Browsing Tag

halibut recipes

Grilling Karista's Kitchen Kid Friendly Life Around My Table Pork Sauces, Salsas and More Seafood

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Roasted Green Olive and Kumquat Relish with Pan Cooked Halibut and Herbed Couscous

One can never have enough of a good thing, especially when that “good thing” is olives.

I came home from the California Ripe Olive Event in St. Helena, California a few weeks ago and after testing several recipes that included olives, I couldn’t decide which recipe to post.

So, I’m posting two olive recipes! Because I’ve made both recipes three times in three weeks. They really are that good. My family has requested the Olive and Rosemary Chicken Salad remain a staple in the fridge for snacking, lunching and whenever “tasting”.

This current post, a gorgeous Roasted Olive and Kumquat Relish with Halibut and Herbed Couscous, has transitioned between a seafood dish, a pork dish and a grilled chicken dish. I’m not kidding when I tell you I’ve used this relish three times for three separate dinner meals.

Roasted Olive and Kumquat Relish transitions beautifully between seafood, meat and poultry and pairs delightfully with either a herbed couscous or an indulgent goat cheese polenta. Always in the mix is roasted or grilled asparagus.

Roasted Green Olives and Kumquats // Karista's Kitchen

When my “team” and I were creating this recipe at the California Ripe Olive Experience, I knew this Roasted Olive and Kumquat Relish was tasty but I never imagined I’d be preparing it so often at home.

Heather (Heather Likes Food), Leigh-Anne (Your Home-Based Mom) and Kelley (The Suburban Soapbox) were my teammates and between the four of us we created a stellar recipe.

The original recipe we created in the Culinary Institute of America kitchen in St. Helena, California, paired the relish with pan seared pork tenderloin medallions, a white wine and butter pan sauce over goat cheese polenta and pan cooked asparagus spears. In a word, divine.

Honestly, I found myself sneaking bites of the pork tenderloin with Kelley’s pan sauce, nibbling on spoonful’s of Roasted Olive and Kumquat Relish and secretly wanting to shovel the goat cheese polenta into my mouth. Polenta just does that to me.

The buttery and slightly salty flavor of the roasted green olives blended perfectly with the tart citrus flavor of the sliced kumquats. We added a splash of garlic, ginger, Italian parsley and honey to the relish which resulted in a mellow but flavorful relish.

California Ripe Olive Experience St. Helena 7

When I prepared the relish again at home I used it to top fresh roasted halibut to change things up a bit. I also paired the relish with grilled chicken. All of which was delicious.

I love it when a recipe can be used with more than one specific ingredient. I suppose that’s simply what olives do best. They pair deliciously with most savory and even sweet ingredients, elevating flavor and texture and making a meal completely delightful.

Delicious Wishes and Loads of Love,

Karista

*This post was sponsored by California Olive Committee

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Serving Size: 4

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Ingredients

  • 1 cup sliced green olives, or more if you like
  • 1/2 cup sliced kumquats
  • 1 clove garlic, smashed
  • 2 tablespoons extra virgin olive oil
  • Pinch of pepper
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, thinly sliced
  • 1-2 tablespoons honey
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 1- 1 1/2 lbs. halibut cut into 4 pieces
  • 2 tablespoons ghee (clarified butter)
  • 1/4 cup white wine
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Toasted pine nuts for garnish
  • Chopped Italian parsley for garnish

Instructions

  • Pre-heat the oven to 350F.
  • Place the sliced olives, kumquats and smashed garlic in a bowl and toss with 2 tablespoons extra virgin olive oil and a pinch of cracked black pepper.
  • Transfer the olives and kumquats to a lined baking sheet and roast them in the pre-heat oven for about 10 minutes. If you like a little color on the olives, place them under the broiler for a minute or two.
  • Remove the baking sheet from the oven and let the olives and kumquats cool for about 5 minutes. Transfer to a mixing bowl and remove the smashed garlic.
  • Toss the olive and kumquats with parsley, oregano, ginger, sliced garlic, lemon zest and one tablespoon of honey. Season to taste with salt and pepper. Add additional honey if needed.
  • To make the halibut, heat a fish proof skillet over medium heat and add the ghee. While the ghee is heating, season the halibut with salt and pepper.
  • When the ghee is hot, add the halibut flesh side down and cook for about 3-5 minutes. Then flip to the skin side down and cook another 3-5 minutes. Fish should be cooked about 10 minutes for every inch of thickness.
  • Once the fish is done transfer to a platter and hold. With the skillet on the stove but the heat turned off, add the white wine and scrape the fond off the bottom of the pan. Turn the heat back on and whisk while adding the butter. Once the sauce has reduced by 1/4-1/2, season to taste with salt and pepper.
  • Place the halibut over prepared couscous and then top the halibut with the pan sauce. Garnish the halibut with the relish and then garnish with additional chopped fresh Italian parsley and toasted pine nuts. Serve immediately.
  • Notes

    This lovely relish is perfect over roasted pork, pan seared pork tenderloin medallions and grilled chicken.

