Baked Halibut In Egyptian Cilantro Sauce Food

10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE

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.

GRILLED HALIBUT WITH CILANTRO GARLIC BUTTER

Steps:

• Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
• Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
• Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.

BAKED HALIBUT WITH WINE AND HERBS

Steps:

• Preheat oven to 450 degrees F.
• In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.
• Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.
• To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.

HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW

Steps:

• Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
• Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
• In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
• Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.

HALIBUT WITH HERB SAUCE

Steps:

• Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.
• Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.

PESTO HALIBUT

Steps:

• Preheat oven to 450°. In a small bowl, combine oil, sauce mix and lemon juice; brush over both sides of fillets. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until fish just begins to flake easily with a fork, 12-15 minutes.

BAKED HALIBUT

Steps:

• Place fillets in 11x7 in.
• baking pan.
• Combine all other ingredients and sprinkle over fish.
• Bake at 350* for 25 minutes.

BEST HALIBUT EVER

Steps:

• 1. Mix all ingredients together and brush onto the halibut filets.
• 2. Bake halibut filets at 350 degrees according to filet thickness.
• 3. Broil last 3 mintues of cooking. Enjoy!

GRILLED HALIBUT WITH CILANTRO CREAM

Steps:

• Thoroughly blend all ingredients in a medium sized mixing bowl. Reserve 2 tablespoons of the baste for garnish.
• Preheat grill to medium high. When grill is ready, baste halibut thoroughly before and during cooking. Grill approximately 4 to 6 minutes per side.
• Garnish with remaining Cilantro Cream.

PANKO CRUSTED HALIBUT WITH WHITE SERRANO AND CILANTRO SAUCE

Steps:

• Season halibut fillets all over with 1 teaspoon cracked black pepper and 1 teaspoon sea salt.
• Whisk flour, remaining black pepper, and 1/2 teaspoon sea salt together in a shallow bowl. Whisk eggs in another shallow bowl. Pour panko bread crumbs into another shallow bowl.
• Gently roll 1 halibut fillet in flour mixture to coat and shake off any excess. Dip 1 side of fillet into egg, then press egg-coated side into bread crumbs to coat evenly. Place fillet, panko-side up, onto a plate and repeat with remaining fillets. Cover the plate loosely with plastic wrap and refrigerate until cold, about 15 minutes.
• Melt butter in a small saucepan over medium-high heat. Saute shallot and serrano pepper in hot butter until fragrant, about 1 minute. Stir half-and-half and cilantro leaves into shallot mixture, bring to a simmer, and cook, stirring frequently, until reduced by half, 6 to 8 minutes. Remove from heat; stir in lime juice and remaining 1/2 teaspoon sea salt. Puree sauce using an immersion blender until smooth.
• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil and place an ovenproof wire rack on the baking sheet.
• Heat canola oil in a nonstick skillet over medium-high heat. Place fillets, panko-side down, in hot oil and cook until golden, about 2 minutes. Flip fillets and transfer, panko-side up, to the wire rack on the prepared baking sheet.
• Bake fillets in the preheated oven until fish flakes easily with a fork, 6 to 7 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer fillets to plates and top with cilantro sauce.

SEARED HALIBUT FISH TACOS WITH CILANTRO SLAW

Steps:

• Season halibut fillet evenly with 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Heat 2 tablespoons of the oil in a cast-iron skillet over high. Add fillet; cook, undisturbed, until deeply browned and a thermometer inserted in thickest portion of fillet registers 140°F, about 6 minutes per side. Remove fillet from skillet; let rest 5 to 10 minutes. Flake into 1-inch pieces.
• While halibut rests, stir together lime juice, mayonnaise, and remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Add coleslaw, bell pepper, cilantro, and scallions; toss to fully coat.
• Spoon about 1/4 cup slaw mixture onto each of 8 warm tortillas; top evenly with flaked halibut. Top each taco with 1/2 tablespoon pico de gallo and 1 teaspoon queso fresco.

