Braised
Halibut with Pistachios,
preserved Meyer Lemon, and Capers
By FBWorld Team
Dne
of Chef Nate Appleman's favorite, yet
simple, ways to prepare firm-fleshed fish is to pair it
with a mixture of nuts and herbs. Here, a paste of pistachios,
preserved Meyer lemon, and parsley complements halibut,
while in the next recipe a basil-almond mixture is matched
with salmon. If you are fortunate enough to come across
halibut cheeks, this dish is especially brilliant with
them. If using halibut cheeks, remove the tough connective
tissue on the underside before cooking them: slip the
tip of a boning knife under the tissues, it will look
similar to silver skin - and cut it off the cheek, leaving
the cheek intact.
Braised
Halibut with Pistachios, preserved Meyer Lemon, and Capers
By
Chef Nate Appleman
Ingredients:
2 1/2 lbs Halibut Fillet, (divided into 6 (6 1/2 portions),
each about 1 inch thick)
Kosher salt
1 cup unsalted Shelled Pistachios, (lightly toasted)
1 tbls. Salt Packed Capers, (soaked (p.84) pith and flesh
removed, soaked, and minced)
1/4 tspn Dried Chile Flakes
1/2 cup Extra Virgin Olive Oil, (plus more for finishing)
Leaves from 1/2 bunch Flat Leaf Parsley (about 2 cups
loosely packed)
1 Fresh Lemon, (cut into wedges)
Procedures:
1. CSeason the fish portions evenly with
a few generous pinches of salt. Cover and refrigerate
for at least 1 hour or up to 4 hours.
2.
About 30 minutes before serving, remove the fish from
the refrigerator and bring to room temperature. Preheat
the oven to 400†
degrees
F.
3.
Combine the pistachios, capers, preserved lemon, and chile
flakes in a food processor or a mortar. Pulse a few times
or crush with a pestle until coarsely blended.
4.
With the processor running, drizzle in the olive oil,
or drizzle in the olive oil as you can crush the ingredients
with the pestle. Add the parsley and pulse a few more
times or crush with the pestle just until combined. Taste
for seasoning and add a pinch of salt if needed. The fish
is seasoned and the preserved lemon and capers are salty,
so you may not need to add any salt.
5.
Place the fish pieces in a baking pan and divide the pistachio
mixture evenly among the tops, covering each piece and
pressing lightly so the topping adheres. Add enough water
to the pan - about 1/2 cup - to come halfway up the sides
of the fish, and transfer the pan to the oven. Braise
the fish for 10 - 15 minutes, or until firm and just cooked
through.
6.
Using a slotted spatula, transfer the fish portions to
a warmed platter. Taste the braising liquid and drizzle
a few spoonfuls over the fish if desired. Finish with
a generous drizzle of olive oil.
7.
Serve immediately with a side of fresh lemon wedges.
Reprinted with permission from A16: Food + Wine by Nate
Appleman and Shelley Lindgren, copyright©
2008. Published by Ten Speed Press, a division of Random
House.
Photo
credit: Ed Anderson © 2008
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