Slow Roasted Halibut With Asparagus And Salsa Genovese Food

SLOW ROASTED HALIBUT WITH "DECONSTRUCTED" RATATOUILLE

Steps:

• Take halibut fillets and, in a 6-inch, oven-safe pan with olive oil, saute 1 side of halibut for 3 minutes over high heat. Remove and turn over halibut in pan. Place the pan with fish into a preheated 400-degree oven and bake for six minutes. Remove from oven.;
• Roasted Pepper and Tomato Salad: Sweat diced onions in olive oil, add diced garlic. Add enough oil to cover the onions, then add tomato paste and cook for about 6 minutes, stirring constantly. Pour onion mixture over diced, roasted peppers and tomatoes. Season with salt and pepper and lemon juice. Mix well and let sit for 30 minutes. Let drain for one hour.;
• Zucchini Puree: Cut green zucchini away from the center and dice. Triple blanch peeled garlic by boiling in water, then shocking in cold water and repeating this process 2 more times. Set aside. In a medium pan, add olive oil and zucchini, allowing time for zucchini to sweat. Then, add chicken stock, cover, and let simmer for 15 to 20 minutes. Add triple blanched garlic and cream, cook further for 5 minutes. Blend in a blender, adding fresh spinach. Strain into a bowl resting in an ice bath and let cool immediately.
• Basil Puree: 1 raw egg yolk 1 tablespoon rice wine vinegar 5 large leaves basil 3/4 cup grapeseed oil Salt and pepper, to taste
• Basil Puree: Place egg yolk with rice wine vinegar and basil in a blender. Blend adding grapeseed oil slowly until thick. Season with salt and pepper.
• Eggplant and Onions: 3 tablespoons honey 1 tablespoon thyme, chopped 1 eggplant 1 large Spanish onion, peeled
• Eggplant and Onions: Mix the honey with the thyme and let stand 30 minutes. Slice eggplant about 1 to 1 1/2 inches thick. Rinse and dry. Sear on flat grill on both sides. Brush with thyme infused honey and bake in the oven for 10 to 15 minutes. Slice onion about 1/2-inch thick. Sear on the grill, then roast in preheated 375-degree oven for 10 minutes.

SLOW ROASTED HALIBUT

Steps:

• Preheat the oven to 250 degrees F.
• For the fish: Line a quarter sheet pan with parchment paper. Butter the parchment with 2 tablespoons of the butter, then smear another 2 tablespoons on the halibut fillets. Season the fillets on both sides with salt and place in the oven to slow roast until opaque and cooked through, about 15 minutes.
• Meanwhile, heat a deep-sided pan over medium-high heat until very hot. Add the remaining 8 tablespoons butter, the clams, garlic, shallots, parsley and a pinch of salt. And the wine, immediately cover with a lid and steam until the clams open, about 5 minutes. Transfer the clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh strainer and set aside.
• For the beurre blanc: Combine the reserved clam liquid, Champagne, thyme, bay leaf, shallots, lemon juice and peel and peppercorns in a large saucepan. Bring to a boil over medium-high heat and reduced by two-thirds (the saucepan will be almost dry), 10 to 15 minutes. Strain through a fine-mesh strainer fitted with a coffee filter into a small pot.
• Place the pot over medium-low heat, add a few cubes of the chilled butter and whisk constantly until the butter is melted. Repeat the process 2 more times with the remaining butter. Don't allow the sauce to boil or it will break. Whisk in the creme fraiche and a pinch of salt. Using an immersion blender, blend the uni into the sauce, then stir in the chives. Remove the clams from their shells, add them to the beurre blanc and keep the sauce warm until ready to serve.
• For serving: Cover the bottom of each plate with a layer of zucchini slices, slightly overlapping them in a circular pattern. Top with the lemon zest and a drizzle of olive oil and season with salt and pepper. Place a halibut fillet on the zucchini, spoon the beurre blanc over the fish, then top with caviar.

ROASTED HALIBUT FILLETS WITH SALSA VERDE

Steps:

• In a mixing bowl, combine all the ingredients except the halibut. Spoon some of the salsa over the fish and serve.

SLOW-ROASTED HALIBUT WITH ASPARAGUS AND SALSA GENOVESE

Steps:

• Preheat the oven to 300 degrees F.
• Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
• Wisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Service at once.
• Salsa Genovese;.
• Add all the remainingingredients (starting at "recipe follows") except for the olive oil and pluse until nearly pureed. With the machine running, add 6 tablespoons olive oilthrough the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
• Refrigerate in an airtight container with a thin film of olice oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.
• Michael's Notes: Choose an olive that is not too heavily brined, such as picholines or Lucques from France.

SEARED HALIBUT WITH PARMIGIANA ASPARAGUS

Steps:

• For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
• For asparagus: Preheat the oven to 350 degrees F.
• Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
• To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives

HALIBUT WITH MANGO SALSA

Steps:

• Combine mango, red pepper, and red onion in a bowl.
• In a separate bowl, combine lime juice, olive oil, cumin, and green Tabasco.
• Add to mango mix.
• Stir in cilantro and mix until well combined. Set aside.
• Season the halibut fillets with salt and pepper.
• In a large nonstick skillet, heat the oil over medium-high heat.
• Add the halibut fillets and sear the fillets for 4 to 6 minutes per side, depending on the thickness of the fillets.
• To serve, place fish on separate plates and top with salsa.

ASPARAGUS SALSA

Steps:

• Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
• Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week.

CUMIN SEARED HALIBUT WITH ASPARAGUS SALSA

Steps:

• Heat oven to 400 degrees.
• For the Salsa: Heat a saute pan, add 1 tsp canola oil and lightly saute the asparagus until just cooked. This only takes a minute or so. Remove from heat and cool.
• When asparagus is cooled, mix together the onion, tomato, cilantro, asparagus, jalapeno, olive oil, lime juice and salt and pepper.
• For the Halibut: Sprinkle halibut with salt, pepper and ground cumin.
• Heat a oven-proof saute pan (black iron works well) until smoking hot, add 1 tablespoon canola oil and sear one side of the halibut.
• Put pan in the preheated 400 degree oven and finish cooking with seared side down. When cooked (cooking time for this will vary on the thickness of the piece of fish) remove from pan and place on a plate, top with asparagus salsa, garnish with crispy tortillas and serve hot.

SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD

Steps:

• For salad:
• Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
• Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• For fish:
• Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
• Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
• Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
• Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.