Triplepeppersteamedhalibut Recipes

Steps:

• Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
• Combine sauce ingredients in a bowl.
• Place a wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan.
• Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
• To serve, garnish with chili slices.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender.
• Stir in wine, basil, and oregano; cook 1 minute.
• Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture.
• Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.

Steps:

• Toss the halibut in a large bowl with the Berbere Spice Blend and 1/2 teaspoon salt.
• Heat a large nonstick skillet over high heat. Add the ghee and olive oil. When hot, add the cubed halibut and sear, tossing occasionally, until well browned, 1 to 2 minutes. Remove to a plate. (The fish doesn't have to be completely cooked through at this point; it will cook more in the sauce.)
• Reduce the heat to medium high. In the same skillet, add the red onion and cook, tossing occasionally, until browned on the edges but still crisp, 2 to 3 minutes. Add the garlic, ginger and chopped jalapeno and cook until sizzling, about 1 minute. Add the chopped tomatoes and cook until they begin to break down, about 2 minutes. Add the wine, bring to a simmer and cook until the mixture is thick and saucy, 2 to 3 minutes. Add the halibut back to the sauce, gently toss and simmer until cooked through, 1 to 2 minutes.
• Serve topped with the sliced jalapenos with injera and lemon wedges on the side.
• Combine the chile, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely.

Steps:

• Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.

Steps:

• Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour.
• Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.

Steps:

• To prepare the sauce, combine the squash, mushrooms, onion, garlic, lemon zest, salt and 1/4 cup water in a medium saucepan.
• Bring to a boil, reduce heat, cover and simmer about 4 minutes or until nearly tender.
• Drain and return the vegetables to the pan.
• In a large skillet, bring chicken broth to a boil.
• Carefully add the fish, spooning liquid over fish; reduce heat, cover and simmer until fish begins to flake easily (approximately 4 to 6 minutes per 1/2 inch of thickness).
• Remove fish from the broth using a slotted spoon and place on individual serving plates.
• While the fish cooks, combine the tomatoes, cornstarch, basil and pepper sauce.
• Add this to vegetable mixture and cook stirring gently over medium heat till thickened and bubbly.
• Cook and stir an additional 2 minutes; spoon sauce over fish.
• Garnish with fresh basil or lemon slices and enjoy.

Steps:

• Soak the cauliflower in the ginger juice at room temperature for 1 hour.
• Drain.
• Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
• Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
• Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
• Divide the sake between the skillets and bring to a boil.
• Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
• Cover and cook over high heat until the fish is firm, about 10 minutes.
• Transfer the halibut and vegetables to shallow bowls.
• Garnish with the shaved cauliflower and sliced scallions and serve.