Using a potato peeler, slice the zucchini lengthwise. Bear down firmly to create slightly thicker slices.
Lay the slices side by side in a way that each slightly overlaps the other. The strips should form two flat sheets of zucchini about the width of the length of the halibut filets. Spray each “sheet” lightly with olive oil and then sprinkle the tarragon over them.
Place the halibut filets at the “base” of the sheets with the strips running perpendicular to the fish filets. Roll the fish into the sheets. The zucchini should fold around the fish about 1 1/2 times. When done, the two “tails” of the zucchini sheet should be on the bottom of the roll so that they are held in place.
Place the wrapped fish in a steamer basket and place in the fridge. Prepare the steamer with water on the stove.
Place the olive oil in a small skillet over medium heat. Add the shallots, almonds and prosciutto. Cook slowly, stirring frequently, until the shallots begin to soften. Add the capers and caper juice. Cook for another two or three minutes and add the white wine and cherry tomatoes.
Cook for about 5 minutes, mashing the tomatoes with a spoon until they are well softened. If the sauce needs more liquid, add a small amount of water a tablespoon at a time. When the tomatoes are cooked, add the butter.
Place the steamer basket over high heat and cook the zucchini wrapped fish until it is done. This is about 8-10 minutes at full steam and the internal temperature of the fish will be about 140°F.
Serve the fish topped with the sauce.
Place the olive oil and basil in a blender or mini chopper and process until smooth.
Preheat the oven to 425°F. Place a medium sized skillet in the oven.
While the oven is heating rinse the halibut filets with cold water and pat dry. Place them on a cutting board skin side up. Cut shallow slits in the skin about 1/4 inch apart. Sprinkle the skin side of the fish with the salt and pepper.
When the oven is hot spray the pan lightly with oil. Place the fish in the pan skin side down. Return the pan to the oven and cook for about 10 – 12 minutes.
Serve the fish skin side up and top with 1 1/2 teaspoons of basil oil.
Combine the shallot, garlic, tangerine, olive oil, caper liquid, capers, salt, pepper and cilantro. Toss and then chill.
When ready to cook place a large non-stick skillet over high heat. Spray lightly with oil when the pan is hot and then add the halibut filets. Cook for about 6 – 8 minutes and then turn. Cook for another 6 – 8 minutes.
Serve over rice and top with the tangerine mixture.
Place 3 teaspoons olive oil of the olive oil in a glass bowl with the vinegar, mustard, salt, thyme, yogurt, maple syrup, pepper and butter. Whisk together until smooth.
Place a large skillet over high heat. Add 1 teaspoon olive oil in the pan and heat until almost smoking. Add the halibut filets skin side down. Cook for about 8 minutes and turn. Cook for another 4 – 6 minutes until cooked through.
While the fish is cooking heat the sauce in a small sauce pan. Do not let boil. Alternatively, heat in the microwave in 20 second cycles stirring between each.
Serve the fish topped with the sauce.
Preheat the oven to 400°F. Place a medium or large skillet in the oven.
Place the olive oil in a medium non-stick skillet over medium-low heat.
Add the pine nuts, capers, and tomato and cook for about 2 minutes, stirring once. Add salt, balsamic vinegar, pepper, and butter and reduce the heat to low. Stir occasionally.
Sprinkle the halibut filets with seven spice seasoning.
Spray the hot pan from the oven lightly with olive oil and place the halibut filets in the hot pan, seasoned side down.
Return the pan to the oven and cook for about 4 – 5 minutes.
Turn the filets and cook for another 4 – 5 minutes depending on thickness.
Remove and serve on top of Rice and Lentil Pilaf or Couscous. Top with the tomato caper mixture.
Preheat the oven to 325°F. Place the peeled white onions in a medium sauce pan, cover and place the pan in the oven.
While the onions are cooking combine the rosemary leaves, chicken stock, salt and maple syrup in a small sauce pan. Place the pan over medium heat and cook the sauce until it is reduced by half. This will take about 15 minutes.
