Baked Halibut With Fennel Cucumber Raita Food

BAKED HALIBUT WITH FENNEL & CUCUMBER RAITA

Steps:

• 1. To prepare raita, mix together the sour cream, cucumber, fennel, mint, salt and pepper in a medium bowl. Refrigerate until ready to serve.
• 2. To prepare fish, position a rack in the center of the oven and preheat to 375.
• 3. Place the sliced fennel in a 10-12" cast iron skillet. Lay the halibut fillets on top of the fennel and drizzle with the olive oil. Scatter the lemon slices, thyme and sea salt over top. Cover with foil and bake until the fish flakes easily when tested with a fork, 15-20 minutes. Serve with Cucumber-Fennel Raita, green salad and crusty bread.

BAKED HALIBUT

Steps:

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

HALIBUT ROASTED WITH FENNEL AND CROUTONS

Steps:

• Preheat the oven 500 degrees.
• Toss fennel with 1 tablespoon olive oil, anchovies and 1 tablespoon of fennel seed. Roast on the top shelf for 8 to 10 minutes or until tender and softened.
• Toss the cubed bread with 1/2 tablespoon olive oil, salt and pepper, to taste. Remove baking dish from the oven. Set halibut on top of roasted fennel, top with croutons, drizzle with a little olive oil and bake for 8 to 12 minutes on the top shelf of the oven. Sprinkle with fennel seeds, dill and serve.

BRAISED HALIBUT WITH FENNEL IN PUTTANESCA SAUCE

Steps:

• Preheat the oven to 425˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion and fennel and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until tender, 8 to 10 minutes.
• Stir the garlic into the vegetables and cook 1 more minute, then stir in the oregano and red pepper flakes. Pour in the wine and cook, scraping up the browned bits from the bottom of the pan, until most of the wine evaporates, about 3 minutes. Add the tomatoes, lemon zest, olives, capers and brine and sugar. Cook, stirring occasionally, until thickened, about 4 minutes.
• Season the fillets with salt and pepper, nestle them in the sauce and transfer the skillet to the oven. Cook until the fish is cooked through and flakes easily with a fork, about 10 minutes. Drizzle with olive oil and sprinkle with parsley.

HALIBUT WITH TOMATOES AND FENNEL

Steps:

• Cook couscous according to package instructions.
• In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they beginto soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
• Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.

BAKED HALIBUT STEAKS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
• Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
• Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
• Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

CUCUMBER RAITA

Steps:

• Peel cucumber and cut lengthways in half. Slice each half finely.
• Heat a small pan over a low heat and toast cumin seeds until they darken a little and smell fragrant. Allow them to cool, then crush with a rolling pin or pestle and mortar.
• Beat the yoghurt until smooth, then stir in the cumin and salt.
• Add the cucumber to the yoghurt, then transfer to a serving dish and garnish with cucumber slices and paprika.

WINE-BAKED HALIBUT STEAKS WITH MUSTARD-FENNEL BUTTER

Steps:

• Position rack in middle of oven and preheat to 400°.
• Toast fennel seeds in heavy small skillet over medium heat until fragrant, stirring occasionally, about 5 minutes.
• Remove from skillet; cool.
• Finely chop fennel seeds.
• Combine butter, parsley, mustard and fennel seeds in small bowl.
• Mash with rubber spatula until smooth and well blended.
• Season fennel butter to taste with salt and pepper.
• Sprinkle fish with salt and pepper.
• Place fish in 8x8-inch glass baking dish.
• Pour wine over.
• Bake opaque in center, basting occasionally with wine and juices in dish for about 15 minutes.
• Spread all of fennel butter over fish.

ROASTED HALIBUT WITH FENNEL & POTATOES

Steps:

• Preheat oven to 425°F.
• Cut off roots and trim dark green top from leek. Discard any tough outer leaves.
• Thinly slice leek.
• Rinse thoroughly in a bowl of cold water; swish to remove any sand. Transfer with hands to a colander and drain well.
• Spray 13"x9" glass baking dish with nonstick cooking spray.
• Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper to the baking dish.
• Toss to coat and spread evenly.
• Roast vegetables 35 minutes or until tender, stirring halfway through roasting.
• Remove baking dish from oven. Place halibut on vegetables, drizzle with liquor and 1 tsp oil.
• Sprinkle fennel seeds, 1/4 tsp salt, and 1/8 tsp pepper.
• Place lemon slices on halibut, return dish to oven and roast 10-12 minutes or just until halibut turns opaque in center.
• To serve, sprinkle with fennel fronds if using.

SLOW-COOKED HALIBUT WITH GARLIC CREAM AND FENNEL

Steps:

• Preheat oven to 250°F. Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 Tbsp. plus 2 tsp. salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 12-15 minutes (do not let cream come to a boil). Remove from heat.
• Season fish with remaining 1 tsp. salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 18-22 minutes.
• While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 1/2 cup). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the center as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 1/3 cup.) Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.
• Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.