Bobby Flay Grilled Halibut Food

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GRILLED FISH TACOS WITH VERA CRUZ SALSA



Grilled Fish Tacos with Vera Cruz Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1 1/2 pound piece halibut
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
Juice of 1/2 lime
1/2 head Napa or white cabbage, shredded
1/2 cup barely chopped fresh cilantro
Kosher salt and freshly ground black pepper
8 to 12 white or yellow corn tortillas, warmed on the grill
Vera Cruz Salsa, for serving, recipe follows
3 large plum tomatoes, cored and halved
2 jalapenos, stems removed
Canola oil, for grilling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 small red onion, finely diced
1 cup manzanilla olives, pitted and halved
1 tablespoon capers, drained
1/4 cup extra-virgin Spanish olive oil
3 tablespoons red wine vinegar
1/4 cup chopped fresh cilantro
1 teaspoon dried Mexican oregano
Juice of 1/2 lime

Steps:

  • Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes.
  • Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again.
  • Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
  • Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft. Remove from the grill and let cool slightly.
  • Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at room temperature for 30 minutes before serving.

HALIBUT WITH CHARRED GARLIC OIL AND TOMATO RELISH



Halibut with Charred Garlic Oil and Tomato Relish image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1/2 pint red pear tomatoes, halved
1/2 pint yellow pear tomatoes, halved
1/2 cup pitted kalamata olives
1/2 small red onion, diced
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh tarragon leaves, plus 2 tablespoons, for garnish
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
5 cloves garlic, crushed to a paste
1/4 cup olive oil
4 (8-ounce) halibut fillets

Steps:

  • Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.
  • Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.
  • Heat the grill to high.
  • Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.

GRILLED HALIBUT



Grilled Halibut image

This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.

Provided by braniffb13

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 20m

Yield 4

Number Of Ingredients 9

¾ cup butter, softened
1 tablespoon lemon juice
1 ½ teaspoons onion powder
1 ½ teaspoons dried parsley
¾ teaspoon dried dill weed
¼ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
4 inch-thick halibut steaks

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
  • Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g

GRILLED HALIBUT WITH CORN-COCONUT CURRY SAUCE AND GRILLED CHERRY TOMATO CHUTNEY



Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney image

Provided by Bobby Flay

Time 1h45m

Yield 6 servings

Number Of Ingredients 34

2 tablespoons canola oil
Handful fresh mint leaves, for serving
1 small Spanish onion, finely diced
1/2 small Granny Smith apple, cored and diced
3 heaping tablespoons Mesa Curry Powder, recipe follows
3 cups fish stock or vegetable stock
2 cups unsweetened coconut milk
4 ears corn, grilled and kernels removed
Kosher salt and freshly ground black pepper
1 large skinless halibut fillet, preferably center cut (about 2 pounds)
Canola oil
Handful fresh cilantro leaves, for serving
Grilled Cherry Tomato Chutney, recipe follows
3 tablespoons ancho chile powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground fennel
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground chile de arbol
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 pint grape tomatoes
Canola oil
Kosher salt and freshly ground black pepper
1 cup cider vinegar
Handful fresh cilantro leaves, for serving
2 tablespoons light brown sugar
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Zest of 1 lime

Steps:

  • For the sauce: Heat the oil in a medium saute pan over high heat. Add the onions, apples and Mesa Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes. Add the stock, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.
  • Add the coconut milk and three-quarters of the corn kernels. Simmer, uncovered, until slightly thickened, another 25 to 30 minutes. Strain the finished sauce into a large bowl, add the remaining corn and taste for seasoning.
  • Preheat a grill for direct and indirect grilling.
  • Brush the halibut on both sides with oil and sprinkle with salt and pepper. Grill over medium-high heat until slightly charred on the first side, about 4 minutes. Flip and char the other side, another 4 minutes. If the fish is not yet cooked through, rotate the grate (instead of moving the fish) so that the fish is over indirect heat. Cover and cook another few minutes until just cooked through.
  • Transfer the cooked fish to a large serving platter. Lade over some of the corn-coconut curry sauce. Scatter the herbs over the sauce, and then top with some Grilled Cherry Tomato Chutney.
  • Combine all the spices in a small bowl.
  • Prepare a charcoal grill for direct grilling, high heat.
  • Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes.
  • Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.

LEMON ROSEMARY MARINATED GRILLED HALIBUT



Lemon Rosemary Marinated Grilled Halibut image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons dry white wine
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped rosemary
Four halibut steaks, (6 ounces each)
Salt and freshly ground pepper

Steps:

  • Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

GRILLED HALIBUT WITH BROWN BUTTER-CITRUS-AU POIVRE VINAIGRETTE



Grilled Halibut with Brown Butter-Citrus-au Poivre Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Four 6-ounce halibut fillets
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 small shallot, thinly sliced
Juice and 1 teaspoon zest from 1 orange, plus zest for garnish
Juice and 1 teaspoon zest from 1 lemon, plus zest for garnish
1 teaspoon chopped fresh thyme, plus sprigs for garnish

Steps:

  • Heat a charcoal or gas grill to high.
  • Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter.
  • While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.

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