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Halibut with rosemary, lemon and Chinese five spice recipe

Halibut with rosemary, lemon and Chinese five spice recipe



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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Flatfish
  • Halibut

This halibut recipe is simple and full of great flavour. I love the taste of Chinese five spice with fish and seafood.

2 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 600g fresh halibut
  • 1 sprig fresh rosemary
  • 1 teaspoon Chinese five spice
  • 1 lemon, juiced
  • 30g butter

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Heat the olive oil in a frying pan over medium high heat, and add the halibut and rosemary. Cook the fish until it is lightly golden, opaque in the centre and flakes easily with a fork, about 5 minutes each side.
  2. Remove from the heat and sprinkle with five spice. Sprinkle on the lemon juice; add the butter on top. Return the pan to the heat until the butter melts, about 2 minutes more. Serve immediately.

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If you remember Riesling as a syrupy-sweet starter wine in the 70s, give it another try now!

Crisper and drier, it’s an incredibly interesting food wine ― cutting through fried foods like our favorite fish tacos and bringing enough citrus to the match to act like a spritz of lime.


Gwyneth Paltrow's Cleanse Recipes

The svelte star likes to kick off the year with the Clean Program, a cleanse that lets you eat plenty as long as you forgo processed foods, dairy, gluten, refined sugar, caffeine and alcohol. Try it for five days.

The svelte star likes to kick off the year with the Clean Program, a cleanse that lets you eat plenty as long as you forgo processed foods, dairy, gluten, refined sugar, caffeine and alcohol. Do it for five days to lose holiday bloat, improve digestion, boost energy, and strengthen your immune system.

1 cup frozen peaches
2 cups whole fat coconut milk
2 tsp pumpkin pie spice (available at most health food stores, but you can also use a mix of cinnamon, nutmeg and allspice)
1 tsp freshly grated ginger
2 tbsp almond butter
1 scoop vanilla brown rice, hemp or pea-based protein powder (such as Vega, Living Harvest or Sun Warrior) (optional)
1 tbsp ground flaxseed (optional)
A few sprinkles of toasted (or raw) coconut (optional)

Blend until smooth and creamy.

4 small chicken breasts, cut into 1-2" pieces
1 tsp Chinese five spice powder
1 cup water chestnuts
1 cup chopped Angelino plums (or any dried plums without added sulfur or added sugar)
2 tbsp coconut or olive oil
3 cloves of garlic, peeled and minced
1/4 cup raw coconut amino acids or wheat-free tamari
1 small red cabbage, loosely chopped
Sesame seeds to garnish (black or white)

Using the bare minimum of the coconut, sesame or olive oil needed to cook without burning, stir everything together over medium-high heat in a large saucepan or a wok until chicken is cooked and cabbage is tender.

Serve warm, garnished with white or black sesame seeds.

8-12 ounces firm white fish (hake, halibut, cod)
1&frasl2 cup coconut milk
3&frasl4 cup shredded coconut
1 tbsp curry powder
1 tsp sea salt
4 large lettuce leaves (as shells)
Pickled red onions*
Mango salsa*

Pickled red onions*
1 small red onion
2 tbsp brown rice vinegar
1 tbsp coconut nectar
Pinch sea salt

Thinly slice red onion to mix in a bowl with vinegar, coconut nectar and sea salt. Allow to marinate or "pickle" for up to 24 hours.

Mango salsa*
1 ripe mango, peeled and diced into 1&frasl2 inch cubes
1&frasl8 cup cilantro, roughly chopped
2 tbsp grated ginger root (peeled)
Fresh squeezed juice and zest of 1 lime

Blend mango pieces, cilantro, ginger and fresh lime juice and zest together in a blender, leaving a few of the mango chunks out if you want some extra texture.

Skin fish and cut into 1&frasl2"-thick slices. Dunk each piece in coconut milk, then into the curry-coconut mixture. Coat all sides of the fish with the mixture. Cook fish in coconut oil over medium heat until both sides brown up (flipping in the middle of the cooking), the crumbs are golden and fish is cooked through. Alternatively, bake fish in the oven at 350 degrees for 10-15 minutes.

To serve, lay out four large lettuce leaves. Fill each leaf with cooked fish. Apply generous dollops of mango salsa, then top with pickled red onions. Sprinkle with chipotle or chili powder for added kick.


Blueberry Lemon Cake

Blueberries and Lemon go hand in hand for a great flavor combination.

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I love making one layer cakes because there’s never a lot left over to tempt you to keep going back for more. Some cakes I have made live on in my freezer for a couple of months. They get cut into thin slices and wrapped for my husband’s sweet cravings.

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BLAST FROM THE PAST: Looking for a quick little appetizer to have around once you start having your outdoor parties. Well, my Prosciutto and Gruyere Palmiers are great to have in the freezer for unexpected drop in guest.

Fresh blueberries and lemon and a few other ingredients.

Beat the 2 eggs and 1 cup of sugar for five minutes then add the sour cream, oil, vanilla and salt. Mix well.

Add in the dry ingredients 1/3 at a time. Do not over mix.

Toss the blueberries with 1/2 tablespoon of cornstarch and the lemon juice.


