Halibut with Prosciutto, Lemon, White Wine and Capers

 

Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers

Based on Tyler Florence Recipe :)

Ingredients

1/2 cup all-purpose flour

Salt and freshly ground salt and pepper

2 (6-ounce) halibut fillets

Extra-virgin olive oil

6 tablespoons butter

4 slices prosciutto, cut into 1" strips (I used scissors)

1/2 cup white wine

1/2 lemon, juiced

2 teaspoons capers

2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish

Directions

1. Preheat the oven to 375 degrees F.
2. Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and 3 tbsp butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
3. Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 3 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.  (Adjust the sauce according to your liking, but definitely let it reduce and thicken -- 5ish minutes)

Seared Scallops

Ingredients:

1 to 1 1/4 pounds dry sea scallops, approximately 16

2 teaspoons unsalted butter

2 teaspoons olive oil

Kosher salt

Freshly ground black pepper

Directions:

1. Rinse with cold water and thoroughly pat dry.  Scallops must be totally dry to sear correctly.
2. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops on both sides. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for EXACTLY 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
3. Serve with lemon slices, yum yum sauce and garlic butter. :)

Steak/Shrimp Fajitas

Ingredients:

Marinade (Mojo):

1 orange, juiced

2 limes, juiced

4 tablespoons olive oil

2 garlic cloves, roughly chopped

3 chipotle chiles, in adobo sauce

3 tablespoon roughly chopped fresh cilantro leaves

1 teaspoon ground cumin

1 teaspoon salt

2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces

(Note:  Could also do shrimp, but only marinade shrimp for about 20 minutes)

Salt and pepper

Fajitas:

2 red bell peppers, thinly sliced

1 large onion, thinly sliced

Lime juice, olive oil, optional

12 flour tortillas, warm

For Serving:

Guacamole, recipe follows

Good quality store bought salsa

Sour Cream

Shredded Cheese

Guacamole:

5 ripe Hass avocados

3 to 4 limes, juiced

1/2 small onion, chopped

1 small garlic clove, minced

1 serrano chile, chopped

1 big handful fresh cilantro leaves, roughly chopped

Kosher salt and freshly ground black pepper

Drizzle olive oil

DIRECTIONS:

1. For the marinade: In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
2. Preheat a ridged grill pan on high heat.
3. Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
4. For the fajitas: Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.
5. While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.
6. You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.
7. Thinly slice the steak against the grain on a diagonal.
8. To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
9. May also be served with sour cream and shredded cheese.

Jared’s Halibut

Season both sides of halibut with lemon pepper seasoning, salt and Hawaiian seasoning, if available.

Heat Grapeseed oil on medium high until hot. Cook the first side of each halibut for 2 to 3 minutes.   Flip halibut and add about 3 tablespoons of butter. Cook for about 90 seconds in the second side while basting butter continuously on the fish.

Take off heat and pour the remaining butter from the pan on top of it. Squeeze lemon wedges and powdered  garlic butter to taste.

Jen's Grilled Salmon

Grilled Salmon:

Rub top side of salmon with olive oil

Season all sides of salmon with Lawry's seasoned salt, lemon pepper seasoning and garlic butter (powder from Sprouts)

Heat grill to 400-450  degrees

Clean grates on grill and then rub with olive oil (paper towel with tongs)

For each inch of salmon cook 8-10 minutes.  Timing depends on if salmon is close to room temperature, thickness, etc.

Sear salmon, flesh side down by cooking 4-5 minutes.  Flip salmon and cook remaining 4-5 minutes.  Slide salmon off grill onto spatula, leaving salmon skin on the grill.

Grill lemon halves (3-4 minutes) to serve alongside salmon.

Squeeze some of the grilled lemon on the salmon along with extra garlic butter powder before serving.

Also good served alongside grilled asparagus.

Alaskan King Crab Legs

Alaskan King Crab Legs

Ingredients:

Crab Legs
Butter
Lemon

Directions:

Bring water to a boil in a large pot.

Put crab legs in a steamer basket and steam, covered, over boiling water for 5 minutes.

Serve with melted butter and lemon slices.

Salmon with Brown Sugar and Mustard Glaze

Salmon with Brown Sugar and Mustard Glaze
Bobby Flay

Ingredients:

3 Tbsp. Light Brown Sugar
1 Tbsp. Honey
2 Tbsp Butter
1/4 cup Dijon Mustard
2 Tbsp Soy Sauce
2 Tbsp Olive Oil
1 Tbsp. finely grated ginger
Vegetable Oil
Salt
Pepper
Salmon

Directions:

Melt the brown sugar, honey and butter in a small sauce pan over medium heat.  Remove from heat and whisk in the soy sauce, olive oil and ginger.  Whisk in the mustard last so it does not break.  Let cool.  (Can do this earlier in the day)

Preheat grill to medium heat.  Brush salmon with vegetable oil and season with salt and pepper to taste.  Place the salmon, flesh side first, on the grill.  Turn after about 5 minutes.  Baste the flesh part of fish with glaze and grill for another 4-5 minutes, depending on thickness of fish.

