Balsamic Herbed Halibut Food

HALIBUT WITH BALSAMIC GLAZE

Steps:

• Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange halibuts in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
• Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
• Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.
• Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.

BALSAMIC HERBED HALIBUT

Steps:

• Sprinkle halibut with seafood seasoning; place into a container with a lid.
• Whisk balsamic vinegar, lemon juice and zest, parsley, thyme, and rosemary together; pour over halibut. Cover; marinate fish in the refrigerator for 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish; scatter onion evenly in the bottom of the dish.
• Heat oil in a skillet over high heat; fry halibut just until browned, about 1 minute per side. Remove halibut and place on bed of onions in prepared baking dish.
• Bake in the preheated oven for 8 minutes. Remove fish; pour about half the marinade over the fish, discarding remaining marinade. Return halibut to the oven; bake until fish flakes easily with a fork, about 7 minutes more.

BALSAMIC-GLAZED HALIBUT

Steps:

• In a small bowl combine the vinegar, mustard and brown sugar.
• Place the fillets in a ziplock bag and pour vinegar mixture over.
• Turn to thoroughly coat the fillets and refrigerate for an hour.
• Remove the fillets from marinade and grill over medium coals for 6 to 7 minutes per side or until fish is opaque and flakes easily.

HALIBUT WITH BALSAMIC GLAZE

Steps:

• In a small bowl whisk the vinegar, honey, oil, and garlic.
• Arrange fish in an 8" sq baking dish and pour marinate over, coating completely.
• Cover and refrigerate at least 30 minutes and up to 4 hours.
• Preheat broiler.
• Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick oil.
• Remove fish, reserving the marinade, and arrange on baking sheet.
• Pour marinade into a small heavy saucepan and bring to a boil and then back to a simmer for about 15 mins., stirring often.
• While sauce is simmering, broil the fish until they are just cooked through and carmelized on top, about 12 minutes (Watch last few minutes that you're not too close to the broiler and fish is burning).
• In small pan, sauce will thicken similar to a steak sauce. Spoon off any excess oil if preferred.
• Transfer fillets to plates, drizzle sauce lightly on top just for presentation to keep the eye appeal of the carmelization and then spoon more sauce around the fish. Serve.

HALIBUT WITH BALSAMIC GLAZE

Steps:

• Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange halibuts in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
• Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
• Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.
• Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.

BROILED HALIBUT WITH SUMMER HERBS

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.
• Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
• Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.

15 MINUTE BAKED HALIBUT WITH HERBS

Steps:

• Preheat oven to 450.
• Place the fish in a baking dish just large enough to hold them.
• Mix remaining ingredients well in a bowl and pour over fish.
• Cover, and bake until done, about 15 minutes; don't overcook.
• Check for doneness by inserting the tip of a knife into the center of the fish. Halibut should flake easily when done, yet still be moist.
• Remove from heat just before it is done to your liking, as it will continue to cook.
• Serve at once, pouring the pan juices over the fish.

HALIBUT WITH HERB SAUCE

Steps:

• Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.
• Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

BALSAMIC HERBED HALIBUT

Steps:

• Sprinkle halibut with seafood seasoning; place into a container with a lid.
• Whisk balsamic vinegar, lemon juice and zest, parsley, thyme, and rosemary together; pour over halibut. Cover; marinate fish in the refrigerator for 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish; scatter onion evenly in the bottom of the dish.
• Heat oil in a skillet over high heat; fry halibut just until browned, about 1 minute per side. Remove halibut and place on bed of onions in prepared baking dish.
• Bake in the preheated oven for 8 minutes. Remove fish; pour about half the marinade over the fish, discarding remaining marinade. Return halibut to the oven; bake until fish flakes easily with a fork, about 7 minutes more.

FRESH HERBED HALIBUT

Steps:

• Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil.
• Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.
• Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.

ROSEMARY SMOKED HALIBUT WITH BALSAMIC VINAIGRETTE

Steps:

• In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested.
• Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time).
• Serve with halibut.