Pan Roasted Halibut Pepe Verde Recipes

Steps:

• Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
• Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
• Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
• Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

Steps:

• Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
• Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
• Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
• To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 350°F.
• Combine the rosemary, garlic, and 1/4 cup of the olive oil in the bowl of a miniature food processor or the jar of a blender and purée. Rinse the fish fillets, pat them dry with paper towels, and lay them in a single layer in a nonreactive baking dish. Pour the marinade over the fish and turn to coat with the marinade on all sides.
• Combine the veal stock and peppercorns in a medium sauté pan over high heat. Bring the stock to a boil and continue to boil until it is glossy and has reduced by two-thirds, about 10 minutes. You want the liquid to be shiny and translucent with the consistency of a thick glaze or thin gravy. If you cook it for so long that it becomes dull and gravy-like, stir in enough water to obtain the desired consistency. Turn off the heat while you cook the fish. Just before serving, if the sauce has cooled, warm it over medium heat. Stir in the lemon juice just before serving.
• Remove the fish fillets from the marinade and season on both sides with salt. Heat the remaining 1/4 cup of olive oil in a large nonstick sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Place the fillets skin side down in the pan and cook for 1 to 2 minutes so the skin begins to brown and crisp. Place the pan in the oven and cook the fish for about 4 minutes, until the skin is golden brown. To check for doneness, look at the skin around the outer edges of the fish; you want it to be a rich, crunchy, french-fry brown around the sides. Remove the pan from the oven and slide a spatula under each fillet to turn it, taking care not to tear the skin or to burn yourself, as the pan will be searing hot. Return the pan to the oven and cook the fish for another minute. Remove the pan from the oven and remove the fish to a plate or cutting board.
• Line a plate with paper towels. Without wiping out the pan, place it over high heat and, working in batches, place the lettuce leaves in the pan for 30 seconds to 1 minute to wilt them slightly. Remove the leaves to a paper towel and use another paper towel to gently pat them dry. Drape two lettuce leaves in the center of each of four large plates, overlapping them slightly. Lay the fish on the lettuce and spoon the sauce, including the peppercorns, over the fish, dividing it evenly.
• Verdicchio di Matelica (The Marches)

Steps:

• Preheat the oven to 375 degrees F.
• Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
• Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

Steps:

• Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
• Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.