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Pan Roasted Halibut with Tomato Coulis
Ingredients:
1 pound of wild halibut filet
1 tablespoon olive oil
Dry rub
¼ teaspoon paprika
½ teaspoon Karen Lee's chili pepper mix
⅓ teaspoon dried oregano
½ teaspoon salt
3 cloves of crush garlic, green stem removed if any
A few sprigs of fresh thyme
2 teaspoons of extra virgin olive oil for drizzling at the end
Procedure:
Pre heat oven to 425 degrees. Mix together the ingredients for the dry rub. Rinse and dry halibut. Rub down with olive oil and the dry rub.
Place an iron skillet or a steel fish skillet over high heat for 2 minutes. Add 2-3 tablespoons of olive oil and then immediately the fish presentation side down.
Let sear for 1 ½ to 2 minutes. Then start to jiggle the spatula to see if it has nicely browned. Flip the fish add the garlic and the fresh thyme to the skillet and sauté for another 2 minutes.
When the garlic starts to brown place the garlic and thyme on top of the fish. Place the pan and the fish in the oven for another 4-5 minutes.
Remove fish from the pan and place on a serving dish and surround with the tomato coulis. Drizzle the two teaspoons of extra virgin olive oil over the fish and a sprinkling of salt , just before serving.
Tomato Coulis
Ingredients:
7 Plum tomatoes, ripe or 21 to 25 cherry tomatoes
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon balsamic vinegar
½ teaspoon salt
pinch cayenne pepper
¼ cup chopped chives
2 tablespoons chiffonnade of basil, opt.
1 tablespoon chopped parsley
Procedure:
Cut the tomatoes in half, seed, then dice. If using cherry tomatoes, it's not necessary to seed.
Place the tomatoes in a bowl. Add olive oil, lime juice, balsamic vinegar, salt, cayenne, chives, optional basil and parsley; mix well with a wooden spoon.
Use to garnish grilled, broiled, roasted or steamed fish, whole fish fillet or grilled fish such as salmon, tuna or sword.
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