Poached Halibut In Tomato Pepper Sauce Food

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.

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, 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!

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.

TOMATO-POACHED HALIBUT WITH ARUGULA, OLIVE AND ORANGE SALAD

Steps:

• Preheat your oven to 400 degrees F.
• Heat 3 tablespoons of the olive oil a Dutch oven or deep rondeau pan over medium heat. Add the onions, peppers, garlic, jalapeno and a pinch of salt and cook until the vegetables are tender and slightly caramelized, 3 to 5 minutes. Stir in the cumin, paprika and cayenne and toast for a minute before stirring in the tomatoes. Season with salt and pepper and simmer for 15 minutes, until all of the flavors come together. Remove from the heat and stir in the sherry vinegar to taste.
• Season the fish pieces on both sides and nestle into the sauce, leaving spacing in between. Roast, uncovered for 15 to 20 minutes, until the fish is cooked through.
• In the meantime, remove the rind and segment the orange, reserving any juice. To a mixing bowl, add the arugula, olives and orange segments. Add in some of the orange juice and drizzle with the remaining 2 tablespoons of olive oil. Season with salt and toss to coat the arugula.
• Place a piece of halibut onto a plate with a scoop of the tomato mixture. Top with some arugula salad and serve.

PRESSURE-COOKER TOMATO-POACHED HALIBUT

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir poblano peppers and onion until crisp-tender, 2-3 minutes. Press cancel. Stir in tomatoes, water, olives, garlic, pepper and salt. Top with fillets., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

POACHED HALIBUT IN TOMATO PEPPER SAUCE

Steps:

• A day in advance, combine olive oil with the paprikas.
• Prepare a brine of 1 cup lemon juice and 1/2 cup salt. Brine steaks for 20 minutes, then rinse in cold water and set aside.
• In a large skillet, spread cilantro, bell peppers, and onions. Arrange tomatoes over all and place garlic around. Place fish on top of tomatoes. Season with tumeric, pepper, salt, and sugar. Barely cover with cold water, cover pan, and bring to a boil over high heat. Reduce heat and simmer until fish just becomes opaque, 20 to 30 minutes.
• Uncover pan and spoon in the paprika infused oil, avoiding the actual paprika that will have settled to the bottom of bowl. Simmer 5 minutes, then adjust for salt.
• Plate fish with sauce and stewed vegetables on individual plates, garnished with fresh cilantro and lime wedge.