Poached Halibut Creamy Celery Sauce Tomato Relish Food

BAKED HALIBUT WITH TOMATO CAPER SAUCE

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
• Make the sauce as directed and keep warm.
• Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
• Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

PASTA & CHINESE UDONG NOODLES IN TOMATO SAUCE & SARDINES

Steps:

• Boil Pasta in 5 cups of water with 1 tablespoon salt and 1 tablespoon olive oil for 12 minutes. Put in Udong Noodles after boiling pasta for 7 minutes. After 12 minutes, pour pasta/noodles into strainer and pour ice cold water on it. set aside. (Make sure you put the pasta when the water is already boiling, that's when the 12 minutes boiling starts).
• For the sauce -- put 3-4 tablespoons olive oil in a non-stick pan and saute garlic and onions. Then add tomatoes until soft pulp remains.
• Add Beef Bouillon Cube and Sardines. Then add spices: oregano, sage, ground black pepper & bell pepper.
• whisk until ingredients are well mixed.
• Reduce heat and simmer for 5 minutes.
• Serve with the Spaghetti-Udong Noodles.

TANGY ONION 'N TOMATO RELISH

Steps:

• Place the tomatoes in boiling hot water for a few seconds. Take them out and peel them.
• Cut the tomatoes in half, remove seeds and chop roughly.
• Chop the onions, chillies, mint and coriander leaves too.
• Place the above mixture in a grinder with Tabasco sauce, lime juice, salt and honey.
• Add tomatoes to this and grind for a few seconds.
• Stir in yogurt just before serving.

TOMATO-POACHED HALIBUT

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

POACHED HALIBUT STEAKS WITH NICOISE SAUCE

Steps:

• To make sauce, place tomatoes into boiling water for 10 seconds. Drain and pull away the skins. Cut away and discard core. Cut tomatoes crosswise and cut into 1/4-inch cubes. There should be about 1 cup.
• Place vinegar in a mixing bowl, and add oil, shallots, garlic, basil, black and green olives, orange rind and salt and pepper. Blend well with a wire whisk. There should be about 1 1/4 cups.
• To prepare fish, place fillets in a skillet large enough to hold them in one layer. Add enough water to cover fish. Add milk, onions, bay leaf, parsley, thyme, cloves, peppercorns, cayenne and salt.
• Bring to a simmer, cover and cook for 3 to 4 minutes, depending on thickness of the fish, or until fish flakes easily. Do not overcook.
• Drain, remove bay leaf, parsley and thyme, and serve hot or warm with sauce.

OIL-POACHED HALIBUT WITH TOMATOES AND FENNEL

Steps:

• Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.
• While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.
• Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.
• Carefully transfer fish to a platter using 2 metal spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of oil and sprinkle with chopped fronds. Serve warm or at room temperature.

EZY-SAUCE TOMATO RELISH

Steps:

• Peel tomatoes and onions, slice and place in a large bowl. Mix in salt, cover, and stand for 12 hours. Before cooking drain off the liquid.
• Empty tomatoes, onions and salt into a large saucepan and bring to a boil.
• Mix mustard and curry powder together with about 1/2 cup water to make a thin paste. Stir into pan with sugar and Ezy Sauce.
• Boil for about 2 1/4 hours.
• Mix about 1/2 water into flour until smooth. Stir into pan contents and cook further 15 minutes.
• Fill, using a small jug or ladle into hot sterilized bottles or jars. Cover loosely, cool, then seal.

POACHED HALIBUT WITH TOMATO AND BASIL

Steps:

• Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.