Best 6 Pan Seared Halibut With White Asparagus Risotto And Pea Purée Recipes

BROILED HALIBUT WITH RICOTTA-PEA PUREE

Steps:

• Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
• Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.
• Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
• Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.

PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE

Steps:

• Marinate the halibut:
• In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
• Make the pea purée:
• In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.
• Make the asparagus and risotto:
• Fill a large bowl with ice water.
• In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
• In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
• In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
• In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
• Finish the halibut:
• Preheat the oven to 350°F.
• Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.
• To serve:
• Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.

PAN SEARED HALIBUT

Steps:

• Preheat oven to 350 degrees.
• Wash fillet and towel dry of moisture.
• Mix cornstarch, seasoned salt, sugar. Coat the halibut with the mixture.
• In a saute pan that is oven safe heat olive oil and butter over medium high heat.
• Pan sear for 3 minutes on one side flip add shallots and bacon and baste with some of the butter/oil from the bottom of the pan. Sear for 3 more minutes. Continue basting with the oil/butter mixture. Transfer the pan to the oven and finish cooking for about another 6 to 8 minutes.

SEARED HALIBUT WITH PARMIGIANA ASPARAGUS

Steps:

• For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
• For asparagus: Preheat the oven to 350 degrees F.
• Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
• To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives

PAN-SEARED HALIBUT WITH OLIVE OIL POTATOES

Steps:

• Place potatoes in a large pot and cover with lightly salted water. Bring to a boil and cook until tender when pierced with a knife. Meanwhile, in a small skillet, combine 1 tablespoon olive oil and 1/2 clove sliced garlic. Sauté over low heat until lightly golden, then add anchovy and 1/4 teaspoon thyme leaves. Transfer to a small food processor and add olives, 1 tablespoon olive oil and 1 teaspoon cold water. Purée until smooth and season to taste with white pepper; set aside.
• When potatoes are tender, drain and put through a food mill or mash them. Return to pot and place over low heat. Stir with a wooden spoon until potatoes start to stick to pot, then slowly add milk, 2 tablespoons olive oil and 1/2 pound butter. Stir until very smooth, then season to taste with salt and pepper. Set aside and keep warm.
• In a medium saucepan, combine remaining 2 tablespoons olive oil with 3 cloves sliced garlic. Sauté over medium heat until garlic is aromatic. Add shallot and sauté until translucent. Stir in peppers, 1 teaspoon salt and sugar. Reduce heat to low, cover and cook for 2 minutes. Add chicken stock and saffron; simmer, partially covered, until peppers are tender, about 8 minutes. Purée in a food processor, blender or with an immersion blender, and pass through a fine sieve. Transfer to a small pan and season with cayenne and salt to taste. Add 2 tablespoons butter and whisk or blend until frothy. Set aside and keep warm.
• Heat oven to 350 degrees. Season halibut fillets with salt and pepper to taste. Place a large ovenproof skillet over medium-high heat and add grapeseed oil. When oil is hot, add fillets presentation-side down. Cook for 1 minute on stove top, then place in oven for 5 minutes. Remove pan from oven and return to stove top on medium heat. Add remaining 1 1/2 tablespoons butter to pan. When it starts to foam, add remaining 2 cloves garlic and sprigs of thyme. Baste fish with butter for 1 minute. Remove fillets from pan when undersides are golden brown.
• To serve, place a large spoonful of potatoes in middle of four wide-rimmed plates or shallow soup bowls. Top with a halibut fillet, seared-side up. Place a spoonful of olive mixture on each fillet. Bring bell pepper emulsion to a boil and whisk until foamy, then pour around potatoes.

PAN-SEARED HALIBUT STEAKS WITH SNAP-PEA SAUCE AND GARNISH

Steps:

• Bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until just tender, 3 to 4 minutes. Drain and immediately plunge the peas into cold water in order to halt the cooking. Cool, drain again and set the peas aside.
• In a small saucepan, melt 1 tablespoon of butter over medium heat and add the shallots. Cook, stirring, until the shallots soften, about 3 minutes. Remove from heat and transfer shallots to the container of a blender. Add the stock, cream and 1/2 of the cooked peas and process until very smooth, about 2 to 3 minutes. Pass the mixture through a fine-mesh sieve, pressing to push as much of the solids through the sieve as possible. Return the sauce to the pan and then set aside.
• Season the halibut with salt and pepper. Place a nonstick skillet large enough to hold the halibut in a single layer over high heat. Add the oil. When very hot, add the halibut fillets and cook, turning once, until they are just opaque in the middle, about 10 minutes. (Lower the heat if they seem to cook too quickly.)
• While the fish is cooking, melt the remaining tablespoon of butter in a small skillet set over medium heat and add the remaining snap peas. Cook, tossing, until just warmed through. Season with salt and pepper and set aside. Rewarm the sauce, season it with salt and pepper and divide it among 4 plates. Top each plate with a halibut steak, squeeze a little lemon over each steak and arrange the snap peas around the steak. Serve immediately.