Pan Seared Halibut Braised Fennel Tomatoes Recipes

PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES

Steps:

• In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.

PAN-SEARED HALIBUT WITH SOPPRESSATA AND FENNEL

Steps:

• Heat the olive oil in a large high-sided saute pan over medium-high heat. Add the soppressata and cook until lightly browned around the edges, 3 to 5 minutes. Use a slotted spoon to transfer the soppressata to a paper-towel-lined plate. Add the fennel to the pan and cook until just softened and lightly browned, 4 to 6 minutes. Add the browned soppressata, tomatoes, jalapeno juice, pickled jalapenos and 2 cups water. Cook until the liquid has reduced by almost half and the tomatoes just start to soften, about 5 minutes. Stir in the butter. Turn off the heat and cover with a lid.
• Heat 2 tablespoons of the vegetable oil in a large nonstick saute pan over medium-high to high heat. Sprinkle the halibut liberally with salt and pepper. When the oil just starts to smoke, gently place 2 of the fillets in the pan and sear until browned on both sides, about 5 minutes total. Transfer to a large plate. Sear the remaining fillets, using the remaining vegetable oil if needed.
• To serve, divide the soppressata mixture and broth evenly among 4 shallow bowls. Top with the halibut, a drizzle of olive oil and garnish with the reserved fennel fronds. Serve with crusty bread if desired.

HALIBUT WITH TOMATOES AND FENNEL

Steps:

• Cook couscous according to package instructions.
• In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they beginto soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
• Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.

PAN-SEARED HALIBUT, BRAISED FENNEL & TOMATOES

Steps:

• 1) Preheat the oven to 325. Slice ham into 1-inch strips. Place half on a cookie sheet and bake about 5 minutes. Roll the other strips, season with lemon juice, olive oil and parsley. Place the olives in the oven for 6 minutes. Let cool and finely chop. 2) In a saucepan, place cherry tomatoes in 1 cup of olive oil. Add 3 cloves of garlic, salt and pepper and slowly warm tomatoes through, 3 to 4 minutes. Remove skins and reserve pulp. 3) In a saucepan, place tomatoes in 2 cups olive oil. Add remaining garlic, rosemary, slowly warm tomatoes through, about 15 minutes. Let cool, remove tomato, strain and reserve oil. Puree hot-house tomatoes with the juice of 1 lemon and sherry vinegar. Drizzle 1 cup of the olive oil while blending to create emulsion. 4) Slice peeled onions into thirds. Toast saffron in saucepan, about 2 minutes. Add 1 cup of water, salt and pepper. Add the onions, simmer until cooked through, 8 to 12 minutes. 5) In a large saucepan of cold salted water, cook potatoes until fork tender, about 25 minutes. Rinse, dry and slice in half. In a sauté pan, coat the pan with olive oil. When hot, brown potatoes, 4 to 5 minutes. 6) Clean the bulbs, reserve frawns and slice fennel in half. In a sauté pan, coat the bottom with olive oil. When hot, brown the fennel, add ¾ cup water. Cook until tender, about 12 minutes. Let cool, cut into quarters. Mix potatoes with ¼ braised fennel bulbs and reserve. 7) In a large saucepan, coat the pan with olive oil. When the oil is hot, sear the halibut on one side for 4 minutes until golden brown. Remove oil from pan, turn over the halibut and place pan (or on a baking sheet) in the oven until cooked through, 12 to 14 minutes. Remove from the oven and top with 1 tablespoon of butter. 8) Half the tomatoes and mix with fennel and frawns. Dress with lemon juice, olive oil, salt, pepper. On two plates, spoon tomato confit, halibut on top, add Fennel and Tomato Salad. Top with ham, fennel, onions, olives and herbs.

PAN-SEARED HALIBUT WITH OLIVE OIL POTATOES

Steps:

• Place potatoes in a large pot and cover with lightly salted water. Bring to a boil and cook until tender when pierced with a knife. Meanwhile, in a small skillet, combine 1 tablespoon olive oil and 1/2 clove sliced garlic. Sauté over low heat until lightly golden, then add anchovy and 1/4 teaspoon thyme leaves. Transfer to a small food processor and add olives, 1 tablespoon olive oil and 1 teaspoon cold water. Purée until smooth and season to taste with white pepper; set aside.
• When potatoes are tender, drain and put through a food mill or mash them. Return to pot and place over low heat. Stir with a wooden spoon until potatoes start to stick to pot, then slowly add milk, 2 tablespoons olive oil and 1/2 pound butter. Stir until very smooth, then season to taste with salt and pepper. Set aside and keep warm.
• In a medium saucepan, combine remaining 2 tablespoons olive oil with 3 cloves sliced garlic. Sauté over medium heat until garlic is aromatic. Add shallot and sauté until translucent. Stir in peppers, 1 teaspoon salt and sugar. Reduce heat to low, cover and cook for 2 minutes. Add chicken stock and saffron; simmer, partially covered, until peppers are tender, about 8 minutes. Purée in a food processor, blender or with an immersion blender, and pass through a fine sieve. Transfer to a small pan and season with cayenne and salt to taste. Add 2 tablespoons butter and whisk or blend until frothy. Set aside and keep warm.
• Heat oven to 350 degrees. Season halibut fillets with salt and pepper to taste. Place a large ovenproof skillet over medium-high heat and add grapeseed oil. When oil is hot, add fillets presentation-side down. Cook for 1 minute on stove top, then place in oven for 5 minutes. Remove pan from oven and return to stove top on medium heat. Add remaining 1 1/2 tablespoons butter to pan. When it starts to foam, add remaining 2 cloves garlic and sprigs of thyme. Baste fish with butter for 1 minute. Remove fillets from pan when undersides are golden brown.
• To serve, place a large spoonful of potatoes in middle of four wide-rimmed plates or shallow soup bowls. Top with a halibut fillet, seared-side up. Place a spoonful of olive mixture on each fillet. Bring bell pepper emulsion to a boil and whisk until foamy, then pour around potatoes.

ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES

Steps:

• Preheat the oven to 425 degrees F.
• Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
• Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
• Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
• Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

PAN-SEARED MARINATED HALIBUT FILLETS

Steps:

• In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
• In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.