Machliaurtamatarcurriedhalibut Recipes

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CHEF SALAD

This salad eats like a full meal and is similar to the one you'd get at a salad bar. Place your toppings in small containers and the leafy greens in a bowl to allow it to be modified to a person's preference.

Provided by thedailygourmet

Categories     Romaine Lettuce Salad

Time 15m

Yield 4

Number Of Ingredients 11



Chef Salad image

Steps:

  • Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
  • Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 11.7 g, Cholesterol 78.3 mg, Fat 23.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.3 g, Sodium 1084.9 mg

6 ounces romaine lettuce
1 medium head butter lettuce
6 ounces deli turkey, cubed
3 ounces turkey ham, cubed
3 ounces Swiss cheese, julienned
3 ounces Cheddar cheese, julienned
½ cup sliced cherry tomatoes
1 baby cucumber, sliced
½ cup croutons
4 large hard-boiled eggs, quartered
¼ cup ranch dressing, or to taste

HALIBUT WITH CITRUS AND CILANTRO

This delicious recipe for halibut with citrus and cilantro comes from chef Marco Pierre White.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 12



Halibut with Citrus and Cilantro image

Steps:

  • Bring a large pot of water to a boil over high heat; prepare an ice-water bath. Add salt to boiling water; return to a boil. Add fennel and cook until just tender, about 3 minutes. Drain and immediately transfer to ice-water bath to cool; drain and set aside.
  • Place lemon zest in a small saucepan and add enough water to cover. Place over medium high heat and bring to a boil; drain, return lemon zest to saucepan and repeat process twice more.
  • Place vinegar and sugar in a medium saucepan. Bring to a boil over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat and add lemon zest; let steep for at least 10 minutes.
  • Slice the top and bottom of 2 oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a small saucepan, cut along both sides of each segment, staying close to the membrane, to release. Drizzle with olive oil and toss to combine; set aside.
  • In a medium skillet, bring orange juice to a boil over medium-high heat. Cook until thickened, about 3 minutes. Transfer to a medium heatproof bowl and drizzle with olive oil; set sauce aside.
  • Meanwhile, add just enough olive oil to coat bottom of nonstick skillet; place over high heat. When oil is hot, add fish and cook, turning once until opaque, about 7 minutes.
  • Heat a large dry skillet over medium-high heat. Add coriander seeds and toast until fragrant, 4 minutes. Remove from pan and crack slightly with the back of a spoon. Add to saucepan with orange segments and place over medium-low heat to warm.
  • Place fennel in a medium skillet; drizzle with olive oil. Add bay leaves and place over medium-low heat until warmed, about 2 minutes.
  • Divide fish and fennel evenly between 4 plates. Top fish with orange segments and steeped lemon zest; spoon over sauce. Garnish with cilantro. Serve immediately.

Coarse salt
16 bulbs baby fennel, root ends trimmed and tops trimmed on the bias
Zest of 1 lemon, cut into 1-by-1/16-inch strips
1 cup white-wine vinegar
1 cup sugar
Extra-virgin olive oil
2 oranges, preferably Mineola
Juice of 4 oranges, preferably Mineola
4 (6-to-8-ounce) halibut steaks, skin-on
10 coriander seeds
4 sprigs fresh bay leaves
Fresh cilantro sprigs, for garnish

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