Halibut Burgers With Juniper Tartar

 

Halibut Burgers With Juniper Tartar Sauce 

Ingredients:
1 pound halibut meat (look for halibut pieces, sold in 1-pound bags)
1 large egg, lightly beaten
2 spring onions, minced
1 tablespoon dill or fennel, chopped
Zest from 1 lemon
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¾ cup breadcrumbs, divided
1 tablespoon butter
1 tablespoon oil
Sourdough buns, for serving
Juniper Tartar Sauce, for serving (recipe follows)

Directions;
Break apart halibut meat with two forks until no large chunks remain.

 

Add beaten egg and mix well with your hands. (Your hands will be 

quite involved for this recipe.)

Add onions, herbs, salt, pepper, and ½ cup breadcrumbs, mixing 

again with your hands.

Spread remaining breadcrumbs evenly on a plate and have another 

plate ready. Take a half-cup measure and fill it to heaping with the 

halibut mixture. Form mixture into a large patty with your hands, 

pressing so that it keeps its shape. Roll the patty in crumbs and place 

on the empty plate. 

Repeat with the remaining mixture until you have 4 large patties.
Refrigerate patties for 1–2 hours before cooking.

Heat butter and oil in a 10-inch frying pan over medium heat. When 

butter is sizzling, add halibut patties. Cook on each side for about 4

minutes, until burgers are firm and golden.

Serve on homemade sourdough buns with juniper tartar sauce and all 

the trimmings.

Juniper Tartar Sauce

Ingredients:

1/2 teaspoon Juniper Berries

1/2 teaspoon kosher salt

1 heaping tablespoon Pickled capers, finely minced

1 teaspoon caper juice

4 tablespoons Mayonnaise

2 teaspoons Dijon mustard

Directions
Grind juniper berries with salt in a mortar and pestle. Transfer
to a small bowl. Mince capers finely and add to the bowl. Add
remaining ingredients, mix well, and serve. Makes 1/3 cup

INGREDIENTS

  

• ½ teaspoon juniper berries
• ½ teaspoon kosher salt
• 1 heaping tablespoon pickled capers, finely minced
• 1 teaspoon caper juice
• 4 tablespoons mayonnaise
• 2 teaspoons Dijon mustard

INSTRUCTIONS

 

• Makes about 1/3 cup
• Grind juniper berries with salt in a mortar and pestle. Transfer to a small bowl. Mince capers finely and add to the bowl. Add remaining ingredients, mix well, and serve.

Chilled Avocado Soup

Chilled soup makes for a refreshing lunch or dinner during these hot summer days. Heat can be tricky when working with wine, so beer is preferred because it takes a very specific wine to complement a dish containing jalapeño. The heat of the pepper can overpower a lighter beer, such as a lager. So enjoy this soup with a lightly hopped saison, as the body of it is hefty enough to stand up to the spice.

Ingredients
1 pound California halibut
2 ripe avocados, skin and pits removed
4 cups vegetable stock
¾ cup cilantro, chopped and divided
2 green onions, green part only
1 clove garlic
3 teaspoons salt, divided
¼ teaspoon cumin
1 teaspoon ground black pepper
1 lemon, zested and juiced
1 ripe mango, skin and pit removed, diced
1 jalapeño, diced
¼ cup red onion, diced
Directions:
Add to blender the stock, avocados, ½ cup of cilantro, green onions, garlic, 1 teaspoon of salt and cumin. Blend on medium speed, then turn to high speed and blend until contents are smooth. Pour into bowl and chill in refrigerator.

Preheat oven to 350 degrees F. Divide halibut into 4 filets and place on a parchment paper-lined baking sheet. Top each filet with equal share of lemon zest and juice, 1 teaspoon of salt and pepper. Bake 12–15 minutes until cooked through.

While fish bakes, begin jalapeño mango relish. In medium bowl place remaining ¼ cup of cilantro, 

mango, 

jalapeño, 

red onion and remaining 

1 teaspoon of salt. 

Mix and set aside. 

To assemble, add chilled soup to bowls, flake each portion of fish and place on top. Finish with jalapeño mango relish.

Thai Green Curry With Fish

    

          Thai Green Curry With Fish

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay.

