Grilled Halibut with Asparagus, Lemon and Spring Pea Risotto

03/28/2015 by Laura Leave a Comment

There are many things that alert us to the arrival of Spring; the dainty pink flowers on the flowering currant bush in my garden, surprise appearances by tulips and crocus, and the frequent sighting of big, orange robins. There are two more things that assure me winter is behind us here in the Pacific Northwest, and that is the appearance of fresh Alaskan halibut and the seasons first asparagus. While the possibility of eating halibut and asparagus 5-7 times per week for a solid month thrills me beyond belief, Dave does not feel the same way. So, in an attempt to reach a bit of a compromise, I decided to “hide” the asparagus in a rich, creamy, cheesy risotto. I will be making this again! The combination of vegetables in this risotto is only limited by what’s available at the farmers market!

For the Risotto, inspired by this recipe

6 cups stock – I used organic chicken stock

2 Tablespoons of olive oil , plus Tablespoons of butter

1 large spring leek, washed and diced

1 cup Arborio rice

1/2 cup dry white wine

10 stalks medium size asparagus, trimmed and cut into 2-inch lengths

1 cup frozen petite peas

1 teaspoon grated lemon zest, plus more for garnish

2 tablespoons fresh lemon juice

1/4 cup chopped fresh flat-leaf parsley leaves

1 Tablespoon fresh chopped tarragon

1 cup finely grated Pecorino Romano cheese, plus more for serving

Coarse salt and freshly ground pepper

Bring stock to a simmer in a medium saucepan.

Heat 2 tablespoons oil and 2 Tablespoons of the butter over medium heat in another saucepan. Cook the diced leek, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.

Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.

Remove from heat; stir in lemon zest and juice, parsley, cheese, and additional 2 tablespoons of butter. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

For the halibut

Heat the grill thoroughly. Oil the grated very well.

Season the halibut with a drizzle of olive oil and salt and pepper.

Grill flesh side down 5-7 minutes. Flip and grill an additional 5-7 minutes. Do not over cook this beautiful, delicate fish.

Thanks for visiting. Have a wonderful evening.

Laura

Grilled Halibut with Pico De Gallo and Avocado Salad

04/14/2014 by Laura 1 Comment

Dave and I spent a few hours at the Pantry at Delancey on Sunday afternoon, “sharpening” our knife skills. The class was taught by Chef Mataio Gillis from Ciao Thyme. After Chef Gillis inspected, sharpened and honed everyone’s knife, we reviewed types of knives and their function, proper knife care and body mechanics. My intentions for signing up for the class, were not entirely honorable. I wanted Dave to be more comfortable with slicing and dicing, so I do not end up doing all the “prep” work when we cook together. Even though I am pretty efficient with a knife, I definitely learned some new tricks! We practiced brunoise, fine brunoise, small, medium, and large dice, julienne, allumette and batonnet cuts on potatoes, carrots and celery. As for Dave, he is now in charge of all mirepoix prep and knife care!

The Pico De Gallo was the result of 15 students chopping tomatoes, peppers, onions, garlic and cilantro. As with all classes at The Pantry, we ended with a meal of Pico De Gallo, chips, guacamole and a cold beer! Since I had a beautiful filet of fresh Alaskan halibut on hand for dinner, I decided to take my portion home and serve it with the fish! I served an avocado and radish salad with a cumin – lime vinaigrette alongside the halibut. Just like the class and the beautiful spring day, the meal was fabulous!

For the Avocado and Radish Salad with Cumin and Lime Vinaigrette

For the dressing

1/3 cup of fresh squeezed lime juice

2/3 cup very light olive oil

1/2 teaspoon cumin

1/4 – 1/2 teaspoon honey or agave

salt and pepper to taste

For the salad

mixed lettuce of your choice – I used butter lettuce and watercress, torn into bite size pieces

about 1 Tablespoon coarsely chopped cilantro per serving

1/2 large dice avocado per serving

2-3 thinly sliced radishes, per serving

for the garnish – finely diced radish and lime zest

Toss the lettuce and radishes together. Add the dressing and toss again. Gently fold in the avocado. Garnish with the lime zest and diced radish

I don’t have permission to share the Pico De Gallo recipe we made in class. Just make your favorite! Also, when grilling a flaky fish like halibut, it is extremely important that your grill is very hot and very well oiled! It takes just a few minutes on each side for perfectly cooked fish.

Further Confirmation of Spring’s Arrival….Fresh Halibut

04/02/2013 by Laura Leave a Comment

Another sure sign of Spring landed in my grocery basket on Saturday! First of the season, fresh Alaskan halibut. While a bit on the pricey side, it’s, for me, a worth while indulgence. Left to my own devices, I would probably eat fresh Alaskan Halibut and Washington asparagus 3-5 times a week, for the entire season. While I love it just grilled with a little salt and pepper, my husband enjoys the preparation below.

Parmesan Crusted Halibut with Roasted Tomato and Artichoke Ragu – for 2 servings

Inspired by “Ray’s Boathouse, Seafood Secrets of the Pacific Northwest” Cookbook

Recipes by Charles Ramseyer and staff

for the Tomato and Artichoke Ragu

15-18 cherry tomatoes

Kosher salt

Fresh ground pepper

2 Tablespoons olive oil

1/2 Tablespoon minced garlic

8 artichoke quarters with stems, jarred or frozen

1/4 cup dry white wine

1/4 julienned fresh basil

2 tablespoons butter

Pre-heat the oven to 400′. Place the artichoke hearts, tomatoes, and minced garlic in a baking pan. Drizzle with olive oil and lemon juice and season with salt and pepper. Place the pan in the oven about 10 minutes ahead of the halibut fillets. Remove from oven when tomatoes are slightly charred and “melted”. Deglaze the pan with the white wine. Stir in the butter and garnish with the basil. Keep warm until ready to serve.

for the Halibut

1/4 cup of flour

1 egg

1 tablespoon water

1 cup panko breadcrumbs

1/2 cup shredded parmesan

Zest of 1 lemon, chopped

1 12-14 oz. halibut fillet, skinless

2-3 Tablespoons Olive Oil

Set up three bowls. Place flour in the first bowl. Mix the egg and water together in the second bowl. Mix the panko and parmesan together in the third bowl.

First, dredge the flesh side of the halibut in the flour, shaking off the excess. Next, dip the floured side in the egg. Third, dredge the egg side into the panko mixture to coat. Pat gently to press the mixture into the egg.

Heat the olive oil in an ovenproof skillet over medium heat. Place the fillet crust side down and sear until a golden-brown crust forms. Turn the fillet over and place in oven for 3-5 minutes, or until the centers are pearly white and opaque, depending on the thickness of the fish.

Plate the fish with the ragu alongside or underneath. We served the meal with my other favorite sign of spring, oven roasted asparagus and a rice pilaf.