Best Seared Halibut With Gnocchi And Porcini Recipes

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CUMIN-SEARED HALIBUT WITH SWEET CORN SAUCE



Cumin-Seared Halibut with Sweet Corn Sauce image

Northern Pacific halibut is my fish of choice to have in the warmer months. It is a flat fish and deserves special care when handling. Since it can be a little more expensive, I save it for special occasions. The sauce relies on corn, which is very important to Native American culture and recipes. Use blue corn if you can get ahold of it. Otherwise, sweet corn is a great go-to.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons canola oil
1/2 small onion, chopped
1 clove garlic, minced
2 fresh thyme sprigs
1 bay leaf
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup white wine, optional
5 ears corn, kernels cut off, 2 cobs reserved
4 cups vegetable stock
8 teaspoons canola oil
1/2 teaspoon ground cumin
Zest of 1 lemon plus 1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 6- to 8-ounce halibut fillets
2 teaspoons unsalted butter

Steps:

  • For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
  • Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
  • For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
  • Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
  • To finish the halibut, in a medium sauté pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it's ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.

PAN-SEARED HALIBUT WITH CITRUS SALSA



Pan-Seared Halibut with Citrus Salsa image

Provided by Kelsey Nixon

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 blood orange
1 tangerine
1 cup diced avocado
1/3 cup finely diced red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Kosher salt and cracked black pepper
1 to 2 tablespoons olive oil
Four 6-ounce halibut fillets

Steps:

  • Using a paring knife, remove the peel and white pith from the orange and tangerine. Working over a large bowl, carefully cut between the membranes to release the citrus segments, allowing them to fall into the bowl along with any juices. Add the avocado, onions, cilantro and lime zest and juice to the bowl with the citrus. Gently toss to mix. Season the salsa with salt and pepper.
  • In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the halibut liberally with salt and pepper. Add the halibut to the skillet and cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer the halibut to serving plates, top with salsa and serve.

SEARED HALIBUT WITH SAUTEED SWISS CHARD AND SALSA CRUDA



Seared Halibut with Sauteed Swiss Chard and Salsa Cruda image

Provided by Anne Burrell

Time 20m

Yield 1 serving

Number Of Ingredients 20

Olive oil
1 clove garlic, smashed
Pinch crushed red pepper
1 slice bacon, cut into 1/2-inch lengths (lardons)
4 large Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths
1/4 cup chicken stock, divided
Salt
1 (6-ounce) halibut filet
1/2 cup Salsa Cruda, recipe follows
1/2 pound heirloom tomatoes (assorted colors preferred), stemmed, seeded and cut into 1/4-inch dice
1/4 small red onion, cut into 1/4-inch dice
1/2 small zucchini, green part only, cut into 1/4-inch dice
5 pitted Gaeta or kalamata olives, slivered
1 clove garlic, smashed and finely chopped
1 sprig fresh oregano, picked and leaves chopped
3 basil leaves, chiffonade
1 1/2 tablespoons red wine vinegar
Pinch crushed red pepper
1 1/2 tablespoons extra-virgin olive oil
Kosher salt

Steps:

  • Coat a saute pan with olive oil. Toss in the garlic clove, crushed red pepper, bacon, and a couple drops of olive oil. Bring the pan to a medium heat. When the garlic is golden and very aromatic, remove it and discard. When the bacon has become crispy, toss in the Swiss chard stems, half of the chicken stock, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, about 3 to 4 minutes.
  • Coat another saute pan with olive oil and bring to a high heat. Pat the halibut fillet dry with a paper towel and season with salt.
  • When the oil in the pan is very hot but not yet smoking, place the fish flesh side down and cook for 3 to 4 minutes. As the fish cooks it will turn from translucent to opaque. Turn the fish over and cook for another 3 to 4 minutes. When the fish is done it should be golden and firm but still moist.
  • Place the Swiss chard in the center of the serving plate. Lay the fish directly on top. Top the fish with the Salsa Cruda.
  • Combine all the ingredients in a large bowl. Season generously with salt. Taste to make sure it is delicious. Adjust seasonings if needed.

SEARED HALIBUT WITH ANCHOVIES, CAPERS AND GARLIC



Seared Halibut With Anchovies, Capers And Garlic image

Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time. This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive. Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish. Creating a dish out of these ingredients is almost as easy as simply searing the fish and serving it with lemon. The fish is quickly browned, then allowed to finish cooking in the oven while the no-fuss sauce cooks in the pan.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 tablespoons butter (or more oil)
1 1/2 to 2 pounds halibut or swordfish steaks
Salt and pepper to taste
4 anchovy fillets or more to taste
1 tablespoon or more minced garlic
1 tablespoon drained capers
1/2 cup dry white wine
1 teaspoon lemon juice, or to taste
Chopped fresh parsley for garnish

Steps:

  • Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
  • Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
  • Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 583 milligrams, Sugar 0 grams, TransFat 0 grams

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