Best 6 Seared Halibut With Bacon And Bean Relish Recipes

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 BACON AND BEAN RELISH

Steps:

• Season halibut steaks generously with salt and black pepper. Refrigerate until needed.
• Place bacon in a skillet and cook over medium heat. When bacon is about half cooked, 4 to 6 minutes, stir in beans and pinch of salt. Cook, stirring, until bacon is crisp and beans are almost tender, 4 to 6 minutes. Transfer bacon and beans to a bowl and return skillet with bacon drippings to the stove over medium-high heat.
• When bacon drippings just begin to smoke, place 2 halibut steaks in the skillet; cook until browned and meat is just starting to pull away from the bone, about 4 minutes per side. Transfer steaks to a plate and repeat for remaining 2 steaks.
• Remove skillet from heat and pour in water; bring to a boil while scraping any browned bits off the bottom of the pan. Return beans and bacon to the skillet and stir in lemon juice; cook and stir 1 to 2 minutes. Season with salt and pepper to taste. Spoon hot bean and bacon relish over halibut steaks and serve.

PAN-SEARED HALIBUT WITH BLACK BEAN SAUCE

Steps:

• Whisk together black bean and garlic sauce, vinegar, 1 teaspoon cornstarch, and water in a bowl. Pat fish dry with paper towels. Place remaining cornstarch in shallow dish. Coat fish with cornstarch, shaking to remove excess.
• Heat oil in large nonstick skillet over medium-high heat until just smoking. Add fish and cook until browned and cooked through, about 3 minutes per side. Transfer to a platter.
• Add ginger and scallion whites to empty skillet and cook until fragrant, about 1 minute. Add black bean mixture and simmer until slightly thickened, about 1 minute. Pour sauce over fish and sprinkle with scallion greens and cilantro. Serve.

HALIBUT WITH BACON

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add halibut; seal bag and turn to coat. Refrigerate for 10-15 minutes, turning once. , In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap two slices of bacon over the top and sides of each steak; secure with soaked wooden toothpicks. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Discard toothpicks.

BACON-WRAPPED HALIBUT WITH SEARED CHERRY TOMATO SAUCE AND SMASHED PEAS

Steps:

• Season the halibut fillets with salt and pepper, going easy on the salt. Arrange 2 bacon slices side by side, overlapping slightly. Place one end of a halibut fillet on the edge of the bacon slices. Working in a spiral fashion, wrap and roll the bacon around the fish, pulling gently on the bacon to make both ends end up on the same side of the fillet. (This will prevent the bacon from unraveling as it cooks.) Reserve the fish in the fridge while you get the smashed peas working.
• To a medium saucepan over medium heat, add 1 tablespoon of the EVOO, once around the pan, then 1 tablespoon of the butter and the onions. Sauté the onions for 2 minutes, then add the frozen peas, and raise the heat a bit. Stir the peas to heat them through and allow the liquid to evaporate. When the peas are heated through, add half of the parsley, the lemon zest, half-and-half or cream, salt, and pepper to the pan and smash it all together using a potato masher or fork. Turn the heat off and cover the peas with a lid or some foil to keep them warm.
• Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO. Add the bacon-wrapped halibut to the hot skillet, bacon-end side down first, and cook them for 2 or 3 minutes on each of the 4 sides. Don't turn the fillets until the bacon is crispy looking on each side.
• While the halibut cooks, start the seared cherry tomato sauce. Preheat a small skillet over high heat with the remaining tablespoon of EVOO; once it is screaming hot add the cherry tomatoes, season them with salt and pepper, and sear them for 1 minute without moving them. Turn the heat down to medium and shake the pan, add the garlic, and continue to cook for 1 minute. Next, add the white wine and cook until it has almost completely evaporated, then add 1/4 cup of chicken stock. Bring the sauce to a bubble and remove it from the heat. Add the basil and the remaining tablespoon of butter and stir them to combine and melt the butter.
• If the smashed peas need to be reheated, put the pot over medium heat, add 1/4 cup of chicken stock, and stir until the peas are steaming.
• To serve, spoon a portion of the smashed peas in the center of a dinner plate, arrange a bacon-wrapped halibut fillet on top of the peas, and top it with some of the seared cherry tomato sauce and the remaining parsley.

SEARED HALIBUT WITH BACON AND BEAN RELISH

Steps:

• Season halibut steaks generously with salt and black pepper. Refrigerate until needed.
• Place bacon in a skillet and cook over medium heat. When bacon is about half cooked, 4 to 6 minutes, stir in beans and pinch of salt. Cook, stirring, until bacon is crisp and beans are almost tender, 4 to 6 minutes. Transfer bacon and beans to a bowl and return skillet with bacon drippings to the stove over medium-high heat.
• When bacon drippings just begin to smoke, place 2 halibut steaks in the skillet; cook until browned and meat is just starting to pull away from the bone, about 4 minutes per side. Transfer steaks to a plate and repeat for remaining 2 steaks.
• Remove skillet from heat and pour in water; bring to a boil while scraping any browned bits off the bottom of the pan. Return beans and bacon to the skillet and stir in lemon juice; cook and stir 1 to 2 minutes. Season with salt and pepper to taste. Spoon hot bean and bacon relish over halibut steaks and serve.