BAKED HALIBUT WITH CRISPY PANKO
This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.
Provided by Lindsey
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
- Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
- Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.
Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g
ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES
You'll love this simple baked halibut recipe with colorful vegetables tossed in a citrus and olive oil sauce! Perfect for busy weeknights because it comes together in 20 minutes or less. If you can't find halibut, another white fish like cod, haddock, or red snapper would work well. This sheet pan dinner is a filling meal in one, but if you want to make the most of the zesty Mediterranean-style sauce, serve the halibut and veggies over a bed of barley or bulgur.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
- Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
- Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
- Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
- When ready, remove the baked halibut and vegetables from the oven. Serve immediately.
Nutrition Facts : Calories 311.5 kcal, Sugar 5.2 g, Sodium 479.2 mg, Fat 19.8 g, SaturatedFat 2.9 g, Carbohydrate 11.1 g, Fiber 3.2 g, Protein 23.6 g, Cholesterol 55.6 mg, UnsaturatedFat 16.1 g, ServingSize 1 serving
BAKED HALIBUT PROVENçAL
A simple dish of marinated, baked halibut served in a rich tomato, olive and wine sauce. Halibut marinade adapted from Serious Eats.
Provided by Katie at the Kitchen Door
Time 50m
Yield 2
Number Of Ingredients 18
Steps:
- For the fish marinade: Check the halibut fillets for any bones and remove them gently if found. Add the lemon juice, olive oil and minced garlic to a glass baking dish. Whisk together briefly with a fork, then place the halibut in the baking dish. Sprinkle with sea salt and black pepper. Turn the halibut over once or twice to coat in the marinade. Cover the dish with plastic wrap and refrigerate for 30 minutes.
- For the sauce: Heat the olive oil in a large saute pan over medium heat. Add the chopped onion and saute until translucent, about 6-8 minutes, stirring frequently. Add the minced garlic, a pinch of sea salt , the thyme, and the chopped rosemary and cook for another 2 minutes, until very fragrant. Add the chopped tomatoes and the wine and cook at a slow simmer until the tomatoes are very soft and the wine has been absorbed, forming a thick sauce. Remove from the heat and stir in the olives, capers, and balsamic vinegar. Taste and adjust seasoning as desired. Keep sauce warm, or gently reheat before serving.
- To bake the fish: Preheat the oven to 400 degrees F. Remove the plastic wrap from the baking dish with the halibut and place the dish in the oven (halibut fillets should be skin side down when they go in the oven). Bake until the internal temperature of the halibut at its thickest point is between 130F and 135F. Cooking time will vary with the thickness of your fillet. You don't want to overcook it, so begin checking the internal temperature with an instant-read meat thermometer starting at around 10-12 minutes. Most fillets will be done in 20 minutes or less.
- To serve: Place a large spoonful of the sauce on a plate and scatter the chiffonaded basil on top. Place one halibut fillet on top of the sauce and serve immediately.
QUICK HALIBUT PROVENCAL
So simple and easy and, yes, quick, you won't believe how good it is! By way of the Los Angeles Times.
Provided by Chef Kate
Categories Halibut
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick saute pan over medium-high heat.
- Lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes.
- Turn over the fillets, reduce the heat to low and cook 1 minute.
- Remove the fish to a plate and keep warm.
- Add the garlic and shallots to the pan and cook, stirring, for 1 minute.
- Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute.
- Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.
- Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately.
Nutrition Facts : Calories 613.9, Fat 24.9, SaturatedFat 3.9, Cholesterol 204.3, Sodium 1045.1, Carbohydrate 15.8, Fiber 4.4, Sugar 5.2, Protein 80
MEDITERRANEAN HALIBUT PROVENCAL
Our Halibut Provencal works well for a casual weeknight or a weekend dinner party. This one-skillet dinner is not only healthy and delicious, but it's also simple to make. The fragrant tomato sauce with onions, herbs, and olives has a touch of anchovy paste to give the dish even more depth of flavor. You can serve this Mediterranean halibut over your favorite type of pasta or rice to drench in the rich tomato sauce.
