Monday, June 14, 2010

Baked Halibut With Fingerling Potatoes, Corn And Herb Pesto

Fresh Halibut is in season and you can pick some up this week at Costco.  While you are there, you might also want to pick up a bottle of their Soy Ginger Marinade which is terrific on everything from fish to vegetables.

This recipe is adapted from one I saw a few years back on CBS News with Chef Lynn Crawford of the Four Seasons.

Serves 4

Soy ginger marinade

4 piece 6 oz. Halibut filets

4 tablespoons Olive oil

1 tablespoon Butter

2 piece Shallot, finely diced

 1 cup Mexicali canned corn

 1 cup Fingerling potatoes, cooked and sliced into ½ coins


Marinade the halibut in a soy ginger marinade, for a couple of hours, which you can buy or make from scratch. Discard the marinade and pat dry the fillets with paper towels.

To cook the halibut, place a sauté pan over medium-high heat. Add 2 tablespoons of olive oil to the pan. Season the halibut with salt and pepper. Add the halibut to pan and sear on one side until golden brown. Place the skillet in a preheated 350 degree  oven and finish cooking  for about 4-5 minutes. Remove from the oven, place on top of the stove, flip and "kiss" the other side. (This is the way Thomas Keller describes this procedure!)

To cook vegetables, in a large sauté pan over medium-high heat add 2 tablespoon of olive oil and butter. Add the diced shallots. Cook for 2-3 minutes,  then add the corn, and the cooked potatoes. Toss together, season with salt and pepper.

To serve divide the potatoes and vegetable onto plates. Top with halibut and drizzle the herb pesto.

Herb Pesto*

¼ cup Dill, chopped

¼ cup Italian parsley, chopped

¼ cup Mint, chopped

2 piece Garlic, chopped

1 tablespoon Dijon mustard

8 piece Anchovy filets

3 tablespoon Capers

¼ cup Olive oil

2 tablespoons Lemon juice

If you don't have all the ingredients, just use the mint, parsley, lemon, worcestershire sauce, olive oil mustard, garlic and salt and pepper and still come out with a fantastic dish!.

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