Halibut Piccata Food

BAKED HALIBUT WITH CRISPY PANKO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

HALIBUT PICCATA

Steps:

• Preheat oven to 350°F
• In a wide, shallow bowl, whisk together the flour, salt and pepper.
• Preheat a nonstick saute pan over medium high until hot and add the olive oil.
• Lightly coat the halibut fillets in the seasoned flour (I use Gluten-free mix, rice will also work) and place in the pan.
• Sear until golden brown, about 1 minute per side.
• Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more.
• The halibut should be just cooked through.
• Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits.
• Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds.
• Remove pan from heat and whisk in butter to create a creamy, piquant sauce.
• Taste and whisk in more butter if desired.
• Season with salt and pepper to taste.
• Place fillets on two plates and drizzle each with the piccata sauce.
• Garnish with a sprinkle of chopped parsley.

FISH PICCATA

Steps:

• Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

COD PICCATA

Steps:

• Cut cod fillet to desired size pieces and season with salt and pepper on both sides.
• In a medium shallow bowl combine flour and Parmesan cheese. Dip cod fillets into a flour-cheese mixture and shake off any excess flour.
• Heat olive oil in a large non-stick skillet and over medium heat. Place fillets in a skillet and cook for 4-5 minutes on each side or until slightly browned. Transfer cooked fillets to a plate.
• In the same pan melt butter on a medium heat. Add garlic and saute for 30 seconds.
• Add heavy cream and chicken broth and wait until it bubbles.
• Meanwhile in a small bowl whisk together corn starch and 1 tablespoon of Piccata sauce. Add the corn starch mixture to the pan with the sauce and whisk until thickens.
• Add lemon juice, capers, season the sauce with salt and pepper.
• Add Cod back to the pan, simmer for another minute and remove from the heat.
• Sprinkle Cod Piccata with fresh parsley and serve immediately!

HALIBUT PICCATA WITH SPINACH

Steps:

• Put the rice in a small sauce pan. I like to rinse my rice by placing in a sieve and running under cold water. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2 inch (approx. 3 cups) Cover the pot with the lid. Place over medium to medium high heat and bring to a boil. Reduce heat to low. Simmer, covered, for at least another 10 minutes, until the water is completely absorbed. Turn off burner and allow rice to sit, covered, for at least another 5 minutes. Sprinkle with half of the salt and pepper and stir to fluff.
• IN THE MEANTIME, sprinkle the fish with the rest of the salt and pepper, and dredge in flour.
• Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 1/2 minutes on each side (less for thinner filets) or until fish flakes easily when tested with a fork.
• Add wine, juice, and capers to the pan; cook one minute.
• Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm.
• Wipe pan clean with paper towel, add spinach and saute one minute or until wilted.
• Place 1/4 of the rice on each of 4 plates. Top each serving with 1/4 of the spinach, one fish filet, and 1/4 of the sauce.

EASY FISH PICCATA

Steps:

• Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
• To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
• In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.
• To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
• Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
• Garnish with parsley and red pepper flakes, if using. Serve immediately!

BAKED HALIBUT

Steps:

• Cut the fish into 8-ounce pieces or two pieces per pound. Marinate in lemon in glass baking dish for 20-30 minutes. Drizzle olive oil and sprinkle paprika over all. Bake 10-15 minutes at 450 degrees F.