Provided by Dahn Boquist
Categories Main Dish
Time 45m
Number Of Ingredients 19
Steps:
- Preheat the oven to 375°. Sprinkle both sides of the halibut with salt and pepper.
- Heat olive oil in an oven-proof skillet over medium-high heat. Add the onion and cook for about 4 to 5 minutes until slightly browned. Add red pepper flakes and garlic. Cook, stirring constantly for 1 minute.
- Add wine, clam juice, crushed tomatoes, tomato paste, anchovy paste, and Herbs de Provence. Simmer for 8 to 10 minutes to reduce the sauce a little then remove from heat and stir in the olives. (If you want the sauce thinner, only simmer it for a minute).
- In a small dish, stir together the bread crumbs, olive oil, herbs, salt, and lemon zest.
- Arrange the halibut fillets over the tomato mixture then sprinkle the bread crumb mixture over the top.
- Bake for 15 to 30 minutes until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fish fillets. If the fillets are 1-inch thick, they will take approximately 22 to 25 minutes. If you have an instant-read thermometer, the halibut will be done when the internal temperature reads 130°F.
Nutrition Facts : Calories 398 calories, Carbohydrate 22 grams carbohydrates, Fat 11 grams fat, Fiber 4 grams fiber, Protein 46 grams protein, SaturatedFat 1.6 grams saturated fat, ServingSize 1, Sodium 688 milligrams sodium, Sugar 8 grams sugar
HALIBUT PROVENCALE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h12m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat grapeseed oil over medium heat in a saucepot. Saute the shallot and garlic until the shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes, then partially remove lid (leave it covered just enough to keep the spattering down) and reduce heat to medium-low, let thicken and reduce for another 15 minutes.
- While the sauce is thickening, season the fish with salt and pepper. Arrange fish on a steaming rack and steam over a pan of boiling water until it flakes easily, about 6 to 7 minutes.
- While the fish is steaming, remove the sauce from the heat and whisk in the cream. Strain the sauce into a bowl.
- Spoon sauce into the center of serving plate, top with a fish fillet and fresh grape tomatoes. Sprinkle with parsley leaves.
OVEN-POACHED HALIBUT PROVENCAL
This is hands-down one of my most favorite fish dishes to make. Any white fish can be substituted for the halibut. I believe it comes from a Cooking Light cookbook. Everyone who's tasted it loves it!
Provided by C in PA
Categories Halibut
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place wine and fish in an oiled 13"x9" baking dish.
- Combine tomato through garlic, and spoon over fish.
- Bake 35 minutes.
- Preheat broiler.
- Combine breadcrumbs, parmesan cheese, and olive oil.
- Sprinkle over fish, and broil until toasted.
- Serve.
GARLIC PARMESAN BAKED HALIBUT
Steps:
- Preheat oven to 450. Season halibut with salt, pepper and a squeeze of lemon juice. Place filets in a baking dish. Bake for 6 minutes.
- Mix all topping ingredients together. Remove halibut from oven and spread Parmesan mixture over top and sides of fish. Turn oven to broil and cook for 2-3 minutes, until the tops are lightly browned. Serve immediately with rice and veggies.
LEMON HERB BAKED HALIBUT (PARVE, PASSOVER)
An easy recipe for Lemon Herb Baked Halibut, featuring a marinade made with extra-virgin olive oil, lemon, garlic, parsley, and basil.
Provided by Giora Shimoni
Categories Dinner Entree Lunch Main Course
Time 1h20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 434 kcal, Carbohydrate 2 g, Cholesterol 102 mg, Fiber 0 g, Protein 39 g, SaturatedFat 4 g, Sodium 672 mg, Sugar 0 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g
HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI
Steps:
- Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
- To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
- To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.
