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Herb Seared Halibut with A Roasted Red Pepper Glaze
Roasted Red Pepper Glaze:
2 red bell peppers
1 tablespoon extra virgin olive oil
1 tablespoon pureed garlic
1 tablespoon white balsamic vinegar
1 cup sour cream
salt and pepper -- to taste
6 6 ounce fillets fresh halibut
salt and pepper
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped tarragon
1 tablespoon fresh chopped chives
Glaze: Toss the peppers in olive oil. Roast over an open flame by either putting the peppers directly on a barbecue grill or holding them with tongs and rotating over a gas burner. Place in a bowl, cover with plastic wrap and cool. Remove the charred skin and the seeds. Chop fine.
Over medium heat, place the tablespoon of olive oil in a heavy-bottomed pan. Add the garlic and cook for one minute; do not brown. Add the peppers and vinegar. Cook over low heat until dry. Cool.
Stir in the sour cream. Adjust seasoning.
Halibut: Season the fillets with the salt and pepper. Top with the fresh herb mixture.
In a medium hot saute pan with olive oil, place the halibut herb-side down for about 30 seconds. Turn over the halibut and finish roasting in a pre-heated 350-degree oven. After five minutes, top with the roasted red pepper glaze and continue cooking for five more minutes. A one-inch halibut fillet will take 10 minutes to cook.
Serve on dill and macadamia nut mashed potatoes with fresh spring vegetables, such as asparagus and artichokes.