Crispy Herb Crusted Halibut With Curly Celery And Haricots Verts
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
58
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 ribs
Celery1 pinch
Crushed Red Pepper FlakesDirections:
1
Watch how to make this recipe
2
Vegetables: Using a sharp veggie peeler, shave the celery to get long thin shavings
3
Put the celery shavings in ice water with half a lemon and its juice and let sit for at least 1 hour or overnight in the refrigerator
4
The celery will get very crunchy, curly and cute
5
Bring a pot of well salted water to a boil, over medium heat and set up a bowl of well salted ice water
6
Toss the haricots verts in the boiling water and cook until the beans are tender but still firm
7
Remove the beans from the boiling water and plunge immediately into the ice water and let them cool
8
When they are cold and still vibrantly green, remove them from the ice water and reserve
9
Fish: Season the fish fillets with salt
10
Combine the herbs and the potato flakes in a shallow dish
11
Dip the flesh side of each fillet into the egg wash and then press them into the herb/potato flake mixture
12
Put on a sheet tray with the crusted side up
13
To cook and assemble everything: Preheat the oven to 350 degrees F
14
Coat a large saute pan with olive oil and heat it over medium-high heat
15
When the oil is hot but not smoking, add the fish, crusted side down
16
When the crust has become golden and crispy, flip them over, then transfer the fish to a baking sheet lined with a cooling rack and put in the preheated oven for 5 to 6 minutes
17
Remove the oil in the saute pan and add new oil
18
Toss in the garlic and crushed red pepper
19
When the garlic becomes golden and aromatic remove it and discard
20
Toss in the reserved haricots verts, season with salt, to taste, and roll them around in the oil to heat through
21
When they are hot, turn off the heat and reserve them in the pan
22
Remove the celery from the ice water and dry in a salad spinner to remove the excess water
23
Add the celery to the pan with the beans
24
Squeeze in the juice from the remaining lemon half and season with salt, if needed
25
Divide the veggies between 4 serving plates and top with the crusted fish