Fresh Alaskan Halibut With Wild Huckleberry Harissa Sauce Caramelized Shallots And Crispy Oyster Mushrooms With Fresh Basil Recipes

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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



Fresh Halibut Steamed in Swiss Chard with Thai Curry Cream image

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.

6 (5-ounce) portions fresh halibut cut 3/4-inch thick
Salt and freshly ground pepper
2 teaspoons grated lime zest
12 to 16 large chard leaves, tough center rib removed
2 cups sliced oyster mushrooms
2/3 cup finely sliced scallions
2 tablespoons olive oil
1/3 cup dry white wine
1/2 cup rich fish or mushroom stock
Thai Curry Cream (recipe follows)
Garnish: Cilantro sprigs and finely sliced, deep-fried leeks (white part only)

FRESH ALASKAN HALIBUT WITH WILD HUCKLEBERRY HARISSA SAUCE, CARAMELIZED SHALLOTS AND CRISPY OYSTER MUSHROOMS WITH FRESH BASIL

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 32



Fresh Alaskan Halibut with Wild Huckleberry Harissa Sauce, Caramelized Shallots and Crispy Oyster Mushrooms with Fresh Basil image

Steps:

  • For the huckleberry sauce: Put the huckleberries, vinegar, sparkling wine, Harissa, sugar, salt and mint in a large saucepot over high heat. Bring to a boil and then reduce to a simmer. Let simmer for 30 minutes over low heat to dissolve the sugar, evaporate the alcohol and let the flavors mingle. Next, pour the contents through a sieve to drain. Repeat a few times and use a paper towel or coffee filter to make the final "ready for reduction" sauce very smooth and silky.
  • When ready to serve, pour about 1 cup sauce into a saute pan over medium-high heat and let reduce or bubble until your desired color and thickness, about 5 minutes. It should be dark crimson in color and coat the back of the spoon. Taste for salt and spice; add more Harissa if you'd like to turn up the heat. Keep warm until ready to plate fish.
  • For the halibut: Halibut is very delicate and will turn into sawdust if overcooked. It only takes a few minutes to cook and is very flaky and juicy when cooked accurately. The longer you let the halibut sit after cooking, the dryer it will become. Have your plates ready for when you start cooking the halibut.
  • Pat the halibut dry and then sprinkle the fillets with salt and pepper. Add the oil to large saute pan over medium-high heat (use anything other than nonstick for a nice golden sear). When the oil is just about to start smoking, lay the fillets gently in the pan as it drops in, falling away from your body, and immediately give the pan a shake. If the pan is hot enough, the fish will not stick. Let the fish cook until brown, 2 to 3 minutes. Gently flip the fillets over and deglaze with the white wine. Cover and let cook 3 more minutes.
  • To serve, ladle the huckleberry sauce on the plate first, and then put the fish on the sauce; don't cover up all of the sauce as it shines like a jewel. Place a dollop of Caramelized Shallots on top of the fish. Serve Crispy Oyster Mushrooms alongside; lay the mushrooms on the plate, like a bouquet of flowers with the round part of the mushroom facing up. Place a few of the fresh huckleberries on the plate to garnish. Serve with risotto or rice if desired.
  • Add the garlic to a food processor and pulse until chopped. Add the chipotle peppers, cumin, paprika, mint, oregano and salt. Puree until smooth. Slowly add the olive oil to emulsify. Yield: about 1 1/2 cup.
  • In a small saute pan over low heat, melt the butter and add the salt. Add the shallots and cook until soft and brown, about 20 minutes. Make sure to achieve the brown color, which is the caramelization of the shallots and gives the great flavor. Save on the back burner on low until the fish is finished. Yield: about 1/2 cup.
  • In a small saute pan over medium-low heat, melt the butter and add the salt. Add the mushrooms, reduce the heat to low and cook until the mushrooms turn brown and crispy, 7 to 8 minutes. You can do this at the beginning of your dinner and keep them crispy over low heat. Before plating, add the basil leaves and toss a few times. Doing this just before you plate will help keep the basil leaves bright green. Yield: about 1 cup.

8 cups huckleberries (reserve a dozen berries for plating)
1/2 cup white balsamic vinegar
1/2 cup sparkling wine or Champagne
1/4 cup Harissa, recipe follows
1/4 cup raw sugar
1 tablespoon sea salt
2 fresh mint sprigs, at least 4 inches long
Four to six 6-ounce 1-inch-thick fresh halibut fillets
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon oil
1/4 cup white wine or vegetable stock
Caramelized Shallots, recipe follows, for serving
Crispy Oyster Mushrooms, recipe follows, for serving
Risotto or rice, optional, for serving
6 whole cloves garlic
One 7-ounce can chipotles in adobo
1/2 tablespoon whole cumin seeds, toasted and ground in spice grinder
1/2 tablespoon whole cumin seeds, toasted and ground in spice grinder
1/2 tablespoon smoked Spanish paprika
1/2 tablespoon dried mint
1/2 tablespoon dried oregano
1/2 tablespoon salt
1/3 cup extra-virgin olive oil
1 tablespoon butter
Pinch salt
6 shallots, peeled and finely diced
1 tablespoon butter
Pinch salt
2 clusters oyster mushrooms, gently torn apart and each mushroom halved
2 clusters oyster mushrooms, gently torn apart and each mushroom halved
8 fresh basil leaves, torn

PAN-SEARED MARINATED HALIBUT FILLETS

Provided by Alex Witchel

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9



Pan-Seared Marinated Halibut Fillets image

Steps:

  • In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
  • In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams

6 tablespoons olive oil
3 small garlic cloves, peeled and minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
4 6-ounce halibut fillets, skin removed
1 tablespoon light olive oil or vegetable oil
Chopped parsley, for garnish, optional

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