Cat Cora Halibut Recipes

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HALIBUT WITH PEPITAS, CAPERS, CHERRY TOMATOES, AND BASIL



Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil image

Provided by Cat Cora

Categories     main-dish

Yield 4 servings

Number Of Ingredients 11

2 tablespoons pepitas (pumpkin seeds)
4 6 -ounce halibut fillets
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 cup dry white wine
2 tablespoons unsalted butter
1 1/2 tablespoons capers, drained and rinsed
1/2 cup halved cherry tomatoes (quartered if they're big)
1/4 cup torn fresh basil, plus a handful of small leaves for garnish

Steps:

  • In a small, dry skillet over medium-low heat, toast the pepitas lightly. Don't allow them to brown. As soon as you begin to smell them, remove the pan from the heat and transfer to a large plate. Set aside.
  • Preheat the oven to 400 degrees F.
  • Sprinkle the halibut on both sides with 1 teaspoon of the salt and the pepper. Heat the oil in a large skillet with an ovenproof handle over medium-high heat until it begins to shimmer but is not smoking. Place the fillets skin side up in the hot oil and sear until the fish begins to turn color, 2 to 3 minutes. Turn the fillets and add the lemon juice, wine, and butter to the pan. As soon as the butter melts and becomes foamy, add the capers and tomatoes and simmer until the tomatoes release some juices, about 1 minute.
  • Place the pan in the oven until the fish is cooked through, 7 to 10 minutes. Baste the fish with some of the juices and transfer to serving plates. Add the cup torn basil, pepitas, and the remaining teaspoon of salt to the pan juices and stir until the basil is slightly wilted. Spoon the mixture over the fish, garnish with fresh basil leaves, and serve.

Nutrition Facts : Calories 303 calorie, Fat 17 grams, SaturatedFat 5.5 grams, Cholesterol 99 milligrams, Sodium 1174 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 33 grams, Sugar 1 grams

SWEET CORN ZABAGLIONE HALIBUT RECIPE - (4.6/5)



Sweet Corn Zabaglione Halibut Recipe - (4.6/5) image

Provided by [email protected]

Number Of Ingredients 14

1 T Butter & 1 T Olive Oil
1/2 c fresh yellow corn kernels
2 cloves garlic, minced
2 c heavy cream
2 egg yolk
Kosher salt to taste
For Fish
2 T olive oil
4 6 ounce halibut fillets
Salt and Pepper to taste
2 c arugula, stems removed
1 c cherry tomatoes, halved
1/2 c thinly sliced red onion
1/4 c fresh yellow corn kernels

Steps:

  • Prepare the cream sauce - Heat a skillet and spray with Pam and cook corn and garlic 4 minutes. Add the half and half and simmer on very low heat 10 minutes. Because the half and half has no fat, you have to be careful to not let this come to a boil. Transfer all to a blender and puree until smooth and then strain through a fine mesh sieve. Bring 1 inch of water to boil in a double boiler and pour the corn puree into a bowl and whisk in the egg yolk then place in the top pan of the double boiler and whisk until thickened, about 10 minutes. Season with salt. Pan sear fish in olive oil, butter with salt and pepper. Toss together arugula, tomatoes, onion and corn and mix with olive oil, lemon juice, salt and pepper. Divide the cream sauce on dishes, plate the fish atop it and add the salad bits to the top.

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