Halibut With Clementine Gremolata Food

GRILLED HALIBUT STEAKS ON A BED OF ARUGULA WITH TOMATO SALAD AND GREMOLATA

Steps:

• Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
• Make the gremolata: Place all the ingredients in a bowl and mix. Set aside.
• Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature.
• Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately.

HALIBUT WITH CLEMENTINE GREMOLATA

Steps:

• For gremolata:
• Using vegetable peeler, remove peel (orange part only) of clementines. Chop peel (reserve flesh for another use). Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in small bowl. Stir in extra-virgin olive oil and set gremolata aside. DO AHEAD: Gremolata can be prepared 4 hours ahead. Cover and refrigerate.
• For fish:
• Preheat oven to 350°F. Using vegetable peeler, remove peel of clementine in four 2-inch-long strips (orange part only). Cut four 12-inch squares parchment paper. Place halibut fillet in center of each parchment paper square. Sprinkle with salt and freshly ground black pepper. Drizzle halibut lightly with olive oil. Place 1 clementine peel strip, cut side up, on each halibut fillet. Bring 2 edges of parchment paper together along long side of fish fillet and fold parchment edges together 3 to 4 times. Tuck both remaining edges of parchment underneath fillet to create packet and place parchment packet on rimmed baking sheet. Repeat with remaining fish fillets. DO AHEAD: Halibut packets can be made 4 hours ahead. Chill on rimmed baking sheet.
• Bake fish just until opaque in center, about 18 minutes (to check doneness, unwrap packet and insert fork in fillet). Remove rimmed baking sheet from oven. Unwrap fish. Place halibut fillets on plates, spoon gremolata over, and serve.

HALIBUT WITH ENDIVE AND GREMOLATA

Steps:

• For the endive: In a medium skillet over medium heat, heat the olive oil. Add the sugar and endive quarters and brown for about 2 minutes. Next, add the piquillo peppers, garlic and red onions and cook about 3 more minutes. Deglaze with the vegetable broth and add the beans. Cook until the broth is slightly reduced, about 4 minutes. Smash some of the beans to further thicken the sauce. Keep warm.
• For the gremolata: Combine together the mint, parsley, lemon zest, garlic, red pepper flakes and some kosher salt in a small bowl. Add enough extra-virgin olive oil to bind the mixture together, 1 to 2 tablespoons.
• For the fish: Sprinkle the halibut fillets on both sides with salt and pepper. In a large saute pan, add the canola oil and heat on high until there are small wisps of smoke coming from the sides of the pan. Add the fish to the pan and cook until golden, about 4 minutes. Flip and cook until firm but still translucent in the center, 4 more minutes.
• Spoon some endive onto each plate and then a piece of halibut. Top with some of the gremolata.

SHORT RIB FLATBREAD WITH CLEMENTINE GREMOLATA

Steps:

• Add olive oil to cast iron skillet over medium-high heat. Generously salt and pepper short ribs and sear in pan.
• Add ribs and the remaining 'rib' ingredients to a slow cooker. Make sure ribs are nestled down into the liquid. Cook on low for 8 hours, or high for 3-4 hours. When ribs are cooked and falling off the bone, remove from slow cooker and let rest.
• Preheat oven to 400 degrees. Stretch and fit pizza dough into a baking sheet. Brush with drippings from the slow cooker and season with oregano. Bake until lightly golden brown, about 5 minutes.
• Using the same cast iron skillet, brown mushrooms, season with salt and pepper and set aside.
• Remove pre-cooked pizza crust from oven and spread with laughing cow cheese. Layer mushrooms, onions (from slow cooker) and shredded short ribs on flatbread until completely covered, keeping ½ inch border on all sides. Top with parmesan cheese. Bake another 10 minutes, until cheese has melted.
• While your flatbread is baking, finely chop all gremolata ingredients together and set aside. Top flatbread with gremolata and serve.

HALIBUT WITH ROASTED BEETS, BEET GREENS, AND DILL-ORANGE GREMOLATA

Steps:

• Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.
• Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.
• Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve.

SEARED HALIBUT WITH ARUGULA GREMOLATA

Steps:

• Preheat oven to 425 degrees. Place squashes, potatoes, and shallots on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast 15 minutes. Add mushrooms and toss to coat. Roast until vegetables are tender and golden, about 15 minutes more.
• Meanwhile, combine arugula, parsley, pine nuts, lemon zest and juice, and remaining 2 tablespoons olive oil in a bowl. Season with salt and pepper; set aside.
• Heat safflower oil in a cast-iron or other large ovenproof heavy skillet over medium-high heat. Season halibut with salt and cook, undisturbed, 3 minutes. Transfer to oven, and then continue cooking until fish is opaque throughout, about 7 minutes. Serve fish with roasted vegetables and gremolata.