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Рецепт Pan Fried Peppered Halibut With Pears And Watercress
by Global Cookbook

Pan Fried Peppered Halibut With Pears And Watercress
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Ингредиенты

  • 2 med ripe pears cored, and
  •     thinly sliced
  • 1 bn watercress - (abt 6 ounce) rinsed, tough
  •     stems removed
  • 4 x halibut fillet pcs - (6 ounce ea)
  • 1 Tbsp. black peppercorns
  • 1 Tbsp. extra virgin olive oil - (to 2 tbspns)
  • 1 c. pear juice or possibly apple juice
  • 2 tsp red or possibly white wine vinegar

Инструкции

  1. Seafood Alternatives: grouper, Chilean sea bass
  2. Combine the pear slices and watercress in a large bowl. Rinse the halibut, pat dry with paper towels and lay it on a plate, skin-side down. Crush the peppercorns with a mortar and pestle. Press the crushed pepper proportionately onto the halibut.
  3. In a medium skillet, heat the extra virgin olive oil over medium heat. When warm, add in the halibut, skin-side up. Cook for 3 to 4 min, turn the fish and continue cooking till the fish is just opaque in the center, 3 min longer. (If the halibut is thick and not yet cooked through, lower the heat, cover the pan and continue cooking for a few min.) Transfer the fish to a plate and cover with foil to keep hot.
  4. Add in the pear juice to the skillet, increase the heat to medium-high and cook till reduced by about half, 5 to 7 min, stirring occasionally and incorporating bits of fish and pepper from the bottom of the pan. Turn off the heat and stir in the vinegar. Pour the warm mix over the pears and watercress and toss to proportionately coat.
  5. Divide the pears and watercress among individual plates, set a piece of fish on top and drizzle the fish with the juices remaining in the bowl.
  6. This recipe yields 4 servings.
  7. Comments: The peppery tang of the watercress underscores the bite of the peppercorns, while the pears set it off with their mild sweetness.