Spanish Style Halibut Food

HALIBUT VERACRUZ

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
• To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.

BUTTER-ROASTED HALIBUT WITH ASPARAGUS AND OLIVES

Steps:

• Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
• Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
• Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15-25 minutes, depending on the thickness of your fillets.
• Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
• Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

HALIBUT WITH SPICY SAUSAGE, TOMATOES, AND ROSEMARY

Steps:

• Prepare a grill for medium heat. (Or preheat an oven to 375°F.) Tear 4 sheets of heavy-duty foil to measure about 16x12". Set 2 sheets on a work surface; top each with a remaining sheet of foil (you are making 2 double-layer packets). Divide tomatoes, garlic, rosemary, and nduja between sheets, placing in the center. Season halibut generously with salt and pepper and set on top. Drizzle with wine and oil. Bring opposite sides of foil together in the center; crimp tightly, pressing out air, to close.
• Place foil packets directly on grill grates (or a rimmed baking sheet if using oven) and cook until tomatoes are beginning to burst and halibut is opaque all the way through, 14-16 minutes. Let rest at room temperature a few minutes, then carefully open and transfer fish to a platter. Top with tomatoes and cooking juices from packets.
• Do Ahead
• Packets can be assembled 1 day ahead. Chill.

SPANISH HALIBUT

Steps:

• Sear seasoned halibut on both sides in 1 T. oil in a non-stick skillet over medium-high heat. Cook just until done, remove to serving plates and keep warm.
• Add 2 T. oil, garlic, pepper flakes, and bay leaf to skillet; saute just until garlic begins to turn golden and fragrant.
• Deglaze with sherry and lemon juice, simmer briefly to reduce a bit, and finish with parsley.
• Spoon sauce over halibut and serve.

SPANISH-STYLE HALIBUT

Steps:

• Cook bacon in skillet until crisp; remove from pan, crumble and set aside.
• Combine salt, paprika, and pepper in a small bowl.
• Sprinkle spice mixture evenly over fish.
• Add fish to bacon drippings in skillet and cook for 3 minutes on each side or until fish flakes easily.
• Remove fish from pan and keep warm.
• Add garlic to pan and cook for 1 minute; stirring frequently.
• Add bacon and spinach to pan and cook until spinach begins to wilt (about 1 minute).
• Serve with fish.