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Pan Seared Queen Charlotte Halibut
Used with permission from glowbal grill Steaks and Satay
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Pan Seared Queen Charlotte Halibut with ragout of cannellini beans, green onion, tomato, and spinach
Part A
7 oz Halibut
salt and pepper
1 fl oz of canola oil
1 Tsp of butter
Part B
1 fl oz of olive oil
1/4 cup of green onion
1/4 cup of yellow onion
1 tsp of minced garlic
1 tsp of sambal oelek
1/4 cup of diced tomatoes
1 cup of pre cooked cannellini beans
1/2 cup of chicken stock
1 Tsp of unsalted butter
handful of spinach
season to taste
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Instructions
- Part A
- preheat an oven to 400 degrees
- heat a frying pan or skillet to medium high heat
- pat your halibut dry with paper towel and season with salt and pepper
- add your canola oil to the pan and carefully place the halibut in the pan
- cook for approximately 3 min. add butter to the pan and place in the oven for 4 min or until cooked – with halibut when you lightly press on the outside of the fish it should feel as if it would flake apart if you were to add more pressure, at this point it is medium to medium well
- Part B
- heat a frying pan to medium heat
- add olive oil, green onions, white onions for 30 seconds or until translucent
- add garlic and sauté for 15 seconds
- add sambal oelek and diced tomatoes
- add the pre cooked beans and stew for 3 to 4 minutes
- add chicken stock and cook until desired consistency
- finish by adding butter and spinach, continue to cook on low heat until butter has melted and the spinach is wilted
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