Pixies Indian Style Halibut Recipes

HALIBUT PICCATA

Steps:

• Preheat oven to 350°F
• In a wide, shallow bowl, whisk together the flour, salt and pepper.
• Preheat a nonstick saute pan over medium high until hot and add the olive oil.
• Lightly coat the halibut fillets in the seasoned flour (I use Gluten-free mix, rice will also work) and place in the pan.
• Sear until golden brown, about 1 minute per side.
• Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more.
• The halibut should be just cooked through.
• Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits.
• Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds.
• Remove pan from heat and whisk in butter to create a creamy, piquant sauce.
• Taste and whisk in more butter if desired.
• Season with salt and pepper to taste.
• Place fillets on two plates and drizzle each with the piccata sauce.
• Garnish with a sprinkle of chopped parsley.

INDIAN-SPICED HALIBUT WITH YOGURT

Steps:

• Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into boiling water. Cook until skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard skin. Cut tomatoes in half; squeeze out seeds. Chop; set aside.
• In a food processor, combine curry powder, fenugreek, salt, mustard, cardamom, and cloves. Pulse to combine. Add garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
• Heat butter in a large saucepan over medium heat. Stir in curry paste; cook until fragrant, about 1 minute. Add onion and half the stock; cook until onion starts to soften, about 3 minutes. Add chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add fish and tomatoes, and cook until fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in yogurt just before serving.

HALIBUT POT PIE WITH MASHED POTATO CRUST

Steps:

• Preheat broiler. Melt butter in heavy large saucepan over medium heat. Add fennel and shallots. Cover; cook until tender, stirring occasionally, about 8 minutes. Sprinkle with flour, salt, and pepper. sauté 2 minutes. Add broth; bring to boil, stirring often. Add fish and spinach. Cover; simmer over medium heat until fish is almost cooked through, about 4 minutes.
• Transfer fish mixture to 11x7x2-inch baking dish. Spoon mashed potatoes over, covering completely. Broil until filling bubbles at edges and potatoes are brown in spots, about 4 minutes. Serve.