In a skillet, place a piece of halibut, or any fish, on top of a layer of vegetables, add a flavorful liquid and cover with parchment paper. The whole dish is contained in a single pan, the method of cooking is quick and flavorful and as a bonus there is no added fat.
Pacific Halibut a la Nage
- 1 carrot, cut into matchsticks
- 1 parsnip, cut into matchsticks
- 1 turnip, cut into matchsticks
- 1 stalk celery, cut into matchsticks
- 1 leek, cut into matchsticks
- 1 medium onion, thinly sliced
- 4, 5-ounce Pacific halibut fillets,
- kosher salt and white pepper, to taste
- 1½ cups fruity white wine such as a Pinot Gris
- juice of 1 lemon
- 2 cups fish stock, chicken broth or water
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
Preheat oven to 425ºF.
In a skillet large enough to hold all of the fish, spread the carrots, parsnips, turnips, celery, leek and onion in a thin layer on the bottom. Season the fish with salt and pepper. Place the halibut on top of the vegetables, making sure the halibut fillets do not touch each other.
In a small bowl, combine the wine, lemon juice and stock and pour the liquid over the fish. Make sure the liquid reaches half way up the sides of the fish. Cover the pan with a piece of parchment paper. Place the skillet over high heat until liquid begins to simmer. Transfer the skillet to the oven and cook until the fish is cooked to your desired level. Fillets that are 1½ to 2 inches thick take approximately 8 to 10 minutes to reach medium – just slightly opaque in the center but still moist. Keep warm.
To Serve: Discard the parchment. Carefully remove the halibut from the skillet. Place the vegetables on a serving plate and place the halibut on top of the vegetables. Bring the cooking liquid to a boil on high heat and cook until the liquid just coats the back of a spoon. Add the chopped parsley and chives. Adjust seasoning and pour liquid over fish.
Advance Preparation: The vegetables may be cut and refrigerated several hours in advance.
Substitutions and Options: Any fish with firm flesh, such as salmon or wild striped bass, will work for this recipe. The best substitute is wild King salmon for its high fat content and meaty flesh. Salmon have a rich, sweet flavor and that combines well with a touch of acid from a crisp, fruity wine or citrus juices. Any citrus and almost any wine will work with the recipe as long as it is fairly dry.
Leftover fish is perfect for a light salad or the meat can be shredded and made into fish cakes or fish tacos.
Wine Notes: The Pacific Northwest cliché match with this light but flavorful halibut dish is a Pinot Gris. It’s a bright wine with enough flavor and body to hold up to the fish without overpowering the delicate broth. Recommended: Paschal, Pinot Gris, Southern Oregon or Chehalem, Reserve, Pinot Gris, Willamette Valley, Oregon.
Makes 4 entrée servings
Stuart Stein - Stuart Stein When it comes to regional, market-driven cooking, many chefs talk the talk, but few walk the walk quite as ardently as ...
