Recipes

Halibut with Steamed Spinach and Portobello Mushroom Vinaigrette

Text Size

Portobello Mushroom Vinaigrette

Ingredients

¼ cup extra-virgin olive oil
1 pound portobello mushrooms, stemmed and cut into thick slices
1 cup white chicken stock
1 tablespoon aged sherry vinegar
1 tablespoon aged balsamic vinegar
1 tablespoon finely minced shallot
1/4 teaspoon finely minced garlic
Coarse salt and freshly ground white pepper to taste

Directions

In a sauté pan, heat 1 tablespoon of the oil over medium-high heat until very hot but not smoking. Add the mushrooms and cook for about 5 minutes, until slightly softened. Add the stock, reduce the heat to medium, and braise the mushrooms about 5 minutes longer, until softened but still holding their shape. Using a slotted spoon or spatula, remove the mushroom slices and set them aside, covered to keep warm. Measure the liquid in the pan. You should have 6 tablespoons. If you have more, reduce the liquid over high heat until it measures 6 tablespoons. Set aside to cool to room temperature. Stir in the remaining olive oil, the sherry vinegar, balsamic vinegar, shallot, and garlic. Season to taste with salt and pepper. Reserve. Preheat the oven to 450 degrees. Remove the fish from the marinade and place on a plate. Reserve the marinade. Heat the 1 teaspoon oil in a small saucepan over medium heat. Add the garlic and cook, stirring, until lightly golden, about 30 seconds. Add the red pepper, balsamic vinegar, the reserved marinade, and the stock. Bring to a boil, turn the heat to low, and simmer for about 15 minutes, until the vegetables are very soft. Remove from the heat and puree in a food processor or blender until smooth. Spoon the sauce into a small saucepan and keep warm. Sprinkle the cornstarch over the skin side of the fish and pat lightly so it adheres. Heat a large nonstick skillet over high heat. Add the remaining 2 tablespoons oil. When it is hot, add 2 fillets skin side down and cook until the skin is browned and crisp, 2 to 3 minutes. Spoon half the melted butter over the flesh side and transfer the fish, skin side up, to a baking pan large enough to hold all the fillets in a single layer. Repeat with the remaining fillets.. Bake the sea bass for 5 to 7 minutes, depending on the thickness of the fish; the flesh should be white throughout when you test it with a knife. Place the fillets skin side up on serving plates. Spoon the sauce around the fish, garnish with the daikon and chives or parsley, and serve. over process. Preheat the grill or boiler. Grill the chops until medium rare, about 5 minutes on each side (internal temperature of about 130°F. on an instant-read thermometer). Combine the yogurt and ground cumin and blend well. Add salt and pepper.. If necessary, reheat the broccoli rabe pesto gently over medium-high heat until warmed through, about 2 minutes. To assemble the dish, place a mound of broccoli rabe pesto in the center of each of four warmed dinner plates. Drizzle the cumin yogurt, roasted red pepper jus, and parsley oil around the pesto. Tent 6 chops over the pesto on each plate, garnish with mint sprigs and the remaining lemon zest, and serve immediately.

Steamed Spinach

Ingredients

2 cups water
Ingredients
2 tablespoons unsalted butter
1 ½ pounds fresh spinach, washed and stemmed
Coarse salt and freshly ground white pepper to taste

Directions

In a large saucepan, bring the water and butter to a boil over high heat. Add the spinach and season with salt and pepper. Cook, stirring, for 2 to 3 minutes, or until the spinach wilts. Drain well. Return the spinach to the saucepan and set aside, covered, to keep warm. Grill the chops until medium rare, about 5 minutes on each side (internal temperature of about 130°F. on an instant-read thermometer). Combine the yogurt and ground cumin and blend well. Add salt and pepper.. If necessary, reheat the broccoli rabe pesto gently over medium-high heat until warmed through, about 2 minutes. To assemble the dish, place a mound of broccoli rabe pesto in the center of each of four warmed dinner plates. Drizzle the cumin yogurt, roasted red pepper jus, and parsley oil around the pesto. Tent 6 chops over the pesto on each plate, garnish with mint sprigs and the remaining lemon zest, and serve immediately.

Halibut

Ingredients

2 tablespoons extra-virgin olive oil
4 halibut fillets, each weighing about 6 ounces and cut about 1 ¼ inches thick
Coarse salt and freshly ground white pepper to taste
Fresh chervil sprigs, for garnish

Directions

In a large sauté pan, heat the oil over medium-high heat until very hot but not smoking. Season the halibut on both sides with salt and pepper. Cook for about 4 minutes, until golden brown. Turn and cook about 3 minutes longer, just until the fish is opaque in the center. Mound the spinach in 4 oversized bowls. Set a halibut fillet on top of the spinach. Garnish with sliced mushrooms and 2 to 3 tablespoons of the warm vinaigrette. Garnish with the chervil sprigs and serve immediately. Combine the yogurt and ground cumin and blend well. Add salt and pepper.. If necessary, reheat the broccoli rabe pesto gently over medium-high heat until warmed through, about 2 minutes. To assemble the dish, place a mound of broccoli rabe pesto in the center of each of four warmed dinner plates. Drizzle the cumin yogurt, roasted red pepper jus, and parsley oil around the pesto. Tent 6 chops over the pesto on each plate, garnish with mint sprigs and the remaining lemon zest, and serve immediately.

Share

Comments