OVEN-BRAISED HALIBUT PROVENçALE
Categories Olive Tomato Braise Dinner Lunch Halibut Fennel Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Sprinkle fish with salt and pepper. Set aside. Heat oil in heavy medium oven-proof skillet over medium-high heat. Add garlic and red pepper. Sauté until fragrant, about 2 minutes. Add shallots and fennel. Sauté until shallots are tender, about 5 minutes. Add tomatoes with juices and clam juice. Simmer until fennel is tender and liquid reduces slightly, about 5 minutes. Stir in olives.
- Arrange halibut atop tomato mixture. Bake until fish is opaque in center, about 18 minutes. Stir basil into vegetable mixture and serve.
BAKED HALIBUT
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 4
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.
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HALIBUT BROCHETTES PROVENçALE RECIPE | BON APPéTIT
From bonappetit.com
Servings 4
- Mix first 7 ingredients in small bowl. Place zucchini, eggplant, tomatoes, peppers, and onion in large bowl. Add 1 tablespoon herb mixture and 1 tablespoon oil to vegetables. Sprinkle with salt and pepper; toss to coat. Thread 1 mini pepper, 1 zucchini round, 1 eggplant piece, 1 tomato, 1 onion piece, and 1 more mini pepper onto each of 8 skewers. DO AHEAD Herb mixture and vegetables can be made 4 hours ahead. Cover separately and refrigerate.
- Place fish in medium bowl; sprinkle 2 tablespoons herb mixture over. Add 3 tablespoons oil, 3 tablespoons lemon juice, and garlic; sprinkle with salt and pepper and toss to coat. Cover and chill at least 1 hour and up to 2 hours, tossing occasionally.
- Simmer wine, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice in small saucepan until reduced to 1/3 cup, about 3 minutes. Stir in remaining herb mixture. Season sauce to taste with salt and pepper. Set aside.
- Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Divide fish cubes among remaining 4 skewers. Grill vegetable skewers until vegetables are slightly charred and tender, turning occasionally, 10 to 12 minutes. Grill fish skewers until fish is cooked through, turning occasionally, 8 to 10 minutes.
HALIBUT PROVENçAL RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 279 per servingServings 6
- Heat oil in a large ovenproof skillet over medium-high heat, and add garlic. Cook 30 seconds, stirring constantly; add onion and 1/4 teaspoon salt. Cook for 2 minutes, stirring occasionally. Add tomato and next 8 ingredients (tomato through bay leaf); cook for 10 minutes. Stir in water.
- Sprinkle 1/4 teaspoon salt and black pepper over fish; place fish on top of onion mixture. Wrap handle of skillet with foil; cover and bake at 450° for 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.
QUICK HALIBUT PROVENCAL RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 2-4Estimated Reading Time 7 minsCategory MAINS, FAST, EASY, FISH & SHELLFISHTotal Time 15 mins
- Heat the oil in a large nonstick saute pan over medium-high heat. Lightly season the fish with salt. Add the fillets to the pan and sear until they have good color, about 4 minutes.
- Turn over the fillets, reduce the heat to low and cook 1 minute. Remove the fish to a plate and keep warm.
- Add the garlic and shallots to the pan and cook, stirring, for 1 minute. Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt. Saute 1 minute. Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.
- Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil. Serve immediately.
BAKED HALIBUT - IMMACULATE BITES
From africanbites.com
5/5 (6)Total Time 20 minsCategory MainCalories 420 per serving
- Pat dry Halibut with a paper towel to remove any excess water. Then season with salt and pepper and squeeze lemon juice all over the fish. Set in a baking pan or dish.
- Do the same for tomatoes, and vegetables, if using any. Use a baking tray if using more vegetables.
- Bake Halibut for about 6 -7 minutes, depending on its thickness. Be careful; they bake up pretty fast. It will finish baking after you add the sauce.
PROVENçAL BAKED FISH WITH ROASTED POTATOES & MUSHROOMS ...
