Baked Halibut With Chopped Olive Salad Food

BAKED HALIBUT RECIPE

Steps:

• Preheat oven to 425 F.
• Arrange fish on a baking dish.
• In a small bowl combine the salt, black pepper, paprika, smoked paprika, garlic powder, lemon juice and olive oil.
• Place fish in a baking dish or on a sheet pan. Brush with the mixture on top.
• Bank for 10-12 minutes, until opaque.
• Serve with a salad, quinoa, pasta or couscous.

MEDITERRANEAN BAKED HALIBUT

Steps:

• Preheat oven to 425 degrees F. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, and red pepper flakes (if using).
• Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt. Spread the mayonnaise/tomato mixture over the top of the fish.
• Bake at 425 for 15-17 minutes. My fish was about 1 1/2" thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!

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.

BAKED HALIBUT

Steps:

• Preheat the oven to 400ºF. Line a baking sheet with parchment paper or foil. In a shallow bowl, mix together the panko bread crumbs, parmesan, parsley, dill, chives and lemon zest.
• Rinse halibut fillets and pat dry with a paper towel. Place fillets onto the prepared baking sheet and drizzle with olive oil (rubbing it into the front and back of the fillet), then dredge the fish into the bread crumb/parmesan cheese mixture, pressing it in lightly with your fingers.
• Place fillets back onto baking sheet and bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
• Taste and season with salt and pepper, as needed. The parmesan cheese is salty, so I usually don't need additional salt.

HALIBUT AND CHICKPEA SALAD

Steps:

• For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.
• For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.

ROASTED HALIBUT WITH OLIVES, CAPERS, TOMATO AND BASIL

Steps:

• Season the fish fillet with salt and pepper. Heat the olive oil in a saute pan over medium-high heat. Place the fish in the pan, gently pressing on the flesh. Reduce the heat to medium and cook for 4 minutes on 1 side, turn the fish over, and cook for another 2 minutes, or just until done. Remove from the heat to a serving plate and keep warm.
• In a medium saute pan, heat the butter on medium heat. When hot, add the olives, capers, tomato and garlic and cook until warm. Add the dry white wine and fish stock or clam juice. Cook another 2 minutes. Place olive mixture on top of the fish and garnish with basil.

OVEN-ROASTED HALIBUT WITH BLACK OLIVE TAPENADE ON ROASTED RED PEPPERS (RAPE ASADO CON TAPENADA NEGRA Y PIMIENTOS MORRONES)

Steps:

• Put all of the tapenade ingredients into the work bowl of a food processor. Pulse until smooth. Scrape the tapenade into a bowl, cover with plastic wrap, and refrigerate. The tapenade may be made up to 3 days in advance.
• Preheat oven to 375 degrees F.
• Pat the halibut fillets dry with paper towels. Season the halibut steaks generously with salt and pepper. Heat the canola oil over medium-high heat in a large oven-proof frying pan (no plastic handles!) until hot but not smoking. Slip the halibut pieces skin side down into the pan and cook until the bottom side has is golden and the edges of the fish start to look opaque, about 3 minutes. Flip the steaks over and place in the oven for 2 to 3 minutes or until the steaks are just opaque in the center.
• While the fish is cooking, warm the red peppers in a skillet over low heat.
• To serve, place a small mound of red peppers on each plate and place the halibut on the mound. Using 2 teaspoons, form a quenelle (egg-shape) of tapenade and set atop the steak.
• The tapenade used to top the fillets keeps for a good long time in the refrigerator. You can use it to top just about any fish or chicken off the grill, stir it into salad dressings or as a sandwich spread.

STEAMED HALIBUT WITH LEMON OLIVE QUINOA SALAD

Steps:

• Fill a large skillet halfway with water and bring to a boil. Line bottom of a bamboo steamer basket with lemon slices. Set in boiling water.
• Season halibut with salt and pepper, place on top of lemon slices, and cover. Steam until fish is opaque, 5 to 7 minutes.
• In a medium bowl, stir together olives, parsley, lemon zest, and olive oil.
• Top fish with olive mixture and serve immediately with quinoa.

BAKED HALIBUT WITH CHOPPED OLIVE SALAD

Steps:

• Combine first 6 ingredients and 6 tablespoons oil in bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 375°F. Oil rimmed baking sheet. Place fish on sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Pour white wine around fish. Bake until fish is opaque in center, about 12 minutes.
• Transfer fish to plates. Spoon chopped olive salad over fish and serve.