I Love You More Than Food

Tag: halibut

  • Pan Seared Halibut on Asparagus Potato Hash

    Pan Seared Halibut on Asparagus Potato Hash

    pan seared halibut on asparagus potato hash

    pan seared halibut

    Pacific halibut, local asparagus, capay potatoes and leeks.

    Recipe: Pan Seared Halibut on Asparagus Potato Hash
    For One
    1/3 lb halibut filet, skinned
    8 spears asparagus, chopped in 1/2 inch segments
    1 leek, sliced finely
    1 small spring onion, diced, tender tops chopped and set aside
    2-4 T dry white wine
    3 T cooked farro or other grain (rice, etc– can omit as well)
    avocado oil or other mild oil

    In a 8 or 9 ” cast iron skillet (or other pan), heat 1-2 tsp oil at medium heat. Add the onion and leek, cooking until tired looking. Add the asparagus and cook 2-3 minutes until deeper green. Add white wine and cover loosely with a lid, steaming through. When asparagus is tender, remove lid and add farro and onion tops, cooking until hot. Place mixture into your serving bowl or plate.

    Bringing same pan to high heat, add a little more oil and fry the halibut on one side until golden. Flip, reduce heat to medium low, cover loosely with a lid and continue cooking a few more minutes until texture firms evenly and fish is cooked, about 3-5 minutes depending on filet thickness. Place on top of farro hash mixture and enjoy.

  • Halibut Belly with Ramp Vegetable Hash

    Halibut Belly with Ramp Vegetable Hash

    [donotprint]halibut belly with ramps pancetta asparagus and farro

    I made a pilgrimage to Rainbow Grocery over the weekend and scored some fiddlehead ferns, raw chocolate and among other things ramps. I spent most of the day thinking up how I should use said ingredients, with ramps and fiddleheads being new to my kitchen–I searched around and figured out the jist of what I intend to do (fish with ramps), but made my way to the grocery to pick up some fish to top it all off.

    I was hunting for halibut cheeks, and while my fishmonger didn’t have any for me, he did offer up the halibut’s belly (he disappeared into a walk in fridge and came out with the collar of the fish, and proceeded to slice a beautiful filet off for me) and I did take 3 oz of it home for just $0.58. “Fish Scraps for Stock,” it was labeled. Thanks, fishmonger!

    halibut belly cooking

    pancetta and asparagus

    fresh cleaned wild ramps[/donotprint]

    Recipe: Halibut Belly with Ramp Vegetable Hash
    10 minutes prep / 10 minutes cook
    Serves 2
    6 oz (for two) halibut belly or cheeks
    12 thin spears of asparagus, chopped to 1/4 inch or less
    2 oz pancetta, cubed
    3 oz fresh cleaned ramps, sliced finely, greens set aside
    1/2 C farro or other grain, cooked
    1/2 C white wine

    In a skillet at medium heat fry the pancetta. When browned, add the asparagus and cook until almost tender. Add the ramp whites, and salt, cook until slightly browned. Add farro and ramp greens, cook until wilted and hot.

    Meanwhile, in a skillet at high heat, fry the salted & peppered halibut belly in a small amount of oil, turning when brown. If sticking, deglaze with white wine, and then flip over.

    Assemble and enjoy!

    Notes
    – You can replace the farro with: wheat berries, wild rice, kamut, barley or other whole grain or omit it entirely
    – You may substitute for the ramps: shallots, spring onions, or leeks
    – If you omit the pancetta, be sure to add some olive or walnut oil