Check the onions. After about 15 minutes they should be slightly soft. Remove the pan from the oven and turn the onions over. Cover the pan and return to the oven. Increase the heat to 375°F.
After another 20 minutes place a medium sized skillet in the oven and increase the heat to 400°F.
Season the fish with the pepper. Lightly spray the skillet with oil and place the halibut in the pan. Return the pan to the oven and cook for about 4 minutes.
Remove the fish and turn them over. Add the reduced rosemary maple glaze to the pan and return the pan to the oven. Cook for another 5 – 6 minutes.
Place an onion in the center of a plate and top it with the cooked halibut filet. Pour the glaze over the top and serve.
Mix the butter together with the peanut butter, cilantro, vinegar and soy sauce. This can be done up to 24 hours in advance and kept in the refrigerator.
Preheat oven to 425°F. Place a large skillet in the oven.
When the oven is hot lightly spray the pan with oil. Season the halibut with the pepper if you wish and place the filets in the pan.
Return the pan to the oven and cook for about 5 minutes and then turn.
Cook for another 7 to 10 minutes and serve, topped with 1/2 of the cilantro butter for each filet.
Place a large skillet in the oven and preheat to 425°F.
Spray a small non-stick skillet lightly with olive oil. Place the pan over medium heat and add the shallot. Cook slowly for about 10 minutes until the shallot is soft and translucent.
Add the garlic and pine nuts and cook for about 3 minutes.
Add the maple syrup, Meyer lemon juice, salt and pepper. Cook until the liquid is reduced by about half. Add the butter and remove the pan from the heat. As the butter melts, stir the mixture to blend it into the sauce.
Place a second large skillet over high heat. Add the 2 quarts water and heat to a shiver.
Spray the preheated skillet lightly with olive oil. Add the halibut filets skin side down to the pan and return the skillet to the oven. Cook for a total of 10 minutes, until the fish is just cooked through.
While the fish is cooking, add the asparagus spears to the poaching water in the large skillet on the stove.
Add the fresh basil to the butter sauce, stir and return the sauce to a very low heat.
At about eight minutes into the cooking of the fish, remove the asparagus from the poaching water to a paper towel, pat dry, then place 5 spears on each plate.
Once the fish filets are done, top the asparagus with the fish filets and then top the fish with sauce. Serve.
Place a large skillet in the oven and preheat to 425°F.
Spray a small non-stick skillet lightly with olive oil. Place the pan over medium heat and add the shallot. Cook slowly for about 10 minutes until the shallot is soft and translucent.
Add the garlic and pine nuts and cook for about 3 minutes.
Add the maple syrup, Meyer lemon juice, salt and pepper. Cook until the liquid is reduced by about half. Add the butter and remove the pan from the heat. As the butter melts, stir the mixture to blend it into the sauce.
Place a second large skillet over high heat. Add the 2 quarts water and heat to a shiver.
Spray the preheated skillet lightly with olive oil. Add the halibut filets skin side down to the pan and return the skillet to the oven. Cook for a total of 10 minutes, until the fish is just cooked through.
While the fish is cooking, add the asparagus spears to the poaching water in the large skillet on the stove.
Add the fresh basil to the butter sauce, stir and return the sauce to a very low heat.
At about eight minutes into the cooking of the fish, remove the asparagus from the poaching water to a paper towel, pat dry, then place 5 spears on each plate.
Once the fish filets are done, top the asparagus with the fish filets and then top the fish with sauce. Serve.
Mix the tomatoes, tomatillo, garlic, cilantro, salt, cayenne, lime juice and olive oil together in a non-reactive bowl.
Chill. (This can be done the night before.)
When ready to cook place a large skillet in the oven and preheat to 375°F.
When hot spray the pan lightly with olive oil.
Add the halibut and return the pan to the oven.
Cook on one side for about 5 minutes.
Turn and cook on the other side for another 4 – 6 minutes.
Serve fish topped with the Lime Cilantro Salsa.
