Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts

Name: Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 6 ribs celery; 1 bunches chives, minced; 1 egg beaten with 1 tablespoon water; 4 sprigs flat-leaf parsley, leaves finely chopped; 2 garlic cloves; 680 grams halibut fillets, skinless; 227 grams haricots verts, stem end removed; 4 servings Kosher salt; 1 lemon, halved, divided; 4 servings Extra-virgin olive oil; 237 milliliters heaping cup instant mashed potato flakes; 1 pinch Pinch crushed red pepper flakes; 1 bunches thyme, leaves chopped

You can never have too many main course recipes, so give Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts If you have kosher salt, olive oil, garlic cloves, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Watch how to make this recipe.

Using a sharp veggie peeler, shave the celery to get long thin shavings.

Ingredients you will need

Celery

Equipment you will use

Peeler

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. The celery will get very crunchy, curly and cute.

Ingredients you will need

Water

Celery

Juice

Lemon

Bring a pot of well salted water to a boil, over medium heat and set up a bowl of well salted ice water. Toss the haricots verts in the boiling water and cook until the beans are tender but still firm.

Ingredients you will need

Haricots Verts

Water

Beans

Equipment you will use

Bowl

Pot

Remove the beans from the boiling water and plunge immediately into the ice water and let them cool. When they are cold and still vibrantly green, remove them from the ice water and reserve.

Ingredients you will need

Water

Beans

Season the fish fillets with salt.

Ingredients you will need

Fish Fillets

Salt

Combine the herbs and the potato flakes in a shallow dish. Dip the flesh side of each fillet into the egg wash and then press them into the herb/potato flake mixture. Put on a sheet tray with the crusted side up.

Ingredients you will need

Instant Potatoes Flakes

Potato

Herbs

Dip

Egg

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Coat a large saute pan with olive oil and heat it over medium-high heat. When the oil is hot but not smoking, add the fish, crusted side down. 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.

Ingredients you will need

Olive Oil

Crust

Fish

Cooking Oil

Equipment you will use

Baking Sheet

Wire Rack

Oven

Frying Pan

Remove the oil in the saute pan and add new oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and aromatic remove it and discard. Toss in the reserved haricots verts, season with salt, to taste, and roll them around in the oil to heat through. When they are hot, turn off the heat and reserve them in the pan.

Ingredients you will need

Red Pepper Flakes

Haricots Verts

Garlic

Roll

Salt

Cooking Oil

Equipment you will use

Frying Pan

Remove the celery from the ice water and dry in a salad spinner to remove the excess water.

Ingredients you will need

Water

Celery

Equipment you will use

Salad Spinner

Add the celery to the pan with the beans. Squeeze in the juice from the remaining lemon half and season with salt, if needed.

Ingredients you will need

Celery

Beans

Juice

Lemon

Salt

Equipment you will use

Frying Pan

Divide the veggies between 4 serving plates and top with the crusted fish.

Ingredients you will need

Fish

Equipment

Ingredients

Servings:

6ribs

celery 1bunches

chives, minced 1

egg beaten with 1 tablespoon water 4sprigs

flat-leaf parsley, leaves finely chopped 2

garlic cloves 680grams

halibut fillets, skinless 227grams

haricots verts, stem end removed 4servings

Kosher salt 1

lemon, halved, divided 4servings

Extra-virgin olive oil 237milliliters

heaping cup instant mashed potato flakes 1pinch

Pinch crushed red pepper flakes 1bunches

thyme, leaves chopped

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.