Halibut In Cider Food

HALIBUT IN CIDER

Steps:

• Preheat oven to 350°F.
• Heat oil in a skillet and saute onions until pale gold.
• Add garlic and cook a little longer.
• Stir in cider.
• Add salt and pepper to taste.
• Place fish in a greased baking dish.
• Add lemon juice.
• Arrange lemon slices over the fish.
• Pour onion-cider mixture over fish.
• Place tomatoes and parsley on top.
• Dot with butter.
• Bake for 20 minutes, or until cooked.

SEARED HALIBUT WITH BRUSSELS SPROUT HASH

Steps:

• Combine the Brussels sprouts and 2 tablespoons water in a microwave-safe bowl; cover with plastic wrap and put the bowl on a plate. Prick the potatoes with a fork and place around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the Brussels sprouts are bright green, about 7 minutes, then continue cooking the potatoes until just tender, 3 to 4 more minutes. Let both cool slightly, then drain the Brussels sprouts and chop the potatoes.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and potatoes; season with salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 more tablespoon olive oil, the apple, serrano and thyme, and cook until the apple softens, 5 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Season the fish with salt and pepper; add to the skillet and cook, turning once, until just cooked through, about 8 minutes.
• Divide the hash among plates; top with the fish. Add the cider and 2 teaspoons vinegar to the fish skillet; simmer until reduced, about 2 minutes. Remove from the heat and swirl in the butter and the remaining 1/2 teaspoon vinegar; season with salt. Spoon over the fish and hash; top with parsley.

GRILLED HALIBUT, MARINATED AND APPLE-HONEY GLAZED

Steps:

• Glaze: Heat oil in a medium saucepan over medium-high heat.
• Add the onions and cook until soft.
• Add the ginger and cook an additional minute.
• Raise the heat to high, add the apple cider, brown sugar and honey, and reduce to 1 cup.
• Let cool.
• Marinade: Combine the marinade in a medium shallow baking dish.
• (I use a Tupperware container made for a marinade where you can turn it over half-way through-- or you can use a large plastic freezer bag that you can turn over--).
• Add halibut fillets and turn to coat.
• Cover and refrigerate for 2 hours.
• To Cook: Preheat grill to medium-high.
• Remove halibut from marinade and season with salt.
• Grill, skin side down, for 3 to 4 minutes on each side or until preferred doneness.
• During the last 1 minute of grilling, brush the skin side with the glaze.
• Remove from the grill and glaze each fillet again.
• Enjoy!