Pan Roasted Halibut With Wilted Butter Lettuce Fresh Spring Peas And Pine Nuts Recipes

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:

• Preheat oven to 450 degrees F.
• For the pine nut sauce: Drain the stale bread of any excess water but do not squeeze. In a blender combine bread, 1/2 cup pine nuts, 1/2 cup olive oil, lemon juice, 1/2 clove garlic, and 2 pinches salt. Place the blended mixture in a fry pan and hold over a low flame to warm.
• For the bagna cauda: Over medium heat, warm 1 cup olive oil with the remaining 1 1/2 cloves garlic until just bubbling. Add the remaining 1/2 cup pine nuts and the reserved lemon zest. Remove from the heat and let stand.
• Season the halibut fillets generously with salt and pat dry. In a large fry pan, heat 2 tablespoons olive oil over a high flame until it begins to smoke. Momentarily remove the pan from the heat to avoid splattering and gently place fillets into the pan. Immediately return the pan to the heat and let cook for 1 1/2 minutes. Place the pan in the oven to continue cooking for 3 to 4 minutes. In the meantime, heat another large pan with the remaining 2 tablespoons olive oil until a drop of water sizzles. Add the butter lettuce, peas, and a pinch of salt. Fry quickly until wilted, about 2 minutes.
• Distribute the vegetables evenly in the center of 4 plates. Ladle the pine nut sauce around. Remove the fish from the oven and carefully flip each fillet, golden side up, onto the center of the plate. Generously spoon the bagna cauda over the fish and around the plate.

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 1 tablespoon butter and get the skillet hot. Add the fish 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, transfer the skillet to the oven and roast until the fish is just cooked through, about 10 minutes.
• Remove the fish to 2 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, half the lemon juice, the capers, the remaining 2 tablespoons butter and the parsley and bring to a boil. Add the asparagus and cook until just tender, about 2 minutes. Season with salt and pepper to taste.
• Meanwhile, add arugula to a bowl. Dress with the remaining lemon juice and olive oil to taste. Season with salt and pepper. Shave Parmesan over the arugula and toss lightly.
• Pour the sauce over the fish, top with the prosciutto and asparagus and serve with the arugula salad on top. Enjoy!

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:

• If using bacon, cut it into 1/4-inch bits, and render it with 1 tablespoon olive oil over medium high heat in a large skillet, which can later be covered. Stir until crisp. Remove with a slotted spoon, and reserve. If using olive oil or butter, put 3 tablespoons in skillet over medium high heat.
• Brown fish in fat quickly, just a couple of minutes to a side, sprinkling it with salt and pepper as it browns. Remove, and set aside.
• Add onions to pan, and cook, stirring occasionally, until soft, about 5 minutes. Add peas and lettuce, and cook, stirring, until glistening. Add a little more salt and pepper. Return fish to pan, simply resting it on top of peas-lettuce mixture. Turn heat to medium-low, cover, and cook gently until fish is done. (A thin-bladed knife inserted into its thickest part will meet little or no resistance.)
• Remove fish to a platter. Stir bacon and mint into peas mixture. Taste, and adjust seasoning as necessary. Serve fish with vegetable mixture on the side.