Quick Meal | Alaskan Harvest Seafood Blog

Halibut over White Bean Ragout

This is a hearty, earthy dish excellent for cold winter nights and for high-protein, low-fat diets (this preparation gets fewer than 24% of its calories from fat). Any thick fillet of white fish will work - try cod, rockfish, or sea bass - but halibut is perfect as it absorbs flavors from the sauce and isn’t too oily. Serve this for guests or family with a sliced, warm baguette and a simple green salad with a bite: add arugula, radicchio, and shaved pecorino romano cheese and dress with lemon juice, balsamic vinegar, and herbs.

You will need:

4 halibut fillets (no skin or bones, 6 oz. each)
4 cloves garlic, peeled, smashed, and chopped
1/2 small onion, thinly sliced
5 ripe plum tomatoes, diced
1 1/2 cups vegetable broth
1/2 cup dry white wine
1 large can cannellini beans
1 lemon - half wedged, half juiced
Worcestershire sauce
hot sauce - habanero, Tabasco, or Sriracha
bay leaf
cumin
cayenne
oregano
salt and pepper
olive oil

1. Heat a small amount of olive oil in a deep, heavy skillet. Saute the garlic and onions until translucent, then add the tomatoes and cook until the skins come off and a sauce forms in the pan.

2. Add the broth, wine, beans, and spices (except the cayenne) to taste. The beans will absorb a good amount of the seasonings, so be generous - especially with the cumin and pepper. Leave the bay leaf in the sauce to simmer.

3. Heat a small amount of oil in another skillet. Rinse the fish under cold running water, and dust with salt and pepper on both sides. Sear the fish one or two fillets at a time, then cook for about 5 minutes on both sides, or until it flakes easily with a fork at the densest point. Sprinkle with cayenne and lemon juice and transfer to a warm oven.

4. When the sauce is cooked down and thickened, remove the bay leaf and ladle the sauce into wide soup plates or shallow bowls. Serve the fish over the sauce, and garnish with lemon wedges.

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Pan-fried Scallops with Balsamic Glaze

Filed under: Scallop Recipes, Seafood Recipes — Tags: balsamic glaze, balsamic reduction, balsamic vinegar, quick meal, quick seafood, scallop, scallop recipe, scallops with balsamic glaze, seafood recipe —

Scallops are the ravioli of seafood: two-bite sized, and deceptively rich. These are so good, you’ll want to keep eating well past full. This preparation is very quick, so be sure your sides are ready before you start. Garlic mashed potatoes and steamed asparagus with lemon are a nice addition, as is plain white rice seasoned with lemon zest and a roasted beet salad.

You will need:

4-6 large sea scallops per person, fresh or thawed
½ cup balsamic vinegar
2 T honey or 1 T brown sugar
olive oil
a handful of flour
salt and pepper
lemon wedges

1. In a heavy skillet, combine the vinegar, honey, and a healthy splash of olive oil. Whisk it together so that the honey is completely combined, and then allow it to thicken over medium heat, stirring frequently. The sauce should become very fragrant. Once it’s thickened, pour the sauce off into a bowl and set it aside.

2. Rinse the scallops under cold running water, then dust them with salt. Pour the flour onto a plate and lightly coat the scallops with the flour.

3. Add a splash of olive oil to the pan that you cooked the sauce in, and let it heat up.

4. Toss the scallops into the skillet and sautee until brown on the edges – not too long, or they’ll become rubbery. They should be hot clean through, but still tender and moist, and should cut easily in half with a fork.

5. Serve the scallops onto plates immediately, and drizzle with the balsamic glaze. Squeeze a wedge of lemon over each serving, and grind fresh black pepper over the top. Serve any leftover sauce on the side to pour over potatoes or rice.

A great photo.