Rosemary and Garlic Encrusted Halibut with Mushroom Risotto

Instead of going out to dinner on the weekends, most weekends we stay in a cook a fancier than normal dinner.  We had this the weekend before we left for Minneapolis for Thanksgiving.  I was about to meet his parents! 

We went to the local fish market in Boise and picked out a couple of Halibut steaks and this is what we did with them:

Rosemary and Garlic Encrusted Halibut

Ingredients
     2          1/2 pound Halibut steaks
     2          Eggs
                 Kosher salt
                 Freshly ground pepper
     4T       Olive oil, divided
     1T       Rosemary, chopped
     1 1/2c. Flour
     1 lg.     Garlic clove, crushed with a pinch of salt*
     1/2 c.   Panko bread crumbs

Directions
     1:     Lightly salt and pepper both sides of the steaks.  
     2:     In a small bowl mix together 2T olive oil, rosemary, garlic, pinch of salt and a pinch 
                       of  pepper. Set aside
     3:     The Halibut steaks are going to be dipped three times in different ingredients before 
                       they are cooked, so you are going to need three separate dishes (shallow bowls, 
                       small baking dishes, even plates) to dip them.  In one dish, place flour and a  
                       pinch of salt and pepper, mix together.  In the next dish, mix together the eggs 
                       with a pinch of salt and pepper.  In the third dish, add Panko bread crumbs, 
                       pinch of salt and pepper and your mixture of olive oil, rosemary, and garlic.  
                       Mix the bread crumbs with the olive oil together as best as possible.

     4:     Coat all sides of each halibut steak in the flour mixture followed by the egg mixture 
                       and ending with the bread crumbs.  Place the steaks in the refrigerator until 20 
                       minutes before you want to cook them.  Tip from Chuck:  Putting the breaded 
                       fish in the refrigerator helps the coating stick better and hold up during 
                       cooking.  Taking the fish out of the refrigerator to warm at room temperature 
                       helps the meat not to "seize up" when you cook it (repeat tip from yesterday).

     5:     Heat oven to 325 degrees and a pan on the stove to medium heat with remaining 
                       olive oil.  When olive oil is heated (Tip from Chuck: A drop of the breading or a 
                       small corner of the halibut steak should sizzle on contact, otherwise you will 
                       just get an oily soaked halibut steak aka: waste of money and fabulous food.)  
                       add the halibut steaks and cook about 3 minutes, or until browned, on each 
                       side (all four thick sides)   Once all of the sides are browned, place on baking
                       sheet covered with non-stick tin foil (a kitchen essential) and place in the oven. 
                       Bake for 5-7 minutes.  "You will be able to press on the fish and it should feel 
                       firm with a little give."

Now, a great main dish like this needs a side that is just as tasty.  Mushroom risotto was a great match. It takes close attention and does not work as leftovers. I am the queen of leftovers, Chuck doesn't like them at all, but we are both on the same page with the glue ball that this creates after sitting in the refrigerator overnight.

Mushroom Risotto

Ingredients
     3 1/2 c.            Chicken stock - unsalted
     3 T                   Olive oil
     1                       Onion, diced
     1                       Garlic clove, crushed with a pinch of salt*
                              Kosher salt
                              Freshly ground pepper
     8oz                   Sliced mushrooms
     1/2 c.               Sauvignon Blanc - at room temperature
     1 c.                   Arborio rice   
     1 T                   Italian flat leaf parsley, freshly chopped
     1/4 c.              Grated parmesan

Directions
     1:     Heat the chicken stock in a pot to medium heat.  You won't be adding anything to 
                      this, so you don't need to use a giant, or even medium pot.
     2:     Heat a second pot to medium heat with olive oil.  Add the onion and a pinch of salt 
                      and pepper.  Stir to cook evenly and once the onions are softened, add the 
                      mushrooms and a pinch of salt.  Once the mushrooms are nice and soft, add the 
                      garlic. Tip from Chuck: adding garlic early will cause it to burn and stink.  Add 
                      only about a minute before another big addition to your recipe to keep the 
                      flavor nice and clean. After about a minute, mix in the rice and let it toast with 
                      all of the flavors, stirring well to combine and fully coat with the mushrooms 
                      and onions.
     3:      Add the Sauvignon Blanc - remember it should be at room temperature, not straight 
                      from the refrigerator.  Allow to cook for a few minutes then add a couple of  
                      ladles of the chicken stock (the chicken stock should be similar temperature to 
                      the rice mixture). 
     4:     This is the part that takes the most attention.  Allow the rice to cook until the 
                      chicken stock is almost all absorbed. Don't let it get dry! Add a couple more
                      ladles of the stock and a pinch of salt and pepper.  Continue stirring, watching,  
                      adding stock in this manner and tasting occasionally.  Once the rice reaches the 
                      tender side of al dente, add the parmesan and parsley.  This while pull it all 
                      together and you are ready to eat!

We also paired this with a really simple salad of mixed greens topped with a sprinkle of goat cheese and a homemade vinegarette that was equal parts vinegar and olive oil with a sprinkle of italian seasoning.

Finished product:

  


 
  
      


    *  First mince the clove of garlic.  Then add just a tiny amount of salt and use the side of the knife to smoosh the garlic into the cutting board.  The salt just adds some extra abrasiveness to crush up the garlic.  Or you can use a pestle and mortar.