Slow Poached Halibut
#5
  Re: (...)
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.
Reply
#6
  Re: Slow Poached Halibut by HomeCulinarian (This recipe was exce...)
Thanks for the review, I always like to try new fish recipes.

Maryann
Maryann

"Drink your tea slowly and reverently..."
Reply
#7
  Re: Re: Slow Poached Halibut by Mare749 (Thanks for the revie...)
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----
"Never eat more than you can lift" Miss Piggy
Reply
#8
  Re: Re: Slow Poached Halibut by Roxanne 21 (Which Issue???? An...)
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"
- - - - - - - - - - - - - - - - - - -

Don't wait too long to tell someone you love them.

Billy
Reply


Forum Jump:


Users browsing this thread: 1 Guest(s)