Best Cajun Spiced Halibut And Summer Vegetables Recipes

CAJUN HALIBUT

Steps:

• Combine salt, black pepper, red pepper, paprika, and garlic powder, in a small bowl; mix well and rub evenly over both sides of the fish.
• Preheat a large nonstick skillet over medium-high heat and spray with cooking spray.
• Add the fish, and cook for 3 to 4 minutes per side, or until fish is cooked through and flakes easily with a fork.

CAJUN VEGETABLES

Steps:

• Heat oil in 12-inch nonstick skillet or wok over medium-high heat.
• Add okra, frozen corn, onion and bell pepper; stir-fry 2 to 3 minutes or until crisp-tender.
• Add remaining ingredients; stir-fry about 5 minutes or until hot.

CAJUN SUMMER VEGETABLES

Steps:

• Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Transfer to a large bowl. Sprinkle with Cajun seasoning; toss to coat.

GRILLED HALIBUT WITH SUMMER SALSA

Steps:

• For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
• For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
• Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!

HALIBUT WITH SPICED VEGETABLES

Steps:

• Cut whole onions into thin slices.
• Heat 1 teaspoon of the oil in a nonstick skillet until it is quite hot. Add onions, and saute over medium heat, stirring occasionally, until onions begin to soften and take on color. When onions begin to dry out, stir in 2 tablespoons of the fish stock.
• Meanwhile, wash, trim, seed and cut the whole red and green peppers into thin slices, and add to onion. Cook, stirring, until peppers begin to soften.
• Grate ginger, and stir into peppers along with five-spice powder.
• Cut halibut into three pieces, discarding bone. Place halibut in pan, and cover with vegetables. Cover, and cook according to the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes per inch.
• Meanwhile, trim, wash and chop cilantro and green onions, and saute them with pine nuts in the remaining olive oil in a small pot for about one minute.
• Add remaining fish stock and soy sauce to the pine nut mixture, and cook until slightly reduced.
• When fish is cooked, arrange vegetables on each of three plates; top with halibut, and spoon pine nut mixture over top of each.