Baked Halibut With Jalapenos Food

ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES

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.

HALIBUT SUPREME

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
• Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
• Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.

HALIBUT VERACRUZ

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
• To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.

BAKED HALIBUT WITH CRISPY PANKO

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.

BAKED HALIBUT WITH JALAPENOS

Steps:

• Place halibut filets in a glass baking dish.
• Spread mayonnaise evenly over halibut.
• Sprinkle Monterey Jack Cheese over halibut.
• Add jalapenos and pour a small amount of juice from jar to coat halibut.
• Bake in oven at 350 degrees until halibut is done.

PAN ROASTED HALIBUT WITH JALAPENO VINAIGRETTE

Steps:

• Combine the vinegar and onion with a half teaspoon of salt.
• Let stand for 10 minutes and then whisk in the honey, cilantro, mustard, garlic and quarter cup of the olive oil.
• In a small skillet, heat 1 teaspoon of olive oil over high heat until just smoking.
• Add the jalapeno and cook turning, until charred and blistered on all sides, about 2 minutes; let cool slightly.
• Slip off the charred skin.
• Discard the steam and cut the jalapeno in half lengthwise.
• Scrape out seeds and finely chop the jalapeno.
• Add the jalapeno to the vinaigrette and season with salt and pepper.
• In a large nonstick skillet, heat the remaining quarter cup of olive oil over moderately high heat.
• Season the halibut with salt and pepper.
• Add season fish to oil and cook turning once until they are opaque throughout.
• This should take approximately 9 minutes.
• Transfer the halibut to a platter.
• Whisk the vinaigrette, spoon over the fish and garnish with avocado wedges or fresh parsley.
• PLEASE NOTE: TAKE CAUTION WHEN HANDLING THE JALAPENO.
• USE RUBBER GLOVES WHEN HANDLING.
• WASH HANDS THROUGHLY AFTER PREPARING AND DO NOT RUB EYES.

HALIBUT WITH BACON

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add halibut; seal bag and turn to coat. Refrigerate for 10-15 minutes, turning once. , In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap two slices of bacon over the top and sides of each steak; secure with soaked wooden toothpicks. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Discard toothpicks.

HALIBUT CEVICHE WITH JALAPEñO AND PARSLEY

Steps:

• Thinly slice one-third of jalapeño and place in a small bowl with orange juice and lime juice. Allow to infuse for 30 minutes. Meanwhile, dice remainder of jalapeño into 1/4-inch pieces and set aside. Dice halibut into 1/4-inch cubes, place in a bowl nesting in a bowl of ice, and refrigerate.
• Strain infused juice, discarding sliced jalapeño. Season halibut lightly with a pinch of salt, or to taste. Add 1/4 cup juice to halibut, reserving remainder. Allow to sit (still resting in bowl of ice) for 5 minutes. Drain well.
• Divide halibut among four chilled serving plates. Top each serving with an equal portion of reserved juice, diced jalapeño, parsley and a few drops of olive oil. Season to taste with salt, and sprinkle each plate with grated lime zest. Serve immediately.

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.

EASIEST BAKED HALIBUT

Steps:

• Preheat oven to 400°F. In a large nonstick baking dish, add halibut skin side down and drizzle with oil. Top with garlic, parsley, lemon zest and 2 tbsp lemon juice, dividing evenly. Season with salt and pepper. Bake for 12 to 15 minutes, until halibut flakes easily when tested with a fork. Drizzle with remaining lemon juice and serve.