HALIBUT NIçOISE
What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center? Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured. Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade. If your cast-iron pan fits only two fillets comfortably, cook the fish in two batches to avoid overcrowding.
Provided by Tejal Rao
Categories dinner, lunch, salads and dressings, seafood, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Fill a large pot with water, season generously with salt, and bring to a boil. In the sink, prepare a bowl full of cold water and ice. Add green beans to the pot and cook for 45 seconds to 1 minute, then scoop out with a slotted spoon and transfer to ice water.
- Add potatoes to the pot of hot water and simmer for 20 to 25 minutes, or until they are fork tender. Drain and set aside until cool enough to handle. Leave the smaller potatoes whole, and halve or quarter any larger ones so they're bite-size.
- Meanwhile, in a small bowl, mix olives, anchovy and garlic, and set aside. In a large bowl, mix shallots and rice wine vinegar, and let stand for 20 minutes. Add 2 tablespoons olive oil and a few turns of ground black pepper. Drain and add green beans, along with potatoes and tomato wedges, and toss gently to coat. Season with salt and pepper, and set aside.
- Fill a 12-inch skillet with 2 inches of water and bring to a boil. Crack each egg into a small bowl and fish out any pieces of shell. Slide eggs into the water and poach until white is set and yolk is still soft, about 3 minutes. Remove eggs with a slotted spoon to a bowl of warm water until ready to plate.
- Heat oven to 425 degrees. Heat a large ovenproof skillet, ideally cast iron, over high heat. Add remaining 2 tablespoons olive oil and swirl to coat the pan. Pat the halibut dry with a paper towel and season all over with salt and pepper. Add fillets to hot pan, skin-side down, leaving at least 2 inches between each. (Cook fish in 2 pans or in 2 batches if needed.)
- Let fish cook until it releases easily from the pan, about 2 to 3 minutes. Flip fillets, add butter to pan and transfer to the oven. After 2 minutes, baste fish with melted butter, then return to oven until it's just cooked through, slightly firm and golden brown, 2 to 3 minutes more.
- Divide lettuce among four plates, and top with dressed beans, potatoes and tomato. Add fish and top each fillet with a poached egg. Drizzle over any extra pan juice from the fish, along with a spoonful of the olive-anchovy mixture. Squeeze lemon juice over each plate and eat immediately.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 19 grams, Carbohydrate 31 grams, Fat 29 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 1361 milligrams, Sugar 5 grams, TransFat 0 grams
BUTTER-POACHED HALIBUT
I like to serve my halibut simply poached in butter, with some fresh wedges of lemon, crunchy salt, and a bit of dill for color. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Naomi Pomeroy
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Clarify the butter: Preheat oven to 350 F. In a 4-quart, oven-safe saucepan, melt butter over medium heat and bring to a simmer, 5-7 minutes. Once white foam (milk solids) begins to form on the top, skim it off with a small ladle or spoon. Reduce heat to medium-low and continue skimming the milk solids until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids. Set aside to cool to 155 F.
- Poach the fish: Season the fish on all sides with salt, about ¼ teaspoon per fillet. Gently lower the halibut into the clarified butter so all four fillets are submerged. Place the fish in the oven and bake, uncovered, 8 minutes.
- Assemble the dish: Fish is done when it's firm but not hard to the touch. Use a slotted spoon to remove the fish, drain off the butter, and plate. Serve with lemon wedges, crunchy salt, and dill.
TOMATO-POACHED HALIBUT
My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. -Danna Rogers, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 651mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
BROILED HALIBUT STEAKS, NICOISE
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 12m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut garlic in half and rub fish steaks with cut sides. Brush fish with three tablespoons of the olive oil.
- Broil the fish steaks under a preheated broiler about five minutes, turn and broil on the other side about three minutes longer. Fish should not be quite cooked through.
- Place a slice of tomato on each fish steak, brush with remaining olive oil and season to taste with salt and pepper. Broil two to three minutes longer, until the tomato is soft and beginning to brown around the edges. Remove fish steaks to a serving platter.
