A new twist for Blackened Halibut

Started by gstours, September 26, 2020, 02:49:07 PM

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gstours

  Here,s a favorite of mine,  good for lunch, oar dinner.
      the ingredients and prep are simple like me.
Ingredients

1 pint [320 g] cherry or grape tomatoes, preferably mixed colors, halved

2 medium garlic cloves, minced

1 tsp red wine vinegar

Salt

Freshly ground black pepper

Four 6-oz [170-g] skinless Pacific halibut fillets

3 Tbsp extra-virgin olive oil

2 Tbsp chopped fresh basil
   Ingredients

1 pint [320 g] cherry or grape tomatoes, preferably mixed colors, halved

2 medium garlic cloves, minced

1 tsp red wine vinegar

Salt

Freshly ground black pepper

Four 6-oz [170-g] skinless Pacific halibut fillets

3 Tbsp extra-virgin olive oil

2 Tbsp chopped fresh basil

Ingredients

1 pint [320 g] cherry or grape tomatoes, preferably mixed colors, halved

4-9 medium garlic cloves, minced

1 tsp red wine vinegar

Salt

Freshly ground black pepper

Four 6-oz [170-g] skinless Pacific halibut fillets

3 Tbsp extra-virgin olive oil

2 Tbsp chopped fresh basil
Directions

1. In a medium bowl, combine the tomatoes, garlic, vinegar, a heaping 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

2. Season the halibut all over with 3/4 teaspoon salt and 1/2 teaspoon pepper and a siracha powder and or a blackened fish powder both sides.

3. Heat 2 tablespoons of the oil in a 12‑in [30.5‑cm] nonstick skillet over medium-high heat until hot and shimmering. Place the fish, presentation-side down, in the pan and cook, without touching, until golden brown and crisp, about 3 minutes. Flip the fish and lower the heat to medium; continue cooking until the halibut is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 4 minutes. Transfer the cooked halibut to a plate or serving platter.

4. Add the remaining 1 tablespoon oil to the pan, followed by the cherry tomato mixture. Cook, stirring occasionally, over medium heat until the tomatoes start to break down and release their juices, a few minutes. Stir in the basil, then taste and adjust the seasoning, if necessary.

5. Serve the halibut fillets with the tomatoes spooned over the top and alongside.

Recipe excerpted from Once Upon a Chef by Jennifer Segal. Copyright 2018 Chronicle Books.

Also if you like mushrooms, just add them when starting the fish on the side of the pan if you have room.   You cant really have too much garlic. ;)
   Try this and report back your results and or substitutions  :-\

gstours

This was a recent twist using wild shaggy mane mushrooms.
   Adjust as necessary butt enjoy 😉.