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kutulu · 06-01-2006, 08:48 AM

Pan seared halibut with a lemon butter sauce and risotto

Halibut and sauce
2 6oz portions of halibut - $10/lb - $7.50
1 clove garlic
1/2 stick butter - $0.25
1/4 C white wine -
1 shallot - $0.25
Zest from one lemon
Olive oil
Salt and pepper

1 C Aborio rice
1/2 onion
3 C veg or chicken stock $0.25 if you use a bullion cube
1/2 stick butter - $0.25
1/2 C white wine
1/2 C parm cheese
5 mushrooms - $0.50
1 stalk broccoli - $0.30
salt and pepper
3T olive oil
Pinch of saffron - $3 for a bottle at TJ's you'll get at least 10-15 servings

Halibut
Brush both sides of fish with oil, salt and pepper
Heat pan to medium high and saute the fish till almost done (4-5 min per side). Hopefully, you'll only have to flip once.
Deglaze pan, get rid of excess fishy parts
Saute shallot and garlic (I prefer thin slices of the garlic) in butter for 30 seconds, add wine and zest and reduce to desired consistancy

Risotto
Heat stock to near boiling, add saffron
Sweat onion in olive oil
Add rice, coat with oil and cook for a couple min
Add wine, stir till almost absorbed
Add 1.5 C of stock, 1 ladle at a time, stir till absorbed each time
Add remaining stock about a half ladle at a time, always let it absorb completely before adding more. Check each time to see if the rice is done.
Add butter, stir till melted, then fold in cheese and S&P to taste. If you have it, you can fold in some parsley or basil and a few sun dried tomatoes but they aren't necessary.

While the risotto is going, slice the shrooms and chop the broccoli. Saute it in olive oil (and garlic if you want). Set aside. Fold into risotto when rice is done.

Spread the risotto in a thin layer across the plates, set the halibut right on top and pour sauce over the fish. Sprinkle with parm cheese.

Adding the little things you are right at $10. If you increase the amount of mushrooms and broccoli, you can go down to 4 or 5 ounce portions of halibut.

06-01-2006, 08:48 AM	#7 (permalink)
kutulu Junkie	Pan seared halibut with a lemon butter sauce and risotto Halibut and sauce 2 6oz portions of halibut - $10/lb - $7.50 1 clove garlic 1/2 stick butter - $0.25 1/4 C white wine - 1 shallot - $0.25 Zest from one lemon Olive oil Salt and pepper 1 C Aborio rice 1/2 onion 3 C veg or chicken stock $0.25 if you use a bullion cube 1/2 stick butter - $0.25 1/2 C white wine 1/2 C parm cheese 5 mushrooms - $0.50 1 stalk broccoli - $0.30 salt and pepper 3T olive oil Pinch of saffron - $3 for a bottle at TJ's you'll get at least 10-15 servings Halibut Brush both sides of fish with oil, salt and pepper Heat pan to medium high and saute the fish till almost done (4-5 min per side). Hopefully, you'll only have to flip once. Deglaze pan, get rid of excess fishy parts Saute shallot and garlic (I prefer thin slices of the garlic) in butter for 30 seconds, add wine and zest and reduce to desired consistancy Risotto Heat stock to near boiling, add saffron Sweat onion in olive oil Add rice, coat with oil and cook for a couple min Add wine, stir till almost absorbed Add 1.5 C of stock, 1 ladle at a time, stir till absorbed each time Add remaining stock about a half ladle at a time, always let it absorb completely before adding more. Check each time to see if the rice is done. Add butter, stir till melted, then fold in cheese and S&P to taste. If you have it, you can fold in some parsley or basil and a few sun dried tomatoes but they aren't necessary. While the risotto is going, slice the shrooms and chop the broccoli. Saute it in olive oil (and garlic if you want). Set aside. Fold into risotto when rice is done. Spread the risotto in a thin layer across the plates, set the halibut right on top and pour sauce over the fish. Sprinkle with parm cheese. Adding the little things you are right at $10. If you increase the amount of mushrooms and broccoli, you can go down to 4 or 5 ounce portions of halibut.