Fillet of Halibut, served over Olive Oil Roasted Fingerlings, Topped with Pea Shoots and Blood Oranges

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Picture of Fillet of Halibut, served over Olive Oil Roasted Fingerlings, Topped with Pea Shoots and Blood Oranges Recipe Photo: Fillet of Halibut, served over Olive Oil Roasted Fingerlings, Topped with Pea Shoots and Blood Oranges Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 0 min
Prep
10 min
Cook
50 min
Yield:
6 servings
Level:
Easy
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Ingredients

Directions

Preheat the oven to 375 degrees F.

In a large skillet, heat 2 tablespoons olive oil. Add the onion and potatoes and toss to coat. Place it in the oven and roast until golden and tender, about 30 to 40 minutes.

In a medium saucepan, add sugar, vinegar and blood orange juice and bring to a boil. Reduce by 1/2 and set aside.

In a very large saute pan over medium-high heat, add 4 tablespoons butter and 2 teaspoons of oil. Season the fish with Essence, salt and pepper. Place fish in pan and cook until browned. Turn fish and repeat on the other side for the same amount of time.

Place the pea shoots in a bowl. Toss with some extra-virgin olive oil and season with salt and pepper.

To plate, place potatoes on the bottom of the each plate and top with 1 fillet. Place a mound of pea shoots on each fillet. Drizzle gastrique around the plate and garnish with blood orange slices.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.

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Newest Ratings and Reviews

Read all 2 reviews

  • on February 07, 2008

    Flag

    Everything was amazing... we even found a blood orange in the grocery store. I can't wait to make it again!

    people found this review Helpful.
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  • on May 28, 2007

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    I found this recipe looking for fingerlings. I have not tried the Halibut, yet, but I must tell you the Fingerlings are superb!! I have made these so many times and this is the first time they were perfect and finally I understand the "butter" concept!! Emeril's recipe is now mine!!! Thank you kind sir!!! :-

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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