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.
BRAISED HALIBUT
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes.
- Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes.
- With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish.
BRAISED HALIBUT WITH TARRAGON AND CHIVES
This was printed by the Mpntreal Gazette and comes from Anna and Micheal Olson's Cook At Home cookbook. Haddock, salmon or any other firm fleshe fish can be substituted for the halibut, which is good for me, because my family loves salmon.
Provided by Studentchef
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the poaching liquid:.
- In a medium heavy saucepan combine water, wine, onions, celery and lemon and simmer for 15 minutes.
- Strain and keep warm.
- For the Halibut:.
- In a large heavy frying pan melt the butter over medium heat and saute onions until translucent, about five minutes.
- Season fish with salt and add to pan.
- Pour poaching liquid around the fish along with tarragon and simmer gently for eight minutes or until fish is firm to the touch and white in the centre.
- Using a slotted spoon, remove the fish to a heated platter.
- Add chives and a little of the poaching liquid and lemon wedges.
- Serve at once.
Nutrition Facts : Calories 312.2, Fat 7.2, SaturatedFat 2, Cholesterol 75.4, Sodium 130, Carbohydrate 8.2, Fiber 2.3, Sugar 1.5, Protein 46.7
BRAISED HALIBUT SERVED IN CASSEROLE WITH PEAS A LA FRANCAISE
This mouthwatering halibut recipe is courtesy of chef Eric Ripert, and goes wonderfully with his Arugula and Artichoke Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Divide bacon evenly between four 3-quart Dutch ovens. Place each over medium heat and cook until bacon is crisp and fat is rendered. Divide onions evenly between Dutch-ovens and add 1 tablespoon water to each; cook until tender, about 5 minutes.
- Season halibut fillets with salt and pepper and place one in each of the 4 Dutch-ovens. Add onions, peas, and lettuce around fillets; top each with 1 tablespoon butter and season with salt and pepper. Divide chicken stock evenly between dishes, cover, and place over high heat until liquid comes to a boil. Immediately reduce heat to medium and continue cooking until a metal skewer inserted inside the fish for 5 seconds feels warm when touched, about 5 minutes.
- Serve immediately sprinkled with chopped mint.
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