PARSNIP PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
- Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.
STEAMED HALIBUT WITH CHILI LIME DRESSING
You can substitute other white fleshed fish for the halibut and if you don't have a steamer, you can wrap the fish in a loose foil packet and cook it in the oven for the same 9 to 11 minutes -- just be careful when you open the foil because the steam will rush out. And, depending on your palate, you can increase or decrease the garlic and the heat.
Provided by Chef Kate
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the Dressing.
- Combine the ingredients in a blender and puree until smooth.
- Taste and adjust seasoning.
- For the Fish.
- Steam the filets for 9 to 11 minutes.
- Fan out tomato and cucumber slices on serving platter or on four individual plates.
- Place steamed fish on top of tomato and cucumber.
- Drizzle dressing over fish.
- Rough chop herbs and scatter over the dressed fish.
- Garnish, if you like, with fried shallots and pickled red chilis.
- Note: To fry shallots, thinly slice them and stir fry in hot oil in a wok till they are golden brown--drain on a paper-towel covered rack and serve as a crispy garnish.
Nutrition Facts : Calories 188.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.1, Sodium 777.7, Carbohydrate 16.1, Fiber 3.9, Sugar 6.6, Protein 27.7
STEAMED HALIBUT
We loved this recipe with halibut steaks. You can also make it with salmon steaks or Pacific cod. Serve this healthful, clean-tasting main dish with asparagus; try cooking it in the second layer of the steamer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.
Nutrition Facts : Calories 252 g, Protein 47 g, SaturatedFat 2 g
HALIBUT WITH ROSEMARY
I picked up this recipe card at The Fresh Market, and I think it's the best halibut recipe I've ever prepared.
Provided by Kizzikate
Categories Halibut
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle fish with salt and pepper. Coat with flour.
- Heat oil in frying pan over medium heat. Arrange fish in a single layer in pan. Cook, turning once, until fish is brown and flaky, app. 5 minutes per side.
- Remove fish to a warm platter. To pan, add vinegar, garlic, rosemary, and water. Boil until reduced by half; remove garlic. Spoon sauce over fish.
Nutrition Facts : Calories 401.1, Fat 23, SaturatedFat 3.2, Cholesterol 69.8, Sodium 118.4, Carbohydrate 0.8, Fiber 0.1, Protein 45.6
PARSNIP PURéE
Provided by Jason Epstein
Categories easy, quick, side dish
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Boil parsnips until tender, about 10 minutes; drain and mash.
- Place parsnips in a food processor. Add butter, ginger, salt and pepper and blend. Add cream or half-and-half as needed until purée is smooth.
- Adjust seasoning. Ginger should be present but not predominant. Serve.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 474 milligrams, Sugar 9 grams, TransFat 0 grams
STEAMED HALIBUT WITH ROSEMARY SERVED WITH PARSNIP PURéE
In this case do not add ginger to the parsnip purée since the halibut steamed with rosemary will have its own flavoring.
Provided by Jason Epstein
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the halibut into four equal pieces. In a wok or 8-quart stockpot bring water to a boil and boil cabbage leaves until soft and pliable, about 3 minutes. Carefully remove with tongs to a colander and refresh under cold water.
- Add 1 rosemary sprig, half a lemon and 1 teaspoon salt to the still boiling cabbage-cooking water and place a bamboo or other steamer basket on top. Finely chop the leaves from the remaining rosemary sprig and mix with the remaining 1 teaspoon salt and the cracked pink and white peppercorns in a custard cup. Sprinkle the cabbage leaves with some of the rosemary mixture and place 1 piece of halibut on each leaf. Brush the fish pieces with half of the olive oil and sprinkle with the remaining rosemary mixture.
- Place the cabbage leaves and fish in the steamer basket. Cover and steam until the halibut is cooked though, 6 or 7 minutes. Serve the halibut on the cabbage leaves and drizzle sparingly with the juice from the remaining lemon half and the remaining olive oil. Serve with parsnip purée made without ginger.
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