Recipe

Halibut With Cherry Gremolata Recipe

	Kakedog / All my dishes 6 months, 1 week ago I've been extolling the virtues of cherries and fish for a long time. It can be amazing, if you let it Prep:30m Cook:30m Servings:4	Kakedog
	suspend your wierd buds

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Fans

valinkenmo

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Ingredients

24oz halibut fillet

1/2 small onion julien

nice fistful ripe cherries, pitted and chopped

1t garlic minced

1t parsley (I call it paisley, I don't know why)

1 sprig thyme

1c fish stock

butter

brandy

s&p

spices that make you happy

Directions

heat oven to 500 deg F

cut halibut into 6oz portions and pat dry with paper towels, let come to room temp

heat a heavy bottomed skillet over high heat with some oil (oil should smoke lightly, barely visible wisps, NOT billowing)

Here is the point where I need to advise on proper searing

one- hot pan, hot oil (see note above) room temp ingredients

two- when putting the fish into the pan it is important to swirl it in the oil for a second, when proteins coagulate under heat they will grab the fist thing they touch, ie the bottom of a saute pan. By moving the protein during the initial coagulation you are preventing stickage. you also want the protein to be in a small puddle of oil, this will protect it and give it more even color

three- lower the heat, only if you have very powerful burners, if they are weak then you might not have to. The simple act of adding the, in this case, fish to the pan will lower the temp, basically you are wanting to maintain a medium heat. If it takes you 30 min to boil a pint of water, then don't mess with the dial. Bottom line is you know your stove, I don't.

Four- presentation side down first, if you like skin, then that's your side, I remove mine, so I go with bone side first.

Well after you have developed a nice crusty brown, pop the fish into the oven on a pie pan or sheet tray, presentation side up (you want to keep it dry)

add a little water to your fish pan to deglaze, not much, maybe a couple tablespoons, loosen the fond with a wooden spoon or a spat.

when the water is almost dry, add a little oil and the onion and garlic, sweat for a moment of two, you just want to take the bite out

flambe a little brandy and add some seasoning, remove from heat and mix with cherries, paisley, and a little butter, maybe grate some lemon zest over it. Done

in the same pan, add the fish stock and your happy spices, reduce by 1/2

mount with butter

pull the fish out of the oven and cool slightly on a towel, place on plate, sauce, then the cherry on top, serve piping hot

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Comments

chefmeow 6 months, 1 week ago said:
Yumola. This sounds great. I also am a huge fan of fruits with fish, especially cherries and peaches. Great post and a high 5.

22566 6 months, 1 week ago said:
"Excellent"

valinkenmore 6 months, 1 week ago said:
Wonderful recipe and instructions are terrific!

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