Slow Poached Halibut - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Slow Poached Halibut (/showthread.php?tid=32413) |
Slow Poached Halibut - HomeCulinarian - 05-10-2007 This recipe was excellent with some crusty bread and a tossed salad. Actually, my husband prepared it. We try to eat fish once a week. I would have backed off the red pepper flakes a bit if I'd been cooking, but he didn't and it was just right. In the middle of Illinois it's not easy to get good halibut - a premium frozen brand is avaiable at one of our local stores. We've flagged this one as a keeper to make another time. Re: Slow Poached Halibut - Mare749 - 05-10-2007 Thanks for the review, I always like to try new fish recipes. Maryann Re: Slow Poached Halibut - Roxanne 21 - 05-11-2007 Which Issue???? Anything with fish is always the first on my to do list---I bet it's #63 and I haven't received that yet!!!! WHAAAAA!!!!!!!!!!! You will get used to that, HomeCulinarian---I'm the major whiner here---- Re: Slow Poached Halibut - bjcotton - 05-11-2007 Next to me that is! Here ya go Roxanne: * Exported from MasterCook * Slow-poached Halibut w/white beans and escarole Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : A List Fish-Shellfish-Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE HALIBUT Saute in 2 tsp olive oil: 1/4 cup shallots -- chopped 2 teaspoons garlic -- chopped 1/2 teaspoon red pepper flakes Deglaze with; Add: 1/4 cup dry white wine 1 1/2 cups low-sodium chicken broth 1 cup grape tomatoes -- quartered 1/2 cup canned cannellini beans (or other white beans) -- drained and rinsed 2 teaspoons red wine vinegar salt and pepper -- to taste 4 5 ounce halibut fillets, skinned, seasoned with salt and pepper FOR THE ESCAROLE Steam in 1/4 cup water: 1 head escarole, trimmed (8-10 cups) -- chopped salt and pepper -- to taste Rosemary Oil Steep; Puree with: 1/4 cup olive oil 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh parsley Preheat oven to 250°F. Saute the shallots, garlic, and red pepper flakes in 2 tsp oil in a 10" nonstick ovenproof skillet over medium heat for 1 minute. Deglaze with wine and simmer until liquid is nearly evaporated, about 2 minutes. Add broth, tomatoes, beans, and vinegar; simmer 3-4 minutes, or until liquid is reduced slightly. Season with salt and pepper. Nestle fillets in the tomato-bean mixture and transfer pan to the oven. Poach for 20-25 minutes, or until fish flakes easily with a fork. Steam escarole with water in a large saute pan over medium-high heat, covered, stirring occasionally until wilted, 2-3 minutes. Season with salt and pepper. Divide greens among 4 shallow serving bowls. Spoon some of the tomato broth around the greens and top with a halibut fillet. Drizzle with 1 1/2 tsp Rosemary Oil (chill remaining oil for up to 2 weeks; use in vinaigrettes or as a bread dip). Steep oil and rosemary in a small saucepan over low heat for 5 minutes, remove from heat, and cool. Puree the oil and rosemary in a blender with the parsley. Source: "CuisineAtHome, Issue 63, pg 41" - - - - - - - - - - - - - - - - - - - |