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Halibut Veracruz
#11608
03/20/2010 12:18 PM
03/20/2010 12:18 PM
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Joined: Jul 2006
Posts: 13,418 Peaceful Eastern North Carolin...
GaKaye
OP
Traveler
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OP
Traveler
Joined: Jul 2006
Posts: 13,418
Peaceful Eastern North Carolin...
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I made this for dinner last night and it was fabulous.
Halibut Veracruz
Recipe courtesy Guy Fieri, May 2008
Prep Time: 20 min Inactive Prep Time: -- Cook Time: 30 min
Level: Intermediate
Serves: 4 servings
Ingredients
3 tablespoons vegetable oil 1 cup thinly sliced yellow onion 3 cloves garlic, thinly sliced 2 cups diced tomato 1 medium jalapeno, diced 1 cup dry white wine 2 tablespoons butter 4 (8-ounce) halibut fillets 1 teaspoon kosher salt 1/2 cup Spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from bottle 2 medium avocados, peeled and sliced 2 tablespoons fresh lime juice 2 tablespoons freshly chopped cilantro leaves
Directions
Preheat oven to 350 degrees F.
Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.
Printed from FoodNetwork.com on Sat Mar 20 2010
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Re: Halibut Veracruz
[Re: GaKaye]
#11613
03/21/2010 11:50 AM
03/21/2010 11:50 AM
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Joined: Oct 2001
Posts: 1,901 Maine
Breeze
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Traveler
Joined: Oct 2001
Posts: 1,901
Maine
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GaKaye is right on, Contessa.
Monkfish is one ugly beast. It has a huge head/mouth, most of the body is eel-like tail.
They are landed on the East Coast, but I've heard tell that most of the catch is airlifted to Japan and China, where it fetches BIG money.
You never see it in the regular supermarkets. If you are really lucky, you might find it fresh at a specialty fish market, close to the landing site. You won't think it is "poor man's" anything if you find it.
I think I've had it in hand just a few times over a lot of years. It is a lot like lobster tail in texture and flavor, and an easy fish to handle in cooking and presentation because it doesn't fall apart or flake.
If/when you see it offered, don't pass it up. YUM!
Breeze
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Re: Halibut Veracruz
[Re: Breeze]
#11614
03/21/2010 12:48 PM
03/21/2010 12:48 PM
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Joined: Jul 2006
Posts: 13,418 Peaceful Eastern North Carolin...
GaKaye
OP
Traveler
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OP
Traveler
Joined: Jul 2006
Posts: 13,418
Peaceful Eastern North Carolin...
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Breeze said: They are landed on the East Coast, but I've heard tell that most of the catch is airlifted to Japan and China, where it fetches BIG money.
That must be why we don't see it any more in the stores here, because we used to find it fairly often and it was relatively inexpensive. I also read recently that the fishing techniques to harvest Monkfish are dangerous to other fish, so it is on the list of fish to avoid.
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