Chinese Five Spice Halibut With Pickled Red Pepper Ginger Recipes

CHINESE FIVE-SPICE HALIBUT WITH PICKLED RED PEPPER & GINGER

Steps:

• 1. Heat the oven to 425 degrees. 2. To make the pickle, in a heat proof bowl, stir together the bell pepper and ginger. In a small saucepan, heat the oil over medium high heat. When the pan is hot, add the garlic and stir until lightly golden, about 1 minute. Add the vinegar, mirin and 2 tablespoons water and bring to a boil. Pour the boiling liquid over the red pepper and ginger and let sit at room temperature for at least 20 min. and up to an hour. 2. To make the spice rub, blend the zest well with the spices. 3. Coat all sides of the halibut with the rub and set on a plate. Heat the oil in a heavy 12 inch oven proof skillet over medium high heat. When the oil is shimmering hot, arrange the fish evenly in the pan, skinned side up. Sear for about 2 minutes without oving, then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven. 4. Roast until the fish is just cooked in the middle, 5-6 minutes. If your fillets are thick, check again that the sugar in the rub does not burn while the fish is in the oven. You can turn the fish on one or both edges to avoid burning the rub. Remove the pan from the oven and transfer the halibut to serving plates. 5. Drain the pickled red pepper, discarding the liquid and toss with the scallion and sesame oil in a small bowl. 6. Top each portion of fish with some of the pickle and serve.

HALIBUT WITH GINGER & GARLIC

Steps:

• Spray a non stick skilled with veggie oil and heat until very hot but not smoking.
• Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute.
• Reduce heat and flip the fish add wine sugar& broth.
• Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork.
• Serve with some of the onions.
• and sauce over the fish.

ZESTY HALIBUT IN SOY-GINGER DRESSING

Steps:

• 1. Preheat the oven to 425°F.
• 2. Put the fish in a baking dish and top with the bell peppers, onion, ginger, and soy sauce. Drizzle the orange juice over the fish and sprinkle the zest evenly over it; cover the dish tightly with parchment paper. Bake for 15 minutes, or until the fish is cooked through.
• 3. Using two large spatulas, transfer the fish to a serving platter, pour the juices from the baking dish over the top, and garnish with the scallions.

PAN SEARED HALIBUT WITH FIVE PEPPER SAUCE

Steps:

• To make the five pepper sauce: Place the red onion, bell peppers, chile manzano and jalapeño in a medium heatproof bowl and set aside. Heat the peanut oil and sesame oil in a saucepan set over medium heat for a couple minutes. Once hot, pour in the vinegar, stir, and cook for a minute. Add the sugar, stir, and cook until it completely dilutes. Add the broth and the salt, stir, and cook for another 3 to 4 minutes, until the liquid has reduced and thickened. Remove from the heat. Pour it over the vegetables while hot. Add the lime juice, taste for salt, stir and let sit while you cook the fish.
• Heat a couple tablespoons of peanut oil in a nonstick skillet set over medium-high heat. Season the fish fillets with salt and pepper to taste. Sear the fish for 5 to 6 minutes per side, depending on the thickness of the fish, or until it can be flaked with a fork.
• Transfer the fish to a platter and dress with the five pepper sauce. Serve with warmed corn tortillas.