    *When roasting the kumquats, be sure not to roast them too long as they can become a tiny bit bitter.

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    Grilling Halibut Karista's Kitchen Kid Friendly Life Around My Table Seafood Uncategorized

    Papaya Red Pepper Salsa with Grilled Halibut

    Papaya Red Pepper Salsa with Grilled Halibut // Karista's Kitchen

    It’s the little things that make me smile.  When a cool, gentle breeze on a warm day catches me by surprise, unexpectedly finding a bright red tomato while I’m watering my garden, a random hello text from a friend, finding old photos of my sassy gals that remind me how sassy they were (and still are!) and walking the docks in Newport to find the prettiest seasonal halibut.

    Just ask Ranger Craig, that halibut made me smile for at least an hour.

    Buying Halibut right off the boat in Newport, Oregon // Karista's Kitchen

     

    Fish boat on the docks in Newport, Oregon // Karista's Kitchen

    I daydreamed all the way home how I was going to prepare that 13lb. halibut.  Yesterday it was Baja-style tacos with a chipotle crema and pineapple cilantro slaw and tonight it’s a Papaya Red Pepper Salsa with Grilled Halibut.  I could eat the Papaya Red Pepper Salsa with a spoon!

    The docks in Newport, Oregon // Karista's Kitchen

    The combination of fruit and fish has to be one of my favorite flavor combinations.  It seems the sweet from the fruit combined with spice from aromatics like onion and peppers pair so perfectly with the salty, briny and savory flavors of fish.  Whether it’s salmon, halibut, cod, snapper or sea bass, fruit seems to make most fish festive and a bit more intriguing.

    Papaya Red Pepper Salsa with Grilled Halibut just might be your new favorite.  It’s certainly my new favorite of the season. 🙂

    Delicious Wishes and Loads of Love,

    Karista

    Papaya Red Pepper Salsa with Grilled Halibut

    Serving Size: 4

    Papaya Red Pepper Salsa with Grilled Halibut

    Ingredients

    • 1 cup diced papaya (about 1 medium papaya)
    • 1 medium to large red bell pepper, seeded and diced
    • 1/2 cup diced red onion
    • 1 jalapeno, finely minced
    • 1 handful cilantro, chopped
    • 1/2 teaspoon ground chile powder
    • Squeeze of lime to taste
    • Salt and pepper to taste
    • Drizzle of extra virgin olive oil
    • 1 1/2lbs fresh halibut cut into four pieces
    • lime wedges for garnish

    Instructions

  • Pre-heat the grill to 400F.
  • To prepare the salsa, combine the red pepper, red onion, cilantro, jalapeño, ground chile powder and lime juice. Gently fold in the papaya and then season to taste with salt and pepper and give it just a drizzle of extra virgin olive oil.
  • If you'd rather grill your halibut on a piece of foil or in a fish basket that works well. I have an electric grill with small grill grates so I typically brush my halibut with oil, season with salt, pepper and a little cumin or smoked paprika, or even my fave fish seasoning and then place it flesh side down on the grill. Halibut will stick however, so oiling the grill and your fish is key to success. If you are using foil, place the seasoned and oiled halibut on the foil and then place the foil on the grill. If you're using the fish basket, well you're already a pro!
  • Halibut will cook 10 minutes for every inch of thickness. Don't overcook the fish or it can become dry.
  • Once the halibut is done, place salsa on the bottom of plates and top with the grilled halibut. Serve with lime wedges and lots of white wine!
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    Halibut Kid Friendly Salmon Seafood Swordfish

    Roasted Fresh Seasonal Fish with Herb Butter, Tomatoes and Garlic

    Simplicity is the name of the game when it comes to dinner in the Bennett house.  This doesn’t mean we like to sacrifice quality or flavor, it just means some days we need dinner in a jiffy.  

    Fresh fish is fast.  It’s easily paired with fresh herbs and aromatics and it cooks quickly.  When my little gal isn’t in the mood for fish (which is often) I substitute with a thin chicken cutlet.  It can be prepared with the fish and be done just as quickly.  But make sure the chicken is a cutlet, or a chicken breast that has been pounded very thin.

    As you’ll notice I’ve used fresh cherry tomatoes in this recipe.  No, they are not really in season.  However, I did spot these little beauties while browsing the produce section of my market and because they were organic and from our neighbors in Canada, I decided a little summer treat in winter would be refreshing.  You could substitute fresh cherry tomatoes for a high quality canned organic tomato.  I love Muir Glen organic whole tomatoes and they would be just as delicious in this recipe.

