Fresh Halibut In Rice Wrap Food

BAKED HALIBUT PROVENçAL

Steps:

• For the fish marinade: Check the halibut fillets for any bones and remove them gently if found. Add the lemon juice, olive oil and minced garlic to a glass baking dish. Whisk together briefly with a fork, then place the halibut in the baking dish. Sprinkle with sea salt and black pepper. Turn the halibut over once or twice to coat in the marinade. Cover the dish with plastic wrap and refrigerate for 30 minutes.
• For the sauce: Heat the olive oil in a large saute pan over medium heat. Add the chopped onion and saute until translucent, about 6-8 minutes, stirring frequently. Add the minced garlic, a pinch of sea salt , the thyme, and the chopped rosemary and cook for another 2 minutes, until very fragrant. Add the chopped tomatoes and the wine and cook at a slow simmer until the tomatoes are very soft and the wine has been absorbed, forming a thick sauce. Remove from the heat and stir in the olives, capers, and balsamic vinegar. Taste and adjust seasoning as desired. Keep sauce warm, or gently reheat before serving.
• To bake the fish: Preheat the oven to 400 degrees F. Remove the plastic wrap from the baking dish with the halibut and place the dish in the oven (halibut fillets should be skin side down when they go in the oven). Bake until the internal temperature of the halibut at its thickest point is between 130F and 135F. Cooking time will vary with the thickness of your fillet. You don't want to overcook it, so begin checking the internal temperature with an instant-read meat thermometer starting at around 10-12 minutes. Most fillets will be done in 20 minutes or less.
• To serve: Place a large spoonful of the sauce on a plate and scatter the chiffonaded basil on top. Place one halibut fillet on top of the sauce and serve immediately.

LEMON-CILANTRO STEAMED HALIBUT WITH HERBED JASMINE RICE

Steps:

• Step 1 Preheat oven to 375°F. Cut six pieces aluminum foil, sized to enclose one fillet each. Step 2 Season fillets with Sazonador and paprika; place on foil pieces. Sprinkle each fillet with lemon juice, and top each with one lemon slice and one cilantro sprig. Fold and seal foil pieces to form packets, and place on baking sheet. Step 3 Bake fillets thirty minutes. Step 4 Meanwhile, heat olive oil in medium saucepan over medium-high heat. Add onions and garlic, and cook until tender, about five minutes. Add rice, and stir to combine; then, add 4 cups water and salt. Bring to boil for one minute, then tightly cover, reduce heat to a simmer (low heat) and cook for about twenty minutes or until water is evaporated. Step 5 Turn off heat and allow rice to sit, covered, for five minutes. Fold cilantro and parsley into rice. Serve rice alongside fish. Step 6 Garnish with lemon wedges and cilantro sprigs.

SECRET FRIED HALIBUT

Steps:

• Cut halibut into portion size pieces (this will vary with every family); set aside.
• In gallon ziplock bag combine all dry ingredients; seal bag and shake to mix. Add halibut pieces to dry ingredients and shake thoroughly again.
• In small bowl combine mayonnaise and mustard; mix thoroughly (secret ingredient!).
• Add some oil to skillet over med heat until oil begins to ripple. You will need to add more oil in small amounts at a time throughout cooking.
• Add halibut a few pieces at a time to skillet until full. DO NOT OVERLAP FISH. Cook until just beginning to brown on bottom side and flip. Once turned, lightly baste browned side of fish with mayonnaise mixture. Turn fish once more and repeat basting. The key to this step is to re brown basted sides of fish before removing from pan. The pieces should turn a deep brown (not black but close). That is when you know they are done.
• Serve while still hot. (May be kept in warm oven until all fish is done).

MEDITERRANEAN HALIBUT WITH MUSHROOM RICE PILAF

Steps:

• Heat oven to 450°F.
• Drizzle 2 Tbsp. dressing over fish in shallow baking dish.
• Bake 15 min. or until fish flakes easily with fork. Meanwhile, cook mushrooms in remaining dressing in medium skillet 3 to 4 min. or until mushrooms are tender, stirring occasionally. Add water; bring to boil. Stir in rice and peas; cover. Simmer 5 min. Remove from heat; let stand 5 min.
• Spoon rice mixture onto serving plates; top with fish.