Ingredients:

3 Tbsp olive oil
1/2 cup diced shallot
3 cups diced eggplant, small 1 inch squares

This spicy and warming curry is perfect for a cozy dinner, especially paired with a glass of Chardonnay
1 cup halved baby potatoes
1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp cumin

1 tsp salt

1/2 tsp black pepper

4 Tbsp Thai green curry paste

1/2 cup vegetable stock

2 tsp fish sauce

2 tsp diced serrano chili (less if preferred)

1 – 13.5oz can coconut milk

1 pound halibut cut into large chunks

Fresh cilantro

Green onions, sliced

Directions:

  In a large pot, heat the olive oil and then add the diced shallots, cook until soft, about 3 minutes.

Add the eggplant and potatoes and toss well.

Add the coriander, garlic, cumin, salt and pepper and stir well.

Let the mixture cook on medium heat for 5 minutes and the spices have been absorbed.

Add the curry paste, stock, fish sauce and diced chili and stir well.

Open the coconut milk and empty it into a bowl.

Whisk the coconut milk until smooth and creamy and there are no lumps.

Add the milk to the pot, stir and bring to a simmer.

Cook with a lid on low heat for 20 minutes.

Add the chunks of halibut, cover and simmer for another 10 minutes to cook the fish.

Add a good handful of chopped cilantro and stir.

Serve with rice on the side and extra cilantro and green onions.         

Enjoy                                                                                                                                                                                                                                                                                                                  

Coriander Almond-Crusted Halibut With Orange, Artichoke & Olive Salad

Coriander-Almond-Crusted Halibut  

With Orange, Artichoke & Olive Salad

This dish gives a slight nod to the exotic flavors of Morocco—oranges, olives and spices. Together, the halibut and salad taste magnificent and look beautiful on the plate.
Ingredients:
1 tbsp (15 mL) coriander seeds
½ tsp (2 mL) fennel seeds
¼ cup (60 mL) raw (untoasted) almond slivers
1 tbsp (15 mL) fresh mint, coarsely torn
1 orange, peeled and cut into segments
1 jar (170 mL) artichoke quarters, drained
¼ cup (60 mL) pitted Kalamata olives, coarsely chopped
1/4 cup (60 mL) olive oil, divided
Salt
4 pieces (each 5 oz/150 g) halibut fillet, skinless
Pepper
Directions:
In an electric coffee grinder or small food processor, grind together the coriander, fennel and almonds to form fine crumbs (do not over-grind or they will become a paste). Place crumbs on a plate.

Preheat oven to 350°F (180°C).

In a small bowl, stir together the mint, orange segments, artichokes, olives and 2 tbsp (30 mL) oil. Season with salt to taste and set aside.

In a large nonstick skillet, heat remaining 2 tbsp (30 mL) oil over medium-high heat. Season halibut with salt and pepper and gently press each piece (flesh side) into crumbs to coat well. Place crumb-side down in oil and cook until golden and the almonds are toasted, about 2 minutes. Turn over and brown the second side for 1 minute. Place seared fish in preheated oven (on a baking sheet, or still in pan if it is ovenproof) until fish is just cooked through, about 7 to 9 minutes depending on thickness.

Divide the orange salad between 4 plates and top each with a piece of halibut.    Serves 4

Halibut In Summer Citrus Seafood Marinade

Halibut In Summer Citrus Seafood Marinade

Ingredients: 1/4 cup Herbs de Provence EVOO 2 Tbsp Grapefruit White Balsamic Vinegar 4 Pieces (4oz each) of halibut 2 Sprigs fresh thyme, leaves only Directions: In a shallow dish, whisk together the olive oil and balsamic to emulsify. Coat each piece of fish in the marinade and then place in an 8"x8" baking pan. The fish should be crowded in the dish. Drizzle the remaining marinade over the top and place in the fridge for 20 minutes. Preheat oven to 375*F or barbeque to high. Let the halibut rest on the counter for 2 minutes before you are ready to cook it, then place it on a rimmed baking tray in the oven or barbeque. Cook until flaky and cooked through, ensuring the edges are crisp, 10-15 minutes in the oven and around 7-10 minutes on the barbeque. Sprinkle the thyme leaves over the cooked halibut. Serve with a citrus chutney on a bed of rice or grilled potatoes.  Enjoy!

Cedar Planked Halibut With Shrimp Scampi

Cedar Planked Halibut With Shrimp Scampi

Serves 5

Ingredients:

5 8oz. halibut filets

10 jumbo Shrimp

1/2 pound garlic butter

1 tablespoon cilantro

Halibut Marinade:

2/3 cup lemon juice

1/2 teaspoon Worcestershire sauce

1 tablespoon Extra Virgin Olive Oil

Shrimp Marinade:

1 garlic bulb

1 teaspoon parsley

1 tablespoon Extra Virgin Olive Oil

Kosher Salt and white pepper to taste

Directions:

Season the Halibut filet with marinade, sear until golden brownie olive oil coated hot pan.  Turn and repeat.  Cook to an internal temperature of 130*F.  Heat the cedar plank in the oven and brush it with olive oil.  Just prior to service, place the halibut on the olive oil brushed cedar plank skin side down.  Bake in the oven 3-4 minutes until the internal temperature is 135*F.