    Bring a little sunshine to your table with fresh herbs, tomatoes, garlic and seasonal fresh fish.  Happy Cooking!

    Serves 4

    Ingredients

    1 ½ lbs seasonal fresh white fish or salmon (Sole, Flounder, Cod or Halibut are delicious in this recipe)

    1 pint cherry tomatoes, halved

    2 cloves garlic, finely chopped

    1 tablespoon fresh basil, coarsely chopped

    1 tablespoon fresh Italian parsley, coarsely chopped

    Dash of white wine or a squeeze of lemon

    Salt and pepper to taste

    Extra virgin olive oil

    For the Herb butter

    ½ cup butter, softened

    1 tablespoon assorted chopped fresh herbs such as basil, oregano, thyme or marjoram

    Mix together and set aside

    Directions

    To roast the fish, season fish with a pinch salt and pepper, and a small dollop of the herb butter on each fillet.  Place the fish in a baking dish and into a 350F pre-heated oven. 

    Let the fish cook for about 10 minutes per inch of thickness or until you see the firm white juices bubbling in or on the fish.  Thinner fillets will cook quickly so check after about 5 minutes. 

    In a sauté pan over medium heat, add a drizzle of olive oil.  Add the garlic and tomatoes and sauté for a few minutes until the tomatoes are ever so slightly wilted.  Add the fresh chopped basil and Italian parsley and season with a splash of white wine or squeeze of lemon.  Season with salt and pepper to taste.

    To serve, plate the fish fillets and dollop with additional herb butter if desired.  Top with the tomatoes, garlic and fresh herbs.  Serve immediately.

    This dish is delicious with a butter lettuce salad with mandarin oranges and Italian parsley vinaigrette.  You can find this recipe under salads in this blog.  Enjoy!

    Grilling Halibut Seafood Swordfish

    Petrale Sole with Mixed Olive and Citrus Relish

    Looking in my pantry one afternoon, I realized I had quite the assortment of olives.  Kalamata olives, Greek stuffed olives, orange peel stuffed olives, black olives, large green olives and an olive and herb mix in vermouth.  I guess it’s no secret, I love olives.  But I really needed to make room in my pantry for a few other items, so I thought I’d better start dreaming up something yummy to prepare with delectable olives. 

    One of my favorite olives to serve as an appetizer with cheese, artisan crackers and winter fruit is the orange peel stuffed olive.  Typically I can only find these olives around the holidays so when I find them I snatch several jars and save them for my olive cravings.  Citrus and olives seem to compliment each other beautifully.  Combined with a few other standout ingredients, a beautiful and tasty relish is created.

    This delightful relish can be served over most grilled, pan seared, poached or roasted white fish.  It’s also delicious over grilled chicken breasts or roasted chicken.  Try the relish over garlic crostini for a fun and tasty starter to your family or holiday gathering.  You can also prepare the relish a day in advance.  Just bring it to room temperature before serving. 

    Bright flavors and intense colors make this recipe a divine little fish dish.  Keep dinner simple… Enjoy the flavors of life!

    Serves 3-4

    Ingredients

    1-1/2 lbs Petrale Sole (Cod, Halibut, Sea Bass, Swordfish or Flounder are all excellent substitutions)

    Salt and fresh cracked black pepper

    1/2 teaspoon smoked paprika

    Olive oil

    1 cup mandarin oranges, coarsely chopped

    1 cup black and green olives, diced (mixed Greek olives also work well in this relish)

    1 teaspoon fresh ginger, minced or grated

    ¼ cup fresh basil, coarsely chopped, and a little extra for garnish

    1 tablespoon dry sherry or white wine

    Directions

    Season the fish with salt, pepper and smoked paprika.  Set aside.

    Toss together the oranges, olives, ginger, basil, dry sherry or wine and a dash of olive oil, then season with salt and fresh cracked black pepper.  Set aside at room temperature.  This relish can be prepared a day in advance and refrigerated.  Bring to room temp before serving.

    Prepare the fish either in the oven or stove top. 

    To roast the fish in the oven, place the fish in a baking dish and drizzle the fish with olive oil and white wine.  Roast the fish on 375F until done.  Most fish will take 10 minutes of cooking per inch of thickness. 

    To pan sear, add a little olive oil to a skillet and heat on medium heat.  Pan sear the fish until done and then transfer to a platter. 

    Once the fish is done, plate the fish on individual plates or a platter and top with the mandarin and olive relish.  Serve immediately.

    This dish is fabulous with a mixed green salad with citrus vinaigrette or roasted asparagus spears found under “sides” in this blog.

    Chicken Halibut Kid Friendly Sauces, Salsas and More Seafood

    Mango Cilantro Avocado Salsa over Grilled Halibut

    Tropical salsas can take a fish dinner from good to great! I adore tropical fruits and especially like them paired with fresh fish of the season. 

