Tomato Poached Halibut With Arugula Olive And Orange Salad 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.

HALIBUT STEAMED WITH ORANGES, TOMATOES, AND OLIVES

Steps:

• Cut off peel and white pith from oranges. Cut oranges between membranes to release segments.
• Heat oil in heavy very large skillet over medium-high heat. Add onions and garlic; sauté until tender and just beginning to brown, about 8 minutes. Add tomatoes and wine. Bring to boil. Reduce heat to medium-low and simmer 3 minutes. Gently stir in orange segments and olives. Season mixture to taste with salt and pepper. Sprinkle halibut fillets with salt and pepper. Arrange halibut in single layer atop vegetable mixture in skillet. Cover and simmer gently until halibut is just opaque in center, about 12 minutes.
• Spoon vegetable mixture onto plates. Top with halibut. Place feta cheese atop vegetable mixture and alongside halibut. Sprinkle with chives and serve.

ARUGULA TOMATO AND OLIVE SALAD

Steps:

• In large bowl, combine dressing ingredients. Whisk with a fork to blend.
• Cut each tomato into 8 wedges. Toss tomatoes, arugula, olive and onion together with the dressing.

POACHED SALMON ON CORN, TOMATO AND ARUGULA SALAD

Steps:

• For the Salmon:.
• Divide salmon into 4 pieces.
• season the salmon with the kosher salt and set aside.
• Place the next 11 ingredients (thru the lemon) in a stainless or other non-reactive pan and bring to boil. (the carrots are better grated, but I couldn't get the ingredients to list it).
• Turn to low and let simmer, covered for 20 minutes.
• Strain off the solids, put the liquid in a 9" skillet, bring to boil and place salmon fillets into the liquid (add more water to cover if needed).
• poach for 10-15 minutes until just done.
• Chill.
• For the salad:.
• shuck the corn, rub with olive oil and season with salt & pepper.
• grill over a hot grill, turning frequently to char lightly on all sides.
• let cool and cut the corn off the cob.
• mix the corn with the tomatoes (cut in half), argula and onions
• For the dressing:.
• finely chop the shallots.
• whisk together the final 3 ingredients. (please mince shallots finely).
• toss with the salad.
• Divide between 4 plates, place poached salmon on top and finish with Basil Aioli (different recipe).

HALIBUT WITH ORANGE SALSA

Steps:

• In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes., Meanwhile, in a shallow bowl, combine the bread crumbs, orange zest, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet., Bake at 400° for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork. , In a small bowl, combine the salsa ingredients. Serve with halibut.

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.

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.

ARUGULA AND TOMATO SALAD

Steps:

• Pick over the arugula leaves and discard any tough stems. Rinse and drain the leaves well. Pat them dry. Place the arugula, tomatoes, onion and parsley in a salad bowl.
• Place the vinegar in a small bowl. Add salt and pepper. Start beating while gradually adding the oil. Pour the sauce over the salad, toss and blend well.

TOMATO AND ARUGULA SALAD

Steps:

• Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.

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.