BUTTER-POACHED HALIBUT
I like to serve my halibut simply poached in butter, with some fresh wedges of lemon, crunchy salt, and a bit of dill for color. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Naomi Pomeroy
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Clarify the butter: Preheat oven to 350 F. In a 4-quart, oven-safe saucepan, melt butter over medium heat and bring to a simmer, 5-7 minutes. Once white foam (milk solids) begins to form on the top, skim it off with a small ladle or spoon. Reduce heat to medium-low and continue skimming the milk solids until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids. Set aside to cool to 155 F.
- Poach the fish: Season the fish on all sides with salt, about ¼ teaspoon per fillet. Gently lower the halibut into the clarified butter so all four fillets are submerged. Place the fish in the oven and bake, uncovered, 8 minutes.
- Assemble the dish: Fish is done when it's firm but not hard to the touch. Use a slotted spoon to remove the fish, drain off the butter, and plate. Serve with lemon wedges, crunchy salt, and dill.
LICORICE-POACHED HALIBUT
Provided by Amanda Hesser
Categories dinner, main course
Time 1h30m
Yield Serves 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Put licorice sticks on a baking sheet and toast in the oven for 5 to 7 minutes. Let cool, then use a knife (or hammer and nail) to carefully split the sticks into pieces. In a saucepan large enough to fit the fish in one layer, pour the half-and-half. Wrap the licorice sticks in cheesecloth and secure with string. Add to the pan. Heat on medium high until bubbles form around the edge, then turn the heat to low and keep warm for 20 minutes, or until the half-and-half tastes pleasingly of licorice. Remove licorice bundle and discard. You will return to the liquid later.
- Fill a small saucepan with water, add salt and bring to a boil. Add the haricots verts and blanch for 2 minutes. Shock in ice water, then dry. Split the beans lengthwise. Using a vegetable peeler, peel the outer layer from the celery and discard. Shave the remaining stalk into 4-inch-long pieces. You will need about 16 pieces. Put the onions in a small bowl, mix with a pinch of salt and let stand for 10 minutes. Rinse the onions and squeeze out excess liquid.
- In a bowl, mix the haricots verts, celery, onions, mint, lemon zest and almonds. Sprinkle with olive oil and a few drops lemon juice. Season with salt. Toss until evenly dressed.
- Place the half-and-half back on the heat and bring to 155 degrees (using a candy thermometer). Season the halibut with salt and white pepper. Lower the fish into the half-and-half and poach, turning once, for 8 to 10 minutes, or until just cooked through. Lift the fish from the liquid and set on a paper towel.
- Transfer about 1 cup cooking liquid to a medium bowl. Season with salt, if needed. Add 3 to 4 drops lemon juice. Using an immersion blender or milk frother, whip the liquid until foamy.
- On each of 4 plates, arrange a little of the haricots verts salad. Lay a piece of fish on top. Season it with fleur de sel and black pepper. Lay a few apple matchsticks on top, followed by a pinch of chives. Spoon the foamy sauce on the fish and around the plate.
POACHED HALIBUT
Rosadene Herold of Likeville, Indiana relies on her microwave to get delicious whitefish on the table in no time.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place the fillets in a microwave-safe dish; sprinkle with bouillon. In a bowl, combine the next seven ingredients. Pour over fish. Place lemon over fillets. Cover and microwave on high for 3-4 minutes or until fish flakes easily with a fork. Remove fish and keep warm. Strain cooking liquid; reserve 2 tablespoons., For sauce, place butter and garlic in a microwave-safe dish. Microwave, uncovered, on high for 45 seconds. Add the remaining ingredients and reserved cooking liquid. Cook 30 seconds longer or until bubbly. Serve over fish.
Nutrition Facts :
POACHED HALIBUT WITH TOMATO AND BASIL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.
POACHED HALIBUT IN LEMON-THYME BROTH
Cookinghalibut in lemon-and-thyme-infused broth imparts a delicatetaste. The poaching liquid is delicious, too, so serve thisdish with a spoon.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, remove zest in strips from 2 lemons. Juice zested lemons. Transfer zest and juice to a 12-inch straight-sided skillet with a tight-fitting lid. Add stock, garlic, 4 sprigs thyme, and the peppercorns to the pan. Bring to a boil.
- Season each fillet on both sides with salt; carefully add to skillet. Cover skillet, and turn off the heat. Let stand until fish is opaque and firm to the touch, 9 to 12 minutes. Using a slotted spatula, transfer fish to a platter; tent loosely with foil to keep warm.
- Pour poaching liquid through a cheesecloth-lined sieve into a bowl; discard solids. Return to skillet. Bring to a boil; turn off heat.
- Divide broth among wide bowls; gently place a fish fillet in each. Cut remaining lemon into wedges. Garnish each serving with a wedge of lemon and a sprig of thyme, and lightly drizzle with oil.
POACHED HALIBUT STEAKS WITH NICOISE SAUCE
The ingredient that identifies this dish as nicoise is, of course, olives, and in this recipe there are both green and red. Tomatoes are also essential to nicoise cooking, as are olive oil and garlic. This is a colorful and full-flavored dish. A little cayenne gives it a sharp edge.
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- To make sauce, place tomatoes into boiling water for 10 seconds. Drain and pull away the skins. Cut away and discard core. Cut tomatoes crosswise and cut into 1/4-inch cubes. There should be about 1 cup.
- Place vinegar in a mixing bowl, and add oil, shallots, garlic, basil, black and green olives, orange rind and salt and pepper. Blend well with a wire whisk. There should be about 1 1/4 cups.
- To prepare fish, place fillets in a skillet large enough to hold them in one layer. Add enough water to cover fish. Add milk, onions, bay leaf, parsley, thyme, cloves, peppercorns, cayenne and salt.
- Bring to a simmer, cover and cook for 3 to 4 minutes, depending on thickness of the fish, or until fish flakes easily. Do not overcook.
- Drain, remove bay leaf, parsley and thyme, and serve hot or warm with sauce.
More about "licorice poached halibut recipes"
OUR TOP 10 HALIBUT RECIPES - TASTE OF HOME
From tasteofhome.com
RECIPE: ERIC RIPERT’S POACHED HALIBUT - MICHELIN GUIDE
From guide.michelin.com
LIQUID-POACHED HALIBUT - CTV
From more.ctv.ca
POACHED HALIBUT RECIPE | DENISE MARCHESSAULT
From denisem.ca
LICORICE POACHED HALIBUT RECIPES
From tfrecipes.com
MEDITERRANEAN WINE-LEMON POACHED HALIBUT
From themediterraneandish.com
25 BEST HALIBUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST POACHED HALIBUT WHITE WINE RECIPES | YUMMLY
From yummly.com
HOW TO POACH HALIBUT: CRUCIAL TIPS | WILD ALASKAN COMPANY
From wildalaskancompany.com
LICORICE RECIPES - NYT COOKING
From cooking.nytimes.com
POACHED HALIBUT RECIPE: HOW TO POACH HALIBUT 6 WAYS
From masterclass.com
LICORICE-POACHED HALIBUT RECIPE - EASY RECIPES
From recipegoulash.cc
HALIBUT FILLET RECIPES - NYT COOKING
From cooking.nytimes.com
POACHED HALIBUT WITH LEMON-HERB SAUCE RECIPE | MYRECIPES
From myrecipes.com
You'll also love