01-04-2012, 11:33 AM
BASIL & ARTICHOKE CRUSTED HALIBUT
While there are a lot of ingredients used in this recipe, it's really relatively simple to prepare. The preparation combines many fresh flavors with one of the best-tasting, flaky fish out there — halibut. The braised fennel and tomato sauce used on the halibut is also delicious on just about any other seafood, including shrimp and mahimahi to name a few.
INGREDIENTS
Serves 6
DIRECTIONS
For this recipe, I like to start off by making the braised fennel and tomato sauce. Heat the olive oil on medium high in a saucepot. Add the fennel, onion, zucchini, red pepper, goldbar squash, eggplant, garlic and thyme. Season with salt and pepper and saute for three minutes, then turn down the heat to a simmer and add the wine and marinara. Let the sauce simmer for 15 minutes. Add the heavy cream and simmer another 15 minutes until the sauce reduces and thickens. The vegetables will turn soft with the tomato cream sauce for a nice consistency. Pull from the heat, taste for seasoning and add the basil and hold on the side.
Now move on to making the crust for your halibut. In a mixer or hand immersion blender, puree the basil, artichoke hearts, lemon juice, lemon zest and garlic. Add a quarter cup of the parmesan and then drizzle in four ounces of olive oil. Season with salt and pepper and set this mix in the refrigerator.
Season the halibut fillets with salt and pepper on both sides and in a medium size nonstick sauté pan, add two ounces of olive oil and let it come up to heat. Add in the fish, letting each side sizzle until brown.
Once both sides of the fish are seared, remove the pan from the heat and spread the basil/artichoke mix on the top of each fillet. Mix the panko crumbs with two ounces of grated parmesan and then top the basil mix with the breadcrumbs and finish the fish by baking it in a 350-degree oven for 10 more minutes.
For plating, spoon the fennel-tomato sauce into the bottom of a bowl and top with the cooked halibut. Enjoy.
While there are a lot of ingredients used in this recipe, it's really relatively simple to prepare. The preparation combines many fresh flavors with one of the best-tasting, flaky fish out there — halibut. The braised fennel and tomato sauce used on the halibut is also delicious on just about any other seafood, including shrimp and mahimahi to name a few.
INGREDIENTS
Serves 6
- 6 Ounces fresh cleaned basil leaves
- 6 Ounces drained, marinated artichoke hearts
- 1 Tbsp. lemon juice
- ½ Tbsp. grated lemon zest
- 1 Tsp. chopped garlic
- 6 Ounces extra-virgin olive oil
- ½ Cup grated parmesan
- Kosher salt and fresh-ground pepper
- 6 pieces halibut fillets weighing 6 to 7 ounces each
- 4 Ounces Japanese panko breadcrumbs
- 3 oz. Extra-virgin olive oil
- ½ Cup diced fennel
- ½ Cup diced onion
- ½ Cup diced zucchini
- ½ Cup diced red pepper
- ½ Cup diced goldbar squash
- ½ Cup diced eggplant
- 1 Tbsp. chopped garlic
- ½ Cup white wine
- 2 Cups marinara sauce
- ¼ Cup chopped basil
- ½ Tbsp. fresh chopped thyme
- ½ Cup heavy cream
DIRECTIONS
For this recipe, I like to start off by making the braised fennel and tomato sauce. Heat the olive oil on medium high in a saucepot. Add the fennel, onion, zucchini, red pepper, goldbar squash, eggplant, garlic and thyme. Season with salt and pepper and saute for three minutes, then turn down the heat to a simmer and add the wine and marinara. Let the sauce simmer for 15 minutes. Add the heavy cream and simmer another 15 minutes until the sauce reduces and thickens. The vegetables will turn soft with the tomato cream sauce for a nice consistency. Pull from the heat, taste for seasoning and add the basil and hold on the side.
Now move on to making the crust for your halibut. In a mixer or hand immersion blender, puree the basil, artichoke hearts, lemon juice, lemon zest and garlic. Add a quarter cup of the parmesan and then drizzle in four ounces of olive oil. Season with salt and pepper and set this mix in the refrigerator.
Season the halibut fillets with salt and pepper on both sides and in a medium size nonstick sauté pan, add two ounces of olive oil and let it come up to heat. Add in the fish, letting each side sizzle until brown.
Once both sides of the fish are seared, remove the pan from the heat and spread the basil/artichoke mix on the top of each fillet. Mix the panko crumbs with two ounces of grated parmesan and then top the basil mix with the breadcrumbs and finish the fish by baking it in a 350-degree oven for 10 more minutes.
For plating, spoon the fennel-tomato sauce into the bottom of a bowl and top with the cooked halibut. Enjoy.