Pan-Seared Halibut; Pasta - NuWave PIC PLATINUM Owner's Manual & Complete Recipe Book

Pan-Seared Halibut

Serves: 4
2 tablespoons grapeseed oil
4 (6-ounce) halibut filets
1 tablespoon salt
1 tablespoon cracked black pepper
2 sprigs fresh thyme
Juice from 1 lemon, divided
1 tablespoon olive oil
1½ cups halved heirloom tomatoes
1 teaspoon chopped garlic
2 tablespoons chopped parsley
Directions:
1. Heat grapeseed oil in large sauté
pan on Medium-High (375°F).
2. Season fish with salt and pepper
and place in hot pan.
3. Cook fish for 3-4 minutes per side.
56 • NuWave PIC Platinum Complete Cookbook
™
®
4. Combine thyme with ½ lemon juice
in small bowl and baste
fish with sauce.
5. Transfer fish to serving
platter to rest.
6. Add olive oil to same pan used to
cook fish and stir in tomatoes, garlic
and remaining lemon juice.
7. Cook sauce for 2 minutes.
8. Stir in parsley and pour
sauce onto fish.
Tip: This procedure will work great
with any type of white fish.
Tips for Pasta, Grains & Rice
•
Under dry conditions, rice can be
stored for up to 1 year at room
temperature.
•
Rinsing rice gives it a lighter
consistency
•
If you forget to presoak beans,
place them in 3 cups water for
every 1 cup of beans, then bring to
a boil on Max/Sear for 2 minutes.
Remove from heat, cover and soak
beans for 1 hour.
•
Fresh pasta cooks more quickly
than dry pasta.
Pasta, Grains
& Rice
•
Some pasta, such as lasagna,
manicotti and cannelloni, can be
used without being precooked.
These are called no-bake pasta.
•
Not sure which type of pasta will
complement the dish? As a rule of
thumb, small pastas, such as orzo,
are ideal for clear or hearty soups.
Curved, twisted or tube-shaped
pastas, such as penne, are perfect
for tomato sauces. Ridged pastas,
such as rigatoni, are best used
with meat sauces. Smooth pastas,
such as fettuccine, complement
cream sauces.