Zucchini Wrapped Wild Halibut

by Gavan on February 7, 2009

Zucchini wrapped Halibut

This is one for all you healthy romantics who want to make a big impression. Though this recipe isn’t difficult you may need to put on your patience cap. Believe me, it looks harder than it really is, but the ‘wow’ factor will definitely earn you brownie points.

Serves 4

4 x 6oz portions wild halibut
2-3 large zucchini – thinly sliced lengthwise 1/8″ thick
1/2 lemon – zested
olive oil

Begin by washing and drying the zucchini. Top and tail them and very carefully slice them lengthwise either with a sharp knife or, as I have, a Chinese mandoline. You can pick one up in an Asian market or a kitchen/home supply store. It’ll make this task a lot easier. Once all the zucchini are sliced, set aside.

Lay the fish on a cutting board and season with S&P and sprinkle of lemon zest. Rub the seasonings into the fish very gently.

To assemble halibut:

On a clean surface lay 4-5 zucchini slices, slightly over lapping and parallel with each other. Place seasoned halibut on one end perpendicular, across the zucchini. The idea here is to wrap the fish in the zucchini. Fold one end of the zucchini under the fish and roll the halibut over thus keeping the halibut neatly wrapped so that the ends of the zucchini overlap each other making that side the bottom.

Preheat large non-stick pan on medium high heat for 2-3 minutes. Add 1 tbsp olive oil. Holding the halibut securely, lay the bottom of the fish in the pan first. The objective here is to seal the bottom thus fastening the zucchini around the halibut. Sear for 2 minutes or until golden brown. Gently flip fish over on all sides until nicely browned. Remove to foiled oven tray.

Preheat oven to 420°F.
To finish, pop fish in oven for 4-5 minutes to cook through.

This can be done slightly ahead of time and refrigerated until your significant other arrives, just be sure to remove the fish from the fridge 1 hour head of cooking so it comes up to room temperature.

Serving suggestion:
Saute French Beans and for a little added spice, try some wasabi mash potatoes. Make mash as usual and add enough wasabi paste to your own personal taste. Don’t go nuts with it as you’re having a romantic evening, use with caution.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

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{ 3 comments… read them below or add one }

jacqui muir February 7, 2009 at 4:44 pm

I had just read a recipe for halibut wrapped in potato slices before reading your blog.( This month’s Bon Appetite Magazine)Thought it looked nice but I think your version may be less fiddly. may be less fiddly, although I guess the potatoes would give a crunchy texture.

Elaine - The Gourmet Girl February 16, 2009 at 5:06 pm

Gavan this recipe is wonderful. There are no outrageous seasonings to mask the beautiful flavor of the fish. My dining partner doesn’t like zucchini, however this dish won him over!
Thanks for another healthy dish!

Gavan Murphy aka the H.I. February 17, 2009 at 7:06 am

Thanks Elaine. I always try to let the natural flavor of the food come through.

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