Halibut Wchipotle Cream Sauce Food

HALIBUT WITH CREAM SAUCE

Steps:

• Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.

FISH TACOS WITH CHIPOTLE CREAM

Steps:

• In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.
• Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
• In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
• Heat the tortillas on the grill or grill pan for 30 seconds on each side.
• Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

HALIBUT W/CHIPOTLE CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Place halibut in an ovenproof baking dish, and place in preheated oven, and bake for 20 minutes.
• Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth. (this can be made ahead).
• Heat butter and flour in a large skillet and blend until smooth; add milk and sour cream, whisking until smooth.
• Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.
• After halibut has baked 20 minutes, remove from oven and drain any fat.
• Pour chipotle cream over halibut and Replace halibut in oven and bake for about 20 minutes more,.
• Remove from oven and serve with extra sauce spooned over halibut.

POACHED HALIBUT, CREAMY CELERY SAUCE & TOMATO RELISH

Steps:

• Celery Sauce -- In a small sauce pan, add the celery and add enough water to cover. Bring to a boil, then reduce to medium heat, cover, and cook until the celery is tender. The celery will be pureed, so you want it tender, but NOT "mushy." It should take about 10-12 minutes.
• Fish and Broth -- As the celery cooks, prepare your fish and the broth. Remove the fish from the refrigerator so it comes to room temperature. For the broth, In a medium size sauce pan (enough to add the 4 fillets and you want the broth to cover the fish), add the lemons, garlic cloves (give them a light smash with the back of your knife or with the palm of your hand), ginger, wine, broth, thyme sprigs, and peppercorns. Bring to a boil and then immediately turn off the heat and cover. The broth will be ready in just a couple of minutes.
• Celery Sauce: Drain the celery and reserve just a teaspoon or two of the water. Transfer the celery to a food processor or blender and puree until smooth, you can use a little of the water if necessary. Just let it sit for a few minutes as you make the cream sauce.
• In that same pan you cooked the celery in, add the butter and shallots and cook a minute on medium heat. Then add in the flour and cook another minute to get rid of the flour taste. Slowly add in the milk and heavy cream and whisk until well blended and the sauce begins to thicken. Add in the celery, fresh thyme, salt and pepper to taste. The sauce is done. Just reduce to low and set on the back burner.
• Fish -- Bring your broth back up to medium heat, you don't want it boiling, just a medium simmer. Add the fish, reduce to medium low and cover. Halibut will take about 8 minutes per 1" of fish. The cooking time will depend on the size of your fish fillets.
• Tomato Relish -- As the fish cooks, make the tomato relish. Add the chopped tomatoes, capers, basil, olive oil, and pepper to a small bowl and mix until well combined.
• Serve -- This is how I love to serve this dish. A small bed of micro greens or spring greens, then the fish topped with the celery sauce and then the tomato relish. But you can omit the greens if you want. I have also served the sauce on the bottom of the plate with the tomato relish on top and the micro greens on the side. Either way -- ENJOY!

CHIPOTLE CREAM SAUCE

Steps:

• Melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes.
• Reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle.
• Simmer for a couple of minutes to heat through and season to taste with salt and white pepper.
• Serve over chicken and/or pasta; makes about 2 servings.
• For an interesting twist, substitute vodka for the wine.

HALIBUT WITH BRIGHT LEMON CREAM SAUCE

Steps:

• Mix flour, salt, and pepper on a large plate and then dredge each cut of halibut. Shake off any excess flour.
• Melt 4 tablespoons butter in a large saute pan, wait for foam to reduce and add fish to the pan. Saute, turning once, until the fish is cooked all the way through, flakes easily, and is golden brown all over. Transfer fish to a serving platter.
• Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.