FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 1HALIBUT RECIPES >>>>> >  Halibut with Black Beans

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

PAN FRIED HALIBUT WITH BLACK BEANS AND WATERCRESS SALAD

Seasonal Spanish Food
by Jose Pizarro

Halibut is a delicious fish: firm-fleshed with a beautiful flavor that goes really well with the beans. Do try and use dried black beans for this recipe—they make a great sauce.
Serves 4

INGREDIENTS

    · 7 oz dried black beans
    · 1 small onion, whole
    · 1 small leek, whole
    · 1 tomato, whole
    · 1 small carrot, whole
    · 1 small bay leaf
    · 1/2 teaspoon Spanish smoked paprika (mild)
    · 2 garlic cloves, 1 chopped
    · 3 tablespoons extra virgin olive oil
    · salt and freshly ground black pepper
    · 4 halibut steaks, 7oz each

    Watercress Salad
    · large bunch of watercress
    · 2 tablespoons extra virgin olive oil
    · 1 tablespoon Moscatel white wine vinegar
    · salt and freshly ground black pepper


DIRECTIONS

Soak the beans for 12 hours in plenty of cold water.

In a saucepan, mix the beans with all the vegetables, the bay leaf, paprika, and one of the garlic cloves (whole) in enough fresh water to fill the pan two fingers-width above the beans. Bring everything rapidly to a boil, then reduce the heat to a gentle simmer for about 1 hour. After that time, remove and reserve the vegetables and the garlic clove, and leave the beans in the pan to continue cooking.

In a frying pan, heat 2 tablespoons of olive oil over medium heat and cook the second chopped garlic clove until golden. Now add the cooked garlic, onion, leek, and carrot and season with salt and pepper. Scrape everything into a food processor and process to a puree. You want to thicken the bean liquor with this puree, so once the beans are cooked, carefully mix it in so that the beans do not break.

Wash the watercress thoroughly. To make the dressing, simply whisk the oil, vinegar, and salt and pepper together and toss it through the watercress.

Season the fish with salt before you start cooking them; it tastes better this way. Heat the remaining oil in a non-stick frying pan over medium heat and cook the fillets for about 4 minutes on each side, depending on the thickness of each fillet.

Place a spoonful of beans in the middle of the plate, the fillet of fish on top, and the watercress salad to one side. Drizzle the fish and beans with a little olive oil and serve.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages