Thursday, July 23, 2009

Recipe: Crusted Halibut and Basmati Rice

Recipe:Crusted Halibut and Basmati Rice
Halibut: 1 lb of fresh Halibut fillet
1 Tsp Sea Salt
½ Tsp Pepper
1 Tsp Paprika
Pinch Cayenne
1 Tbsp Flour
2 Tbsp Butter
1 Cup Basmati Rice
2 Cups Chicken Stock
1 Tsp salt
2 Tbsp Butter

Halibut: Preheat the oven to 400F. Dry off the top of the halibut with a paper towel (I like to wash my fish in cold water as well before using). Evenly spread the Salt, Pepper, Paprika and Cayenne on the halibut. Then spread the flour over top so that the fish has enough flour on it so that is dry to the touch. Heat an pan, which can be transferred to the oven, to medium-high on a large burner. Melt the butter once the pan is up to heat. Note, if the butter immediately browns, you pan is too hot. Place the Halibut in the pan and let it sear for about 1-2 minutes. If it does not sizzle when you put it in the pan, the pan is not hot enough. Flip the fish and place in oven for 10 minutes of less, depending on thickness of the fish. Halibut can dry out quite quickly so do over cook.
Crusted Halibut with Basmati RiceRice: Heat a saucepan on high heat and add butter. Once butter is melted, add rice and stir to coat the rice with butter. Cook on high heat for about 2 minutes, stirring frequently. Add chicken stock and rice and bring to a boil. Cover and reduce heat to low or med-low for about 10 minutes. Make sure you do not overcook or the rice will stick to the bottom. Remove from heat and let stand for 5-10 minutes before serving.

No comments:

Post a Comment