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Saturday, January 1

Poached halibut with lemon-onion marmalade

Lemon-onion marmalade
Olive oil
2 tablespoons
Onions, coarsely chopped
2 cups
Lemon
1
Balsamic vinegar
2 tablespoons
Brown sugar
¼ cup
Ginger, freshly grated
2 teaspoons
Halibut
Halibut
4 steaks (3 to 6 ounces each)
Celery, including leaves, sliced
1 stalk
Onion, sliced
½
Lemon, unpeeled, thinly sliced
½
Dry white wine
½ cup
Parsley sprigs
7 or 8
Bay leaf
1
Salt
½ teaspoon
  1. Heat oil in a large skillet.
  2. Add onions and sauté over a low heat until they are golden brown, about 20 to 25 minutes.
  3. While onion cooks, grate lemon peel, being careful not to include the white pith; add lemon peel to onions while they are cooking.
  4. Remove pith from lemon, slice, and remove seeds; chop lemon slices, and add to onions.
  5. Add vinegar, sugar, and ginger; simmer 5 to 10 minutes; taste and add sugar, if necessary, and set aside.
  6. Rinse halibut, and place in a large skillet or fish poacher; add enough water to cover fish by 1 inch, and then remove halibut and set aside.
  7. To the water, add remaining ingredients (except marmalade).
  8. Bring to boil; cover and boil for 10 minutes to develop the flavors.
  9. Carefully place halibut in water; cover, reduce heat, and simmer for 10 minutes per inch of thickness.
  10. Remove and serve with the warm marmalade.
Recipes from the Pacific Rim by Marjie Lambert.

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