The Literate Chef

Posts Tagged ‘halibut’

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Roasted Halibut with Tomato and Pesto

In Fish, Recipes on September 14, 2016 at 12:29 PM

roasted-halibut-with-tomato-and-pesto

ROASTED HALIBUT WITH TOMATO AND PESTO

Preparation Time 30 minutes – Serves 2

The other night for dinner, my wife made the great suggestion that we have fish; always a smart move after overindulging on the weekend. She also suggested that since we had recently made a new batch of Pesto Sauce from our crop of freshly grown basil, I do something with that and, maybe, use one of the luscious late-summer tomatoes we’d just obtained at the local Farmers’ Market.

With practically all of the ingredients predetermined for me, all I had to do was decide on how to prepare it and select the right fish for that method. Roasting seemed like a good idea, very little mess and no standing over a hot stove, so a thick piece of firm, white, fish would be best, either Halibut or Swordfish, depending upon what our local fishmonger had to offer that day. He had both, I chose the Halibut, which was about 1 inch thick. Next time I’ll try Swordfish!

High heat roasting (for 1 inch thick fillet @450 degrees between 15 & 20 minutes) might tend to dry out the fish, but a little white wine should keep it moist, and coupled with the liquid given off by the fish and other ingredients, should produce a tasty sauce of pan juices. Which it in fact did. So here it is, Roasted Halibut with Tomatoes and Basil. We hope that you enjoy it as much as we did!

INGREDIENTS:

1 lb. Halibut Fillet
4 tbsp. Uncle Fred’s Homemade Pesto
1 ripe tomato, sliced thin
1/3 cup dry white wine

PROCEDURE:

1. Preheat oven to 450 degrees.
2. Line a small shallow roasting pan with aluminum foil and place the fish in the pan.
3. Evenly spread the Pesto on fish.
4. Cover the Pesto with approximately 6 or 7 tomato slices, overlapping them to fit.
5. Place the roasting pan on the top rack of the oven and roast for 10 minutes.
6. Add the wine and continue roasting for 10 more minutes.
7. Slice the Halibut in two, and serve with pan juices.

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Pan-Seared Halibut Elisabetta, En Papillote

In Fish, Recipes on July 5, 2014 at 9:51 AM

 

Pan-Seared Halibut Elisabetta

Pan-Seared Halibut Elisabetta

(Preparation time 20 minutes, serves 2)

Ingredients:

1 lb. Halibut, skin removed
Hot Hungarian Paprika
6 Campari Tomatoes, quartered
12 pimento-stuffed green olives, halved
4 tbsp. Capers, drained
1 tbsp. Olive oil
2 squares of Parchment Paper for serving en papillote

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Procedure:

1. Pre-heat oven to 450 degrees.
2. Thoroughly pat-dry the fish with paper toweling and divide in half.
3. Sprinkle each side with paprika.
4. Pre-heat cast iron skillet on high for 4 to 5 minutes.
5. Add olive oil to the pan and when shimmering, carefully place each piece of fish in the pan.

Pan-searing the Halibut

Pan-searing the Halibut

6. Pan-sear for 1 minute, turn and repeat. Remove seared fish pieces to the middle of each square of parchment paper.

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7. Arrange tomatoes, olives and capers on each piece and wrap into packages.

 

Halibut en Papillote

Halibut en Papillote



8. Place packages on a cookie sheet and roast in the oven for 10 to 11 minutes.
9. Carefully remove the packages from the oven, place each on a plate and gently open and transfer the contents to the plates.
10. Serve immediately.

