TRUFFLE-STEAMED HALIBUT ON MELTED LEEKS WITH TRUFFLE VINAIGRETTE
Steps:
- Combine the truffle peelings and Madeira in a small saucepan over medium heat. Bring to a simmer. Simmer for 5 minutes. Strain through a fine sieve, separately reserving the liquid and peelings.
- Heat 2 tablespoons of olive oil in the same saucepan over medium heat. Add the chopped onion, 1/4 cup of the chopped carrot, celery, and sachet. Saute for about 4 minutes, or until the vegetables are tender. Add the reserved Madeira liquid and stir to de-glaze the pan. Continue to cook for about 3 minutes or until the pan is almost dry. Add the rich chicken stock and cook about 4 minutes or until the liquid is reduced by half. Immediately strain through a fine sieve into a medium size, heat-proof bowl. Discard the solids. Set the liquid aside to cool.
- When the liquid is cool, whisk in the vinegar, 1/2 cup of the remaining olive oil, and the truffle oil. Season the truffle vinaigrette to taste with salt and pepper. Set aside.
- Remove the green part from the leeks (you may want to reserve this for making stock). Split leeks in half, lengthwise, down to but not through the root ends. Holding the leeks together by the root, rinse thoroughly under cold running water to remove all the grit. Pat dry.
- Place the leeks in a medium saucepan along with the chicken stock, butter, minced parsley, and salt and pepper to taste. Bring to a simmer over medium-high heat. Lower the heat and simmer for 15 minutes or until the leeks are soft. Add the 1/2 cup of remaining diced carrots and simmer for 3 minutes. Cover and turn off the heat, but leave the pan on the burner to keep the leeks warm until ready to serve.
- While the leeks are cooking, prepare the halibut.
- Lightly season each piece of halibut with salt and freshly ground white pepper to taste. Place 2 truffle slices and 1 tarragon leaf on each side of the halibut. Using a large pastry brush, very lightly coat one side of 6 10-inch by 10-inch squares of plastic wrap with the remaining 1 tablespoon of olive oil. Securely wrap each piece of fish in an oiled plastic wrap square. Place the halibut in the top half of a steamer over lightly simmering water. Cover and steam for 8 minutes per inch, or until the fish is just firm but slightly underdone in the center. Remove the fish from the steamer.
- Whisk the fines herbs into the reserved truffle vinaigrette.
- Spoon equal portions of the melted leeks into the center of each 6 warm dinner plates. Unwrap the fish and place one piece on top of the leeks. Drizzle the vinaigrette over the fish and around the edge of the plate. Garnish top with crispy leeks and serve.
- Add oil to deep fryer, or a 3-inch deep saute pan. Heat over medium-high until very hot but not smoking, and add the leeks. Quickly fry until the leeks are crisp, about 30 seconds. Remove leeks from oil immediately. Drain on paper towels and sprinkle with salt.
TRIPLE-PEPPER STEAMED HALIBUT
Nice when served with saffron couscous (also posted). This colorful entrée is inspired by the Italian vegetable dish peperonata, which includes sweet bell peppers, garlic, and onions. Use a large, two-inch-deep skillet to make sure everything fits. From Cooking Light.
Provided by LMillerRN
Categories Halibut
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender.
- Stir in wine, basil, and oregano; cook 1 minute.
- Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture.
- Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.
Nutrition Facts : Calories 354.9, Fat 6.8, SaturatedFat 1.2, Cholesterol 102.9, Sodium 444.3, Carbohydrate 23.4, Fiber 5.2, Sugar 10.2, Protein 41.9
STEAMED HALIBUT WITH COCONUT SAUCE
Steps:
- Special equipment: a large bamboo steamer
- In a medium saucepan over low heat, combine the coconut milk, lime juice, garlic, lemongrass, serrano, turbinado sugar and fish sauce. Whisk it all together, then bring to a simmer and cook for 5 minutes. Cover and keep warm until ready to serve. Remove the lemongrass before serving.