BAKED HALIBUT

Steps:

• Preheat your oven to 425°, line a baking sheet with parchment paper or foil, and position your oven rack in the center of your oven. (If using parchment, cut the parchment to fit your baking sheet, with no overhang.)
• In a small ramekin, prepare the marinade/seasoning by combining the pressed garlic cloves, Dijon, lemon juice and zest, the paprika, and a couple of good pinches of salt and pepper with a fork; add in the olive oil, 1 tablespoon at a time, and blend that in until combined.
• Place the halibut fillets onto the prepared baking sheet, and brush each fillet with the seasoning mixture (or pour it directly over), and if you have a few minutes, allow it the fillets to marinate for 10 to 20 minutes.
• Place the seasoned fillets into the oven and bake for 10 to 12 minutes; then, switch your oven setting to "broil", and allow the fish to broil for 2 to 3 minutes until it has a bit of color, and is tender, flaky and cooked through. (To be clear, do not use the broiler underneath the main oven.)
• To finish, sprinkle over some fresh dill, add lemon slices or wedges, and serve with your choice of side.

CORIANDER-CRUSTED HALIBUT WITH RICE NOODLES AND GINGER BROTH

Steps:

• For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small plate. Season the halibut on both sides with salt and dredge the top only with the coriander. In a hot saute pan coated with oil, sear the top first until brown and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for seasoning then add lime juice and cilantro. Right before serving, add the soft rice noodles. Bring to temperature then serve.
• PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small pile in the middle with the mixture and top with halibut. Garnish with cilantro sprigs.
• Wine Suggestion: Lenswood Sauvignon Blanc, Australia

PEPITA CRUSTED PACIFIC HALIBUT WITH CILANTRO SERRANO CREAM

Steps:

• Season all sides of the halibut with the 1 teaspoon of salt and 1 teaspoon of pepper. In a shallow dish, combine the flour and the remaining salt and pepper. In a second shallow dish add the eggs. Add the pepitas to a third shallow dish. Roll a halibut fillet in the flour, shaking off the excess. Dip just 1 side of the fillet in the beaten eggs, then into the pepitas, pressing gently for even coverage. Set on a plate, seed side up, and repeat with remaining halibut. Cover loosely and refrigerate for 15 minutes.
• While the fish is resting, prepare the cilantro cream.
• Preheat the oven to 300 degrees F.
• Heat a nonstick skillet over medium-high heat and add the canola oil. When the oil is hot add the fish, pepita side down, and cook until golden, about 2 minutes. Flip over, then gently transfer them to a baking sheet fitted with a rack. Bake in the oven until the internal temperature of 145 degrees F registers on an instant-read thermometer, about 6 to 7 minutes. Arrange on serving plates, topped with the cilantro cream and serve.
• Melt the butter in a small saucepan over medium-high heat. Add the shallot and serrano pepper and saute for 1 minute. Add the half-and-half and cilantro and bring to a low simmer. Stir frequently until reduced by half, about 6 to 8 minutes. Remove from the heat, stir in the lime juice and salt and blend with a stick blender until smooth, Keep warm, or reheat gently before serving.

CILANTRO-LIME HALIBUT

Steps:

• Season halibut with salt and pepper one hour before cooking. Place in refrigerator.
• Lightly oil a non-stick pan with canola or vegetable oil. Over high heat, sear each side of the halibut filets for five seconds each.
• Searing the filets will cook a fine layer on the outside of the fish so that it will not stick to the barbecue. Because of the moistness and flakiness of halibut, this will prevent the halibut from sticking and falling through the grates of your barbecue grill. This is a great tip when barbecuing all types of fish, but works especially well with halibut.
• Remove halibut from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine or chicken stock, cilantro, lime juice , lime zest and olive oil to the sauté pan and heat until hot but not boiling.
• Remove sauce from heat and baste fish on both sides. Cook on barbecue grill for 3 minutes per side, basting constantly while cooking. Serve immediately.

FLAKY SWEET PAN SEARED HALIBUT WITH CILANTRO LIME BREAD TOPPING

Steps:

• Rub the fish with half the lime juice and salt. Place skin side down in a heavy skillet and saute in olive oil until almost done. Turn during cooking.
• In another skillet add olive oil and heat. Add the breadcrumbs, garlic, salt and 2 T. cilantro. Toast over low heat, stirring constantly until crumbs are golden brown.
• Spread over the fish and cook until fish flakes easily.
• Blend the remaining lime juice and oil together. Drizzle over fish.
• Combine remaining cilantro and lime zest and sprinkle over fish.
• Serve hot with warmed tortillas and lime wedges.

