Braised Halibut With Tagliarini Food

LEMON-CAPER BRAISED HALIBUT

Steps:

• Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
• Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.

BRAISED HALIBUT WITH ASPARAGUS, BABY POTATOES AND SAFFRON

Steps:

• Crush saffron threads between your fingers and place in a small bowl or ramekin. Add 1 tablespoon warm water and set aside.
• In a mortar and pestle, pound together almonds, garlic and anchovies along with a pinch of salt into a paste. Set aside.
• In a heavy straight-sided skillet or wide saucepan, heat olive oil over medium-high heat. Season fish with salt and pepper. When oil is hot, sear fish for 1 minute on each side. Remove to a plate or platter.
• Reduce heat to medium and add anchovy paste to pan. Cook, stirring and scraping bottom of pan, until garlic is fragrant, 30 seconds to a minute. Stir in 3 cups water and stir to deglaze bottom of pan. Add potatoes and a pinch of salt. (Don't salt to taste now or broth will become too salty when reduced later.) Bring to a boil. Add saffron with soaking water, reduce heat, cover and simmer until potatoes are just tender, 10 to 15 minutes.
• Carefully add seared halibut fillets and asparagus to pan. Tip in any liquid that has accumulated on the plate or platter, and bring back to a bare simmer. Cover and poach gently for 5 minutes, or until fish is opaque and asparagus is tender. With a slotted spoon or tongs, carefully remove fish fillets to 4 warm wide soup bowls. If necessary, simmer asparagus for another minute or 2. It should be tender but not too soft.
• Divide potatoes and asparagus among the bowls. Turn up heat and reduce liquid in pan by half, stirring. Taste and adjust seasoning. Stir in parsley and basil and simmer 20 to 30 seconds. Spoon broth over fish and vegetables and serve.

BRAISED HALIBUT SERVED IN CASSEROLE WITH PEAS A LA FRANCAISE

Steps:

• Divide bacon evenly between four 3-quart Dutch ovens. Place each over medium heat and cook until bacon is crisp and fat is rendered. Divide onions evenly between Dutch-ovens and add 1 tablespoon water to each; cook until tender, about 5 minutes.
• Season halibut fillets with salt and pepper and place one in each of the 4 Dutch-ovens. Add onions, peas, and lettuce around fillets; top each with 1 tablespoon butter and season with salt and pepper. Divide chicken stock evenly between dishes, cover, and place over high heat until liquid comes to a boil. Immediately reduce heat to medium and continue cooking until a metal skewer inserted inside the fish for 5 seconds feels warm when touched, about 5 minutes.
• Serve immediately sprinkled with chopped mint.

BRAISED HALIBUT WITH PAPRIKA AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Season pike liberally with salt and pepper. Melt butter in pan and sear both sides of fish. Remove from pan and set aside.
• Add mushrooms, scallions, pepper, and paprika and cook over low heat. Add flour and make a roux. Whisk in stock by thirds and bring to a simmer. Whisk in sour cream and check seasoning.
• Place fish back into the pan, cover, and roast in the oven 30 minutes or until fish is flaky.

BRAISED HALIBUT WITH TAGLIARINI

Steps:

• Preheat the oven to 500°F.
• Bring a large pot of salted water to a boil. Add the tagliarini and cook until about half-done, about 1 minute for fresh and 4 minutes for dried. (They will finish cooking in the braising liquid.) Drain, reserving 1/2 cup of the cooking water, and set aside.
• Warm the olive oil in a flameproof gratin dish or heavy oven-proof skillet over medium-high heat. Add the garlic and sauté until fragrant. Add the parsley and anchovies, pressing the anchovies with the tines of a fork. Continue to sauté until the parsley sizzles and the anchovies melt into the oil, about 3 minutes.
• Add the fish and sauté it briefly on both sides until the edges of the fish are opaque, about 1 minute on each side. Add the wine, increase the heat to high, and boil rapidly until it is reduced by half, about 2 minutes. Add the reserved pasta water and the noodles, distributing them around and under the fish. Season to taste with salt and pepper.
• Place in the oven and bake until the fish is cooked through and the pasta has begun to absorb the liquid, 6 to 7 minutes. Remove from the oven and serve at once, directly from the dish. Sprinkle a few drops of lemon juice, if desired.

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.

BROILED HALIBUT WITH LEMON AND HERBS

Steps:

• In a small mixing bowl, combine 1/4 cup butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well.
• Rinse halibut steaks in cold water and pat dry on paper towels.
• In a 8 inch x 8 inch oven proof casserole dish, add 1 tablespoon of butter and 1 tablespoon of olive oil. Place under the broiler on HIGH heat for about 2 minutes or until the butter has melted.
• Place the halibut steaks in the casserole dish.
• Spread one half the lemon/herb mixture equally over each steak.
• Place under the broiler on HIGH heat and broil for 6 minutes.
• Turn halibut steaks over and spread the remaining lemon/herb mixture evenly over the steaks.
• Continue to broil on HIGH heat for another 5 to 6 minutes or until fish flakes easily with a fork. Do not overcook the fish.
• Serve with cooked basmati brown rice.
• You may also use finely chopped chives or green onions instead of the shallots.

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.