Tuscan Halibut For Two Food

TUSCAN FISH STEW

Steps:

• Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
• Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
• Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

ITALIAN HALIBUT

Steps:

• Create an Italian herb baste by mixing together the olive oil, Italian seasoning, parsley, basil, shallots, garlic, and Parmesan in a bowl.
• Preheat a grill to medium, using mesquite wood. Coat the halibut in the Italian herb baste and place fish on the grill. Grill, turning often to avoid burning, until fish is opaque and a knife slides in easily.
• Remove from heat and serve halibut with fresh vegetables and a starch of choice.

ITALIAN BAKED HALIBUT

Steps:

• Place halibut fillets in white wine and marinate for ~20 minutes.
• Mix the olive oil, Italian seasoning, parsley, basil shallots, garlic and Parmesan cheese together in a bowl.
• Coat the halibut with the herb mixture and place fish on oil sprayed oven tray. Place in 450F oven for ~14-16 minutes, or until fish is opaque. (Can also be cooked on medium on a grill.).

TUSCAN HALIBUT WITH GRILLED PEPPERS AND OLIVES

Steps:

• Heat grill to medium-high heat. Arrange fish on a rimmed baking sheet; brush 1 tablespoon of the oil over both sides of fish. Sprinkle salt and pepper over fish.
• In a small bowl, toss pepper strips with remaining olive oil to coat. Grill peppers turning once, until light grill marks appear, about 2 minutes per side. Transfer to a platter or rimmed baking sheet and keep warm.
• Grill fish on covered grill 3 minutes per side or until fish is opaque in center. Arrange peppers on four warmed dinner plates. Place fish over peppers; top with olives.

TUSCAN HALIBUT FOR TWO

Steps:

• Preheat oven to 450°F and combine beans, tomato, and 1 tablespoons pesto; mix well. Center 1/2 of bean mixture on each foil sheet.
• Top each with one halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices. Bring up sides of foil and double fold. Double fold ends under, leaving room for heat circulation inside packets.
• Bake 16 to 20 minutes on a cookie sheet in oven. Serve with remaining pesto.
• Grill: Preheat grill to medium-high and grill 14 to 18 minutes in a covered grill. Serve with remaining pesto.

BAKED HALIBUT

Steps:

• In a medium bowl add sliced eggplant and toss with 3/4 tablespoon of salt. Let sit for 1/2 hour and then drain but don't rinse.
• In a medium pot add olive oil,garlic, tomato puree, basil, oregano, salt and water, stir to combine and simmer on medium heat till thickened, approximately 20 minutes.
• In 3 separate plates add well beaten eggs, the second bread crumbs and third flour. Take one slice of drained eggplant at a time and coat in egg then bread crumbs and then flour.
• (Pre-heat oven to 350° (180° celsius))
• Fry in a 1/4 cup of hot olive oil (not boiling, eggplant is frying not deep frying) in a medium frying pan at medium to high heat, quickly, remove and place on paper towels. Continue until all eggplant is fried.
• Clean frying pan and fry fish, quickly on medium to high heat. Remove from pan.
• In a medium sized baking dish spread a little sauce on the bottom, place 1/2 the eggplant, then the fish, sprinkle with some oregano, parsley and a pinch of salt, top with 1/2 the cubed mozzarella, top with the remaining eggplant, sauce, mozzarella and sprinkle with the grated parmesan cheese. Bake in pre-heated oven for 20-30 minutes. Let sit 5-10 minutes before serving. Enjoy!