Saturday, November 29, 2008

Dying to Make This Soon ...

My friend Chris was nice enough to share his secret halibut recipe that I was raving about the other day. It was heavenly. And don't forget to serve with rice or cous cous and those delicious brussel sprouts!

Christopher’s Texas Pecan Crusted Halibut in Tomato Orange Sauce

Fresh halibut fillets (skinned)
4-5 Tbsp grape seed oil
4 cloves purple or rag garlic, minced
14.5 oz can of Muir Glen Fire Roasted Tomatoes (once you use these you’ll never go back)
Zest and juice of 1 navel orange
½ cup fish stock
1 cup of unbleached flour (add some cracked pepper and a touch of salt)
2 eggs
1 cup orange glazed pecans (you can also mix with toffee pecans depending upon your taste and sweet tooth)

The sauce: saute garlic in grape seed oil over medium heat. After a minute, add zest, orange juice, tomatoes and stock. Bring to a boil; then reduce and simmer.

Crush the pecans. This can be done by either putting them in a bag and beating on them with a meat tenderizer until they are crushed or using a food processor. Set out three plates and in one plate add your flour, in another add the two beaten eggs, and in the third add the crushed glazed pecans. Take the individual halibut fillets and coat with the flour mixture shaking off the excess. Dip them into the egg and let the excess drizzle off. Finally coat them with the pecan mixture. Continue with each fillet and set aside.

Preheat a cast iron skillet over high heat. This is the best pan to give the pecan crust a crunchy texture. Add grape seed oil to the pan and continue to heat. Place each fillet into the pan for approximately 1-2 minutes per side, bringing the heat down on the pan so you don't burn the fillets. If your fillets are too thick and aren't cooked through in that short time, then throw the pan in the oven for a few minutes until cooked. Remove the fish and serve with basmati or brown rice. Spoon the orange sauce over the fillet and rice.

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