    This mango salsa recipe is simple, fresh and makes dinner a breeze.  Just top your fresh grilled, or even pan seared or baked fish, or chicken with this mango salsa and serve with an herbed rice, grilled sweet potatoes or grilled plantains and you have a fabulous and fast dinner. 

    This delicious salsa can even be served as an appetizier with blue corn chips!  In fact, I usually prepare enough salsa to top our fish or chicken and then serve a little extra with chips for snacking before dinner is ready.   You can prepare this recipe up to one day in advance, however, do not combine the avocado until you are ready to serve.  Happy Cooking!

    Mango Cilantro Salsa

    Serves 4

    Prep Time: 15 minutes

    Cook Time: No cooking required

    2 large mangos peeled and diced

    1-2 large avocados diced

    ½ C purple/red onion diced

    ¼ C (or a good handful) packed chopped cilantro

    1 Serrano or jalapeño pepper seeded and diced (optional) or a pinch of chipotle powder

    1 Lime zested and juiced

    1-2 tablespoons extra virgin olive oil

    Salt

    Fresh cracked black pepper

    Gently toss mangos, onion, pepper, cilantro, lime zest and lime juice.  Next add 1-2 tablespoons of olive oil, salt and pepper to taste and gently toss again.  Last, add the avocado and gently toss into the salsa.  Serve with blue corn chips as an appetizer or over grilled fresh Halibut or grilled Chicken for a main course.  Add a few yummy sides to make a great summer meal.

     

    Grilling Halibut Sauces, Salsas and More

    Grilled Halibut with a Mediterranean Sun Dried Tomato Relish

    Halibut Season is here and I’m on the halibut band wagon!  Actually, I feel more like a walking halibut commercial.  It’s a happy day around these parts when halibut season opens each year.  Beautiful white and flaky, but delicate and sweet tasting fish from our Pacific Northwest waters.  Not only deliciously divine, halibut is a healthy dinner option and simple to prepare. 

    Halibut is delicious pan seared, grilled, even oven roasted (so long as it has a topping).  And Fishmonger Jim, from our local Gemini Fish Market, shared with me another great method of preparing this beautiful fish.  Jim poaches his halibut in a little white wine, shallots and herbs.  I’ll get Jim to give me his recipe and post it soon.  

    Meanwhile… here’s another great recipe for fresh halibut.  Tangy, sweet sun dried tomato, combined with fresh chopped oregano, lemon zest, green olives, capers and a little splash of lemon.  A great way to top your grilled, pan seared, or oven roasted halibut.  For something different, try adding just a splash of balsamic vinaigrette to your relish.  This relish can also be finely chopped into a fabulous bruschetta to serve over crostini.   

    Serve with an herbed brown rice cous cous and roasted fresh spring asparagus (also in this blog under “sides”).   Simple, delicious and healthy.  Happy Cooking!

    Serves 4

    Ingredients

    1 ½ – 2lbs fresh halibut

    1 cup sun dried tomatoes in olive oil, julienned

    ½ cup green olives, sliced

    2 tablespoons capers, drained and rinsed

    1 tablespoon chopped fresh oregano

    1 tablespoon chopped fresh Italian parsley

    1-2 tablespoons fresh lemon juice

    Zest of one lemon

    1 clove garlic, minced

    ½ cup chopped artichoke hearts, not marinated (optional)

    Pinch of sugar

    Salt and pepper to taste

    Directions

    In a large bowl add the sun dried tomatoes, green olives, capers, chopped fresh herbs, lemon zest, garlic, sugar, and lemon juice.  Toss together and then taste for salt and pepper.  Set aside. 

    To Grill the halibut, brush olive oil on the halibut and season with salt and pepper.  Heat the grill to 400F.  Grill the halibut for several minutes on each side, depending on thickness.  Halibut steaks are the best cuts for grilling.  If you have a halibut fillet, try pan searing or oven roasting. 

    To oven roast the halibut, preheat the oven to 375F.  Drizzle a little olive oil over the halibut and season with a little salt and pepper.  Place in a baking dish and roast until the fish is flaky to the touch.  This will be about 8-10 minutes depending on thickness. 

    To pan sear the halibut, heat a large skillet on medium high heat with a high heat oil such as safflower or sunflower oil.  Season the halibut with salt and pepper and when the oil is hot add it to the pan.  Turn the heat down to medium and let the halibut sear for several minutes.  Typically the fish will turn easily when it’s ready. If it won’t budge, let it sit a little longer.  Sear on each side for several minutes, and if the fish is thick, pop it in a preheated 375F oven to finish cooking.

    When the fish is ready, transfer individual pieces to plates and then mound several tablespoons of relish on top.  Garnish with additional chopped fresh Italian parsley or oregano.  Serve immediately.

    Compliment this dish with a side of herbed brown rice cous cous and roasted spring asparagus.