Pan Seared Alaskan Halibut With Ponzu Lemongrass Sauce And Lemon Rice Pilaf Recipes

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.

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.

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:

• Lemon Dill Sauce In a small saucepan, heat wine and shallots over medium-high heat until reduced to 2 tablespoons, about 12-15 minutes. Turn off the heat. Gradually add each cube of butter into the reduction, whisking each piece to create a thicker emulsified sauce. Add the chopped dill, lemon zest, and lemon juice into the sauce, whisking to combine. Taste and season with salt as needed. Set aside.
• Pan-Seared Halibut Remove the fish from the refrigerator and let stand for 15 minutes. Dry the surface very well in between two paper towels. Right before cooking, season each side of the halibut fillets generously with salt and pepper. Preheat a large stainless steel pan over high heat. Add enough grapeseed oil until it reaches about ⅛-inch of the side of the pan. Heat until oil starts to shimmer. Carefully add each halibut fillet to the pan presentation-side down, press the flesh with a spatula to create direct contact with the oil to create a golden crust. Reduce heat to medium-high and cook for 4-5 minutes. When the bottom of the fish is golden brown, carefully flip to the other side. Reduce heat to medium-low and heat until cooked through, making sure not to overcook the fillets, about 2-4 minutes. Transfer to plate with a paper towel to remove any excess cooking oil. Gently reheat the lemon dill sauce, whisking to combine making sure not to overheat as this will cause the sauce to separate. Serve each fillet with a ¼ cup of sauce.