Ray's Boathouse Parmesan-Crusted Halibut with Roasted Tomato and Artichoke Ragoût
Published: 09/14/2009 by Ray's Boathouse, Seattle
Serves 4.
1/2 cup flour
2 eggs
2 tablespoons water
2 cups panko bread crumbs
1 cup shredded Parmesan cheese
Zest of 1 lemon, chopped
3 tablespoons olive oil
4 6-ounce halibut fillets, skin removed
Garnish:
4 sprigs basil
Place flour in a small bowl. In a second bowl, beat eggs and water. In a third bowl, combine panko, Parmesan and chopped lemon zest. First, dredge the flesh side of halibut fillets in the flour, shaking off the excess. Next, dip the flesh side in the egg. Third, dredge fillets in the panko mixture to coat and then pat gently to press the mixture into the egg.
Preheat oven to 400°F. Heat olive oil in an ovenproof nonstick pan on medium-high heat. Carefully place fillets crust side down in the pan. Sear until a golden-brown crust forms, about 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers are pearly white and opaque, about 3 to 5 minutes depending on the thickness of the fillets.
To serve, divide the Roasted Tomato and Artichoke Ragoût between four plates. Place fillets on top and garnish with basil sprigs. Serve immediately.
Roasted Tomato and Artichoke Ragout
8 roma (plum) tomatoes
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon minced fresh garlic
4 fresh artichoke hearts, cut into quarters*
1/2 cup Sauvignon Blanc
1/4 cup fresh lemon juice (about 2 lemons)
1/3 cup julienned fresh basil
2 tablespoons unsalted butter, cut into cubes
*See fresh artichoke heart preparation below. Frozen or canned-in-water cooked artichoke hearts can be substituted.
Preheat oven to 350°F. Cut tomatoes in half lengthwise through the core. Place tomatoes cut side up on a wire rack set over a baking sheet. Season to taste with salt and pepper. Roast tomatoes in the oven until the skins shrivel, about 20 minutes. When the tomatoes have cooled, remove the skins and cut in half again.
In a 2-1/2- to 3-quart saucepan, heat oil over medium heat. Add garlic and cook, stirring, until it begins to brown, about 20 to 30 seconds. Add the roasted tomatoes and artichokes and cook, stirring, for 2 minutes. Deglaze the pan with wine and add lemon juice. Simmer for 2 to 3 minutes and add basil. Reduce heat and stir in butter. When the butter has melted, remove from heat. Serve immediately.
Preparation for Fresh Artichoke Hearts
4 artichokes
3 lemons, cut in half
Fill a large pot with cold water and squeeze the juice of two lemons into it to make acidulated water. Hold an artichoke with the stem end toward you. Pull off all the small bottom leaves. Next, snap off the larger lower leaves to about 1/2 inch above the base. A small part of the bottom of each leaf should be left on the base to become part of the heart.
Place the artichoke on its side on a cutting board. Using a large serrated knife or chef’s knife, cut off the top of the artichoke down to about 3/4 inch above the base. Using a sharp paring knife, carve away the tough outer leaves to reveal the tender, lighter-colored heart. Peel the stem and trim off the bottom. Using a spoon, scrape away the fuzzy choke to leave the heart clean. Immediately rub all surfaces of the heart with lemon and then submerge completely in the pot of acidulated water while you are preparing the other artichokes.
Using the same pot, bring the water with the artichokes to a boil. Reduce heat to a simmer and cook for 20 to 30 minutes, or until a skewer passes through them easily. The artichokes can be prepared a day in advance and refrigerated.
This recipe is featured in our new cookbook titled
“Ray’s Boathouse: Seafood Secrets of the Pacific Northwest.”
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