LEMON-CAPER BRAISED HALIBUT
Provided by Harley Pasternak, M.Sc.
Categories Citrus Fish Quick & Easy Dinner Lemon Seafood Halibut Capers Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 2
Number Of Ingredients 9
Steps:
- Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
- Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.
"BRAISED" HALIBUT WITH GRILLED CORN CAKES
Provided by Robin Miller : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan or Dutch oven over medium-high heat. Season halibut with salt and pepper. Add halibut to hot pan and cook 2 minutes per side, until golden brown. Remove halibut from pan and set aside.
- To the same pan, add carrots, onions, celery, and garlic. Saute 3 minutes, until soft. Return halibut to pan and add wine. Simmer 1 minute. Add bay leaves and broth and simmer 10 minutes, until fish is fork tender. Remove from heat and add parsley.
- Serve half of the halibut for this meal and reserve remaining halibut for a future meal.
ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES
Steps:
- Preheat the oven to 425 degrees F.
- Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
- Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
- Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
- Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.
BAKED HALIBUT
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 4
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.
BRAISED HALIBUT WITH PAPRIKA AND MUSHROOMS
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
PAN SEARED BRAISED HALIBUT IN A PUTTANESCA SAUCE SERVED WITH GNOCCHI AND ESCAROLE
Steps:
- Liberally salt and pepper the halibut. Place 1 tablespoon of olive oil in a medium-sized, non-stick pan. When oil is shimmering, place the halibut, skin-side down, in pan. Cook on both sides for 2 minutes or to desirable color. Place halibut aside. In a medium-sized saute pan over medium heat, add remaining 2 tablespoons of olive oil. Once it is hot, add the shallots, red pepper flakes, and parsley, and saute for 2 minutes. Then add 3 of the 4 garlic cloves, and cook another minute. Deglaze pan with 1/2 cup of the white wine and add tomatoes, capers, olives, and halibut. Cook on low heat until most of the liquid is evaporated and fish is firm to the touch.
- To plate: Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi. Finish with sauce as needed.
- Place olive oil, garlic, and red pepper flakes in a small saute pan over medium heat. When the garlic starts to brown add roughly chopped escarole until wilted add a dash of salt and pepper and finish with white wine.
- On a clean cooking surface (cutting board) place the flour spreading it out to make a well about 6 inches in diameter. In the middle of the well place the eggs, cheeses, salt, and pepper. Stir mixture, then slowly incorporate flour to wet mixture until the mixture becomes cohesive. Continue kneading until dough is dry to touch (add more flour, if needed.) Cut small pieces of dough, roll out to make 6-inch rolls, 1-inch in diameter, then using a large chefs knife cut into 1-inch long pieces. When finished, add to a pot of boiling water, gnocchi are done when they float to the top. Drain.
BRAISED HALIBUT WITH TARRAGON AND CHIVES
This was printed by the Mpntreal Gazette and comes from Anna and Micheal Olson's Cook At Home cookbook. Haddock, salmon or any other firm fleshe fish can be substituted for the halibut, which is good for me, because my family loves salmon.
Provided by Studentchef
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the poaching liquid:.
- In a medium heavy saucepan combine water, wine, onions, celery and lemon and simmer for 15 minutes.
- Strain and keep warm.
- For the Halibut:.
- In a large heavy frying pan melt the butter over medium heat and saute onions until translucent, about five minutes.
- Season fish with salt and add to pan.
- Pour poaching liquid around the fish along with tarragon and simmer gently for eight minutes or until fish is firm to the touch and white in the centre.
- Using a slotted spoon, remove the fish to a heated platter.
- Add chives and a little of the poaching liquid and lemon wedges.
- Serve at once.
Nutrition Facts : Calories 312.2, Fat 7.2, SaturatedFat 2, Cholesterol 75.4, Sodium 130, Carbohydrate 8.2, Fiber 2.3, Sugar 1.5, Protein 46.7
BROILED HALIBUT
Make and share this Broiled Halibut recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 1h42m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the above marinade ingredients in a non metallic container.
- Marinate halibut steaks in this mixture for an hour, turning the halibut steaks after 30 minutes to ensure they are marinated equally on both sides.
- Remove from the marinade and let excess marinade drain off of steaks.
- Place the halibut steaks on a broiler pan, making sure they are not touching each other.
- Place the pan about 4 inches underneath the broiler element.
- Broil about 10 minutes per inch of thickness measured at the thickest part, or until the fish flakes when tested with a fork.
- This dish may be garnished with lemon wedges and a small parsley sprig.
Nutrition Facts : Calories 545.2, Fat 9.4, SaturatedFat 1.3, Cholesterol 130.6, Sodium 2235.3, Carbohydrate 7.3, Fiber 0.3, Sugar 4.1, Protein 88.8
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BRAISED HALIBUT WITH MUSHROOMS AND SHRIMP - FOOD & WINE
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5/5 (1)Total Time 35 minsServings 4
- In a very large skillet, heat 1 tablespoon of the olive oil. Add the shrimp, season with salt and pepper and cook over moderate heat, turning a few times, until pink and curled, about 3 minutes. Transfer the shrimp to a large plate.
- Add 1 tablespoon of the olive oil to the skillet and, when it's hot, add the sliced mushrooms. Cook over moderately high heat, stirring a few times, until any liquid evaporates and the mushrooms are browned, about 7 minutes. Push the mushrooms to the side of the skillet and add 1 more tablespoon of the olive oil. Add the sliced garlic and cook over low heat until golden, about 1 minute. Toss the garlic together with the mushrooms in the skillet and season with salt and pepper. Transfer the mushrooms and garlic to the plate with the shrimp.
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- Return the shrimp and mushrooms to the skillet along with any accumulated juices and stir gently until heated through. Remove the skillet from the heat and season the pan sauce with salt and pepper. Transfer the halibut steaks to plates. Spoon the shrimp, mushrooms, and Albariño sauce over the fish and serve immediately with crusty bread.
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