The Chew: Michael Symon Tarragon Halibut Recipe & Food Trivia Question


Michael Symon Tarragon Halibut Recipe

Michael Symon had a fish recipe he wanted to share with everyone and he knows a lot of people do not like making fish because it makes the house smell fishy. He suggested baking or steaming the fish to avoid the fishy smell. Also, if you don;t like halibut, any other firm fleshed white fish will work.

Michael Symon Tarragon Halibut Ingredients

The Chew: Michael Symon Tarragon Halibut Recipe & Food Trivia Question

The Chew May 2 2013 watched as Michael Symon shared his tarragon halibut recipe and Clinton Kelly played a food trivia game with two audience members.

For the Halibut:

  • 36 ounces Halibut (cut into 4 fillets)
  • 6 tablespoons Dijon Mustard
  • 4 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons Tarragon Leaves (chopped)
  • 1 1/2 cups Water
  • 1/2 cup White Wine
  • 1 small Onion (roughly chopped)
  • 1 Celery Rib (roughly chopped)
  • 1 Garlic clove (smashed)
  • 2 teaspoons Black Peppercorns
  • 3 sprigs Parsley
  • 1 sprig Tarragon
  • 1 Bay Leaf
  • Salt and Pepper

For the Vegetable Chips:

  • 2 large Carrots (sliced 1/16-inch thick)
  • 1 medium Sweet Potato (sliced 1/16-inch thick)
  • 2 medium Beets (sliced 1/16-inch thick)
  • 1 large Parsnip (sliced 1/16-inch thick)
  • Vegetable Oil for frying
  • Salt
  • Malt Vinegar

For the Remoulade:

  • 1 cup Mayonnaise
  • 3 tablespoons Grainy Mustard
  • 1 tablespoon Sweet Paprika
  • 1 teaspoon Cajun Seasoning
  • 1 tablespoon large Hot and Spicy Pickle or any of your favorite pickles
  • 1 teaspoon Hot Sauce
  • Malt Vinegar
  • Salt and Pepper to taste

Michael Symon Tarragon Halibut Directions

For the Halibut:
  • In a rimmed baking dish, whisk together the dijon mustard, olive oil, tarragon and season with salt and pepper. Coat the fish with the mixture.
  • Combine the remaining ingredients in the bottom of a 9×13 pan. Place a perforated pan in the pan and bring the liquid to a boil on the stove top. Reduce to a simmer and place the fish in the pan. Cover with foil and allow to steam for 6 to 8 minutes and then serve.

For the Vegetable Chips: 

  • Lay vegetables onto a sheet pan lined with paper towels. Salt liberally on both sides and allow to rest for 20 to 30 minutes to release as much liquid as possible. Rinse vegetables in cold water to remove excess salt and pat dry to remove all liquid.
  • Heat oil to 375 degrees in a dutch oven. Cook chips in batches making sure not to crowd the pan, about 1 to 2 minutes per batch. Using a slotted spoon, transfer cooked chips to a paper towel lined plate and season with salt and a drizzle of malt vinegar.

For the Remoulade: 

  • Whisk together the ingredients and adjust seasoning to taste.

The Chew: Red Carpet Fridge Raider Food Trivia

Clinton Kelly pulled two lucky fans from The Chew audience and brought them on stage to go play Red Carpet Fridge Raider, a food trivia game.

The object of the game is to answer the food trivia correctly by running to the fridge and finding the food that correlates to the food trivia questions. The person who puts the correct food on the podium first gets a point. The person with the most points at the end of the game won a gift certificate to a restaurant of their choice.

See how many of the food trivia questions you can get right:

  • This vegetables might help you see better at night but don’t too many of them though. You might turn orange – Carrots.
  • When life gives you this sour fruit you cna use it to make a great summer beverage – Lemons.
  • While this root vegetable is high in vitamins and minerals, it is also the secnd largest course of suagr behing sugar cane – Beets.

Steam the house or bake it to not make the shouse smell like fish.


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