Monday, August 5, 2013

Mediterranean Halibut

A lovely piece of halibut was covered with a spice mixture and seared in a hot skillet before being finished off in the oven and finally placed over a mixture of vegetables and aromatics.  The finishing touch was a poached egg placed over the top of it all.  Even though the ingredient list seems long and the recipe complicated, it really isn't and well worth the little extra time.

Mediterranean Halibut
Makes 2 servings

For the veggie base:
1/3 cup diced tomato
3 tablespoons shallots, minced
3 tablespoons cornichon pickles, minced
2 tablespoons capers
1/4 cup olive oil
2 tablespoons dry sherry
Juice of 1/2 lemon
Sea salt and freshly ground black pepper
1 teaspoon fresh tarragon
1 teaspoon fresh parsley
1 scallion, minced

For the fish:
1 tablespoon extra virgin olive oil
1 tablespoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried mustard
1/2 teaspoon oregano
1/2 teaspoon chili powder
Pinch cayenne pepper
2 halibut filets
2 poached eggs

Start by making the veggie mixture.  In a medium bowl, stir the tomato, shallots, cornichons, capers, olive oil, vinegar, and lemon juice.  Season with salt and pepper and set aside until ready to serve.

For the fish:
Preheat the oven to 400 degrees.  In a small bowl, combine all the dry seasonings.  Brush the fish fillets with the olive oil and dredge in the spice mixture.  Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat.  Add the seasoned fish fillets and sear for 2 minutes, sprinkle on the rest of the seasoning dividing between the two fish fillets.  Flip fish and sear for 2 minutes on other side.  Place skillet in preheated oven for 10 minutes.  If not using an oven-proof skillet, oil a baking dish and place seared fillets in oiled pan and bake for 10 minutes. 

While fish is finishing in oven, poach two eggs.

To serve, divide the vegetable mixture between two plates, top with the fish fillets, and top with the poached egg.

The creaminess of the egg yolk over the fish and vegetables makes this dish quite special.

Slightly adapted from Mom What's for Dinner

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