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Steamed Halibut with Roast Garlic-Parsley Puree
1 whole garlic head
1 teaspoon olive oil
1/2 cup chicken or fish stock (preferably homemade or low-sodium)
1 cup flat-leaf parsley leaves -- stems removed
2 teaspoons lemon juice
salt -- to taste
freshly-ground black pepper -- to taste
2 halibut steaks
Heat the oven to 350F With your palm, roll the garlic head back and forth across the counter and remove excess papery skin. Remove about 1/2 inch from the top of the garlic so that the interiors of most of the cloves are exposed. Place garlic in a square of aluminum foil and drizzle lightly with oil.
Gather foil around garlic and twist top together to make a small, well-sealed package. Roast for 1 hour, remove from oven, and open foil carefully.
Just before garlic is done, bring stock to a simmer in a medium saucepan. Add parsley, cover, and steam for 2 minutes. Drain the parsley, reserving the stock.
Process steamed parsley leaves in a food processor. Remove 4 large cloves from the roasted head of garlic, squeeze out soft flesh, and add to the bowl of the food processor with lemon juice. Pulse until combined. With machine on, add reserved stock in a steady stream until sauce is smooth. Add salt and pepper to taste.
Wash the halibut and pat dry. Steam until done, about 8 minutes per inch of thickness. While fish is cooking, reheat sauce. Serve the halibut with the sauce spooned over it.