MARINATED HALIBUT WITH CILANTRO-LIME BUTTER SAUCE

Steps:

• To prepare the marinade: Combine soy sauce, sesame oil, ginger, garlic and pepper flakes.
• Place fish in a glass dish and add marinade.
• Marinate in refrigerator 2 hours, turning fish over after 1 hour.
• To prepare the sauce: In a medium saucepan combine the wine, stock or juice and vinegar.
• Boil until syrupy. You will have no more than a few tablespoons left.
• Set aside.
• In a food processor combine the garlic, ginger, cilantro, lime zest and juice, butter, red pepper flakes, salt and pepper; process until smooth.
• Set aside.
• Remove the fish from the marinade, scraping off the ginger and garlic and discarding any leftover marinade.
• Place in a baking pan or on a broiling pan and bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until done.
• To finish sauce: Reheat wine reduction over medium heat.
• Slowly add pieces of cilantro butter, whisking until sauce is lightly thickened. Do not boil.
• Pour the sauce over the fish and serve.

MEXICAN BAKED WHITE FISH IN CILANTRO SAUCE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Mix together cilantro leaves and diced onion and reserve for garnish.
• Melt butter in a medium-sized skillet. Sauté chopped onion and garlic for about 5 minutes, stirring often, until onion is translucent.
• Place sautéed onions and garlic, crema, salt, lime juice, and cilantro into a blender. Process until you have a soft green sauce.
• Lightly grease a glass or metal baking dish. Place white fish filets in dish in a single layer. Pour sauce over filets. Move filets slightly so that some of the sauce gets in under the fish.
• Bake, uncovered, for about 25 minutes. Baking time will vary according to thickness of filets; watch your dish closely so that fish does not overcook. Fish is done when it can be easily flaked with a fork.
• Garnish each serving with reserved cilantro and onion. Serve with white or red rice or boiled potatoes.

HALIBUT WITH CILANTRO PESTO

Steps:

• Lightly spray the grill rack or broiler pan with cooking spray. Preheat the grill on medium high or preheat the broiler.
• In a small bowl, stir together the pesto ingredients. Brush half the pesto on one side of the fish. Place the fish with the pesto side up on the grill rack or in the broiler pan. Set the remaining pesto aside.
• Grill or broil about 6 inches from the heat for 4 minutes. Turn the fish over. Spread with the remaining pesto. Grill or broil for 4 to 6 minutes, or until the fish flakes easily when tested with a fork (for halibut) or is the desired doneness (for salmon). Watch carefully so the walnuts don't burn.
• Nutrition Information
• (Per serving)
• Calories: 182
• Total fat: 8.0g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 3.0g
• Monounsaturated: 3.0g
• Cholesterol: 38mg
• Sodium: 105mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 25g
• Calcium: 92mg
• Potassium: 548mg
• Dietary Exchanges
• 3 very lean meat
• 1 fat

SPICY CILANTRO SAUCE

Steps:

• Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.
• In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
• Just before serving, stir in lemon juice.

LEMON HERB BAKED HALIBUT (PARVE, PASSOVER)

Steps:

• Gather the ingredients.
• Line a shallow glass dish with parchment paper, and place the halibut fillets in the dish in a single layer.
• In a small bowl, combine the olive oil, lemon juice, garlic, parsley, basil, salt, and pepper.
• Pour the marinade over the fish. Cover and refrigerate for 1 hour.
• Preheat the oven to 450 F/230 C. Pour the marinade out of the dish.
• Bake the fish, uncovered, in the preheated oven for 15 minutes, or until the fish easily flakes with a fork. Serve immediately.

ROASTED HALIBUT AND GREEN BEANS WITH ASIAN CILANTRO SAUCE

Steps:

• Preheat oven to 450°F. Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
• Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper. Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.

CILANTRO-GINGER HALIBUT

Steps:

• Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
• Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
• Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.

BAKED HALIBUT

Steps:

• Cut the fish into 8-ounce pieces or two pieces per pound. Marinate in lemon in glass baking dish for 20-30 minutes. Drizzle olive oil and sprinkle paprika over all. Bake 10-15 minutes at 450 degrees F.