Stuffed Hailbut w/ roasted corn habanero cream sauce
Lots of legals being caught now so for the "odd one you keep" here's an alternative recipe to taco fingers and frying. A little effort but well worth it.
This is my own version of stuffing a 'but! lol!!
Adjust the stuffing amounts for the portions you are serving. This is based on 4 servings. I usually use one whole fillet (1/4 halibut) for two servings. If you have a heartier appetite or smaller fish adjust. The thickness of a legal lends itself nicely to making a "pocket" for the stuffing to nest in by slicing through the thickness out towards the edges. You can do the same with sole or dabs. just use one fillet for the bottom and one on the top slicing down the middle of the top fillet, spreading the fillet around the clump of stuffing.
Roasted corn habenero cream sauce:
1-2 ears of sweet corn roasted on grill for 10 minutes till slightly charred and soft.
1-2 habeneros, seeded and membranes removed, then minced. (You know the drill with the chilis for making the sauce hotter, although it usually overpowers the sauce)
1tsp butter
1/2 cup heavy cream
1 tbs minced cilantro
salt and pepper, to taste
Using a sharp knife remove the kernels from the corn.
Saute' the chilis in the butter for a few seconds, allowing the oils to escape, then add the corn. Saute' for a few minutes on low heat, then add the cream, continue striring just until the sauce boils and thickens slightly. Add the cilantro and salt and pepper to taste.
Let cool slightly and use a food processor to make the sauce smooth. If you want to refine the sauce more, and why wouldn't you, run sauce through a fine mesh strainer, mashing the corn and habeneros with a spoon on the side of the strainer back into a clean pan. Place back on the heat and add a teaspoon or so more cream, making a velvety smooth, fiery hot-sweet cream sauce. Again adjust the salt and pepper if needed. This is great sauce for many seafood uses.
Making the fish:
Stuffing:
1/4 lb peeled, raw shrimp
2-3 large sea scallops
1 cluster snow crab or 1 small leg of king crab, picked of shells.
a few mushrooms, if you want
1 clove garlic, minced
salt and pepper to taste
bread crumbs, use only enough to help bind together seafood mix
1 egg, beaten
2tbs heavy cream
1tbs minced cilantro
salt and pepper
paprika
Pre-Heat oven to 375.
Lightly butter the bottom of a shallow glass baking dish.
Chop up the first four ingredients. Saute' the garlic in 1 tsp of butter for 30 seconds. Add the seafood and saute' a few minutes longer till the shrimp are just pink. Set aside to cool slightly.
Lay the fillet on a cutting board. Cut Halibut fillet lengthwise starting from one end of the fillet about an inch or so from the the end of the filet , angling the blade to slice halfway through the thickness of the fish. Continue to the bottom of the filet stopping about an inch or so from the bottom. You are cutting from the middle out towards the edges on each side,making a "pocket" in each side of the fillet. This takes two cuts. Properly done you will have cut the fillet about an inch in from the top to about an inch of the bottom, half of it's thickness and not through the bottom or sides, forming the pocket. When stuffed, a portion of the stuffing will stick out of the top. ( I wish I could provide a visual.) Lay the fillet in the baking dish.
Add the bread crumbs, cream, egg, and cilantro to the seafood/mushrooms and mix well. Place the stuffing in the Halibut allowing some to pop out the top of the pocket. Shake on some paprika, salt and pepper and bake for 20 minutes. You can brush the fish with butter halfway through for a golden brown color. You can also broil the fish the last minute or so, but don't burn it!
Spoon the sauce and serve with whatever sides you want!
"Bon appetite"
