Halibut Oreganata © Karen Lee 2013

In my Saturday April 20th cooking class we made:

Halibut Oreganata

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Braised Fava Beans with Herbs

I added this dish to the menu at the last minute when I saw fresh organic Fava beans on the second floor of Fairway).

Sautéed Asparagus with Ramps

I found the ramps at Citeralla much to my surprise.  That saved me 3 hours round trip by not going to the Union Square Market.  Ramps really made the dish, they are so sweet.  I describe them as a cousin to leeks, only much more tender.  They are in season just 3 weeks out of the year and the time is now.

Halibut Oreganata

Wild caught from Canada and purchased from Pisacane (51st and First Avenue, 212-758-1525 ask for Paul) was glistening and fresh as can be.

Pasta with Arabiata Sauce

We used fresh and canned tomatoes.  Best tomatoes right now are Tasti Lee.  I buy them at Gourmet Garage. They are grown in Florida.  Let them ripen a day or two at room temperature.

Linzer Cookies

 

Halibut Oreganata © Karen Lee 2013

  • 1 pound of halibut, not more than one to 1¼ inches thick, skin off

Topping

  • 1½ Tbsp. extra virgin olive oil
  • 1 Tbsp. sliced garlic, green stem removed
  • 3 Tbsp. chopped shallots or cipollini or combination of both
  • ½ tsp. salt
  • A few grindings of black pepper and a pinch of cayenne
  • ¾ tsp. dried oregano (preferably wild-harvested)
  • 3 to 4 Tbsp. of bread crumbs (brioche roll, cubed then pulverized in Cuisinart)
  • 1 tsp. fresh thyme leaves
  • 1 Tbsp. chopped parsley

Final Seasoning

  • Extra virgin olive oil
  • Lemon juice
  • Salt
  • Garnish with snipped chives (optional)

Preheat oven to 425º.

Dip halibut in a bowl of cold water for one second then dry well with paper towels.  Place the fish in a metal roasting pan that has been rubbed with olive oil or in a skillet that just fits the size of the fish (or a little larger).

Place a small sauté pan over low heat for one minute.

Add the 1½ Tbsp. of olive oil and heat slightly.

Add the garlic and sauté for 2 minutes on very low heat, never allowing the oil to get too hot and lose its green color.  Add the shallots and continue to sauté over low heat.  Take the pan off the heat if necessary to lower the heat.  While the shallots are sautéing add the salt, black pepper, cayenne and oregano.  Turn off the heat.  Add the bread crumbs, fresh thyme and fresh parsley. Using an icing spatula, spread the topping over the fish.  Roast fish for about 5 to 10 minutes. Time will vary depending on the thickness of the fish. If necessary run fish under the broiler for 30 seconds to 2 minutes to get the desired crust. Watch like a hawk. You are looking for brown and crusty, it is more about the color and crust than the timing.  Using two spatulas remove the fish from the pan and place on a serving platter.  Drizzle a little extra virgin olive oil over the fish, and then squeeze a little lemon juice and a sprinkling of salt.  Garnish with optional chives.

N.B.

If roasting more than 1 pound of fish, increase the topping accordingly and the cooking time…anywhere from 15 to 25 minutes roasting time depending on the thickness of the fish and the number of pounds.

You can tell when the halibut is done by inserting the point of the knife into the thickest part of the fish and the knife-point goes through easily.  If the fish stops the knife it is raw in the center.

Also you will see albumen (white liquid protein) form around the fish.

You can undercook the halibut slightly to allow for carry over cooking time.

4 comments… add one
  • Sigun Coyle April 24, 2013, 6:22 am

    Sounds wonderful — will try it soon (have printed it out already). Joe and I eat fish twice a week, so any new fish-dish is welcome! Found the very young garlic at the marche, flavorful and not pungent as some of the older garlic, and will use; it will be great for this dish. Amities from Paris, Sigun.

    Reply
    • Karen Lee April 24, 2013, 10:31 am

      Dear Sigun,

      What kind of fish will you use for the Halibut?
      Do they have Halibut in France. We do not have the local fresh garlic yet at the open air markets. It will come end of June I believe. Such treat when it arrives. Good idea about pureeing the Fava Beans. Will try your way soon. kl

      Reply
  • Madeline April 24, 2013, 10:39 am

    Can’t wait to get home to see if my fish monger will have halibut. He doesn’t always have it. He says it’s expensive.I buy it whenever I can asit is one of my favorites.As for my husband oreganata on any fish(especially Karen’s oreganata) is always a winner.
    Mad

    Reply
    • Karen Lee April 24, 2013, 11:01 am

      Hi Madeline,

      Give me a report when you try the Halibut Oreganata. Always appreciate your enthusiastic response to my recipes. kl

      Reply

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