Friday, March 25, 2011
Alaskan Halibut with Wild Rice, Zucchini and Arugula Puree
I have really been getting back into eating fish. Its delicious, nutritious and easy to prepare. Halibut is a cold water fish that is very delicate. It can easily be over cooked and ruined so pay attention to the cook time and the fish itself while cooking. I had this beautiful organic wild rice also so I decided to make them a team. This dish takes 45 minutes, costs $20 and feeds one.
Pan Seared Alaskan Halibut
1 6oz Alaskan Halibut Filet
1 teaspoon olive oil
1 teaspoon butter
salt and pepper
Pre heat the oven to 350. Start a saute pan on medium high heat. Add oil and butter the season the fish with salt and pepper on each side. Once the pan is hot add the fish and let cook for 4 to five minutes or until golden. Turn the fish and place the whole pan in the oven for 10 minutes. Remove and delicately serve.
Wild Rice Pilaf
1 cup long grain organic wild rice
3 cups cold water
1/2 cup chopped fresh basil
Rinse the rice well in cold water. Start a sauce pan with 3 cups of water and a cup of the wild rice. Bring to a boil then cover and turn down to simmer. let it cook for 45 minute to an hour or until rice grains have popped and are tender. Drain then add salt and the chopped basil. Serve warm or cold.
Butter Poached Zucchini
1/4 cup yellow squash, chopped
1/4 cup zucchini, chopped
1/8 cup red onion, chopped
1/8 cup fresh tomato, chopped
1/8 cup vegetable stock
3 tablespoon butter
Start a small saucepan on medium low. Add stock, butter, onions, zucchini and squash. Let cook for 20 minutes stirring occasionally. Then add the tomatoes and let cook ten more minutes. Add salt and pepper to taste.
1 cup arugula, rough chopped
1/8 cup vegetable stock
1 teaspoon onion, finely chopped
Add all ingredients to a small saute pan and turn to medium. Let cook ten minutes or until arugula is very soft. Puree in a food processor then strain. You as a garnishing sauce.
After putting this all together I was pleasantly pleased at how well it all worked together. The buttery vegetable with the buttery fish was rich and the earthyness of the wild rice made a great combination. Buon Apetito!!
Posted by Rick Truocchio at 2:15 PM
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Delicious, although we did the fish on the grill and stuck to the recipe with all the other things, It melted in your mouth and did the fish more justice than other recipes with lots of spices.ReplyDelete