PAN SEARED HALIBUT GORDON RAMSAY RECIPES

Name: Pan Seared Halibut with Lemon Beurre Blanc and Tartar Potato Puree
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: International
Ingredients: 4 Oz. Halibut Fillet; 4 Oz Olive Oil; 4 Tbsp. Cubed Butter, unsalted; 2 Ea. Garlic cloves, crushed; 1/2 Bu. Thyme; 4 Ea Poached Egg; 4 Oz Crispy Potato Hay (Potatoes spiralized into curls crispy fried); 12 Oz. Mashed Potato; 4 Oz. Soured cream; 2 Tbsp. cornichons, finely diced; 2 Tbsp. Shallots, finely diced; 2 Tbsp. Capers, chopped; 1 Tbsp. Parsley, chopped; Zest of Lemon to taste; 1 Tbsp. Fresh Lemon Juice; 1 Tbsp. White Dry Wine or White Vermouth; 1 Ea. Shallot, minced; 1 ½ stick Cold Butter, unsalted and cubed; ½ Bu. Chives, chopped; Salt and Pepper to taste

PAN SEARED HALIBUT WITH LEMON BEURRE BLANC AND TARTAR ...

Pan Seared Halibut with Lemon Beurre Blanc and Tartar ... image

Guide how to cook Hell’s Kitchen classic recipe, Pan Roasted Halibut

Provided by John Siracusa

Categories Main

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 20

Ingredients

4 Oz. Halibut Fillet
4 Oz Olive Oil
4 Tbsp. Cubed Butter, unsalted
2 Ea. Garlic cloves, crushed
1/2 Bu. Thyme
4 Ea Poached Egg
4 Oz Crispy Potato Hay (Potatoes spiralized into curls crispy fried)
12 Oz. Mashed Potato
4 Oz. Soured cream
2 Tbsp. cornichons, finely diced
2 Tbsp. Shallots, finely diced
2 Tbsp. Capers, chopped
1 Tbsp. Parsley, chopped
Zest of Lemon to taste
1 Tbsp. Fresh Lemon Juice
1 Tbsp. White Dry Wine or White Vermouth
1 Ea. Shallot, minced
1 ½ stick Cold Butter, unsalted and cubed
½ Bu. Chives, chopped
Salt and Pepper to taste

Steps:

Sear Halibut
Make Tartar Style Potato Puree
Make Lemon Beurre Blanc

PAN-SEARED MARINATED HALIBUT FILLETS RECIPE - NYT COOKING

Pan-Seared Marinated Halibut Fillets Recipe - NYT Cooking image

Provided by Alex Witchel

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons olive oil
3 small garlic cloves, peeled and minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
4 6-ounce halibut fillets, skin removed
1 tablespoon light olive oil or vegetable oil
Chopped parsley, for garnish, optional

Steps:

In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Nutrition Facts : @context http//schema.org, Calories 370, UnsaturatedFatContent 21 grams, CarbohydrateContent 2 grams, FatContent 26 grams, FiberContent 0 grams, ProteinContent 32 grams, SaturatedFatContent 4 grams, SodiumContent 473 milligrams, SugarContent 0 grams

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