Best 5 Halibut In Spiced Court Bouillon Recipes

GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH

Steps:

• Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
• While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
• Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
• Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.

HALIBUT POACHED IN LEMON-FENNEL COURT-BOUILLON

Steps:

• Place potatoes in a saucepan, and add enough cold water to cover by about 2 inches. Add 1 teaspoon salt, and bring to a boil. Reduce heat, and simmer briskly until just tender, about 15 minutes. Drain, and return to pan to keep warm.
• Meanwhile, in a pot wide enough to accommodate halibut fillets in a single layer, combine 10 cups water, the wine, fennel wedges, lemon slices, and remaining 2 3/4 teaspoons salt.
• Place parsley, bay leaf, and some of the reserved fennel fronds between the leek halves, and tie together with kitchen twine. Add to pot, and bring to a boil. Reduce heat, and simmer briskly until fennel is barely tender, 12 to 15 minutes.
• Clip a candy thermometer to side of pan. Reduce heat so that liquid is barely simmering (190 degrees to 200 degrees). Add halibut in a single layer. Cook, adjusting heat so that steam rises but only a stray bubble surfaces, until fish begins to flake when gently pressed and an instant-read thermometer inserted into center of fillets registers 140 degrees, about 6 minutes.
• While fish is cooking, slice potatoes 1/4 inch thick, and divide among 4 shallow dishes. Remove 6 lemon slices from pot, and finely dice the peel. Melt butter in a small saucepan, and stir in lemon juice.
• As soon as the fish is cooked through, lift each fillet from pot using 2 slotted spatulas, and divide among 4 serving dishes. Add fennel wedges to dishes. Spoon about 1 1/2 teaspoons of the cooking liquid over each fillet; sprinkle with diced lemon peel, and drizzle with lemon sauce. Garnish with remaining fennel fronds, and serve immediately.

HALIBUT AU COURT BOUILLON

Steps:

• In a 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, salt and pepper and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 8 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.

HALIBUT IN SPICED COURT BOUILLON

Steps:

• In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.

PAN-FRIED HALIBUT WITH SPICED CHICKPEA AND HERB SALAD

Steps:

• Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lemon zest. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature for 20 minutes. Mix the remaining marinade together with the yogurt and set aside.
• Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chiles, lemon juice and a good pinch of salt.
• Heat a large nonstick frying pan over medium-high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas (and bits of garlic) and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
• Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
• Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad and serve with the lemon wedges and the remaining yogurt sauce alongside.