Halibut. One of my favorite fish to make. I use to be so intimidated about making fish, until I was on Food Network’s All Star Academy and my mentor, Alex Guarnaschelli had me make Arctic Char for one of the elimination challenges, her mentoring gave me the confidence to never be scared of fish again. The thing that blew me away the most, was during judging. Adam Richman, Man Finds Food, told me my Arctic Char could be served in a restaurant and he would order it, Yes!!
The key to any ingredient is understanding the ingredient itself. If you have never used a particular ingredient, I would suggest to research it. Ask a chef or someone you know that is an excellent cook that has used it before, successfully. Cooking is an adventure, so dive in with an open heart.
Now, back to the recipe. I had a few of my fans wanting this recipe, so I hope you guys enjoy it, but make sure, before you get started to Set the Table with Love. Enjoy.
Pan Seared and Poached Halibut:
Ingredients:
4, 5 oz. halibut filets
1/2 teaspoon sea salt
1 teaspoon no salt herb garlic seasonings
2 tablespoons of organic butter
1 shallot, finely minced
1/4 cup lemon juice
1/4 cup of dry wine
3/4 cup of chicken stock
1 bay leaf
1 tbsp capers
5 springs of thyme
1 tablespoon of cold, unsalted butter
1 cup green peas, frozen peas thawed out
Instructions:
Place a large lidded skillet over high heat. Once hot, season the filets with the salt, garlic seasoning, then add the unsalted butter and then place the halibut filets in the pan. Sear on one side, without moving, for 3 minutes.
After 3 minutes carefully flip the filets and then move the heat to low. Add the lemon juice, chicken stock, dry wine, shallot, bay leaf, thyme and capers. Place the lid on the pan and cook on low heat. Cook for 3-5 minutes, or until halibut is just opaque.The fish will keep cooking so do not over cook it. When desired doneness is reached, pull the skillet off of the heat and remove the halibut from the pan and place the fish on a warm plate and lightly cover with foil. Use braising liquids from the pan to make your broth. Add the cold butter into the liquid and whisk until combined. Keep the broth on low heat add the green peas into the broth and allow to warm through. Keep the broth warm, on a very low heat.
Sweet Potato Chips
1 medium sweet potato, sliced with a mandolin
sea salt to taste
- Preheat oven to 450 degrees and position oven rack in the center of the oven.
Rinse and dry your sweet potatoes thoroughly and slice them with a mandolin, or use a knife and slice them as thinly as possible. - Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay a piece of parchment paper onto a non stick baking sheet.
- Lay out in a single layer on a baking sheet.
- Bake in preheated oven for 8 minutes, then turn the potato slices over, and bake for another 6-7 minutes , watch for the edges, they will start to get darker, pull them before they burn. Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes, so they can crisp up. To assemble this dish, I put the chips on top of the halibut as a garnish with a lemon wedge.
Assemble:
Add broth into a bowl, add halibut in the middle of the bowl and top with sweet potato chips and lemon slice( optional).
