Hazelnut Crusted Halibut With Garlic Mashed Potatoes Recipes

Steps:

• Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
• Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
• Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
• As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
• When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
• Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.

Steps:

• For the tomato water: Line a hand strainer with cheesecloth and set over a large bowl. Add the tomatoes, cucumbers, garlic and a nice big pinch of salt to the bowl of a food processor. Pulse a few times, scrape down the sides with a spatula, and pulse again. Pour the mixture into the cheesecloth-lined strainer. Set aside to strain for 2 hours, giving it an occasional stir to redistribute the juices.
• For the cucumbers: Add the fish sauce, rice wine vinegar, sugar and sambal to a large bowl and stir to combine. Trim the ends of the cucumbers so they are even in size. Using a mandoline, shave the cucumbers lengthwise on all sides, turning the cucumber when you get to the seeds. Discard the center with the seeds. Stack the shaved cucumber and slice lengthwise into noodles, about the width of linguine. Add to the dressing and sit for 30 minutes. Drain and set aside.
• For the fish: Preheat the oven to 350 degrees F.
• Add the thyme, chives, parsley and potato flakes to a small bowl and mix to combine. Sprinkle the halibut with salt, then brush with the egg wash. Dip each piece of fish into the herb and potato flake mixture, pressing firmly to ensure the crust is tightly adhered. Place onto a sheet tray with the crusted side up and set aside.
• Heat a large saute pan with some olive oil and the smashed garlic over medium-high heat. Swirl the pan to infuse the oil with the garlic. Cook until the garlic is golden brown, a few minutes, then remove from the pan. Add the zucchini and cook to soften, 2 to 3 minutes, then toss in the corn and cook for another minute. Finally, add the diced tomatoes and season with salt. Cook for just a minute, then turn off the heat.
• Heat a large nonstick pan with some olive oil over medium-high heat until the oil shimmers. Add the fish, crusted side down. Cook until the crust is golden brown and crispy, about 5 minutes. Flip the fish, then transfer onto a sheet tray lined with a rack. Arrange the sliced tomatoes next to the halibut. Place into the oven and bake until it reaches an internal temperature of 125 to 130 degrees F when inserted with a thermometer, 5 to 7 minutes.
• Set up a deep fryer and heat canola oil to 350 degrees F. Combine the flour and wine in a small bowl and stir to make a batter. It should be the consistency of a thin pancake batter. If it's too thick, add a bit more wine. Dip the zucchini blossoms into the batter, then fry until golden brown, 1 to 2 minutes, flipping halfway through. Drain on a paper-towel-lined plate and season with salt.
• To serve: Place a slice of the roasted tomato on the bottom of a shallow bowl and top with the cucumber noodles. Add some of the sauteed zucchini, corn and tomatoes over the top, followed by the fish, crust side up. Garnish with the fried zucchini blossoms and micro basil. Pour some of the tomato water around the edge of the plate right before serving.

Steps:

• In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
• Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
• To cook the fish:
• Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
• This will make a fish lover out of anyone!

Steps:

• Preheat the oven to 375˚F.
• Cut off the top of the head of garlic and brush off some of the outer paper skin, leaving just the individually wrapped cloves. On a piece of foil, pour the olive oil over the garlic, then wrap the foil around it and place it in the oven for 45 minutes, until it's completely soft. For the recipe, you'll only need six cloves from the head, but it's worth making a whole head to keep the rest for spreading on crusty bread or adding to salads.
• Raise the oven temperature to 425˚F.
• Heat the butter in an oven-proof pan over low heat. Sprinkle both sides of the fish with salt and pepper. When the butter is melted, add the halibut and put it into the oven for 10 minutes. The fish should be just cooked and opaque throughout.
• While the halibut cooks, blend or food process together six cloves of garlic, the mayonnaise, and parmesan. When the halibut is done, pull it out and generously smear the mayonnaise mixture on the top. Switch the oven to a high broil and return the pan to the still-hot oven for 4 minutes under the broiler, until the top is almost entirely golden brown.
• Remove and serve immediately.