Halibut With Swiss Chard Leek And Pepper Stew Recipes

FRESH HALIBUT STEAMED IN SWISS CHARD WITH THAI CURRY CREAM

Steps:

• Season halibut lightly with salt, pepper and lime zest and set aside. Blanch chard leaves in lightly salted water for 5 to 10 seconds until softened and then immediately plunge into ice water to stop cooking and set color. Pat dry and wrap halibut pieces completely with leaves.
• To serve: Add mushrooms, scallions and olive oil to an oven-proof saute pan large enough to hold fish in one layer. Saute mushroom mixture until its just beginning to color. Place wrapped fish on top of mushroom mixture, add the wine and stock and cover. Finish cooking fish on top of stove over moderate heat or in a preheated 400 degree oven for 10 to 12 minutes or until fish is cooked through. With a spatula, lift fish and its mushroom bed and place attractively on warm plates. Pour sauce around and garnish with cilantro sprigs and deep fried leeks on top of wrapped fish.

PANKO-CRUSTED HALIBUT WITH SWISS CHARD

Steps:

• 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
• 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
• 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
• 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.

HALIBUT, CHARD AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Oil a heavy lidded casserole or Dutch oven.
• Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring often, until tender, about 5 minutes, and stir in the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the tomatoes and salt and pepper to taste. Bring to a simmer and cook, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down slightly and smell fragrant.
• Meanwhile, steam the chard for 2 to 3 minutes, until just wilted. Rinse briefly with cold water, squeeze out excess water, and chop coarsely.
• Place a spoonful of the tomato sauce in the bottom of the casserole. Season the potato slices with salt and pepper and arrange in a layer in the bottom of the casserole.
• In a large bowl toss together the chard, salt and pepper, and parsley. Lay half of this mixture over the potatoes. Season the fish fillets with salt and pepper and lay on top of the chard. Pour half the tomato sauce over the fish. Top with the remaining chard mixture and pour on the remaining tomato sauce. Pour in the wine and drizzle on the remaining olive oil. Cover tightly and place in the oven.
• Bake 1 hour, until the potatoes are tender. Serve hot or warm.

HALIBUT IN CHARD LEAVES WITH LEMON-THYME BUTTER

Steps:

• Preheat oven to 450°F. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl; season butter to taste with salt and pepper.
• Place four 12-inch squares of foil on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread with some lemon-thyme butter. Top each with lemon slice. Place 1 fillet crosswise on widest part of chard. Fold bottom of leaf over fillet, then continue to roll up (sides will be open). Enclose each wrapped fillet in foil. Arrange packets on rimmed baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates, open foil, and serve.

SPICED HALIBUT WITH SPINACH AND CHICKPEA STEW

Steps:

• Marinate the fish and chickpeas: In a small bowl, mix the first 7 ingredients together. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature.
• Prepare the spinach stew: Add 1/3 cup plus 1 tablespoon/75 milliliters of the olive oil to a large pot over medium heat with the onion and gently fry for 8 minutes, or until soft. Add the garlic, chile pepper, spices and cinnamon stick and continue to cook for 5 minutes, stirring often.
• Meanwhile, add the herbs and some of the spinach to a food processor and blitz until finely chopped. Repeat in batches until all the greens are finely chopped. Add the chopped spinach and herbs to the pot with the onions, along with 3 tablespoons of oil and the flaky salt. Cook for 15 minutes, stirring often, until the spinach turns a deep green color, almost gray.
• Add the chicken stock, sugar, lemon juice and 1/3 cup/100 milliliters water to the pot. Bring to a rapid simmer and then lower the heat. Cook for 20 minutes until thickened slightly.
• Make the salsa: Finely slice the lemon skin into very thin strips, then mix with the lemon juice and remaining salsa ingredients and set aside.
• When you're ready to serve, heat a large nonstick frying pan on a high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
• Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
• Add about two-thirds of the chickpeas to the stew and stir together, then transfer the stew to a large platter with a lip. Place the halibut fillets on top of the stew, then scatter over the remaining fried chickpeas. Finish with the salsa and serve at once, sprinkled with more flaky sea salt if you like.

HALIBUT FILLETS WITH LEEKS

Steps:

• Before chopping, rinse thoroughly between the leek leaves and pat dry. Chop the leeks as finely as possible. There should be about 3 1/2 cups.
• Heat 1 tablespoon of the butter in a saucepan and add the leeks. Cook, stirring often from the bottom, about 3 minutes. Add the 2/3 cup of wine and stir. Bring to the boil and cover. Cook 10 minutes. Keep warm.
• Meanwhile, using the remaining 1 tablespoon of butter, grease the bottom of a heavy skillet large enough to hold the fish pieces in one layer without crowding. Sprinkle the bottom of the skillet with shallots and arrange the fish pieces over it. Sprinkle with salt and pepper to taste. Pour the remaining 1/2 cup of wine over the fish. Bring the wine to a boil and cover the skillet closely. Cook 4 minutes or less until the fish just loses its raw look.
• Transfer the fish pieces to a warm serving platter. Cover closely with foil and keep warm.
• Cook down briefly the skillet liquid to 1/2 cup and then pour it into a saucepan. Add the cream. Bring to a boil and cook over moderately high heat about 4 minutes or until reduced to 3/4 cup. Set aside 6 tablespoons of this sauce to be added to the linguine, which will accompany this dish.
• Spoon four equal portions of the cooked leeks onto four individual serving dishes. Top each portion of the leeks with one piece of fish. Spoon all but the reserved 6 tablespoons of sauce over the fish. If serving with linguine, toss pasta with the reserved sauce and 2 tablespoons butter. Serve alongside the fish.

HALIBUT WITH SWISS CHARD AND GINGER CREAM SAUCE

Steps:

• Brush fish with oil. Mix ginger, shallots and garlic in heavy small saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam juice and wine to remaining ginger mixture in saucepan. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.
• Steam Swiss chard until just tender, about 30 seconds. Transfer chard to strainer and rinse with cold water. Drain.
• Pat chard dry. Place 1 chard leaf on work surface. Place another leaf next to first, overlapping long sides. Place 1 fish fillet crosswise near 1 end of chard, leaving 2-inch border on short sides of fish. Season fish with salt and pepper. Fold 2 long sides of chard over fish, then roll up fish in chard, enclosing completely. Repeat with remaining chard and fish. (Can be made 8 hours ahead. Cover ginger mixture and fish separately and chill.)
• Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam until cooked through, about 8 minutes. Transfer to plates.
• Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Spoon sauce around fish.