Braised Halibut With Coriander Carrots And Pearl Couscous Food

SEARED HALIBUT WITH CORIANDER & CARROTS

Steps:

• Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder. Grind to a fine powder. Add the turmeric and cayenne. Set aside 1/4 teaspoon of the spice blend; reserve the remaining spice blend.
• Lay out your halibut on a baking sheet/tray and season with salt and pepper. Brush or drizzle with 1 tablespoon of the olive oil and rub the remaining spice mixture over the fish on both sides. Cover and refrigerate for 1 hour.
• Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath. When the water boils, add the carrots and cook until crisp-tender, about 2 minutes. Transfer them to the ice bath with a slotted spoon. Pull them out after about 2 minutes and set aside.
• Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl.
• When the table is set, heat a large nonstick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut fillets to the pan and let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until the fish is just cooked through but still slightly translucent in the center. Remove the fish to the platter.
• Heat the 2 tablespoons olive oil in another large skillet over medium-low heat. Add the carrots and toss to coat. Season with salt. Add the shallot and cook until just beginning to soften but still purple, about 2 minutes. Pull from the heat and transfer the carrots to a plate or platter. Add the 1/4 teaspoon reserved spice blend to the residual oil in the pan. Spoon the flavored oil over the carrots and finish with parsley.
• Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.

BRAISED HALIBUT

Steps:

• Heat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes.
• Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes.
• With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish.

BRAISED HALIBUT WITH TARRAGON AND CHIVES

Steps:

• For the poaching liquid:.
• In a medium heavy saucepan combine water, wine, onions, celery and lemon and simmer for 15 minutes.
• Strain and keep warm.
• For the Halibut:.
• In a large heavy frying pan melt the butter over medium heat and saute onions until translucent, about five minutes.
• Season fish with salt and add to pan.
• Pour poaching liquid around the fish along with tarragon and simmer gently for eight minutes or until fish is firm to the touch and white in the centre.
• Using a slotted spoon, remove the fish to a heated platter.
• Add chives and a little of the poaching liquid and lemon wedges.
• Serve at once.