Like a lot of people, I am trying to include more fish in my diet. I came across this recipe on the internet and it looked good. The original called for Cod but I prefer Halibut instead. I upped the garlic and ditched the parsley. It turned out pretty tasty but next time I’ll increase the amount of spice as it wasn’t as favorable as I had hoped it would be. But then it’s hard to compete with the garlic and lemon. Enjoy!
Lemon Garlic Halibut
- 2-4 8oz Halibut fillets
- 5-8 cloves of garlic, minced
- 1 lemon juiced
- 5 tbsp olive oil
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter, melted
- 1/3 cup all-purpose flour
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp kosher or sea salt
- 1/2 tsp black pepper
Preheat your oven to 400°.
Mix the lemon juice, olive oil, and melted butter in a shallow bowl.
Mix the flour, spices, and salt in another shallow bowl.
In a frying pan that is oven proof, heat the vegetable oil on medium-high heat. Pat dry the fish fillets. Dip them in the lemon oil mixture and then into the flour mixture. Shake off any excess flour. Add the fish to the skillet and brown on each side, about a minute per side.
Add the minced garlic to the remaining lemon mixture and drizzle over the fish. Put in the oven for 10 minutes. Serve with rice or couscous.
This recipe is based on one from Giada De Laurentis. Hers was with shrimp and had fennel and arugula in it. Not a fan of any of those. So I decided to skip them, add halibut and parmesan cheese as well. Turned out delicious! Not too lemony and it accentuated the fish perfectly. I used my Anova Sous Vide to make sure the fish turned out perfect, then gave it a little pan sear for additional flavor and color. Now I’m pretty sure you could make this with any type of fish or even add the shrimp back in. Like my other risotto recipe I topped this off with some crispy prosciutto. Enjoy!
Halibut Lemon Risotto
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1/2 medium sweet onion, chopped
- 3-4 cloves garlic, minced
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 3 cups chicken stock
- 1 lemon, zested and juiced
- 1/2 cup grated parmesan cheese
- 1/2 to 1 Lbs Halibut (1/2 feeds 2 people easily, more fish if you have more people)
- 1 Tsp salt
- 1/2 Tsp black pepper
In a medium pot bring the chicken stock to a simmer.
In a large heavy pot, I like to use my Le Crueset dutch oven, heat the oil and butter on medium-high. Add in the chopped onion and saute for 3 minutes or until the onion is tender. Add the garlic and cook for about 30 seconds. Add the rice and stir until well coated and translucent in spots, about 2 minutes. Add in the wine and cook until it’s mostly absorbed, stirring often. Add in a ladle of hot stock, the zest of the lemon and the lemon juice. Bring it to a boil, turning up the heat if need be. Continue to cook at a low boil, adding a ladleful of stock as needed, until the rice is just tender but still has a bite to it. Stir constantly to prevent it from sticking or burning on the bottom. This will take about 15 or so minutes. You don’t want it soupy nor the rice to get mushy. Once it’s just al dente, turn the heat off and add the parmesan. Add the salt and pepper.
Now for the fish. If you’re using a Sous Vide you will want to season lightly with salt and pepper. Set you Sous Vide to 115 degrees and cook for at least 45 minutes. Do a quick sear in a frying pan, about 1 minute per side.