Gorgonzola Halibut Food

HALIBUT IN CARTOCCIO

Steps:

• Fold 4 (9 by 13-inch) pieces of parchment paper in half and starting at the top of the fold, cut a large half circle from the paper. When the fold is opened it should be a full circle. It is okay if it is not a perfect circle-a heart shape is even better. Reserve.
• In a bowl combine the zucchini, butternut squash, Brussels sprouts and leeks. Toss generously with olive oil and season with the thyme leaves and salt. Oil and salt the halibut as well.
• Preheat the oven to 500 degrees F.
• Open the parchment paper circles (or hearts) and brush the paper with olive oil leaving a 1-inch border around the edge.
• Divide the seasoned vegetables between the 4 papers, placing them in the center just above the crease. Lay the fish fillets on top of the vegetables and place a lemon slice on top of each fish fillet. Fold the paper over the fish. Working from 1 end of the parchment to the other fold the bottom of the paper over the top to crease and seal the packets. The closure needs to be very secure so the steam will not escape during the cooking process. Before the package is completely sealed, carefully add 1/2 cup wine in each then seal. Bake in the preheated oven for 8 to 9 minutes.
• Remove the fish from the oven, place on serving dishes and serve immediately. Have each diner slice open their own parchment package so they can get the full effect of the burst of aromatic steam that will be released from the package.

SLOW-COOKED HALIBUT WITH GARLIC CREAM AND FENNEL

Steps:

• Preheat oven to 250°F. Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 Tbsp. plus 2 tsp. salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 12-15 minutes (do not let cream come to a boil). Remove from heat.
• Season fish with remaining 1 tsp. salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 18-22 minutes.
• While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 1/2 cup). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the center as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 1/3 cup.) Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.
• Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.

GORGONZOLA SAUCE

Steps:

• In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

FISH WITH GORGONZOLA SPINACH AND LEMON PASTA

Steps:

• Cook the pasta, a minute less than the time indicated on the package (it will be cooked later on a pan for a while). Reserve some pasta cooking water (about 1/4 cup).
• While the pasta is cooking, rinse the spinach and cut off thicker stalks.
• Cook the fish: Pat dry the fish with paper towels, season well with salt, pepper, and thyme. Sprinkle with flour, gently shake off the excess.
• On a large frying pan heat the clarified butter over medium-high heat. When the butter is hot add the fish. Cook for about 2-4 minutes on one side, until nicely brown, turn over and cook for 1-2 minutes. The cooking time will depend on the thickness of the fish. Be careful to not overcook the fish (it will be rubbery and dry). When the meat changes its color from translucent to white - it's ready. Transfer the fish to a plate lined with paper towels.
• Make the sauce: Add gorgonzola, lemon juice, lemon zest, cream, and about 1/4 cup pasta cooking water to the pan. Stir until the cheese is melted.
• Add spinach and cooked pasta to the pan. Cook over low heat for about a minute or until spinach is wilted.
• Season to taste with salt, pepper, and more lemon juice if necessary, serve with the fish.
• Enjoy!

GORGONZOLA STUFFED GRILLED MUSHROOMS

Steps:

• Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

HALIBUT A LA BARIGOULE

Steps:

• In a saute pan with a lid, cook bacon over medium heat until crisp and brown, and fat is rendered, about 10 minutes. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons rendered fat. Add shallots to pan. Cook until they caramelize, scraping brown bits from bottom, about 6 minutes. Add garlic; cook until soft, about 4 minutes more.
• Add carrots, thyme, salt, and pepper to pan; cook until just tender, about 9 minutes. Raise heat to high; slowly add wine and 3/4 cup water; stir to scrape up remaining brown bits, and cook until boiling. Reduce heat to medium; add halibut, and cover. Cook until fish is opaque and cooked through, about 8 minutes.
• Transfer fish to serving plate; discard thyme sprigs. Increase heat to high. Stir in parsley, adjust seasoning, and cook 2 to 3 minutes more. Spoon vegetables and sauce over fish; garnish with reserved bacon. Serve.

GORGONZOLA HALIBUT

Steps:

• Set oven to 450.
• Line the foil on over pan and grease the foil slightly with olive oil.
• In a small bowl mix together cheese, butter, mayo, lemon juice and garlic.
• Add in all the remaining seasonings; mix well and set aside.
• Arrange the fillets in a single layer on the prepared pan, sprinkle with salt.
• Bake a few inches from the heat for about 2 minutes.
• Turn the fish over and bake until 70% cooked.
• Remove from oven and cover them with the cheese mixture on the top side only.
• Return to oven and and bake for about 2 minutes until the topping is browned.
• DO NOT OVERBAKE!