Baked Halibut With Paprika Olives Mushrooms Food

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.

HALIBUT WITH MUSHROOMS

Steps:

• In a bowl, mix together, mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt and pepper; set aside.
• Place fish on greased rimmed baking sheet or broiling pan; broil for 5 minutes.
• With a lifter, turn fish over; spread mushroom mixture evenly over fish.
• Broil until mushroom mixture is golden brown and fish flakes easily when tested, about 5 minutes.

HALIBUT WITH MUSHROOMS

Steps:

• Preheat oven to 400 degrees. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until leeks and shallots are translucent, about 3 minutes. Spread into two 9-by-13-inch baking dishes, dividing evenly. Top with fish; season with salt and pepper. Set aside.
• Heat 1 tablespoon oil in same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter mushrooms over fish. Repeat with remaining oil and mushrooms and 1/2 teaspoon salt.
• Bake until fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.

BAKED HALIBUT WITH PAPRIKA,OLIVES AND MUSHROOMS

Steps:

• Preheat oven to 375°F. Spray 10-inch baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
• Heat oil in medium nonstick skillet over medium-high heat. Add onion, mushrooms and bell pepper and sauté until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.
• Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes.

BAKED HALIBUT WITH PAPRIKA, OLIVES & MUSHROOMS

Steps:

• Preheat oven to 375. Spray 8" baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
• Heat oil in medium nonstick skillet over medium high heat. Add onion, mushrooms and bell pepper. Saute until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and peper.
• Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes.

BRAISED HALIBUT WITH PAPRIKA AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Season pike liberally with salt and pepper. Melt butter in pan and sear both sides of fish. Remove from pan and set aside.
• Add mushrooms, scallions, pepper, and paprika and cook over low heat. Add flour and make a roux. Whisk in stock by thirds and bring to a simmer. Whisk in sour cream and check seasoning.
• Place fish back into the pan, cover, and roast in the oven 30 minutes or until fish is flaky.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Steps:

• Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
• Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

HALIBUT WITH MUSHROOMS

Steps:

• Preheat the oven to 400°F. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add the leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until the leeks and shallots are translucent, about 3 minutes. Spread into 2 9 × 13-inch baking dishes, dividing evenly. Top with the fish; season with salt and pepper. Set aside.
• Heat 1 tablespoon oil in the same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter the mushrooms over the fish. Repeat with the remaining oil and mushrooms and 1/2 teaspoon salt.
• Bake until the fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.
• Chive Oil
• Cook the chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.
• Put the chives in a blender. With the machine running, add the oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve; discard the solids.
• Beet Salad
• Preheat the oven to 400°F. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.
• Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.
• Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
• Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.

BAKED HALIBUT WITH PAPRIKA, OLIVES & MUSHROOMS

Steps:

• Preheat oven to 375 degrees F. Spray 10" baking dish with nonstick cooking spray. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
• Heat oil in medium nonstick skillet over medium high heat. Add onion, mushrooms and bell pepper. Saute until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.
• Spread vegetable mixture over halibut. Bake, uncovered, until halibut is cooked through, about 20 minutes.