Sear the shrimp in a thick bottom pan.  Lightly season with shrimp marinade.  When almost cooked, add the garlic butter and bring it to a bubbling consistency.  Sprinkle with chopped cilantro.

Place the halibut on a serving plate and arrange the shrimps over the halibut.  Carefully spoon the cilantro butter over the dish.

Cedar Planked Halibut With Shrimp Scampi

Cedar Planked Halibut With Shrimp Scampi

Serves 5

Ingredients:

5 8oz. halibut filets

10 jumbo shrimp

1/2 pound garlic butter

1 tablespoon cilantro

For the Halibut Marinade

2/3 cup lemon juice

1/2 teaspoon Worcestershire sauce

1 tablespoon Extra Virgin Olive Oil

For the Shrimp Marinade

1 garlic bulb

1 teaspoon Italian parsley

1 tablespoon Extra Virgin Olive Oil

Kosher salt and pepper to taste

Directions:

Season the halibut filet with marinade, sear until golden brown in olive oil hot pan.  Turn and repeat.  Cook to an internal temperature of 130 F.  Heat the cedar plank in the oven and brush it with olive oil.  Just prior to service, place the halibut onto the olive oil brushed cedar plank skin side down.  Bake in the oven 3-4 minutes until the internal temperature is 135F.

Sear the shrimps in a thick bottom pan.  Lightly season with shrimp marinade.  When almost cooked, add the garlic butter and bring it to a bubbling consistency.  Spread with chopped cilantro.

Place the halibut on a serving plate and arrange the shrimp over the halibut.  Carefully spoon the cilantro butter over the dish.

Romesco Sauce

Romesco Sauce

Roasted Prosciutto Wrapped Halibut With 

Hazelnut Romesco Sauce and Arugula Garnish

Mary Ann Vitale owner of two restaurants, Lal Traverna and Sorella della Taverna in LaJolla CA, also professional chef taught cooking classes at the Great News Cooking School which is soon to close.  I attended her class, "Seafood Extravaganza". I will post the five recipes from this class.  Enjoy.

Ingredients:

Halibut

4 6-ounce halibut filets 

8 thinly sliced prosciutto, 

   about 1/4 pound

2 tablespoons butter, unsalted

2 tablespoons unsalted butter

2 tablespoons olive oil

salt and pepper to taste

*

Directions:

Preheat oven to 400 degrees.

Sprinkle halibut lightly with salt and pepper.  Tightly wrap each halibut filet with 2 thin slices of prosciutto to cover all of the filet.  Melt the butter in the olive oil in a large skillet on medium high heat until oil is very hot.  Sear halibut, turning over once until prosciutto is golden brown and crisp.  Place skillet in oven, uncovered and roast for an additional 10 minutes or until fish is cooked in the center.

*

Romesco Sauce

Ingredients:

3/4 cup bread cubes, 1/2 inch cubes

1 large red onion

2 plum tomatoes

3/4 cup hazelnuts, toasted 

   and skins removed

 1/2 cup piquillio peppers - bottled, 

   drained well

4 tablespoons extra virgin olive oil

3 garlic cloves

1 teaspoon smoked paprika

1/4 cup sherry wine vinegar

1/4 teaspoon cayenne pepper

*

Directions:

Preheat oven to 400 degrees.

Toss onion, tomato, garlic with 1 tablespoon of the oil.  Place on a shallow baking pan spread out evenly.  Roast until golden brown, 20 to 25 minutes.  Stir in hazelnuts and bread cubes, roast until golden 10 to 15 minutes.  Cool.

In a blender or food processor bowl blend toasted bread mixture  piquillo peppers, vinegar, extra virgin olive oil, paprika, and cayenne pepper, adding water if needed 1 tablespoon at a time.  Season with salt and pepper to taste.

Arugula Garnish
Ingredients:
3 cups arugula
1/2 cup red radishes, finely chopped
2 tablespoons extra virgin olive oil

*

Directions:

Toss arugula, radishes and olive oil in a large bowl.  Season with salt and pepper.  Top each halibut with a small amount of arugula garnish and a dollop of Romesco Sauce on the side.