Seared and Steamed Halibut In Vegetable Broth

Seared and Steamed Halibut in Vegetable Broth

Posted October 27, 2016 by Chef Gerard Viverito
This easy, one-dish meal pairs two family favorites: soup and seafood. It’s packed with nutrition, including vitamin E tocotrienols from the Malaysian sustainable palm oil, and uses simple ingredients that may already be in your refrigerator or pantry.

Posted in : Cuisines :

Servings

4

Ingredients

  • 1 pound Pacific Halibut fillet, cut into 4 oz boneless, skinless portions
  • 4 ounces Malaysian Red Palm Oil
  • 1 cup Yukon Gold Potato, Diced
  • 1 cup Carrot, small dice
  • 2 Leeks, thinly sliced crosswise
  • 1 White onion, julienned
  • 1 cup Tomato, peeled and diced
  • 1/4 cup Minced garlic (about 10 cloves)
  • 1 tablespoon finely chopped fresh ginger
  • 1 teaspoon lemon zest
  • 3 cups vegetable broth
  • 3 tablespoons chopped cilantro

Directions

Place a large sauté pan over medium high heat. Add the oil and heat until hot. Place the halibut fillets in the pan and sear to a light golden color. Gently remove, add the vegetables and heat until aromatic. Add the liquid and remaining ingredients except the cilantro to the pan, bring to a simmer, add halibut back to pan, and cover for 6 minutes or until halibut is just cooked through.

Uncover, add cilantro, and cook 2 minutes longer.

About Chef Gerard Viverito

Chef Gerard Viverito, is an culinary instructor as the Director of Culinary Education for Passionfish, a NGO non-profit organization dedicated to educating people around the globe on the issue of sustainability in the seas. He is also operator of Saveur Fine Catering.
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