Halibut And Corn Salad With Broken Vinaigrette Recipes

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POACHED HALIBUT IN WARM HERB VINAIGRETTE



Poached Halibut in Warm Herb Vinaigrette image

ATLANTIC VS. PACIFIC SEAFOOD COOKOFF

Provided by Food Network

Number Of Ingredients 19

1 tablespoon Dijon mustard
1 cup Vinaigrette (see recipe above)
1 small shallot, peeled and finely diced
3 cups court bouillon
4 (8-ounce) halibut steaks, skin on
Fine sea salt, to taste
Freshly ground white pepper, to taste
1/2 teaspoon chopped fresh tarragon
1 1/2 teaspoons chopped fresh Italian parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh chervil
2 bunch cleaned leeks, sauteed
2 teaspoons Dijon mustard
1 teaspoon fine sea salt
2 pinches freshly ground white pepper
3 tablespoons red wine vineagar
3 tablespoons sherry vinegar
1/2 cup plus 1 tablespoon olive oil
1/2 cup plus 1 tablespoon corn oil

Steps:

  • Put the mustard in mixing bowl and slowly whisk in 1 cup of the Vinaigrette. Whisk in the shallot. Put in a small saucepan and set aside. Bring the court bouillon to a boil in a 10-inch pot. Season the halibut with salt and pepper on both sides. Add the halibut to the pot and adjust the heat so the liquid just simmers. Poach until a metal skewer inserted into the center of the halibut meets only a little resistance and the skewer, when left in the fish for 5 seconds, feels barely warm when touched to your lip, about 5 to 6 minutes. The halibut should be rare (thinner steaks will be ready sooner). Take the steaks out ot the liquid as soon as they are done (discard the court bouillon). In a small saute pan with 1 tablespoon butter, saute leeks until tender. Meanwhile, add the herbs to the Vinaigrette and warm over low heat. Pull the skin off the halibut and place in the center of 4 plates. Spoon the Vinaigrette over and around the fish. Serve immediately, with steamed asparagus.
  • Whisk together the mustard, salt, pepper, and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up to 1 week.

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.

SLOW-ROASTED HALIBUT WITH ASPARAGUS AND SALSA GENOVESE



Slow-Roasted Halibut with Asparagus and Salsa Genovese image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 25m

Yield 10 servings

Number Of Ingredients 15

1/3 cup extra-virgin olive oil, divided
12 halibut fillets, about 6 ounces each, skinned
Sea salt, preferably gray salt and freshly ground black pepper
10 tablespoons dry white wine
5 tablespoon unsalted butter
3 tablespoons salsa mixed with 1 tablespoon extra-virgin olive oil, recipe follows
1 pound green olives, pitted
1/4 cup pine nuts, toasted
1/4 cup chopped fresh Italian flat-leaf parsley
1/4 cup chopped fresh basil leaves
2 teaspoon chopped fresh thyme leaves, optional
1 teaspoon grated lemon zest
1 tablespoon minced capers, rinsed before mincing
2 small clove garlic, minced
3/4 cup extra-virgin olive oil , plus more for storing

Steps:

  • Preheat the oven to 300 degrees F.
  • Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
  • Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once.
  • Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
  • Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.

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