Pan Seared Halibut Braised Fennel Tomatoes Food

HALIBUT WITH TOMATOES AND FENNEL

Steps:

• Cook couscous according to package instructions.
• In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they beginto soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
• Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.

BRAISED HALIBUT WITH FENNEL IN PUTTANESCA SAUCE

Steps:

• Preheat the oven to 425˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion and fennel and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until tender, 8 to 10 minutes.
• Stir the garlic into the vegetables and cook 1 more minute, then stir in the oregano and red pepper flakes. Pour in the wine and cook, scraping up the browned bits from the bottom of the pan, until most of the wine evaporates, about 3 minutes. Add the tomatoes, lemon zest, olives, capers and brine and sugar. Cook, stirring occasionally, until thickened, about 4 minutes.
• Season the fillets with salt and pepper, nestle them in the sauce and transfer the skillet to the oven. Cook until the fish is cooked through and flakes easily with a fork, about 10 minutes. Drizzle with olive oil and sprinkle with parsley.

PAN-SEARED HALIBUT, BRAISED FENNEL & TOMATOES

Steps:

• 1) Preheat the oven to 325. Slice ham into 1-inch strips. Place half on a cookie sheet and bake about 5 minutes. Roll the other strips, season with lemon juice, olive oil and parsley. Place the olives in the oven for 6 minutes. Let cool and finely chop. 2) In a saucepan, place cherry tomatoes in 1 cup of olive oil. Add 3 cloves of garlic, salt and pepper and slowly warm tomatoes through, 3 to 4 minutes. Remove skins and reserve pulp. 3) In a saucepan, place tomatoes in 2 cups olive oil. Add remaining garlic, rosemary, slowly warm tomatoes through, about 15 minutes. Let cool, remove tomato, strain and reserve oil. Puree hot-house tomatoes with the juice of 1 lemon and sherry vinegar. Drizzle 1 cup of the olive oil while blending to create emulsion. 4) Slice peeled onions into thirds. Toast saffron in saucepan, about 2 minutes. Add 1 cup of water, salt and pepper. Add the onions, simmer until cooked through, 8 to 12 minutes. 5) In a large saucepan of cold salted water, cook potatoes until fork tender, about 25 minutes. Rinse, dry and slice in half. In a sauté pan, coat the pan with olive oil. When hot, brown potatoes, 4 to 5 minutes. 6) Clean the bulbs, reserve frawns and slice fennel in half. In a sauté pan, coat the bottom with olive oil. When hot, brown the fennel, add ¾ cup water. Cook until tender, about 12 minutes. Let cool, cut into quarters. Mix potatoes with ¼ braised fennel bulbs and reserve. 7) In a large saucepan, coat the pan with olive oil. When the oil is hot, sear the halibut on one side for 4 minutes until golden brown. Remove oil from pan, turn over the halibut and place pan (or on a baking sheet) in the oven until cooked through, 12 to 14 minutes. Remove from the oven and top with 1 tablespoon of butter. 8) Half the tomatoes and mix with fennel and frawns. Dress with lemon juice, olive oil, salt, pepper. On two plates, spoon tomato confit, halibut on top, add Fennel and Tomato Salad. Top with ham, fennel, onions, olives and herbs.

PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES

Steps:

• In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.

PAN SEARED BRAISED HALIBUT IN A PUTTANESCA SAUCE SERVED WITH GNOCCHI AND ESCAROLE

Steps:

• Liberally salt and pepper the halibut. Place 1 tablespoon of olive oil in a medium-sized, non-stick pan. When oil is shimmering, place the halibut, skin-side down, in pan. Cook on both sides for 2 minutes or to desirable color. Place halibut aside. In a medium-sized saute pan over medium heat, add remaining 2 tablespoons of olive oil. Once it is hot, add the shallots, red pepper flakes, and parsley, and saute for 2 minutes. Then add 3 of the 4 garlic cloves, and cook another minute. Deglaze pan with 1/2 cup of the white wine and add tomatoes, capers, olives, and halibut. Cook on low heat until most of the liquid is evaporated and fish is firm to the touch.
• To plate: Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi. Finish with sauce as needed.
• Place olive oil, garlic, and red pepper flakes in a small saute pan over medium heat. When the garlic starts to brown add roughly chopped escarole until wilted add a dash of salt and pepper and finish with white wine.
• On a clean cooking surface (cutting board) place the flour spreading it out to make a well about 6 inches in diameter. In the middle of the well place the eggs, cheeses, salt, and pepper. Stir mixture, then slowly incorporate flour to wet mixture until the mixture becomes cohesive. Continue kneading until dough is dry to touch (add more flour, if needed.) Cut small pieces of dough, roll out to make 6-inch rolls, 1-inch in diameter, then using a large chefs knife cut into 1-inch long pieces. When finished, add to a pot of boiling water, gnocchi are done when they float to the top. Drain.

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.

PAN-SEARED MARINATED HALIBUT FILLETS

Steps:

• In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
• In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.