|
||||||
|
| Halibut
Wrapped in Potato Slices Serves Two Ingredients 2 halibut steaks, 8 oz. each 4 T. olive oil 1 large (13 oz.) Idaho potato, peeled 1 T. vegetable oil 1 T. salted butter Plastic wrap Oven-safe skillet |
|
Method Preheat oven to 450°. Season halibut fillets with 1 T. olive oil just to coat. Lightly salt and pepper to taste. Slice potatoes very, very thin lengthwise (a mandolin slicer does a great job). Lay four thin slices of potato horizontally, slightly overlapping from left to right. (It is helpful when wrapping later to place the potato slices on a piece of plastic wrap.) Repeat with four more slices slightly overlapping above original pieces. Place one slice vertically slightly overlapping over the middle of the left and the right sides of the original potato slices. Place first halibut fillet directly in the middle of the potato slices. Fold over both individual slices on each end (right and left). Follow by folding over top and bottom slices. Repeat procedure for other halibut fillet. Preheat skillet at medium heat for three minutes. Add 1 T. of vegetable oil and 1 T. of butter. Lift potato-wrapped halibut pieces from plastic; place prepared halibut pieces in skillet and sear on both sides over medium heat approximately five minutes on each side, or until golden brown. Place in preheated over for 15 minutes. Optional: Serve over caramelized onions and garnish with grilled asparagus and fresh herbs. Caramelized Bermuda Onions Optional Ingredients 2 medium Bermuda onions, 5 oz. each, peeled 2 T. olive oil Salt and pepper 5 oz. granulated sugar 1/4 c. balsamic vinegar (one quarter cup) Method Cut onions in half and then coarsely slice horizontally. Pre-heat 2 T. olive oil in medium saucepan. Place onions in pan and lightly salt and pepper. Sauté onions over medium to high heat, stirring often, until golden brown and soft. Add sugar and stir. Add balsamic vinegar and simmer for four minutes at low heat, stirring constantly. Remove from heat and let settle for two minutes. (Can be made four to five days ahead of time.) Grilled Asparagus Optional Ingredients 8 medium asparagus spears 1 T. olive oil Salt and pepper Method Cut ends off asparagus spears. Add 1 T. olive oil and lightly salt and pepper. Mix asparagus, coating evenly. Grill asparagus for two minutes on each side and remove from heat. Courtesy of Dino Vlacich, chef and owner of Mio, located at 1363 Old Northern Blvd., in Roslyn. 516-625-4223. www.mio-restaurant.com |
|
