The Squares Roast Halibut With Crab And Iceberg Lettuce Recipes

25 BEST WAYS TO COOK HALIBUT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a halibut recipe in 30 minutes or less!

SLOW ROASTED HALIBUT

Steps:

• Preheat the oven to 250 degrees F.
• For the fish: Line a quarter sheet pan with parchment paper. Butter the parchment with 2 tablespoons of the butter, then smear another 2 tablespoons on the halibut fillets. Season the fillets on both sides with salt and place in the oven to slow roast until opaque and cooked through, about 15 minutes.
• Meanwhile, heat a deep-sided pan over medium-high heat until very hot. Add the remaining 8 tablespoons butter, the clams, garlic, shallots, parsley and a pinch of salt. And the wine, immediately cover with a lid and steam until the clams open, about 5 minutes. Transfer the clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh strainer and set aside.
• For the beurre blanc: Combine the reserved clam liquid, Champagne, thyme, bay leaf, shallots, lemon juice and peel and peppercorns in a large saucepan. Bring to a boil over medium-high heat and reduced by two-thirds (the saucepan will be almost dry), 10 to 15 minutes. Strain through a fine-mesh strainer fitted with a coffee filter into a small pot.
• Place the pot over medium-low heat, add a few cubes of the chilled butter and whisk constantly until the butter is melted. Repeat the process 2 more times with the remaining butter. Don't allow the sauce to boil or it will break. Whisk in the creme fraiche and a pinch of salt. Using an immersion blender, blend the uni into the sauce, then stir in the chives. Remove the clams from their shells, add them to the beurre blanc and keep the sauce warm until ready to serve.
• For serving: Cover the bottom of each plate with a layer of zucchini slices, slightly overlapping them in a circular pattern. Top with the lemon zest and a drizzle of olive oil and season with salt and pepper. Place a halibut fillet on the zucchini, spoon the beurre blanc over the fish, then top with caviar.

THE SQUARE'S ROAST HALIBUT WITH CRAB AND ICEBERG LETTUCE

Steps:

• Preheat the oven to 350 degrees. Bring a large pan of salted water to a boil. Add of the asparagus, cook 2 to 3 minutes, until tender, remove and refresh in ice water. Repeat with the remaining asparagus. Remove asparagus from the ice water, drain well and reserve.
• Place a heavy-bottomed nonstick pan with an ovenproof handle over medium heat. Season the fish on both sides with salt and a little pepper. Put the olive oil into the pan and fry the fish until golden. Transfer to the oven for 4 to 5 minutes.
• Put 1 tablespoon of warm water into a pan and add 1/2 of the butter. Bring to a boil and swirl the pan to emulsify. Add the asparagus, warm through, season to taste and reserve.
• Put 1 tablespoon of water into a small pan and bring to a boil. Add the remaining butter and swirl the pan to emulsify. Add the crab, lettuce, tomatoes and chives. The result should be buttery but not too wet. Season with salt, pepper and lemon juice.
• To serve, make a bed of the crab mix on each of 4 plates, top with the halibut and arrange 5 asparagus spears alongside.