Cook beets in boiling salted water for about 1 hour, drain then rinse under cold water. Peel, allow to cool and cut into thin strips.
Cook beans in a boiling salted water for about 8 mins then drain. Meanwhile, mix vinegar and oil, add a pinch of sugar and season. Toss with beans and set aside.
To serve, arrange halibut and beet on a serving plate with beans. Sprinkle with cashews, grated horseradish, and parsley. Drizzle with any leftover vinaigrette from the beans.
In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested.
Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time).
Serve with halibut.
epper.
To make the halibut:
Preheat an oven to
ntil mixture thickens.
Arrange halibut portions on parchment paper, or
Start by cutting the halibut into half inch cubes. The
Dredge the halibut and shrimp in the Southwest seasoning.
Heat the oil in a saute pan and sear the seafood on both sides.
The fish will take about 4 minutes per side.
The shrimp will take about 3 to 4 minutes total.
Place rice in the center of you serving plates and place the halibut on top.
Spoon the Avocado Salsa on the fish, followed by the shrimp and Tropical Fruit Salsa.
Garnish with a sprig of cilantro.
The recipes for the Avocado and Tropical Fruit Salsas can be found on this site.
Cut Halibut in to 1x1 inch chunks.
br>*Chipotle chiles are dried, smoked jalapenos canned in adobo sauce
Preheat the grill. Combine all the dried spices in a small bowl. Melt the butter and combine with the olive oil in a shallow dish. Dip each halibut filet in the butter and oil and place on a baking sheet. Sprinkle each side of the fish generously with the spice combination, and allow to sit for 15 minutes.
Place the filets on a well oiled grill for 4 mins and carefully turn them over. Grill for an additional 4-5 mins on the second side, or until the fish is flaky.
Great with coleslaw!
Cut halibut into 1-inch cubes.
Season halibut with salt and pepper.
Saute halibut chunks in 2 tablespoons oil barely cooked.
Remove from skillet and reserve.
Saute vegetables in remaining oil until crisp-tender.
Return halibut to skillet and add ground ginger.
Combine chicken broth, cornstarch, and lemon peel; add to halibut mixture.
Cook and stir until thickened and halibut chunks will flake with a fork.
Rinse halibut steaks in cold water and
ag, combine all ingredients except halibut steaks; shake to mix well
or the Blackened Shrimp or Halibut: For this recipe it is
Combine combining first 8 ingredients in bowl or zip lock bag.
Arrange fish steaks in single layer in marinade.
Marinade for 1 hour.
To bottom of smoker add 2 tablespoons alder smoking chips.
Remove fish from marinade and place on foil lined smoker.
Place on stove-top or grill over medium low heat for approximately 25 minutes.
Serve immediately garnishing with parsley and lemon wedges.
shallow dish. Dredge each halibut steak in the dry mixture
Place the halibut steaks in one layer in
or taco sauce or in recipes like the adobo mayo.
bout the size of a halibut fillet.
Set one fillet
alt; mix well.
Rinse halibut steaks in cold water and
00 degrees F.
Season halibut with salt and pepper. Wrap