What's Cooking: Halibut
<p>Ron Gelish, of <a href="http://www.onenorthrestaurant.com/">One North in Jericho</a>, shows <strong>News 12</strong>'s Lily Stolzberg how to make pan-seared Pacific halibut with Moroccan spiced baby carrots, vegetable couscous and yellow tomato nage.</p>
News 12 Staff
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Sep 19, 2018, 9:00 AM
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Updated 2,038 days ago
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Ron Gelish, of One North in Jericho, shows News 12's Lily Stolzberg how to make pan-seared Pacific halibut with Moroccan spiced baby carrots, vegetable couscous and yellow tomato nage.
For the fish
1 8 oz. portion halibut
1 tbsp. chopped parsley
1 tbsp. orange zest
Pinch sea salt
1 8 oz. portion halibut
1 tbsp. chopped parsley
1 tbsp. orange zest
Pinch sea salt
Season fish with sea salt, parsley and orange zest. Heat pan till oil is hot. Add fish and cook till golden, about seven minutes. Flip and put in 400 degree oven for 5 minutes or until cooked medium.
3 tri-color baby carrots
1 tbsp. slice garlic
1 tbsp. garam masala
1 tbsp. extra virgin olive oil
Pinch sea salt
1 tbsp. slice garlic
1 tbsp. garam masala
1 tbsp. extra virgin olive oil
Pinch sea salt
Cook slowly in olive oil.
½ cup couscous blanched in water till tender
1 tbsp. chopped red pepper
1 tbsp. chopped eggplant
1 tbsp. chopped celery
1 tbsp. chopped red pepper
1 tbsp. chopped eggplant
1 tbsp. chopped celery
Sauté vegetables with olive oil and add some garam seasoning and sea salt. Toss with couscous and serve warm.
Yellow tomato nage
1 tbsp. olive oil
1 8 oz. can of yellow tomatoes
1 tbsp. garlic chopped
1 tbsp. butter
1 tbsp. olive oil
1 8 oz. can of yellow tomatoes
1 tbsp. garlic chopped
1 tbsp. butter
Sauté the garlic in olive oil, add the tomatoes cook till tender. Puree and finish with butter.
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