Your New Favorite Fish: Best 5 Halibut Recipes

Easy to make and widely available, salmon, tilapia and cod are often touted as go-to picks for family-friendly fish dinners, but if you’re looking to dress up your usual seafood selection, try a new favorite: halibut. A mild white fish that’s firm and meaty in texture, halibut stands up well to bold flavors and ingredients, plus it can be cooked in a number of ways and is quick enough to prepare on busy weeknights.

Whether you opt for a simple, light marinade of olive oil and lemon juice or prefer a more adventurous fillet with spices, herbs and sauces, there’s a halibut preparation to please every taste. Check out Food Network’s top-five halibut recipes below for easy dinner inspiration and a mix of can-do dishes that will impress your family and party guests alike.

If you’ve never before cooked with Thai-inspired flavors, start with Ellie’s top-rated fish. She combines red curry paste and coconut milk to make a savory sauce, then cooks the halibut until it’s flaky.

Halibut_Peas_Carrots_020.tif

Halibut with slivers of carrots, red onions and green sauce on a white plate


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Gorgonzola Pear Salad

Ingredients

Pear Vinaigrette
1/4 cup Sparrow Lane D’Anjou Pear Vinegar
½ cup Sparrow Lane Extra Virgin Olive Oil
2 T light brown sugar
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp vanilla extract

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butter lettuce
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Instructions

Measure all ingredients for vinaigrette and whisk together. Chill. Prepare individual salads by tearing lettuce into bite size pieces. Top with pears, cranberries, cheese and almonds. Drizzle with dressing.


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Fuchsia Dunlop's classic Sichuanese dry-braised fish

Fuchsia Dunlop's classic Sichuanese dry-braised fish. Photograph: Jean Cazals for Observer Food Monthly

This marvellous dish is a favourite from my time in Chengdu. There, they make it with carp, but it works equally well with rainbow trout or sea bass, and probably with many other varieties of fish. The recipe uses one of the most distinctive Sichuanese cooking methods, dry-braising, in which the main ingredient is simmered in a liquid that gradually reduces to a sticky sauce thick with delicious seasonings. The traditional recipe uses a small amount of minced pork to enhance the umami deliciousness of the fish, but it can be omitted. My thanks to Zhang Xiaozhong for giving me a new take on this classic.

In Sichuan they serve the fish whole, but you can cut off the head and tail if you wish. If the fish is already cooked before the liquid in the sauce has evaporated, you can ease it onto a serving dish, turn up the heat to reduce the sauce before pouring it over.

serves 2 as a main with rice and veg
sea bass 1 (about 500g)
For the marinade
salt ¼ tsp
Shaoxing wine ½ tbsp
ginger 20g, sliced
potato starch 1 tsp
Sichuan chilli bean paste 1 ½ tbsp
finely chopped ginger 1 tbsp
garlic 1 tbsp, finely chopped
Sichuanese ya cai or Sichuan preserved vegetable (zha cai, available from Chinese supermarkets) 2 tbsp, finely chopped
minced pork 75g (optional)
spring onions 4, white parts only

red pepper ½
stock 250ml
sugar 1 tsp
Shaoxing wine 1 tbsp
sesame oil 1 tsp
salt
cooking oil 6-7 tbsp
Make four or five diagonal cuts into the thickest part of the fish, and then four or five diagonal cuts in the opposite direction, so you end up with a criss-cross pattern. Repeat on the other side of the fish. Rub both sides of the fish with the salt and wine for the marinade, and put the ginger into its belly.

Cut four 5-6cm lengths of spring onion, and then cut three strips of red pepper of a similar size.

If using the minced pork, stir fry it over a high flame in a seasoned wok with 1 tbsp oil, until pale-coloured and cooked through. Set aside.

Discard the ginger from the marinade and pat the fish dry. Rub the potato starch into the cuts on both of its sides. Heat the wok over a high flame and then add 2 tbsp oil. Sprinkle the base of the wok with a little salt to prevent sticking, and then slide in the fish. Fry the fish until golden on both sides, tilting the wok so you brown the base of the tail too. Slide the fish onto a plate and set aside.

Wipe the wok clean if necessary, reheat over a high flame, and then add 4 tbsp oil and reduce the heat to medium. Add the chilli bean paste and stir-fry until the oil is red and fragrant. Add the ginger, garlic, ya cai or preserved vegetable, spring onion whites and red pepper, and cooked pork (if using) and stir fry until they all smell delicious. Then pour in the stock and bring to the boil. Add the sugar and Shaoxing wine, and then slide the fish back into the wok. Simmer over a gentle flame for 8-10 minutes, basting the fish in the sauce, and shaking the wok gently from time to time to prevent sticking. Tilt the wok to make sure the head and tail also absorb the flavours of the sauce, and flip the fish over halfway through cooking. By the end, the fish should be cooked through, and the sauce reduced to a wonderful sticky glaze.

Finally, sprinkle in the sesame oil, and then ease the fish onto a serving dish, and cover with the remnants of the sauce. Arrange the spring onion whites alternately with the strips of red pepper along the side of the fish.

Fuchsia Dunlop's most recent book is Every Grain of Rice (Bloomsbury, RRP £25)
Buy it here from Guardian Bookshop