Friday, August 12, 2011

Food Star Friday - Guy Fieri's Halibut Veracruz

Happy Food Star Friday all! I always get excited this time of the week. Not only is it FRIDAY, but I get to share the yummy recipes I have made from our favorite food stars. So many of us watch Food Network so much these folks seem like family to us. I really enjoy creating a little piece of them in my kitchen to share with you all.

So far the recipes for Food Star Friday have been a hit and this week was no different than the others. When I read over this recipe I was not too sure about some of the ingredients, mainly the olives. Now don't get me wrong, I love olives, especially in a nice cold martini, but with fish? I just couldn't imagine the flavor. But it was halibut and that is my hands down favorite fish (salmon runs a close second). So I was game.

Kevin was in the kitchen with  me. He didn't prep the food for me but I think he was hovering to  make sure I didn't chop a finger off given my track record for the last week. My knife and I were in the midst of a very strained relationship. I am proud to say I made it through the process with everything intact! So the relationship is mending.

I pride myself on the fact that I am pretty good when it comes to cooking fish, but I  had never baked fish. This recipe calls for a quick sear of one side of the fish and then flip it and put the whole thing in the oven. I was so worried it would come out over cooked since it wasn't cooking right before my eyes giving me the opportunity to see exactly when the fish was fully cooked. But I put my faith in Guy and his abilities and did exactly as the recipe called for. Perfection!

Now I pull this lovely fish out of the oven and just as quickly as my excitement grew over the beauty of the cooked halibut, it turned to nervousness about how the whole dish would be received by Kevin. Since it was just the two of us for dinner, his opinion would hold quite a lot of weight in the review department. I carefully plated the fish, with some direction from Kevin about how he thought it would look best for the camera. He really is so very helpful.

Once everything was plated I stood back and before I could get a word out Kevin said, "WOW that looks awesome"! He was right, it really did. I do so need to get a good camera so  my pictures show how wonderful the food really looks, but for now one this will have to suffice.

I am very happy to report that not only did the olives taste good in this recipe.......the whole thing was FANTASTIC! It is on our "keeper" list and will be enjoyed many more times in my household!


Halibut Veracruz

3 tablespoon vegetable oil
1 cup thinly sliced yellow onions
3 cloves garlic, thinly sliced
2 cups diced tomato
1 medium jalapeno, diced
1 cup dry white wine
2 tablespoons butter
4 (8-ounce) halibut fillets
1 teaspoon kosher salt
1/2 cup Spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from the bottle
2 medium avocados, peeled and sliced
2 tablespoons freshly chopped cilantro leaves


Preheat oven to 350 degrees F

heat oil in a medium skillet over medium heat. Add onion and garlic, cook until medium colored, about 3 minutes. Add tomato, jalapeno, and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat (I did medium-high heat). Season fish with kosher salt. When the butter is melted, add the halibut to the pan. Cook 2 minutes, then flip over and transfer pan to the preheated oven and bake until cooked through, about 10 minutes. Remove salt from heat when reduced, stir in olives and olive juice. 

To serve divide sauce equally among 4 plates. Place halibut (1st caramelized side up) in the center of each plate, on top of the sauce. (I did it upside down). Place avocado slices on top of fish, sprinkle with lime juice and cilantro as  garnish.

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