Seared Halibut With Portobello Mushroom Vinaigrette Recipes

GRILLED HALIBUT AND PORTOBELLO MUSHROOMS WITH VIDALIA ONION RELISH

Steps:

• To make the relish: Mix the garlic, onions, and cilantro with the vinegar. Season with salt and pepper. Add sugar, a little at a time, until it tastes "sweet and sour." To make the oils: Juice each pepper separately, or puree each pepper separately and pass the purees through fine-meshed sieves. In two small saucepans, cook the pepper juices over medium heat until they are reduced to syrup. Whisk 1/2 cup of oil into each. Season with salt and pepper. Put the pepper oils into separate squeeze bottles. To cook the halibut: Prepare a charcoal fire and let the coals burn until they are covered with white ash. Or, heat a gas grill to high. Spray a wire grill rack with vegetable oil spray and place over the fire to heat. Preheat the oven to 400 F. Season the halibut with salt and pepper. When the wire rack is hot, place the fish on the grill and sear for 30 seconds, leaving grill marks. Turn the fish 45 degrees with a spatula or tongs and sear for another 30 seconds on the same side. Turn over and sear for 30 seconds on the other side. The fish may also be seared in a grill pan on the stove. Put the fish in an ovenproof skillet or baking dish and add the vegetable stock. Bake until the fish in done through and flakes easily, 3 - 5 minutes. Place the mushrooms and asparagus on the grill or in a grill pan and cook 30 seconds. Turn and grill 30 seconds longer. Season with salt and pepper. To serve: Place 2 to 3 tablespoons of drained onion relish in the center of each plate. Lay the fish on top, criss-cross grill marks showing. Place grilled portobellos and asparagus around the fish. Garnish each with a cilantro sprig. Drizzle red and yellow pepper oils around the grilled vegetables. Carlos' Vegetable Stock Combine all ingredients in a large pot over high heat. Bring to a boil, reduce to medium-low, and simmer 1-1/2 to 2 hours. Strain through cheese cloth into a non-aluminum bowl. Cool to room temperature, cover with plastic wrap, and chill. The stock may also be frozen in ice cube trays for longer storage.

HALIBUT WITH MUSHROOMS

Steps:

• In a bowl, mix together, mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt and pepper; set aside.
• Place fish on greased rimmed baking sheet or broiling pan; broil for 5 minutes.
• With a lifter, turn fish over; spread mushroom mixture evenly over fish.
• Broil until mushroom mixture is golden brown and fish flakes easily when tested, about 5 minutes.

MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE

Steps:

• In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
• Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
• Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.

SEARED HALIBUT WITH PORTOBELLO MUSHROOM VINAIGRETTE

Steps:

• Cook mushrooms in 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer until mushrooms are tender, about 5 minutes.
• Transfer mushrooms with a slotted spoon to a plate and keep warm, covered. Boil liquid in skillet until reduced to about 1/3 cup. Transfer to a bowl and cool. Whisk in remaining oil, remaining vinaigrette ingredients, and pepper to taste.
• Bring water to a boil in a large saucepan. Add half of spinach and cook, covered, until leaves are wilted, 1 to 2 minutes. Stir in remaining spinach and cook, covered, until tender, about 2 minutes more. Drain well in a colander, pressing on spinach with a large spoon. Return spinach to pan and stir in butter and salt and pepper to taste. Keep warm, covered.
• Pat halibut dry and season with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish until golden, about 3 to 4 minutes on each side.
• Arrange halibut, spinach, and mushrooms on 4 large plates or bowls. Spoon vinaigrette over each serving.