Please see: She proposed and I disposed

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Roasted Halibut with Chouriço and Porcini Mushrooms

In Fish, Pork, Recipes, Seafood on March 25, 2012 at 3:25 PM

Roasted Halibut with Chouriço and Porcini Mushrooms

Ingredients:

1 lb. Halibut fillet
.5 oz. Dried Porcini Mushrooms
8 oz. fresh spinach
4 tbsps. Extra Virgin Olive Oil
8 oz. Hot Chouriço or Hot Chorizo,* sliced into ¼ inch thick pieces and then quartered
2 San Marzano tomatoes, chopped and drained
1 tbsp. chopped Cherry Pepper*, stem removed
1 cup dry white wine
1 tbsp. chopped fresh chives

Preparation:

1.    Pre-heat oven to 400 degrees with the rack on the highest level.
2.    Rehydrate the mushrooms according to instructions on the package. If no instructions are included, soak the mushrooms in 1 cup of warm water for 20 to 30 minutes. Remove the mushrooms with a slotted spoon and set aside, reserve the liquid for use in the sauce.
3.    Steam the spinach in 1 cup of water; drain, and when cooled, squeeze out and discard any liquid, set the spinach aside.
4.    Place the halibut in a greased roasting pan and roast for 18 minutes. When done, place under the broiler for 2 minutes.
5.    While the halibut is roasting, heat the olive oil in a 10-12 inch sauté pan on medium heat; add the chorizo and lightly brown for 3 minutes, turning frequently.
6.    Add the tomatoes, cherry pepper and mushrooms, reduce heat to medium low and mix well, cook for 3 minutes more.
7.    Add the wine, raise the heat to medium-high and let boil for 3 minutes until reduced by approximately half.
8.    Add the reserved mushroom-soaking water and boil for 3 more minutes. You should wind up with about 1 cup of liquid.
9.    Divide the spinach in half and place in the center of two bowls. When the halibut is done, slice in half and place each piece atop the spinach ‘bed’.
10.    With a slotted spoon, remove most of the chorizo and mushrooms from the sauce (reserving some for garnish) and spread around the halibut/spinach combination in the bottom of the bowl.
11.    Pour the sauce and the remaining chorizo and mushrooms over the halibut and sprinkle with the chives.

*If the spicy (but not overwhelming so) combination of hot chorizo and cherry pepper is not for your palate, leave out the cherry pepper and use regular chouriço, chorizo or linguiça.

Serve with a well-chilled bottle of dry white wine, such as a Sauvignon Blanc or a crisp, fresh, Arneis from the Italian Piedmont.

Please see: A Serendipitous Halibut Dinner

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A Serendipitous Halibut Dinner

In General Articles on March 25, 2012 at 3:25 PM

With the recent spate of Spring weather that we have been experiencing, since even before the official start of the season, and with the grill having been fired up last week for the shell steaks that accompanied Aunt Emma’s Sauteéd Mushrooms, I thought that grilled striped bass would be in order for last night’s dinner. However, upon visiting the local fishmonger, alas, there was no bass! But he did have a beautiful piece of halibut fillet and it was of a good thickness, slightly more than one inch throughout.

Having found in the past that grilling a halibut fillet doesn’t seem to work, because the flesh, while dense, seems to fall apart on the grill, I now had to figure out what to do with it. For inspiration I stopped by the supermarket, and in trolling the aisles my eyes lit upon Chouriço. I had not cooked fish with sausage before, but the combination works very well in Paella and in Shrimp Jambalaya, and having read pasta recipes that combined clams with smoked sausage, I thought… why not?

I began to envision the dish taking shape. First, it would need some form of a sauce and should be served in a bowl as a one dish meal, as is done in many restaurants. Accordingly, I picked up a bag of spinach which would serve as the ‘bed’ for the halibut. Next, maybe some mushrooms to add to the chouriço to create the sauce. In the mushroom section I found a package of dried Porcini mushrooms, which, with their big flavor, would be a perfect counterpoint to the rather bland halibut. Then, a couple of San Marzano tomatoes to give the sauce a base, and maybe a Cherry Pepper to give it some heat and white wine for the liquid. Those three ingredients presented no problem, as they were all at home. Finally, I grabbed a package of fresh chives to add color and a bit more flavor.

The end result, Roasted Halibut with Chouriço and Mushrooms, was even better than I had imagined. And this morning, I used up the remaining chouriço for a quick Omelet.                                                                      

Roasted Halibut with Chouriço and Porcini Mushrooms

Chouriço Omelet

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