My Simple Halibut / Filets de flétan Delight.

 

 

  My Simple Halibut / Filets de flétan Delight. 

 Are you looking for a new way to prepare halibut? 

 

This halibut recipe is simple to cook; once you've got the ingredients together, you just stir it a couple of times and it's ready in less than 20 minutes. 

  I used halibut fillets, or in French filet de flétan. Like most white fish, halibut cooks quickly and has a sweet, mild taste to it. 

 

 

 

 Ingredients: 

 A few slices of Halibut: English name. French name: Filet de flétan. You can also use cod fish if you desire. 

1 medium onion, chopped

 2 garlic cloves, chopped 

Bell pepper, deseeded, chopped

 1/4 teaspoon ground pepper

 1/4 teaspoon salt 

2 tablespoons vegetable/olive oil 

1/2 teaspoon cumin

 1/4 teaspoon celery 

1/2 teaspoon dry basil 

1/2 teaspoon dry or chopped parsley

 1/2 vegetable bouillon (optional) 

1 tablespoon tomato paste 

2 tablespoons lemon juice 

Lemon wedges 

1/2 inch ginger, sliced 

Cooked thai rice 

Vegetable salad 

 

Preparation: 

 

Thaw fish; Use only cold tap water to thaw as this minimizes the risk of bacterial growth. 

Clean the fish fillet. 

 Using paper towels, pat any excess moisture off the halibut fillets; it helps to reduce the splattering of oil in the pan. 

Secondly, it must be dry to make the skin crispy. Season them generously with parsley, black pepper salt on both sides. 

 Heat the vegetable oil over medium-high heat. 

 And add the onion, garlic and cumin and over moderately low heat sauté until tender/fragrant. 

Gently add the fillets to the skillet and sear for 2-3 minutes. Using a spatula gently flip the fish over, add bell peppers, ginger, dry celery, dry basil, vegetable bouillon. On low heat, cook for 2-3 minutes. 

Add tomato paste, and some water, about three table spoons of water at a time. As you add more liquid, taste and be sure to adjust the seasonings accordingly. Simmer over low heat for 3 minutes. 

 Finish with lemon juice. 

Serve the halibut delight with rice or your favorite vegetable. 

 

Bon appétit!

 

 

 

 Tips: 

A few other tips for buying fresh seafood. When you buy any type of fish, keeping it cold while you transport it is crucial, especially during warm weather months. We suggest bringing a cooler full of ice in the back of your car, then place the halibut (or any other kind of seafood) inside that to ensure it stays as cold as possible during the ride home. Once home, keep your seafood super-chilled by placing it in a bowl of ice in the refrigerator until ready to use. 

 Cooking halibut Tips: 

 Pat dry the fish with paper towels is essential before pan-frying. First, it helps to reduce the splattering of oil in the pan. Secondly, it must be dry to make the skin crispy. Once you add the fish to the hot pan, it should only take about 3-4 minutes of cooking time on the first side and 2-3 minutes on the other side. Immediately remove the fish from the pan once it’s finished cooking to prevent it from turning rubbery. 

 How to defrost fish: 

The main concern when defrosting frozen fish is food safety. By that we mean minimizing the growth of bacteria that can cause food poisoning. And it turns out that the most efficient way to defrost fish also happens to be the safest. Assuming your fish is sealed in moisture-proof packaging, simply place the fish in a shallow dish in the sink, fill it with water, and leave the faucet running a tiny bit so that a narrow stream of water runs into the dish. And make sure the water is cold, not warm, and definitely not hot. This technique should take no more than 30 minutes. As before, once it's thawed, snip open the packaging, rinse the fish and dry it with paper towels. But whatever you do, don't submerge fish in water if it isn't sealed in plastic. This will cause it to become waterlogged. If it's not already sealed, seal it in a plastic freezer bag with all the air squeezed out before immersing it. Squeezing out the air is critical to ensure that the cold water is in contact with the fish. 

 How NOT to defrost fish: 

Between these two methods, there's really no reason to try anything else. But in case you're tempted, remember that thawing in warm water, or on the countertop at room temperature, are both no-nos. Both of these methods can create a food safety hazard. And the warm water can cause unwanted texture changes. And as for the microwave, this is the worst method of all. The microwave heats unevenly, and will end up cooking parts of the fish while also creating a food safety hazard. Given that you can, in a pinch, use the running water method and thaw your fish in half an hour, there's really no reason to resort to this. 

Happy cooking my foodie-licious cooks!

 

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