Herb Roasted Alaskan Halibut With Fennel Confit Nicoise Olives Sweet Peppers And Yukon Gold Potatoes Food

FENNEL AND ROASTED PEPPER SALAD WITH OLIVES

Steps:

• Toss ingredients together and season to taste with salt and pepper; serve with sandwich.

TROPICAL FRUIT-GLAZED HAM WITH SWEET ONIONS AND YUKON GOLD POTATOES

Steps:

• Place the potatoes in a large saucepan and add enough water to cover. Set over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes. Drain and set aside.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the fruit along with the juice from the can, the brown sugar, soy sauce, and pepper, bring to a simmer, and simmer until the liquid thickens and reduces slightly, about 5 minutes. Add the ham slices and potatoes and simmer for 2 minutes to heat through. Serve.

ROASTED NIçOISE SALAD WITH HALIBUT

Steps:

• Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
• Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
• Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
• Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
• Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
• Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.

ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES

Steps:

• Preheat the oven to 425 degrees F.
• Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
• Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
• Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
• Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

ROASTED HALIBUT WITH FENNEL & POTATOES

Steps:

• Preheat oven to 425°F.
• Cut off roots and trim dark green top from leek. Discard any tough outer leaves.
• Thinly slice leek.
• Rinse thoroughly in a bowl of cold water; swish to remove any sand. Transfer with hands to a colander and drain well.
• Spray 13"x9" glass baking dish with nonstick cooking spray.
• Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper to the baking dish.
• Toss to coat and spread evenly.
• Roast vegetables 35 minutes or until tender, stirring halfway through roasting.
• Remove baking dish from oven. Place halibut on vegetables, drizzle with liquor and 1 tsp oil.
• Sprinkle fennel seeds, 1/4 tsp salt, and 1/8 tsp pepper.
• Place lemon slices on halibut, return dish to oven and roast 10-12 minutes or just until halibut turns opaque in center.
• To serve, sprinkle with fennel fronds if using.