- Fill a large pot with 2 inches of water and bring to a light boil over medium heat. Line a bamboo steamer with parchment paper. Sprinkle the halibut with salt and place in the steamer. Cover the steamer and set it over the pot of boiling water. Steam until the fish is cooked through and tender, 6 to 7 minutes.
- Transfer the fillets to shallow bowls and top each serving with about 1/2 cup of the coconut sauce. Garnish with a cilantro sprig and serve.
- Cook's Note: Cod or sea bass can be substituted for halibut.
STEAMED HALIBUT WITH SOTHY
Steps:
- For the sothy: In a large saucepan heat the vegetable oil over medium high heat. Add the shallots and onion and saute until lightly browned, about 5 minutes. Reduce the heat to medium add the ghee, garlic, ginger, and chile cook for 2 to 3 minutes until fragrant. Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes. Pour in the fish stock, coconut milk, tomatoes, and kosher salt. Cook sauce, uncovered, for 15 minutes. Reduce the heat to low and add the lime juice and cream. Keep warm until ready to serve.
- For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain. In a large pot of boiling, salted water cook the rice for 6 minutes.
- Strain the rice and keep warm.
- For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water. Bring water to a boil over high heat. Line the bottom of the steamer basket with the orange slices. Season the halibut with salt and pepper and arrange on top of the orange slices. Place the basket on top of the pot, cover, and steam for 8 minutes.
- Serve the halibut with the rice and Sothy on the side.
STEAMED HALIBUT WITH LEMON OLIVE QUINOA SALAD
This delicious recipe for steamed halibut with lemon olive quinoa salad is a wonderfully simple supper to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Fill a large skillet halfway with water and bring to a boil. Line bottom of a bamboo steamer basket with lemon slices. Set in boiling water.
- Season halibut with salt and pepper, place on top of lemon slices, and cover. Steam until fish is opaque, 5 to 7 minutes.
- In a medium bowl, stir together olives, parsley, lemon zest, and olive oil.
- Top fish with olive mixture and serve immediately with quinoa.
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
More about "triple pepper steamed halibut recipes"
COME AND DINE--LAKEVIEW NEIGHBORHOOD RECIPES: TRIPLE PEPPER …
From lakeviewrecipes.blogspot.com
PAN-SEARED HALIBUT RECIPE (EASY, WITH BUTTERY LEMON …
From thekitchn.com
TRIPLE-PEPPER STEAMED HALIBUT - OLIVE OIL/RECIPES | COOKART.US
From cookart.us
TRIPLE PEPPER STEAMED HALIBUT FOOD - COOKING-GUIDE.COM
From cooking-guide.com
TEMPURA FRIED HALIBUT WITH GARLIC AIOLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
TRIPLE-PEPPER STEAMED HALIBUT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO STEAM HALIBUT: KEY NO-FAIL TIPS | WILD …
From wildalaskancompany.com
STEAMED HALIBUT WITH GINGER – LEITE'S CULINARIA
From leitesculinaria.com
TRIPLE-PEPPER STEAMED HALIBUT
From recipecircus.com
BEST STEAMED HALIBUT RECIPE - HOW TO MAKE …
From food52.com
TRIPLE-PEPPER STEAMED HALIBUT RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
STEAMED HALIBUT WITH PARSNIP PURéE AND OLIVE-CAPER …
From kitchenstories.com
TRIPLE-PEPPER STEAMED HALIBUT RECIPE
From recipenode.com
TRIPLE-PEPPER STEAMED HALIBUT RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
TRIPLE PEPPER STEAMED HALIBUT - BIGOVEN
From bigoven.com
TRIPLE-PEPPER STEAMED HALIBUT RECIPE - FOOD.COM
From pinterest.com
SAUTEED HALIBUT WITH TRI-COLOR PEPPERS (AMY) - EAT THIS MUCH
From eatthismuch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #main-dish #seafood #easy #dinner-party #low-fat #fish #dietary #low-sodium #low-saturated-fat #low-calorie #low-carb #low-in-something #saltwater-fish #halibut
You'll also love