Seared Halibut With Coriander Carrots Recipes

SEARED HALIBUT WITH CORIANDER & CARROTS

Steps:

• Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder. Grind to a fine powder. Add the turmeric and cayenne. Set aside 1/4 teaspoon of the spice blend; reserve the remaining spice blend.
• Lay out your halibut on a baking sheet/tray and season with salt and pepper. Brush or drizzle with 1 tablespoon of the olive oil and rub the remaining spice mixture over the fish on both sides. Cover and refrigerate for 1 hour.
• Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath. When the water boils, add the carrots and cook until crisp-tender, about 2 minutes. Transfer them to the ice bath with a slotted spoon. Pull them out after about 2 minutes and set aside.
• Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl.
• When the table is set, heat a large nonstick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut fillets to the pan and let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until the fish is just cooked through but still slightly translucent in the center. Remove the fish to the platter.
• Heat the 2 tablespoons olive oil in another large skillet over medium-low heat. Add the carrots and toss to coat. Season with salt. Add the shallot and cook until just beginning to soften but still purple, about 2 minutes. Pull from the heat and transfer the carrots to a plate or platter. Add the 1/4 teaspoon reserved spice blend to the residual oil in the pan. Spoon the flavored oil over the carrots and finish with parsley.
• Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.

CORIANDER-CRUSTED HALIBUT WITH RICE NOODLES AND GINGER BROTH

Steps:

• For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small plate. Season the halibut on both sides with salt and dredge the top only with the coriander. In a hot saute pan coated with oil, sear the top first until brown and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for seasoning then add lime juice and cilantro. Right before serving, add the soft rice noodles. Bring to temperature then serve.
• PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small pile in the middle with the mixture and top with halibut. Garnish with cilantro sprigs.
• Wine Suggestion: Lenswood Sauvignon Blanc, Australia

A DELICIOUS BUT SIMPLE HALIBUT AND CARROT GINGER PUREE

Steps:

• Preheat oven to 350°F (176°C). Coat the carrots with a tablespoon of the olive oil and roast in the oven until tender but not browned. It'll take about an hour.
• Heat the remaining olive oil in a skillet over medium heat and cook the onion with a pinch of salt until tender and translucent (about 15 minutes). Add the ginger and cook a few minutes more until ginger is fragrant.
• Add to a food processor or blender the carrots, the onion and ginger mixture, the remaining salt, the turmeric, 1 cup of stock, the orange juice and the maple syrup and puree until smooth. Add additional vegetable stock as necessary to thin the puree. In the end it should be thin enough to be pourable, but not so thin that it's like a carrot soup.
• Place the carrot-ginger puree in a stock pot and simmer over low heat for about 15 minutes, adding additional stock if it gets too thick.
• Meanwhile, add ¼ cup of olive oil and the watercress to a blender .Pulse until smooth. Set watercress oil aside for plating.
• Dry the halibut fillets completely and add salt and pepper and a modest sprinkle of paprika to both sides.
• Add a few tablespoons of olive oil to a skillet over high heat. Heat until the oil is shimmering hot but not smoking (this is important to keep the fish from sticking and falling apart when you fry it).
• Add the halibut one or two pieces at a time, leaving a decent amount of space between them. Place the nicest looking side of the halibut onto the grill surface. This will be the presentation side in the end. Press the fillets firmly onto the cooking surface to get a good sear.
• Allow the halibut to sear until you can see the fish is turning opaque and cooked half way up the sides. Most of the cooking occurs on this side. You'll flip the fish only to quickly finish the other. You're going to want to peek at the seared surface. Fight this urge! You need to be patient here. You want a good caramelized sear on the surface. Also, like all proteins, the fish will stick to the pan when you first add it. If you try to flip it, It'll tear apart on you. Wait! After it cooks and caramelizes well, it'll loosen up.
• Flip the fillets and allow them to finish cooking (probably just another minute or two. Remove from the pan and place on a sheet of newsprint or paper towel to absorb the oil.
• To plate: add about a cup of carrot puree to a large bowl or high walled plate. Place a piece of halibut with the caramelized side up in the center of the puree. Garnish with a drizzle of watercress oil and a few watercress leaves.

BRAISED HALIBUT WITH LEEKS & MUSTARD RECIPE - (4.4/5)

Steps:

• Sprinkle fish with 1/2 teaspoon salt. Melt butter in 12-inch skillet over low heat. Place fish in skillet, skinned side up, increase heat to medium, and cook, shaking pan occasionally until butter begins to brown, fish should not brown, 3 to 4 minutes. Using a spatula, carefully transfer fish to a large plate, raw side down. Add leeks, mustard, and 1/2 teaspoon salt to skillet and cook, stirring frequently, until leeks begin to soften, 2 to 4 minutes. Add wine and bring to gentle simmer. Place fish, raw side down, on top of leeks. Cover skillet and cook, adjusting heat to maintain a gentle simmer, until fish registers 135 to 140°F, 10 to 14 minutes. Remove skillet from heat and, using 2 spatulas, transfer fish and leeks to serving platter or individual plates. Tent loosely with aluminum foil. Return skillet to high heat and simmer briskly until sauce is thickened, 2 to 3 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste. Spoon sauce over fish and sprinkle with parsley. Serve immediately with lemon wedges. We prefer to prepare this recipe with halibut, but a similar firm-fleshed white fish such as striped bass or sea bass that is between 3/4 and 1-inch thick can be substituted. To ensure that your fish cooks evenly, purchase fillets that are similarly shaped and uniformly thick.

CORIANDER-GLAZED CARROTS

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and toast 30 seconds. Add the carrots, then stir in the orange and lime juice, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
• Uncover, increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the cilantro.
• Photograph courtesy Anna Williams