREDIENTS) - MOMSDISH
From momsdish.com
SEARED HALIBUT WITH CORIANDER & CARROTS RECIPE | EPICURIOUS.COM ...
From pinterest.com
PAN-SEARED HALIBUT WITH TOMATO VINAIGRETTE RECIPE - FOOD & WINE
From foodandwine.com
A DELICIOUS BUT SIMPLE HALIBUT AND CARROT GINGER PUREE
From slowburningpassion.com
SEARED HALIBUT WITH SUMMER SQUASH AND CORN CIOPPINO
From lcbo.com
MOROCCAN HALIBUT AND CARROTS RECIPE | BON APPéTIT
From bonappetit.com
PAN-SEARED HALIBUT WITH BROWN BUTTER - STEM - SPOON
From stemandspoon.com
PAN-SEARED HALIBUT WITH CHERRY TOMATOES & BASIL - ONCE UPON A …
From onceuponachef.com
PAN-SEARED HALIBUT WITH CREAMED CORN & TOMATOES RECIPE
From eatingwell.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
PAN SEARED HALIBUT WITH A GARLIC CRAB TOPPING - CHEF DENNIS
From askchefdennis.com
GRIND SOME CORIANDER TO MAKE A FINE
From tibojavoy.fr
SEARED HALIBUT WITH CORIANDER & CARROTS | DRUPAL APICIUS
From willdonovan.com
SEARED HALIBUT WITH CORIANDER & CARROTS | HALIBUT RECIPES, FISH …
From pinterest.co.uk
SEARED BC HALIBUT, BUTTER POACHED LOBSTER AND CRUSHED POTATOES
From foodnetwork.ca
SEARED HALIBUT WITH CORIANDER & CARROTS
From mealplannerpro.com
SEARED HALIBUT WITH CARROT SAUCE - HIGHGROUNDORGANICS.COM
From highgroundorganics.com
SEARED HALIBUT WITH CILANTRO SALSA RECIPE - CHATELAINE.COM
From chatelaine.com
25 BEST HALIBUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SEARED HALIBUT WITH LEMON PEPPER - SIMPLY ORGANIC
From simplyorganic.com
HEALTHY HALIBUT RECIPES TO MAKE FOR DINNER | MARTHA STEWART
From marthastewart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love