Seared Halibut With Brussels Sprout Hash Recipes

BRUSSELS SPROUT HASH

Steps:

• Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.
• Per Serving: Calories: 147; Total Fat: 3.5 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 27 grams; Sugar: 10 grams; Fiber: 6.5 grams; Cholesterol: 8 milligrams; Sodium: 177 milligrams

SEARED HALIBUT WITH PARMIGIANA ASPARAGUS

Steps:

• For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
• For asparagus: Preheat the oven to 350 degrees F.
• Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
• To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives

SEARED HALIBUT WITH APPLE PUMPKIN PUREE

Steps:

• Combine the Brussels sprouts, apples, vinegar, lemon juice, 1 tablespoon of the oil and some salt and pepper in a medium bowl. Toss to combine, and then fold in the crabmeat.
• Combine the applesauce, pumpkin, 1/4 cup water and 2 tablespoons of the butter in a small saucepan. Cook over medium heat, whisking occasionally, until the butter has melted and the sauce is smooth and starting to simmer, about 5 minutes. Turn off the heat and whisk in the chocolate until melted. Season with salt and pepper. Cover with a lid to keep warm.
• Sprinkle the halibut liberally on all sides with salt and pepper. Heat a medium cast-iron pan or nonstick skillet between medium and medium-high heat. When the pan is hot, add the remaining 2 tablespoons oil and swirl the pan to coat. Add the halibut top-side-down and cook until browned, 3 to 5 minutes. Carefully flip the fish. Add the remaining 2 tablespoons butter to the pan and cook until the other side is browned and the fish is just cooked through, tilting the pan and basting the fish with the butter, 3 to 5 minutes. Transfer to a plate.
• To serve, spoon some of the sauce onto 2 serving plates. Spoon the slaw to one side of the plate and the fish on the other side. Serve immediately.