This is one of my favorite recipes. Tomato sauce is enlivened with garlic, ginger, lemongrass, mirin, and soy to create an asian inspired sauce that is perfect over moist flaky halibut.
Sometimes baked fish can have a white substance that seeps out from the fish when baked. It is harmless but not very appealing to look at. If you soak the fish filets in a simple salt water bath for fifteen minutes to an hour before baking, it helps to flavor, draw out impurities, and tenderize the meat. This is especially helpful with halibut, as it can easily become dry.
I make a simple brine of one tablespoon of kosher salt per every two cups of water. Place the fish in the solution and store in the refrigerator until you’re ready to use. Because this seasons the fish, there is no reason to sprinkle with salt before baking.
Halibut Osso Bucco with Mashed Potatoes and Gremolata
Original Recipe Serves 6 and is Here
1 tablespoon olive oil
1/2 yellow onion, finely diced
1 celery stalk, finely diced
1 carrot, finely diced
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons lemongrass, chopped fine (optional)
1 tablespoon freshly grated ginger
1/4 cup mirin (or dry white wine)
2 cups fish or chicken stock
1 15 oz can diced tomatoes, drained and chopped fine
1/4 cup fresh orange juice
2 tablespoons soy sauce, low sodium
1 tablespoon butter, optional
4 6-oz halibut filets
Gremolata, recipe below
1. Heat olive oil in large saute pan or dutch oven over med heat. Saute onion, celery and carrot until soft, 8 min. Add tomato paste, cook and stir for 1 minute. Add garlic, lemongrass, and ginger, cook another 45 seconds. Add white wine or mirin and reduce by half, about 2 minutes. Add stock, tomatoes, orange juice, and soy sauce and reduce to half again. Option to add butter to finished sauce. Season with salt and pepper if needed.
2. Heat oven to 350. Place halibut filets in glass baking dish. Pour sauce over fish. Bake until fish is just done, about 15 minutes (thick 8 oz pieces will take a few minutes longer). Serve with potatoes, rice, cous cous, or sauteed spinach. Divide among 4 plates and top with fish and sauce. Sprinkle with Gremolata and serve immediately.
1 lemon, zested
1/4 c parsley, washed dried and finely chopped
2 garlic cloves, finely chopped
1. Combine all finely chopped vegetables and mince together until they’re thoroughly combined. Refrigerate.