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Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder.
In this simple version of the dynamic duo, a skillet of crispy potatoes and tender, seared flank steak gets bathed in a tangy, savory garlic mustard butter sauce. Now that’s what we mean by ...
Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath.
Add the tomatoes and cook over low heat, stirring occasionally, until the tomatoes burst and the butter is browned, about 7 minutes. Season with salt and pepper. 5. Drizzle the halibut with olive oil and season with salt and pepper. Grill the fillets over moderately high heat until nicely charred and just cooked, about 3 minutes per side.
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Stir in the peas, fresh mushrooms, butter, remaining cheese and chives in with the last broth addition. Place about 1/2 cup risotto into each of 4 shallow bowls.
Although their delicate flesh requires quicker cooking than beef, steaks from swordfish, halibut, tuna, salmon, and mahi-mahi can be grilled. They are frequently cooked whole or as fillets. Fish steaks may also be poached or baked using a court bouillon, wine or sauce or cooked en papillote. [44]