Halibut Pil Pil Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Dry white wine | 1 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| 1/4 to 1/2 teaspoon crushed dried hot red chiles | ||
| Olive oil | 6 Tablespoon | |
| Garlic | 2 Clove (5gm), halved | |
| Roasted red bell peppers | 1 Small, cut into thin strips | |
| 2 halibut or lingcod steaks (3/4 to 1 lb. total), each about 3/4 inch thick | ||
| Salt | To Taste | |
Directions
In a small dish, stir together wine, lemon juice, and chiles; set aside.
Pour oil into a 9-inch microwave-proof dish.
Add garlic and bell pepper.
Microwave, uncovered, on HIGH (100%) for 6 minutes (stirring after 3 minutes) or until vegetables are soft.
Discard garlic; lift out pepper strips, place on paper towels, and let drain.
Cut fish steaks in half lengthwise and pat dry; then place in hot oil, with thickest portions toward outside of dish.
Cover with wax paper and microwave on HIGH (100%) for 2 minutes.
Blend wine mixture into oil in dish.
Turn fish over so uncooked portions are toward outside of dish; re-cover and microwave on MEDIUM-HIGH (70%) for 2 minutes.
Let stand for 3 minutes; fish should flake readily when prodded in thickest portion with a fork.
With a wide spatula, carefully transfer fish to a hot serving dish; keep warm.
Pour oil mixture into a blender or food processor; add pepper strips and any fish juices that have collected on serving dish.
Whirl until pureed and slightly thickened.
Season sauce to taste with salt and pour over fish; serve hot or let fish and sauce cool (separately) to room temperature, then serve; or cover and refrigerate cooled sauce and fish separately for up to 24 hours and serve cold.
Pour oil into a 9-inch microwave-proof dish.
Add garlic and bell pepper.
Microwave, uncovered, on HIGH (100%) for 6 minutes (stirring after 3 minutes) or until vegetables are soft.
Discard garlic; lift out pepper strips, place on paper towels, and let drain.
Cut fish steaks in half lengthwise and pat dry; then place in hot oil, with thickest portions toward outside of dish.
Cover with wax paper and microwave on HIGH (100%) for 2 minutes.
Blend wine mixture into oil in dish.
Turn fish over so uncooked portions are toward outside of dish; re-cover and microwave on MEDIUM-HIGH (70%) for 2 minutes.
Let stand for 3 minutes; fish should flake readily when prodded in thickest portion with a fork.
With a wide spatula, carefully transfer fish to a hot serving dish; keep warm.
Pour oil mixture into a blender or food processor; add pepper strips and any fish juices that have collected on serving dish.
Whirl until pureed and slightly thickened.
Season sauce to taste with salt and pour over fish; serve hot or let fish and sauce cool (separately) to room temperature, then serve; or cover and refrigerate cooled sauce and fish separately for up to 24 hours and serve cold.
Chef
