Pan Roasted Halibut Pepe Verde Recipes

PAN-ROASTED HALIBUT PUTTANESCA

Steps:

• Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
• Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
• Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
• To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.

PAN-ROASTED HALIBUT PEPE VERDE

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 350°F.
• Combine the rosemary, garlic, and 1/4 cup of the olive oil in the bowl of a miniature food processor or the jar of a blender and purée. Rinse the fish fillets, pat them dry with paper towels, and lay them in a single layer in a nonreactive baking dish. Pour the marinade over the fish and turn to coat with the marinade on all sides.
• Combine the veal stock and peppercorns in a medium sauté pan over high heat. Bring the stock to a boil and continue to boil until it is glossy and has reduced by two-thirds, about 10 minutes. You want the liquid to be shiny and translucent with the consistency of a thick glaze or thin gravy. If you cook it for so long that it becomes dull and gravy-like, stir in enough water to obtain the desired consistency. Turn off the heat while you cook the fish. Just before serving, if the sauce has cooled, warm it over medium heat. Stir in the lemon juice just before serving.
• Remove the fish fillets from the marinade and season on both sides with salt. Heat the remaining 1/4 cup of olive oil in a large nonstick sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Place the fillets skin side down in the pan and cook for 1 to 2 minutes so the skin begins to brown and crisp. Place the pan in the oven and cook the fish for about 4 minutes, until the skin is golden brown. To check for doneness, look at the skin around the outer edges of the fish; you want it to be a rich, crunchy, french-fry brown around the sides. Remove the pan from the oven and slide a spatula under each fillet to turn it, taking care not to tear the skin or to burn yourself, as the pan will be searing hot. Return the pan to the oven and cook the fish for another minute. Remove the pan from the oven and remove the fish to a plate or cutting board.
• Line a plate with paper towels. Without wiping out the pan, place it over high heat and, working in batches, place the lettuce leaves in the pan for 30 seconds to 1 minute to wilt them slightly. Remove the leaves to a paper towel and use another paper towel to gently pat them dry. Drape two lettuce leaves in the center of each of four large plates, overlapping them slightly. Lay the fish on the lettuce and spoon the sauce, including the peppercorns, over the fish, dividing it evenly.
• Verdicchio di Matelica (The Marches)

PAN-ROASTED HALIBUT WITH PROSCIUTTO AND ASPARAGUS

Steps:

• Preheat the oven to 375 degrees F.
• Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter and get the skillet hot. Add the fish and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, transfer the skillet to the oven and roast until the fish is just cooked through, about 10 minutes.
• Remove the fish to 2 plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, half the lemon juice, the capers, the remaining 2 tablespoons butter and the parsley and bring to a boil. Add the asparagus and cook until just tender, about 2 minutes. Season with salt and pepper to taste.
• Meanwhile, add arugula to a bowl. Dress with the remaining lemon juice and olive oil to taste. Season with salt and pepper. Shave Parmesan over the arugula and toss lightly.
• Pour the sauce over the fish, top with the prosciutto and asparagus and serve with the arugula salad on top. Enjoy!

ROASTED HALIBUT FILLETS WITH SALSA VERDE

Steps:

• In a mixing bowl, combine all the ingredients except the halibut. Spoon some of the salsa over the fish and serve.

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.