Osso Buco-Style Halibut And Whipped Potatoes With Herbs

Osso Buco-Style Halibut And Whipped Potatoes With Herbs
Osso Buco-Style Halibut And Whipped Potatoes With Herbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1/2

    medium onion chopped

  • 3/4

    cup chopped celery

  • 3/4

    cup chopped peeled carrot

  • 2

    garlic cloves minced

  • 1

    tablespoon tomato paste

  • 1

    cup white wine

  • 4

    cups chicken stock (or canned low-salt chicken broth)

  • 1

    cup crushed tomatoes in puree (from 15-oz can)

  • 1/2

    cup freshly-squeezed orange juice

  • 1/3

    cup chopped lemongrass - (abt 3 stalks) see * Note

  • 1/4

    cup soy sauce

  • 4

    fresh thyme sprigs

  • 1

    bay leaf

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 6

    halibut fillets - (5 oz ea)

  • Cayenne pepper

  • 1/4

    cup balsamic vinegar

  • 2

    tablespoons unsalted butter - (1/4 stick) room temperature

  • Whipped Potatoes With Herbs (see recipe)

  • Gremolata (see recipe)

Directions

* Note: Available at Asian markets and in the produce section of some supermarkets. Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot and garlic; sauté until brown, about 10 minutes. Add tomato paste and cook 2 minutes. Add white wine and simmer until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add next 7 ingredients; simmer until mixture is reduced to 3 cups, about 50 minutes. Discard bay leaf. Season sauce with salt and pepper. Preheat oven to 350 degrees. Sprinkle halibut with salt, pepper and cayenne pepper. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Add fish to skillet and cook until brown, about 2 minutes per side. Transfer fish to plate. Pour off oil from skillet. Reduce heat to low. Add balsamic vinegar to skillet; simmer 1 minute. Add sauce. Whisk in butter. Season with salt and pepper. Pour sauce into 13- by 9- by 2-inch glass baking dish. Place fish atop sauce in dish. Bake until fish is opaque in center, about 10 minutes. Divide Whipped Potatoes With Herbs among 6 plates. Top potatoes with fish and sauce. Sprinkle with Gremolata and serve immediately. This recipe yields 6 servings.

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