Halibut Ceviche With Jalapeño And Parsley Food

HALIBUT-MANGO CEVICHE

Steps:

• Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
• After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
• Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

HALIBUT CEVICHE WITH JALAPEñO AND PARSLEY

Steps:

• Thinly slice one-third of jalapeño and place in a small bowl with orange juice and lime juice. Allow to infuse for 30 minutes. Meanwhile, dice remainder of jalapeño into 1/4-inch pieces and set aside. Dice halibut into 1/4-inch cubes, place in a bowl nesting in a bowl of ice, and refrigerate.
• Strain infused juice, discarding sliced jalapeño. Season halibut lightly with a pinch of salt, or to taste. Add 1/4 cup juice to halibut, reserving remainder. Allow to sit (still resting in bowl of ice) for 5 minutes. Drain well.
• Divide halibut among four chilled serving plates. Top each serving with an equal portion of reserved juice, diced jalapeño, parsley and a few drops of olive oil. Season to taste with salt, and sprinkle each plate with grated lime zest. Serve immediately.

HALIBUT CEVICHE SALAD

Steps:

• For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
• Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
• For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
• For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
• To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.

PAN ROASTED HALIBUT WITH JALAPENO VINAIGRETTE

Steps:

• Combine the vinegar and onion with a half teaspoon of salt.
• Let stand for 10 minutes and then whisk in the honey, cilantro, mustard, garlic and quarter cup of the olive oil.
• In a small skillet, heat 1 teaspoon of olive oil over high heat until just smoking.
• Add the jalapeno and cook turning, until charred and blistered on all sides, about 2 minutes; let cool slightly.
• Slip off the charred skin.
• Discard the steam and cut the jalapeno in half lengthwise.
• Scrape out seeds and finely chop the jalapeno.
• Add the jalapeno to the vinaigrette and season with salt and pepper.
• In a large nonstick skillet, heat the remaining quarter cup of olive oil over moderately high heat.
• Season the halibut with salt and pepper.
• Add season fish to oil and cook turning once until they are opaque throughout.
• This should take approximately 9 minutes.
• Transfer the halibut to a platter.
• Whisk the vinaigrette, spoon over the fish and garnish with avocado wedges or fresh parsley.
• PLEASE NOTE: TAKE CAUTION WHEN HANDLING THE JALAPENO.
• USE RUBBER GLOVES WHEN HANDLING.
• WASH HANDS THROUGHLY AFTER PREPARING AND DO NOT RUB EYES.

BAKED HALIBUT WITH JALAPENOS

Steps:

• Place halibut filets in a glass baking dish.
• Spread mayonnaise evenly over halibut.
• Sprinkle Monterey Jack Cheese over halibut.
• Add jalapenos and pour a small amount of juice from jar to coat halibut.
• Bake in oven at 350 degrees until halibut is done.

HALIBUT CEVICHE

Steps:

• Start by cutting the halibut into half inch cubes. The smaller the cut on any fish that you're turning into ceviche, the faster it will "cook" in the acid. Set the halibut aside in a small, non-reactive container (read plastic or glass, preferably plastic).
• To start the ceviche: core, peel, and dice your tomatoes just like you would with a tomato concassé. If you're unfamiliar with this technique, start by removing the core of the roma tomato and then cut an X in the top of the Roma, extending it down to the core, making sure to only cut through skin, not the flesh. Drop into boiling, salted water for about 30-60 seconds and then rapidly chill in an ice bath.
• When removed from the ice bath, you'll notice that the skin on the tomato has started to peel back slightly. Gripping the skin between your knife blade and your thumb, peel it back, removing completely. From here, simply seed and dice.
• Next: peel, seed, and dice an English cucumber and add it to your tomatoes in an appropriately-sized mixing bowl. Add to this tomato/cucumber mixture the diced red onion, using the basic onion dicing technique.
• Add the diced cucumber, onion, and tomato to the halibut and mix thoroughly to achieve an even dispersion.
• Cover your ceviche mixture with lime juice and add in the Clamato and ketchup. Yes, ketchup. Ketchup is actually common in the ceviche recipes found in Northern Mexico, obviously influenced by their northern neighbor's infatuation with salsa el american.
• The Clamato, a mix of clam juice and tomato juice, helps round out the flavors of the ceviche liquid as well. Add in some salt to taste, and a little sugar, to counterbalance the acidity of the lime juice and you're good to go.
• Allow everything to marinade in the ceviche liquid for at least two hours before serving, but no longer then four. When the ceviche is ready to serve, you will notice that the flesh has turned opaque and has become firm, almost as if it were cooked (which technically speaking, it is).
• When serving the ceviche you can simply place it in a bowl and serve it alongside lime wedges, lightly chopped cilantro, and tortilla chips.

CEVICHE FROM ACAPULCO

Steps:

• Cut the fish into 1 inch cubes. Marinate in 2 cups lemon or lime juice in the refrigerator for 6 hours.
• In a bowl, mix 2 cups chopped onion, 1/2 cup tomato puree, 1/2 cup tomato juice, 1 tbsp salt, 16 chopped green olives, 2 tbsp Worcestershire sauce, 1 tsp Tabasco, 2 chopped jalapenos, 3 chopped peeled and seeded tomatoes, and 2 tbsp cilantro or parsley.
• After 6 hours, remove the fish from the refrigerator. Pour off 1 cup of the lemon or lime juice and add the above sauce to the fish and remaining juice. Mix well and let stand in the refrigerator overnight.
• Garnish with avocado if desired.