Herb-Citrus Crusted Halibut
Today's recipe comes to us from Matt Wright, who as he says, is “an English bloke” now living in the Pacific Northwest where he pursues his passion to cook, photograph, and write about simple, clean food.
Matt especially loves to prepare beautiful seafood dishes, and you can check them out, along with Matt's other delicious recipes, at his WrightFood blog. He's also got a seafood cookbook coming out later this year... we'll let you know.
Today's recipe from Matt includes roasted beets and turnip in a court-bouillon (flavored liquid).
But you could just make the crusted halibut, and serve it with vegetables of your choice and a salad.
Herb-Citrus Crusted Halibut
Halibut and crust ingredients
2 handfuls panko breadcrumbs
1 small handful of fresh basil, finely chopped
1 small handful of fresh flat leaf parsley, finely chopped
1 small handful of fresh mint, finely chopped
1 tablespoon lemon zest
In a bowl combine the breadcrumbs, mint, basil, parsley, lemon zest. Season well with salt and pepper.
Add two tablespoons of olive oil, and mix well. If the mixture still seems pretty dry, and more oil until it clumps together well.
In a nonstick pan over a medium heat, get a couple of tablespoons of olive oil hot. Add in the fish and cook for about 5 minutes on the stove top, being careful not to let the oil get too hot.
Remove the pan from the heat and very carefully pile up the crusting mixture onto one side of the fish (try to use the side from which the skin was removed, which will be the darker side). Don't worry if some spills off… just try to get a thick, even coating on one side of the fish.
Roast the fish in the oven for about 8 minutes, or until the fish is cooked through and the crust is nicely browned.
To serve, put the fish on a plate, and next to it a row of turnip slices, a few slices deep. Top the turnip with the dressed baby beets.
Serve with a simple side salad.
Optional vegetable side dishes: ingredients and instructions
Beets and turnips ingredients
a few sprigs of flat leaf parsley
a few thyme sprigs
12 black peppercorns
1 organic bay leaf
2 teaspoons organic fennel seeds
2 teaspoons celery seeds
2 teaspoons coriander seeds
1 cup water
1 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup minced shallots
8 small beets
3 small turnips
Parsley for dressing
Turnip and court bouillon instructions
Slice turnips thinly—a mandoline works great for this. Cover with a damp cloth.
Prepare the court bouillon mixture—put all the herbs and spices in a piece of double wrapped cheesecloth, and tie it up.
Put the water, wine, lemon juice and shallots in a medium sized pan, and bring up to the boil. Toss in the sliced turnip into the liquid, and cook them until just tender—5 to 10 minutes depending of the thickness of the slice.
Put the turnips, the liquid, and the herb bundle into a shallow dish, and allow to cool. I like to float it in an ice bath just to speed this up (You can store the turnips for a couple of days in the liquid like this).
Drain the turnips from their liquid, discard the herb bundle, reserve the liquid and turnips. In a small pan over a medium/high heat reduce the turnip liquid to a glaze—so it nicely coats the back of a spoon. Allow to cool completely. Toss the turnips with the reduced liquid. Season with salt, and a little chopped parsley.
Roasted beet instructions
Preheat oven to 400 F.
Put the beets in an ovenproof dish, cover tightly with foil, and roast for about 30 minutes, or until tender when pierced with a knife. Allow to cool just enough to touch, and rub them over with a towel to remove the skin. I find fresh beets always seem to give up their skin much better than older ones.
Allow the beets too cool down, and toss with a little olive oil, salt and finely chopped parsley.