Can drizzle remaining marinade over fish, when finished cooking.

Asian Grilled Salmon

Asian Grilled Salmon:
Barefoot Contessa

Ingredients:

3 pounds salmon
2 Tbsp Dijon Mustard
3 Tbsp Soy Sauce
6 Tbsp Olive Oil
1/2 Teaspoon minced garlic

Directions:

Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl.  Drizzle HALF of the marinade onto the salmon and all it to sit for 20 minutes.

Heat Grill.

Place the salmon side skin down on he hot grill and grill for 5 minutes.  Turn salmon and grill for another 4-5 minutes, depending on the thickness of the fish.

Remove from grill and spoon the remaining marinade on top.  Let fish rest for 10 minutes and then serve.

Marinated Grilled Shrimp

Marinated Grilled Shrimp:
All Recipes

Ingredients:

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 Tablespoons red wine vinegar
2 Tablespoons chopped fresh bail
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers (soaked in water)

Directions:

In a large ziploc bag combine all of the ingredients and shake.  Add shrimp and marinate in the refrigerator for 1 hour.

Preheat grill to medium.  Thread shrimp onto skewers.  Cook shrimp for 2-3 minutes per side until opaque.

Thai Style Halibut with Coconut Curry Broth

Thai Style Halibut with Coconut Curry Broth:
Food Network -- Ellie Krieger

2 teaspoons vegetable oil
4 shallots finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste
2 cups chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt
4 (6 ounces halibut)
5 cups steamed spinach (make sure it's whole leaves)
1/2 cup coarsely chopped fresh cilantro
2 scallions, green part only, thinly sliced
2 Tablespoons lime juice (1 lime)
Pepper


In a large saute pan, heat the oil over medium heat.  Add the shallots and cook, stirring occasionally, until beginning to brown (about 5 minutes).  Add the curry paste and cook, stirring, until fragrant, about 30 seconds.  Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups (about 5 minutes).

Season the halibut with salt.  Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.  Cover and cook until the fish flakes easily with a fork (about 6-7 minutes).

While fish is cooking, steam spinach in the microwave for about 2 minutes.  Chop cilantro and scallions.

Arrange spinach in bowls and when fish is done, place fish on top of spinach.  Stir the cilantro and scallions into the sauce and squeeze the lime juice into the sauce as well.  Season, to taste, with salt and pepper.  Ladle the sauce over the fish.

**Notes:  3/4 cup shallots might have been too much -- try 1/2 cup.  Also 1/2 cup chopped cilantro also seemed very cilantro-y.  Maybe try 1/3 cup next time.  The sauce was yummy -- not too spicy for kids.  I would have liked it spicier so, next time serve with Sciracha to kick it up for the adults.  Overall, very yummy***

Macademia Nut Crusted Halibut with Papaya Mango Salsa

Macademia Nut Crusted Halibut with Papaya Mango Salsa:

4 6-7 ounce halibut fillets
1 cup macademia nuts
3/4 cup panko
2 egg whites
1 to 2 Tablespoons water
1/4 cup rice flour
Peanut oil or light olive oil
Sea salt
Fresh black pepper

Wash fillets under cold water and pat dry.

Place rice flour in a shallow dish.

Place macademia nuts and panko into food processor bowl.  Pulse nuts and panko together until they are mixed and medium coarse.  Place in a pie tin when done.

In a shallow bowl beat egg whites with water and set aside.

Heat oil in a large non-stick skillet to medium-low or medium heat.  Season both sides of the halibut with salt and pepper.

Arrange shallow dishes in the following order:  rice flour, egg whites, and then macademia/panko mixture.

Dredge fillets assembly line style in the assembly order above.  First, dredge fillets in the rice flour.  Shake off excess.  Second, dip in egg white mixture. Third, place fillet in macademia nut/panko mixture and press fillets into mixture, making sure both sides are completely coated.  Lightly shake off excess.

Once the oil is hot, place halibut fillets in the pan, making sure they don't touch.  Cook for 3 to 4 minutes, then turn over and cook for an additional 3 to 4 minutes.  The Halibut should be golden brown on both sides -- approximately 6-8 minutes total time.

Serve with Papaya Mango Salsa.  (I buy this in the refrigerated section in Trader Joe's).

Maple Salmon

Maple Salmon:
Allrecipes

1/4 cup real maple syrup
2 Tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

In a glass baking dish, mix the first 5 ingredients.

Place salmon in the baking dish and coat with the maple syrup mixture.  Cove the dish and marinate salmon in the refrigerator for a minimum of 30 minutes, turning halfway through.

Preheat oven to 400 degrees.

Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes, or until easily flaked with a fork.