Best Braised Halibut Served In Casserole With Peas A La Francaise Recipes

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BRAISED HALIBUT SERVED IN CASSEROLE WITH PEAS A LA FRANCAISE



Braised Halibut Served in Casserole with Peas a la Francaise image

This mouthwatering halibut recipe is courtesy of chef Eric Ripert, and goes wonderfully with his Arugula and Artichoke Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 4

Number Of Ingredients 10

4 ounces bacon lardoons, cut into 3/4-by-1/4-inch pieces
5 tablespoons unsalted butter, plus more for baking dishes
12 pearl onions, peeled
4 halibut fillets (6 ounces each)
Fine sea salt
Freshly ground white pepper
3 pounds fresh English peas, about 2 cups shelled
1 cup shredded iceberg lettuce
2 cups homemade or store-bought low-sodium chicken stock or Fish Fumet
4 small sprigs fresh mint, chopped

Steps:

  • Divide bacon evenly between four 3-quart Dutch ovens. Place each over medium heat and cook until bacon is crisp and fat is rendered. Divide onions evenly between Dutch-ovens and add 1 tablespoon water to each; cook until tender, about 5 minutes.
  • Season halibut fillets with salt and pepper and place one in each of the 4 Dutch-ovens. Add onions, peas, and lettuce around fillets; top each with 1 tablespoon butter and season with salt and pepper. Divide chicken stock evenly between dishes, cover, and place over high heat until liquid comes to a boil. Immediately reduce heat to medium and continue cooking until a metal skewer inserted inside the fish for 5 seconds feels warm when touched, about 5 minutes.
  • Serve immediately sprinkled with chopped mint.

PAN SEARED BRAISED HALIBUT IN A PUTTANESCA SAUCE SERVED WITH GNOCCHI AND ESCAROLE



Pan Seared Braised Halibut in a Puttanesca Sauce Served with Gnocchi and Escarole image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 23

1 (10-ounce) halibut fillet, skin-on
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus 2 tablespoons
1 medium sized shallot, minced
1 teaspoon red pepper flakes
1 bunch flat-leaf Italian parsley, cleaned, stems removed, and chopped
4 garlic cloves, smashed and finely chopped
1/2 cup dry white wine
1 (28-ounce) can whole peeled tomatoes, smashed with hands
1/4 cup rinsed capers
1 cup pitted kalamata olives, smashed
Gnocchi, recipe follows
Escarole, recipe follows
1 tablespoon olive oil
1 garlic clove, smashed and finely chopped
1 teaspoon red pepper flakes
1 tight bunch escarole, cleaned and chopped
1/4 cup dry white wine
1 cup all-purpose flour
2 large eggs
1 pound ricotta cheese
1/4 grated Parmesan
Salt and freshly ground pepper

Steps:

  • Liberally salt and pepper the halibut. Place 1 tablespoon of olive oil in a medium-sized, non-stick pan. When oil is shimmering, place the halibut, skin-side down, in pan. Cook on both sides for 2 minutes or to desirable color. Place halibut aside. In a medium-sized saute pan over medium heat, add remaining 2 tablespoons of olive oil. Once it is hot, add the shallots, red pepper flakes, and parsley, and saute for 2 minutes. Then add 3 of the 4 garlic cloves, and cook another minute. Deglaze pan with 1/2 cup of the white wine and add tomatoes, capers, olives, and halibut. Cook on low heat until most of the liquid is evaporated and fish is firm to the touch.
  • To plate: Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi. Finish with sauce as needed.
  • Place olive oil, garlic, and red pepper flakes in a small saute pan over medium heat. When the garlic starts to brown add roughly chopped escarole until wilted add a dash of salt and pepper and finish with white wine.
  • On a clean cooking surface (cutting board) place the flour spreading it out to make a well about 6 inches in diameter. In the middle of the well place the eggs, cheeses, salt, and pepper. Stir mixture, then slowly incorporate flour to wet mixture until the mixture becomes cohesive. Continue kneading until dough is dry to touch (add more flour, if needed.) Cut small pieces of dough, roll out to make 6-inch rolls, 1-inch in diameter, then using a large chefs knife cut into 1-inch long pieces. When finished, add to a pot of boiling water, gnocchi are done when they float to the top. Drain.

BRAISED HALIBUT



Braised Halibut image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

1 tablespoon of butter
1 small onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 tablespoons dry white wine
1 pound halibut steaks
Salt and freshly ground black pepper
1 cup or more fish stock or chicken broth
Steamed carrot threads or pea pods for garnish
Black sesame seeds for garnish, optional

Steps:

  • Heat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes.
  • Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes.
  • With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish.

PEAS WITH HALIBUT



Peas With Halibut image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

1/4 pound bacon
1 to 3 tablespoons extra virgin olive oil or butter
1 1/2 to 2 pounds halibut
Salt and pepper to taste
15 spring or pearl onions, trimmed and peeled, or 1 large white onion, chopped
1 pound small peas, fresh or frozen, or use fresh snap or snow peas, trimmed
2 cups chopped heart of romaine lettuce
1/2 cup chopped mint leaves

Steps:

  • If using bacon, cut it into 1/4-inch bits, and render it with 1 tablespoon olive oil over medium high heat in a large skillet, which can later be covered. Stir until crisp. Remove with a slotted spoon, and reserve. If using olive oil or butter, put 3 tablespoons in skillet over medium high heat.
  • Brown fish in fat quickly, just a couple of minutes to a side, sprinkling it with salt and pepper as it browns. Remove, and set aside.
  • Add onions to pan, and cook, stirring occasionally, until soft, about 5 minutes. Add peas and lettuce, and cook, stirring, until glistening. Add a little more salt and pepper. Return fish to pan, simply resting it on top of peas-lettuce mixture. Turn heat to medium-low, cover, and cook gently until fish is done. (A thin-bladed knife inserted into its thickest part will meet little or no resistance.)
  • Remove fish to a platter. Stir bacon and mint into peas mixture. Taste, and adjust seasoning as necessary. Serve fish with vegetable mixture on the side.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 6 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1022 milligrams, Sugar 7 grams, TransFat 0 grams

LEMON-CAPER BRAISED HALIBUT



Lemon-Caper Braised Halibut image

Provided by Harley Pasternak, M.Sc.

Categories     Citrus     Fish     Quick & Easy     Dinner     Lemon     Seafood     Halibut     Capers     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 2

Number Of Ingredients 9

2 halibut fillets (about 5 ounces each)
Salt and black pepper
1 teaspoon olive oil
1 1/2 cups cherry tomatoes cut in half
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
4 cups baby spinach
2 tablespoons chopped fresh flat-leaf parsley
2 slices whole-grain bread or 2 chunks whole-grain baguette

Steps:

  • Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
  • Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.

PEAS A LA FRANCAISE



Peas a la Francaise image

"I love peas, and this recipe is a favorite. It features tiny pearl onions touched with thyme and chervil, and its presentation is lovely." -Christine Frazier, Auburndale, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 10

1-1/2 cups pearl onions, trimmed
1/4 cup butter, cubed
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried chervil
1/4 teaspoon pepper
2 packages (16 ounces each) frozen peas, thawed
2 cups shredded lettuce

Steps:

  • In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside., In the same saucepan, melt butter over medium heat. Stir in the onions, water, sugar and seasonings. Add peas and lettuce; stir until blended. Cover and cook for 6-8 minutes or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 112 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 315mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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