Butter-basted Halibut with Creamy Corn and Red pepper CoulisFrom rottman 8 years ago
- 1 1/2 cup packed fresh cilantro lives shopping list
- 3/4 cup canola oil shopping list
- coarse salt shopping list
- 4 5-6 ounce pieces halibut filet shopping list
- freshly ground white pepper shopping list
- 1 stick unsalted butter shopping list
- 1 recipe Creamy corn shopping list
- 1 recipe red pepper Coulis shopping list
- lemon wedges shopping list
How to make it
- Bring a large saucepan of salted water to a boil. Drop in the cilantro, blanch for 30 seconds and drain. Refresh the cilantro in a bowl of cold water and drain again. Squeeze the cilantro until it's very dry. Start with just your hands, then put the cilantr into triple thickness of paper towels and use the towels to help you get out all of the moilsute.
- But the cilantro into a blender with the oil and a pinch of salt. Puree until very smooth.
- Season the fish on both sides with salt and white pepper. Put it into a sealable plastic bag and pour in the cilantro oil. Work the oil around so the fish is completely coated. Seal the bag and maranate in a refrigerator for at least 1 hour.
- When you're ready to cook, remove the fish from the bag and scrape the excess marinade from the filets.
- Heat a 12-inch skillet over medium high heat. Have a big spoon ready next to the stove ready as a few layers of paper towels. When the pan's hot, cut 4 tablespoons of the butter into pieces and add them to the skillet. When the butter has melted and stopped sizzling, add the fish, putting the pieces in the far side of the pan, leaving space in the part nearest you. Turn the heat down to medium and press down on the fish with a spatula; this helps get the fish started on its way to browning.
- After about 30 seconds, cut the remaining 4 tablespoons butter into pieces and add them to the skillet. As the butter melts, tild and pull the skillet toward you and start basting the fish, using the big spoon to pour the bubbling buttert over the fish. Continue to bast constantly for 6 simutes. Turn the fish over, turn off the heat and let fish sit for a minute. Carryover heat will finish cooking the fish.
- Use a spatula to take the fish out of the skillet and set it on a pastry rack. blot it with a clean paper towel or kitchen towel.
- Serve with the creamy corn put into the center of four dinner plates. Set the fish on the corn, surround with the coulis, and give each piece of fish a squirt of lemon.
- from: Fish without a Doubt, by Rick Moonen and Roy Finamore
The Cookrottman Nottingham, MD
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