Triple Pepper Steamed Halibut Food

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TRIPLE-PEPPER STEAMED HALIBUT



Triple-Pepper Steamed Halibut image

Nice when served with saffron couscous (also posted). This colorful entrée is inspired by the Italian vegetable dish peperonata, which includes sweet bell peppers, garlic, and onions. Use a large, two-inch-deep skillet to make sure everything fits. From Cooking Light.

Provided by LMillerRN

Categories     Halibut

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons olive oil
4 cups vertically sliced yellow onions
2 1/2 cups slice red bell peppers (about 2 large)
2 1/2 cups slice yellow bell peppers (about 2 large)
2 1/2 cups slice orange bell peppers (about 2 large)
3/4 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
4 garlic cloves, minced
1 cup dry white wine
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
6 (6 ounce) halibut fillets

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender.
  • Stir in wine, basil, and oregano; cook 1 minute.
  • Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture.
  • Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.

Nutrition Facts : Calories 354.9, Fat 6.8, SaturatedFat 1.2, Cholesterol 102.9, Sodium 444.3, Carbohydrate 23.4, Fiber 5.2, Sugar 10.2, Protein 41.9

STEAMED HALIBUT WITH SOTHY



Steamed Halibut with Sothy image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 28

2 tablespoons vegetable oil
2 shallots, sliced
1/2 cup sliced onion
2 tablespoons ghee or clarified butter
1 clove garlic, sliced
1 tablespoon minced ginger
1 green chile, minced
1 1/2 tablespoons hot curry powder
3 fresh curry leaves* (See Cook's Note)
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground turmeric
Pinch saffron
2 cups fish stock, recipe follows
13 1/2 ounces canned coconut milk*
2 tomatoes, cut in quarters
1 teaspoon kosher salt
1 tablespoon lime juice
1/2 cup heavy cream
2 cups basmati rice
Kosher salt
6 star anise
2 stalks lemon grass, white part only, chopped
2 (1-inch) pieces fresh ginger, sliced
2 oranges, sliced
2 pounds halibut, cut into 6 portions, skin and bones removed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the sothy: In a large saucepan heat the vegetable oil over medium high heat. Add the shallots and onion and saute until lightly browned, about 5 minutes. Reduce the heat to medium add the ghee, garlic, ginger, and chile cook for 2 to 3 minutes until fragrant. Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes. Pour in the fish stock, coconut milk, tomatoes, and kosher salt. Cook sauce, uncovered, for 15 minutes. Reduce the heat to low and add the lime juice and cream. Keep warm until ready to serve.
  • For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain. In a large pot of boiling, salted water cook the rice for 6 minutes.
  • Strain the rice and keep warm.
  • For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water. Bring water to a boil over high heat. Line the bottom of the steamer basket with the orange slices. Season the halibut with salt and pepper and arrange on top of the orange slices. Place the basket on top of the pot, cover, and steam for 8 minutes.
  • Serve the halibut with the rice and Sothy on the side.

TRUFFLE-STEAMED HALIBUT ON MELTED LEEKS WITH TRUFFLE VINAIGRETTE



Truffle-Steamed Halibut on Melted Leeks with Truffle Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 2h

Number Of Ingredients 24

3 ounces truffle peelings
1/4 cup Madeira wine
1/2 cup plus 3 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped carrot, plus 1/2 cup chopped carrots cut into 1/4-inch dice
1/4 cup chopped celery
1 sachet (10 stems parsley, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves tied in a cheesecloth bag)
1/4 cup rich chicken stock (stock made with roasted bones and stock in place of water as the cooking liquid)
1/4 cup sherry wine vinegar
1/4 cup truffle oil
Kosher salt and freshly ground pepper to taste
6 medium leeks
1 1/2 cups chicken stock (or canned low-sodium chicken broth)
2 tablespoons butter
1 tablespoon minced flat leaf parsley
6 (6-ounce) skinless, boneless pieces of halibut, cut into neat squares
Freshly ground white pepper to taste
24 truffle slices
12 fresh tarragon leaves, washed and dried
3 tablespoons fines herbs
Crispy leeks (recipe follows)
1 cup vegetable oil
1 cup leeks, white part only, cleaned according to directions above, and cut into thin strips
Kosher salt to taste

