The day is coming when a single carrot, freshly observed, will set off a revolution. ~ Paul Cezanne
A healthy, fresh sautéed halibut recipe
The health benefits of fish are discussed with great frequency today. Since I have touched on them in prior posts, I will not go over them again. However, I will add that when I eat fish daily I drop a few pounds. To me, that is a very good thing.
Recently, while out of town visiting family, we had a very nice dinner at Libby’s Bistro in Gorham, New Hampshire. I had a wonderful Halibut served in a bowl over carrot puree with a light stock. I enjoyed it so much, that I decided to recreate the dish at home.
Here is my recreation.
Gather the ingredients for the Carrot Puree.
Cook the carrots and the sugar in a 1 quart saucepan until tender, about 15-20 minutes. Drain well.
In another small pan, bring the orange juice to a simmer over medium heat. Add the butter, ginger and orange peel; and whisk until the butter is melted. Whisk in the lemon juice and the sriracha sauce.
Puree the carrots in a food processor until smooth. Add in the juice mixture and pulse to combine.
Broth:
In a small saucepan, sauté the shallot in the butter. Add a pinch of thyme and salt and pepper to taste. Add the chicken broth, and cook over low heat for 5 minutes.
Sautéing Halibut:
Heat a medium sized frying pan to medium high; and add 2 tablespoons of olive oil. Add the halibut, flesh side down, and sauté for 2 minutes. Flip to the skin side and sauté for 2-3 minutes. Lower the heat to low and continue to cook until the halibut is no longer opaque in the middle. Depending on the thickness, this could take another 2-3 minutes.
Plating:
Strain the broth through a sieve. Place ¼ cup of carrot puree in the bottom of a broad bowl. Place a halibut filet on top of the puree.
Pour ½ cup of broth over the top of the fish. Garnish with chopped chives and a splash of butternut squash extra virgin olive oil, and enjoy this fresh sautéed halibut recipe. NOTE: Plain extra virgin olive oil may be substituted.
Note: Cod or Haddock could be substituted for the Halibut.
Halibut with Ginger Carrot Puree
By Published: August 25, 2013
- Yield: 2 Servings
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 50 mins
The day is coming when a single carrot, freshly observed, will set off a revolution. ~ Paul Cezanne A healthy, …
Ingredients
- 1 pound carrots
- 1 tablespoon white sugar
- 1/8 cup fresh orange juice
- 2 tablespoon unsalted butter
- 1/2 tablespoon grated fresh ginger
- 1 teaspoon grated orange peel
- 1 teaspoon fresh lemon juice
- 1/8 to 1/4 teaspoon sriracha sauce
- 1/2 whole shallot, diced Broth
- pinch minced fresh thyme Broth
- salt and pepper to taste Broth
- 1 cup low sodium chicken stock Broth
- 12 ounces fresh halibut
- 1 tablespoon olive oil
Instructions
- Gather the ingredients for the Carrot Puree.
Cook the carrots and the sugar in a 1 quart saucepan until tender, about 15-20 minutes. Drain well
- In another small pan, bring the orange juice to a simmer over medium heat. Add the butter, ginger and orange peel; and whisk until the butter is melted. Whisk in the lemon juice and the sriracha sauce.
- Puree the carrots in a food processor until smooth. Add in the juice mixture and pulse to combine
- In a small saucepan, sauté the shallot in the butter. Add a pinch of thyme and salt and pepper to taste. Add the chicken broth, and cook over low heat for 5 minutes.
- Heat a medium sized frying pan to medium high; and add 2 tablespoons of olive oil. Add the halibut, flesh side down, and sauté for 2 minutes. Flip to the skin side and sauté for 2-3 minutes. Lower the heat to low and continue to cook until the halibut is no longer opaque in the middle. Depending on the thickness, this could take another 2-3 minutes
- Strain the broth through a sieve. Place ¼ cup of carrot puree in the bottom of a broad bowl. Place a halibut filet on top of the puree.
- Pour ½ cup of broth over the top of the fish. Garnish with chopped chives and a splash of butternut squash extra virgin olive oil. NOTE: Plain extra virgin olive oil may be substituted
- Enjoy!!