FRESH HALIBUT IN RICE WRAP

Steps:

• Lay the rice wrappers on a flat surface.
• Sprinkle snipped dill and sliced mushrooms in the center of each wrapper, and place the halibut fillets on top. Wet the wrappers' edge with a brush and fold like an envelope.
• Heat the olive oil in a large skillet, lightly brown both sides of the halibut packets and cook in a 375°F oven for 8 minutes.
• Remove the halibut packets to a warm serving platter.
• Add capers, butter and lemon juice to the skillet, simmer for 30 seconds. Spoon the sauce around the halibut packets and serve at once with sugar snap peas.

FRESH ALASKAN HALIBUT WITH WILD HUCKLEBERRY HARISSA SAUCE, CARAMELIZED SHALLOTS AND CRISPY OYSTER MUSHROOMS WITH FRESH BASIL

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.

BACON-WRAPPED HALIBUT WITH SEARED CHERRY TOMATO SAUCE AND SMASHED PEAS

Steps:

• Season the halibut fillets with salt and pepper, going easy on the salt. Arrange 2 bacon slices side by side, overlapping slightly. Place one end of a halibut fillet on the edge of the bacon slices. Working in a spiral fashion, wrap and roll the bacon around the fish, pulling gently on the bacon to make both ends end up on the same side of the fillet. (This will prevent the bacon from unraveling as it cooks.) Reserve the fish in the fridge while you get the smashed peas working.
• To a medium saucepan over medium heat, add 1 tablespoon of the EVOO, once around the pan, then 1 tablespoon of the butter and the onions. Sauté the onions for 2 minutes, then add the frozen peas, and raise the heat a bit. Stir the peas to heat them through and allow the liquid to evaporate. When the peas are heated through, add half of the parsley, the lemon zest, half-and-half or cream, salt, and pepper to the pan and smash it all together using a potato masher or fork. Turn the heat off and cover the peas with a lid or some foil to keep them warm.
• Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO. Add the bacon-wrapped halibut to the hot skillet, bacon-end side down first, and cook them for 2 or 3 minutes on each of the 4 sides. Don't turn the fillets until the bacon is crispy looking on each side.
• While the halibut cooks, start the seared cherry tomato sauce. Preheat a small skillet over high heat with the remaining tablespoon of EVOO; once it is screaming hot add the cherry tomatoes, season them with salt and pepper, and sear them for 1 minute without moving them. Turn the heat down to medium and shake the pan, add the garlic, and continue to cook for 1 minute. Next, add the white wine and cook until it has almost completely evaporated, then add 1/4 cup of chicken stock. Bring the sauce to a bubble and remove it from the heat. Add the basil and the remaining tablespoon of butter and stir them to combine and melt the butter.
• If the smashed peas need to be reheated, put the pot over medium heat, add 1/4 cup of chicken stock, and stir until the peas are steaming.
• To serve, spoon a portion of the smashed peas in the center of a dinner plate, arrange a bacon-wrapped halibut fillet on top of the peas, and top it with some of the seared cherry tomato sauce and the remaining parsley.

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH

Steps:

• In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
• Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
• Steam or microwave the baby spinach for 2 minutes.
• Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

BROILED HALIBUT WITH SAFFRON RICE

Steps:

• Preheat broiler. Wipe the halibut steaks dry with paper towels. Sprinkle with lime or lemon juice and olive oil. Set aside. Mix the saffron with the wine and set aside.
• In a large skillet, soften the shallots, garlic and jalapena pepper in the butter. Add the rice and cook, stirring frequently, until the grains are opaque. Pour in the saffron wine mixture and bring to boil, stirring.
• Turn down heat and add a cup of stock or water. Simmer over low heat, stirring occasionally. As the liquid evaporates, add more. Season with salt and pepper to taste. Continue adding liquid and stirring for about 20 minutes, or until the rice is al dente. The liquid should be absorbed; the rice should be creamy.
• While the rice is cooking, broil the halibut steaks. If they are done before the rice, keep warm.
• Add the cream to the rice, stir thoroughly over low heat and correct seasoning. Place half a halibut steak on each plate, plus a serving of rice. Sprinkle with chives and serve.