Halibut With Tuscan Beans And Endive Recipes

Steps:

• For the endive: In a medium skillet over medium heat, heat the olive oil. Add the sugar and endive quarters and brown for about 2 minutes. Next, add the piquillo peppers, garlic and red onions and cook about 3 more minutes. Deglaze with the vegetable broth and add the beans. Cook until the broth is slightly reduced, about 4 minutes. Smash some of the beans to further thicken the sauce. Keep warm.
• For the gremolata: Combine together the mint, parsley, lemon zest, garlic, red pepper flakes and some kosher salt in a small bowl. Add enough extra-virgin olive oil to bind the mixture together, 1 to 2 tablespoons.
• For the fish: Sprinkle the halibut fillets on both sides with salt and pepper. In a large saute pan, add the canola oil and heat on high until there are small wisps of smoke coming from the sides of the pan. Add the fish to the pan and cook until golden, about 4 minutes. Flip and cook until firm but still translucent in the center, 4 more minutes.
• Spoon some endive onto each plate and then a piece of halibut. Top with some of the gremolata.

Steps:

• Heat grill to medium-high heat. Arrange fish on a rimmed baking sheet; brush 1 tablespoon of the oil over both sides of fish. Sprinkle salt and pepper over fish.
• In a small bowl, toss pepper strips with remaining olive oil to coat. Grill peppers turning once, until light grill marks appear, about 2 minutes per side. Transfer to a platter or rimmed baking sheet and keep warm.
• Grill fish on covered grill 3 minutes per side or until fish is opaque in center. Arrange peppers on four warmed dinner plates. Place fish over peppers; top with olives.

Steps:

• In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.

Steps:

• Heat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes.
• Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes.
• With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish.

Steps:

• Preheat oven to 450°F and combine beans, tomato, and 1 tablespoons pesto; mix well. Center 1/2 of bean mixture on each foil sheet.
• Top each with one halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices. Bring up sides of foil and double fold. Double fold ends under, leaving room for heat circulation inside packets.
• Bake 16 to 20 minutes on a cookie sheet in oven. Serve with remaining pesto.
• Grill: Preheat grill to medium-high and grill 14 to 18 minutes in a covered grill. Serve with remaining pesto.