Pan-Seared Atlantic Halibut
with Spicy Shrimp Quesadillas
A member of the flatfish family, halibut is found in both the Atlantic and northern Pacific oceans. If halibut isn't available, substitute grouper or snapper.
This method of folding the quesadillas makes it much easier to turn them over in the pan when you're cooking them and will probably encourage you to make them more often. If you have a 14-inch sauté or frying pan, you can cook 2 at the same time.
Serves 4.
The Quesadillas:
- 2 Tablespoons Chinese Chili Paste with Garlic
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh basil
- Dash kosher salt
- Dash freshly ground black pepper
- ½ pound small shrimp, peeled and deveined
- ½ cup grated sharp cheddar cheese
- ½ cup grated Asiago cheese
- Four 6-inch flour tortillas
- Peanut oil
- Heavy-bottomed large sauté pan
1. Combine the Chili Paste, basil, chives, salt, pepper, and shrimp and mix well. Set aside for 10 minutes to let the flavors meld.
2. Combine the cheddar cheese and Asiago cheese. Divide this between the 4 tortillas, sprinkling it over only half of each tortilla. Cover the cheese with the filling. Fold the other half of each tortilla over the filling to make a half-moon shaped tortillas. The quesadillas can be assembled 1 hour ahead of serving, stacked with a paper towel in-between, covered with plastic wrap, and refrigerated.
3. Cover the bottom of the sauté pan with a light coating of peanut oil and heat over medium-high heat until hot but not smoking. Add a quesadilla, reduce the heat to medium, and sauté for 2 minutes. Gently flip the quesadilla and sauté for 1 minute, or until toasted. Add more oil if necessary, reheat the pan, and follow the same procedure for the other quesadillas. Cut each quesadilla into 3 pieces and serve.
The Halibut:
- Four 6-ounce skinless halibut filets
- Kosher salt
- Freshly ground black pepper
- Peanut oil
1. Preheat the oven to 425° F.
2. Cover the bottom of a heavy-bottomed sauté pan with a light coating of peanut oil and heat over medium-high heat until hot but not smoking. Lightly, but evenly, sprinkle the filets with salt and pepper. Sear them for 2 minutes per side, or until golden. Place them in the oven and roast them for 4 to 5 minutes, or until their centers are opaque. Serve immediately.
Advance Preparation Tip:
Make the quesadillas ahead and sauté them while the halibut is in the oven.
|