Steps:

  • Combine the truffle peelings and Madeira in a small saucepan over medium heat. Bring to a simmer. Simmer for 5 minutes. Strain through a fine sieve, separately reserving the liquid and peelings.
  • Heat 2 tablespoons of olive oil in the same saucepan over medium heat. Add the chopped onion, 1/4 cup of the chopped carrot, celery, and sachet. Saute for about 4 minutes, or until the vegetables are tender. Add the reserved Madeira liquid and stir to de-glaze the pan. Continue to cook for about 3 minutes or until the pan is almost dry. Add the rich chicken stock and cook about 4 minutes or until the liquid is reduced by half. Immediately strain through a fine sieve into a medium size, heat-proof bowl. Discard the solids. Set the liquid aside to cool.
  • When the liquid is cool, whisk in the vinegar, 1/2 cup of the remaining olive oil, and the truffle oil. Season the truffle vinaigrette to taste with salt and pepper. Set aside.
  • Remove the green part from the leeks (you may want to reserve this for making stock). Split leeks in half, lengthwise, down to but not through the root ends. Holding the leeks together by the root, rinse thoroughly under cold running water to remove all the grit. Pat dry.
  • Place the leeks in a medium saucepan along with the chicken stock, butter, minced parsley, and salt and pepper to taste. Bring to a simmer over medium-high heat. Lower the heat and simmer for 15 minutes or until the leeks are soft. Add the 1/2 cup of remaining diced carrots and simmer for 3 minutes. Cover and turn off the heat, but leave the pan on the burner to keep the leeks warm until ready to serve.
  • While the leeks are cooking, prepare the halibut.
  • Lightly season each piece of halibut with salt and freshly ground white pepper to taste. Place 2 truffle slices and 1 tarragon leaf on each side of the halibut. Using a large pastry brush, very lightly coat one side of 6 10-inch by 10-inch squares of plastic wrap with the remaining 1 tablespoon of olive oil. Securely wrap each piece of fish in an oiled plastic wrap square. Place the halibut in the top half of a steamer over lightly simmering water. Cover and steam for 8 minutes per inch, or until the fish is just firm but slightly underdone in the center. Remove the fish from the steamer.
  • Whisk the fines herbs into the reserved truffle vinaigrette.
  • Spoon equal portions of the melted leeks into the center of each 6 warm dinner plates. Unwrap the fish and place one piece on top of the leeks. Drizzle the vinaigrette over the fish and around the edge of the plate. Garnish top with crispy leeks and serve.
  • Add oil to deep fryer, or a 3-inch deep saute pan. Heat over medium-high until very hot but not smoking, and add the leeks. Quickly fry until the leeks are crisp, about 30 seconds. Remove leeks from oil immediately. Drain on paper towels and sprinkle with salt.

HERB-STEAMED HALIBUT



Herb-Steamed Halibut image

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 5

4 halibut fillets (about 1-inch-thick)
Herb and Garlic Marinade
Coarse salt and freshly ground pepper
3 bunches mixed fresh herbs, such as oregano, thyme, savory, sage, parsley, and rosemary
Lemon wedges, for garnish

Steps:

  • Arrange halibut in nonreactive dish with marinade; turn to coat. Season with pepper. Cover; refrigerate for 1 to 2 hours, turning fish occasionally.
  • Set a bamboo steamer in a large skillet filled with about 2 inches of water. Line steamer with the herbs.
  • Remove halibut from refrigerator; discard marinade. Season with salt and pepper. Place halibut on top of herbs. Cover, and steam over medium-high heat until halibut is just cooked through, 10 to 12 minutes. Serve with lemon wedges.

STEAMED HALIBUT



Steamed Halibut image

We loved this recipe with halibut steaks. You can also make it with salmon steaks or Pacific cod. Serve this healthful, clean-tasting main dish with asparagus; try cooking it in the second layer of the steamer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 5m

Number Of Ingredients 4

Herbs such as basil, thyme, parsley, and tarragon
2 halibut steaks
Salt
1 lime

Steps:

  • Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.

Nutrition Facts : Calories 252 g, Protein 47 g, SaturatedFat 2 g

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