10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE
Make and share this 10-Minute Baked Halibut With Garlic-Butter Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture.
- Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours.
- Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic.
- Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish.
- Preheat oven to 400°; let fish come to room temperature for about 15 minutes.
- Melt the garlic butter and pour it over the fish.
- Bake the fish for 10 minutes, basting once with the sauce.
- The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°.
- Serve fish with the garlic butter spooned over each portion.
Nutrition Facts : Calories 344.6, Fat 26.2, SaturatedFat 11.4, Cholesterol 108.8, Sodium 95.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 25.9
PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT
Categories Citrus Dairy Fish Herb Nut Sauté Yogurt Mother's Day Dinner Pistachio Halibut Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
- Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
- Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
- While fish cooks, stir together all ingredients for spicy yogurt.
- Serve fish with spicy yogurt on the side.
BAKED HALIBUT IN A YOGURT SAUCE
This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced at the end of the cooking, but that only takes about 5 minutes. I suggest that you serve it with a Saag aloo and rice. 45
Categories Vegetables Side Dish Sauces Fish Yogurt Sauces and Gravies Ginger
Time 50m
Yield 4
Number Of Ingredients 28
Steps:
- Heat the oven to 190C, gas mark 5 Lay the onions on the bottom of a large based baking dish , one that is big enough to lay the fish flat in one layer. Cut the fish into four equal sized portions and place on the onions. Mix the Yoghurt with the lemon juice, salt, pepper, garam masala, cumin, coriander, cayenne, ginger and oil, mixing well. Pour the sauce onto the fish, making sure that some of it goes under as well as over. Cover with either a lid or foil and bake in the oven for approximately 30 minutes, or until the fish is cooked. Pour off the sauce from the fish into a saucepan and boil to reduce to about 350ml of liquid. Whisk in the butter, and as soon as it is melted, pour over the fish and serve.
Nutrition Facts :
INDIAN-SPICED HALIBUT WITH YOGURT
The basic curry powder used to flavor this easy-to-make Indian-spiced halibut dish is enhanced by bittersweet fenugreek seed, mustard, cardamom, and cloves; brown sugar diminishes the heat. Just before serving, mild yogurt is added to temper the intensity of the spices further.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 17
Steps:
- Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into boiling water. Cook until skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard skin. Cut tomatoes in half; squeeze out seeds. Chop; set aside.
- In a food processor, combine curry powder, fenugreek, salt, mustard, cardamom, and cloves. Pulse to combine. Add garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
- Heat butter in a large saucepan over medium heat. Stir in curry paste; cook until fragrant, about 1 minute. Add onion and half the stock; cook until onion starts to soften, about 3 minutes. Add chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add fish and tomatoes, and cook until fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in yogurt just before serving.
Nutrition Facts : Calories 234 g, Cholesterol 44 g, Fat 6 g, Fiber 2 g, Protein 27 g, Sodium 595 g
TURKISH-SPICED HALIBUT SKEWERS WITH YOGURT SAUCE
Turkish chefs make these beautiful skewers with local swordfish, usually dousing the fish in a garlicky lemony marinade before cooking. Bay leaves (they grow wild) are usually a presence, too. David Tanis took that inspiration and made the fish halibut, adding thinly sliced lemons and onions, along with pinches of aromatic cumin and coriander, and a heavy hand with the bay leaves. You would think this might be overkill, but in fact it only enhances the sweetness of the fish.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each. Lay them in a shallow dish. Season on both sides with salt and pepper.
- In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together. Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
- Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber. Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
- Heat a grill or broiler. When it is hot, cook skewers for about 2 minutes per side, until just opaque. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.) Transfer to a serving platter. Sprinkle with remaining herb mixture. Serve with yogurt sauce on the side.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 719 milligrams, Sugar 4 grams
GREEK HALIBUT WITH LEMON FETA YOGURT SAUCE #RSC
Ready, Set Cook! Reynolds Wrap Contest Entry. Healthy, fresh & easy clean-up describes this fish dish that includes fresh herbs and veggies cooked in Reynolds Wrap, topped with a tangy lemon feta yogurt sauce.
Provided by AmyJoCooks
Categories One Dish Meal
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 375°F.
- In a large bowl, mix thyme, oregano, dill, lemon zest, lemon juice, red pepper flakes, garlic and ½ teaspoon salt. Drizzle in olive oil and stir. Add zucchini, artichoke hearts, red bell pepper, onion to the olive oil mixture. Set aside for 10 minutes.
- Meanwhile, in a food processor combine feta cheese, Greek yogurt, cream and lemon juice and blend until smooth. Place in refrigerator.
- Place each piece of fish, skin side down, in the center of a piece of Reynolds Wrap about 18 inches long. Season fish with kosher salt. Gather the sides of the foil, add 1/4 of veggies to each packet, then spoon liquid evenly over the pieces of fish. Close each packet, leaving about 5" between the fish and the top of the foil for steam. Place foil packets on a large baking sheet in the oven and bake 12-17 minutes (depending on thickness of fish; check by removing from oven and carefully opening one of the packets and testing fish & veggies with a fork. If fish is not cooked through, reseal foil and continue to bake, checking every couple minutes.
- Open packets carefully and transfer fish and veggies using a spatula to plates. Spoon the liquid from each packet on top. Drizzle each with lemon feta yogurt sauce. Garnish with dill. Enjoy!
Nutrition Facts : Calories 588.7, Fat 24, SaturatedFat 6.2, Cholesterol 209.3, Sodium 630.9, Carbohydrate 15.2, Fiber 7.4, Sugar 4.5, Protein 76.3
More about "baked halibut in a yogurt sauce food"
BAKED HALIBUT (TENDER & FLAKY IN 20 MINUTES!)
From wholesomeyum.com
5/5 (9)Calories 252 per servingCategory Main Course
BAKED HALIBUT WITH YOGURT SAUCE - BIGOVEN
From bigoven.com
3/5 (1)Total Time 45 minsCategory Main DishCalories 214 per serving
BAKED HALIBUT | THE COZY APRON
From thecozyapron.com
HALIBUT RECIPE (WITH LEMON BUTTER SAUCE)
From wholesomeyum.com
BROILED HALIBUT WITH TANGY YOGURT SAUCE - BIGOVEN
From bigoven.com
BAKED HALIBUT IN A YOGURT SAUCE RECIPE - HALIBUT RECIPES
From foodreference.com
CREAMY BAKED HALIBUT RECIPE - BELLY FULL
From bellyfull.net
BLACKENED HALIBUT WITH SPICY YOGURT SAUCE - CHAMPAGNE TASTES®
From champagne-tastes.com
HALIBUT WITH CREAMY DILL SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY BAKED HALIBUT - SAVORY EXPERIMENTS
From savoryexperiments.com
RECIPE: INDIAN-STYLE BAKED HALIBUT WITH YOGURT SAUCE
From seattletimes.com
RECIPE FOR BAKED HALIBUT IN YOGHURT / YOGURT SAUCE - HINTS AND …
From hintsandthings.co.uk
BAKED HALIBUT WITH YOGURT DILL SAUCE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BEST SAUCES FOR HALIBUT ⋆ THE 9 YOU SHOULD CONSIDER ⋆
From wewantthesauce.com
ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES - THE …
From themediterraneandish.com
BAKED HALIBUT IN A YOGURT SAUCE RECIPE - COOKING INDEX
From cookingindex.com
SUFFOLK – THE COAST WITH THE MOST | FINANCIAL TIMES
From ft.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love