Poached Halibut In Tomato Pepper Sauce Recipes

POACHED HALIBUT WITH TOMATO AND BASIL

Steps:

• Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.

POACHED HALIBUT IN TOMATO PEPPER SAUCE

Steps:

• A day in advance, combine olive oil with the paprikas.
• Prepare a brine of 1 cup lemon juice and 1/2 cup salt. Brine steaks for 20 minutes, then rinse in cold water and set aside.
• In a large skillet, spread cilantro, bell peppers, and onions. Arrange tomatoes over all and place garlic around. Place fish on top of tomatoes. Season with tumeric, pepper, salt, and sugar. Barely cover with cold water, cover pan, and bring to a boil over high heat. Reduce heat and simmer until fish just becomes opaque, 20 to 30 minutes.
• Uncover pan and spoon in the paprika infused oil, avoiding the actual paprika that will have settled to the bottom of bowl. Simmer 5 minutes, then adjust for salt.
• Plate fish with sauce and stewed vegetables on individual plates, garnished with fresh cilantro and lime wedge.

TOMATO-POACHED FISH WITH CHILE OIL AND HERBS

Steps:

• Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
• Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
• Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
• Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
• To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.

POACHED HALIBUT WITH TOMATO AND BASIL

Steps:

• Season fish with salt and pepper.
• In a large skillet add the oil.
• Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine.
• Top each fillet of fish with 1/4 of the tomatoes.
• Place the pan on the stove top and bring the liquid to a boil over medium high heat.
• Top the pan with a tight fitting lid and reduce heat to moderate.
• Cook fish 8 to 10 minutes until opaque and flaky, but not dry.
• Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula.
• Spoon pan juices over the fish.
• Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil.
• Serve immediately.

PRESSURE-COOKER TOMATO-POACHED HALIBUT

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir poblano peppers and onion until crisp-tender, 2-3 minutes. Press cancel. Stir in tomatoes, water, olives, garlic, pepper and salt. Top with fillets., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

POACHED HALIBUT STEAKS WITH NICOISE SAUCE

Steps:

• To make sauce, place tomatoes into boiling water for 10 seconds. Drain and pull away the skins. Cut away and discard core. Cut tomatoes crosswise and cut into 1/4-inch cubes. There should be about 1 cup.
• Place vinegar in a mixing bowl, and add oil, shallots, garlic, basil, black and green olives, orange rind and salt and pepper. Blend well with a wire whisk. There should be about 1 1/4 cups.
• To prepare fish, place fillets in a skillet large enough to hold them in one layer. Add enough water to cover fish. Add milk, onions, bay leaf, parsley, thyme, cloves, peppercorns, cayenne and salt.
• Bring to a simmer, cover and cook for 3 to 4 minutes, depending on thickness of the fish, or until fish flakes easily. Do not overcook.
• Drain, remove bay leaf, parsley and thyme, and serve hot or warm with sauce.