Halibut - Osso Buco-Style
Osso buco is a traditional Italian dish of veal shanks simmered in a pungent tomato sauce and topped with gremolata. Ming Tsai's clever version is made with fish.
(6) 8oz. Halibut Fillets
2 tablespoons olive oil
½ medium onion, chopped
¾ cup chopped celery
¾ cup chopped peeled carrot
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup white wine
4 cups chicken stock or canned low-salt chicken broth
1 cup crushed tomatoes in puree (from 15-ounce can)
½ cup freshly squeezed orange juice
1/3 cup chopped lemongrass* (from about 3 stalks)
¼ cup soy sauce
4 fresh thyme sprigs
1 bay leaf
¼ cup balsamic vinegar
2 tablespoons (¼ stick) unsalted butter, room temperature
Whipped Potatoes with Herbs
Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion, celery, carrot and garlic; sauté until brown, about 10 minutes. Add tomato paste and cook 2 minutes. Add white wine and simmer until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add next 7 ingredients; simmer until mixture is reduced to 3 cups, about 50 minutes. Discard bay leaf. Season sauce with salt and pepper.
Preheat oven to 350°F. Sprinkle halibut with salt, pepper and cayenne pepper. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Add fish to skillet and cook until brown, about 2 minutes per side. Transfer fish to plate. Pour off oil from skillet. Reduce heat to low. Add balsamic vinegar to skillet; simmer 1 minute. Add sauce. Whisk in butter. Season with salt and pepper. Pour sauce into 13x9x2-inch glass baking dish. Place fish atop sauce in dish. Bake until fish is opaque in center, about 10 minutes.
Divide potatoes among 6 plates. Top potatoes with fish and sauce. Sprinkle with Gremolata and serve immediately.