From eatingwell.com
5/5 (1)Total Time 1 hrCategory Healthy Halibut RecipesCalories 276 per serving
- Toss potatoes, mushrooms, 1 Tbsp. oil, salt, and pepper in a large bowl. Transfer to a 9x13-inch baking dish. Roast until the vegetables are just tender, 30 to 40 minutes.
- Stir the vegetables, then stir in garlic. Place fish on top. Drizzle with lemon juice and the remaining 1 Tbsp. oil. Sprinkle with herbes de Provence. Bake until the fish is opaque in the center and flakes easily, 10 to 15 minutes. Garnish with thyme, if desired.
OVEN-BRAISED HALIBUT PROVENçALE RECIPE - BON APPéTIT
From bonappetit.com
Servings 4
- Heat oil in heavy medium oven-proof skillet over medium-high heat. Add garlic and red pepper. Sauté until fragrant, about 2 minutes. Add shallots and fennel. Sauté until shallots are tender, about 5 minutes. Add tomatoes with juices and clam juice. Simmer until fennel is tender and liquid reduces slightly, about 5 minutes. Stir in olives.
- Arrange halibut atop tomato mixture. Bake until fish is opaque in center, about 18 minutes. Stir basil into vegetable mixture and serve.
HALIBUT A LA PROVENCAL OVER MIXED GREENS RECIPE | MYRECIPES
From myrecipes.com
4/5 (6)Total Time 30 minsServings 4Calories 308 per serving
- Combine herbes de Provence, 2 teaspoons juice, and 1/4 teaspoon salt. Rub over tops of fillets. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; sprinkle with parsley and thyme.
- Heat remaining 7 teaspoons oil in skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Remove from heat; stir in remaining 4 teaspoons lemon juice, remaining 1/4 teaspoon salt, mustard, honey, and pepper. Gently stir in olives.
- Combine greens and dressing in a large bowl, tossing well to coat. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet.
WHAT TO SERVE WITH HALIBUT (14 ... - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
3.8/5 (4)Estimated Reading Time 7 minsCategory Side DishesPublished 2021-01-15
- Autumn Harvest Salad With Orange Vinaigrette. If you’re looking for lighter fare, this Autumn Harvest Salad is a must try! The combination of orange slices, roasted nuts, and cranberries will give your halibut a fresh kick.
- Buttery Sautéed Green Bean Recipe. Packed with garlic and a little hint of lemon, these buttery green beans will be quite the compliment to your halibut.
- Indian Lemon Rice. Tangy and full of Indian spices, this side dish will give your taste buds a treat! The savory curry flavors mixed with the tang of the lemon will compliment the halibut and its mild flavor.
- Braised Fingerling Potatoes with Garlic, Shallots, and Fresh Herbs. Looking for something a little more filling? Braise potatoes in a little water or stock.
- Spring Pesto Roasted Tomatoes. The simplicity of this side dish doesn’t take away from its flavors. Fresh, juicy tomatoes filled with garlic, chili flakes, and pesto compliment the slightly sweet halibut perfectly.
- Lemon Couscous Recipe. Lemon is a classic go-to when cooking fish. It’s a simple way to boost the natural flavor of fish, along with adding some freshness and a little kick.
- Cilantro Lime Slaw. With its tender and slightly sweet flesh, halibut makes an excellent choice for fish tacos. And fish tacos aren’t complete without some slaw!
- Artichoke Hearts in a White Wine Garlic Butter Sauce. White wine and garlic are magical ingredients, and when brought together with a little lemon and some butter, they make tender artichoke hearts the perfect pairing for fish.
- Cucumber Tomato Salad. Fresh, crunchy cucumbers and juicy tomatoes drizzled with a little balsamic will make a crowd-pleasing side to any dish. Easy to make ahead, balsamic and tomatoes are already a match made in heaven.
- Roasted Vegetables. You really can’t go wrong with a selection of roasted and colorful veggies. The beauty of this side is that everything gets roasted together.
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