- To serve, place a slice of lemon centered on each tomato slice, top with two anchovies criss-crossed, sprinkle with parsley and place a black olive in the center. Serve at once.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 2 grams, Sodium 881 milligrams, Sugar 2 grams
GRILLED HALIBUT STEAKS WITH POTATOES, OLIVES, AND ONIONS
Tossing hot-off-the-grill halibut steaks and vegetables with an herb vinaigrette infuses them with tons of flavor. A colorful assortment of olives adds a briny kick throughout, while peppery arugula and charred bread serve as the perfect accompaniments.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a pot, cover potatoes with 2 inches water; generously season with salt. Bring to a boil over high heat; cook 8 minutes. Add onions; continue boiling until potatoes are easily pierced with the tip of a knife and onions are crisp-tender, 4 to 5 minutes more. Drain; let cool slightly. When cool enough to handle, peel onions.
- Preheat grill to medium-high. In a wide, shallow dish, whisk together vinegar, mustard, and 1/2 cup oil. Chop enough oregano to yield 3 tablespoons (from 2 to 3 sprigs) and stir into vinaigrette with olives; season with salt and pepper. In another bowl, toss potatoes and onions with remaining 1 tablespoon oil; season with salt and pepper. Brush fish and remaining oregano sprigs with oil; season with salt and pepper.
- Brush grates with oil, add vegetables, and grill, turning a few times, 6 minutes. Add fish to grill and top with oregano. Cook fish and vegetables, turning fish once halfway through, until fish is just cooked and vegetables are charred in places and tender, 8 to 10 minutes more. Transfer to dish with vinaigrette, turning to evenly coat. Let stand, turning a few times, until no longer hot but still warm, 10 minutes. Meanwhile, grill split side of bread until charred in places, 1 to 2 minutes; slice. Serve fish, vegetables, and vinaigrette over greens, with grilled bread.
MARIO BATALI'S OVEN-POACHED HALIBUT IN OLIVE OIL
I finally took the plunge and tried this odd recipe. It was the most delicious fish I've ever tasted, moist and silky texture. It is NOT oily tasting at all, and you can even eat the lemon slices. Yum! Next I'll try it with salmon. Poaching fish in oil may seem like an unusual cooking method, but it's actually a little like confit, the traditional preparation in which meat is cooked in its own fat. The idea comes from a guest television talk show appearance by Mario Batali, the chef of New York City's Babbo, and the technique he demonstrated is adapted here for home use. The fish fillets stay extremely moist, but without any taste of oil, and the layers of lemon slices, which lose their tartness when heated with the oil and salt, infuse the dish with wonderful citrus notes. Another bonus: the oil doesn't pick up any fish flavor (believe it or not) - it tastes lemony and slightly salty - and only a small amount is served with the dish, so the rest can be used again in a vinaigrette, or added to mashed potatoes, or saved for cooking. This recipe takes only about 15 minutes to prepare for cooking - but then the slow poaching method adds an hour or more to the total time from start to finish.
Provided by hoosfoos
Categories Halibut
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
- Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
- Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
- Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.
- COOK'S NOTE:
- To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.
- Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).
POACHED HALIBUT STEAKS WITH NICOISE SAUCE
The ingredient that identifies this dish as nicoise is, of course, olives, and in this recipe there are both green and red. Tomatoes are also essential to nicoise cooking, as are olive oil and garlic. This is a colorful and full-flavored dish. A little cayenne gives it a sharp edge.
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- To make sauce, place tomatoes into boiling water for 10 seconds. Drain and pull away the skins. Cut away and discard core. Cut tomatoes crosswise and cut into 1/4-inch cubes. There should be about 1 cup.
- Place vinegar in a mixing bowl, and add oil, shallots, garlic, basil, black and green olives, orange rind and salt and pepper. Blend well with a wire whisk. There should be about 1 1/4 cups.
- To prepare fish, place fillets in a skillet large enough to hold them in one layer. Add enough water to cover fish. Add milk, onions, bay leaf, parsley, thyme, cloves, peppercorns, cayenne and salt.
- Bring to a simmer, cover and cook for 3 to 4 minutes, depending on thickness of the fish, or until fish flakes easily. Do not overcook.
- Drain, remove bay leaf, parsley and thyme, and serve hot or warm with sauce.
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