STEAMED HALIBUT WITH SOTHY
Steps:
- For the sothy: In a large saucepan heat the vegetable oil over medium high heat. Add the shallots and onion and saute until lightly browned, about 5 minutes. Reduce the heat to medium add the ghee, garlic, ginger, and chile cook for 2 to 3 minutes until fragrant. Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes. Pour in the fish stock, coconut milk, tomatoes, and kosher salt. Cook sauce, uncovered, for 15 minutes. Reduce the heat to low and add the lime juice and cream. Keep warm until ready to serve.
- For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain. In a large pot of boiling, salted water cook the rice for 6 minutes.
- Strain the rice and keep warm.
- For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water. Bring water to a boil over high heat. Line the bottom of the steamer basket with the orange slices. Season the halibut with salt and pepper and arrange on top of the orange slices. Place the basket on top of the pot, cover, and steam for 8 minutes.
- Serve the halibut with the rice and Sothy on the side.
HALIBUT WITH ROSEMARY
I picked up this recipe card at The Fresh Market, and I think it's the best halibut recipe I've ever prepared.
Provided by Kizzikate
Categories Halibut
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle fish with salt and pepper. Coat with flour.
- Heat oil in frying pan over medium heat. Arrange fish in a single layer in pan. Cook, turning once, until fish is brown and flaky, app. 5 minutes per side.
- Remove fish to a warm platter. To pan, add vinegar, garlic, rosemary, and water. Boil until reduced by half; remove garlic. Spoon sauce over fish.
Nutrition Facts : Calories 401.1, Fat 23, SaturatedFat 3.2, Cholesterol 69.8, Sodium 118.4, Carbohydrate 0.8, Fiber 0.1, Protein 45.6
FRESH HALIBUT STEAMED IN SWISS CHARD WITH THAI CURRY CREAM
One of the most interesting food tours you can take is down the aisles of an Asian and especially Southeast Asian grocery store. There are all kinds of strange, exotic ingredients that generally are inexpensive and certainly worth a try. Over the years I've shopped in a couple of stores fairly regularly and have just been amazed at the diversity of products available, especially curry pastes. They come in every color and flavor imaginable, are delicious and very different from Indian curries. The curry paste I like best for this dish is one called Massaman curry, a red curry. I encourage you to try them all and use your favorite mixture.
Provided by Food Network
Categories main-dish
Yield 6 servings
Number Of Ingredients 11
Steps:
- Season halibut lightly with salt, pepper and lime zest and set aside. Blanch chard leaves in lightly salted water for 5 to 10 seconds until softened and then immediately plunge into ice water to stop cooking and set color. Pat dry and wrap halibut pieces completely with leaves.
- To serve: Add mushrooms, scallions and olive oil to an oven-proof saute pan large enough to hold fish in one layer. Saute mushroom mixture until its just beginning to color. Place wrapped fish on top of mushroom mixture, add the wine and stock and cover. Finish cooking fish on top of stove over moderate heat or in a preheated 400 degree oven for 10 to 12 minutes or until fish is cooked through. With a spatula, lift fish and its mushroom bed and place attractively on warm plates. Pour sauce around and garnish with cilantro sprigs and deep fried leeks on top of wrapped fish.
STEAMED HALIBUT WITH ROSEMARY SERVED WITH PARSNIP PURéE
In this case do not add ginger to the parsnip purée since the halibut steamed with rosemary will have its own flavoring.
Provided by Jason Epstein
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the halibut into four equal pieces. In a wok or 8-quart stockpot bring water to a boil and boil cabbage leaves until soft and pliable, about 3 minutes. Carefully remove with tongs to a colander and refresh under cold water.
- Add 1 rosemary sprig, half a lemon and 1 teaspoon salt to the still boiling cabbage-cooking water and place a bamboo or other steamer basket on top. Finely chop the leaves from the remaining rosemary sprig and mix with the remaining 1 teaspoon salt and the cracked pink and white peppercorns in a custard cup. Sprinkle the cabbage leaves with some of the rosemary mixture and place 1 piece of halibut on each leaf. Brush the fish pieces with half of the olive oil and sprinkle with the remaining rosemary mixture.
- Place the cabbage leaves and fish in the steamer basket. Cover and steam until the halibut is cooked though, 6 or 7 minutes. Serve the halibut on the cabbage leaves and drizzle sparingly with the juice from the remaining lemon half and the remaining olive oil. Serve with parsnip purée made without ginger.
HALIBUT WITH GRAPEFRUIT AND ROSEMARY
This delicious recipe for halibut with grapefruit and rosemary is adapted from the January 2007 issue of Everyday Food.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Preheat broiler with rack 4 inches from the heat. Using a vegetable peeler, remove 4 large strips of zest from one grapefruit, avoiding the bitter white pith. Cut into slivers; set aside.
- Slice the top and bottom of both grapefruits with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the grapefruit over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Squeeze membranes over a small saucepan and add any juices that have accumulated in the bowl. Add rosemary sprig, sugar, grapefruit zest, 1/2 cup water, and 1/4 teaspoon coarse salt. Place saucepan over medium-high heat and bring to a boil. Cook until syrupy, 8 to 10 minutes.
- Meanwhile, rub fish fillets with oil; season with salt and pepper. Place on a broilerproof rimmed baking sheet; broil until opaque throughout, 7 to 10 minutes.
- When syrup is done, discard rosemary sprig. Add syrup and chopped rosemary to bowl with grapefruit segments. Toss gently; place on top of fish, and serve.
STEAMED HALIBUT
We loved this recipe with halibut steaks. You can also make it with salmon steaks or Pacific cod. Serve this healthful, clean-tasting main dish with asparagus; try cooking it in the second layer of the steamer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.
Nutrition Facts : Calories 252 g, Protein 47 g, SaturatedFat 2 g
ROSEMARY SMOKED HALIBUT WITH BALSAMIC VINAIGRETTE
I am always looking for different recipes for fish, as I am trying to incorporate more and more into our daily diet. You actually set the rosemary briefly aflame which gives the fish a wonderful herb flavour and aroma. Part of the dish can be made up ahead of time
Provided by Abby Girl
Categories Halibut
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested.
- Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time).
- Serve with halibut.
Nutrition Facts : Calories 241.8, Fat 12.4, SaturatedFat 1.7, Cholesterol 46.5, Sodium 127.8, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 30.4
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