Broiled Halibut Steaks With Raspberry Sauce Food

BROILED HALIBUT STEAKS WITH RASPBERRY SAUCE

Steps:

• In a microwave-safe bowl, melt butter; stir in the garlic powder, salt and pepper., Broil halibut 4-6 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with butter mixture., Meanwhile, in a microwave-safe bowl, heat the jam, onions and mustard until jam is melted; stir until blended. Serve with fish. Garnish with raspberries and lemon wedges if desired.

GRILLED LEMON GARLIC HALIBUT STEAKS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
• Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
• Sprinkle fish with parsley and lemon peel.

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.

BROILED HALIBUT WITH LEMON AND HERBS

Steps:

• In a small mixing bowl, combine 1/4 cup butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well.
• Rinse halibut steaks in cold water and pat dry on paper towels.
• In a 8 inch x 8 inch oven proof casserole dish, add 1 tablespoon of butter and 1 tablespoon of olive oil. Place under the broiler on HIGH heat for about 2 minutes or until the butter has melted.
• Place the halibut steaks in the casserole dish.
• Spread one half the lemon/herb mixture equally over each steak.
• Place under the broiler on HIGH heat and broil for 6 minutes.
• Turn halibut steaks over and spread the remaining lemon/herb mixture evenly over the steaks.
• Continue to broil on HIGH heat for another 5 to 6 minutes or until fish flakes easily with a fork. Do not overcook the fish.
• Serve with cooked basmati brown rice.
• You may also use finely chopped chives or green onions instead of the shallots.

BROILED HALIBUT

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.

BROILED HALIBUT STEAKS, NICOISE

Steps:

• Cut garlic in half and rub fish steaks with cut sides. Brush fish with three tablespoons of the olive oil.
• Broil the fish steaks under a preheated broiler about five minutes, turn and broil on the other side about three minutes longer. Fish should not be quite cooked through.
• Place a slice of tomato on each fish steak, brush with remaining olive oil and season to taste with salt and pepper. Broil two to three minutes longer, until the tomato is soft and beginning to brown around the edges. Remove fish steaks to a serving platter.
• To serve, place a slice of lemon centered on each tomato slice, top with two anchovies criss-crossed, sprinkle with parsley and place a black olive in the center. Serve at once.

GRILLED HALIBUT

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.

BROILED HALIBUT STEAKS WITH CRANBERRY COMPOTE

Steps:

• 1. Rinse the halibut steaks in cold water and pat dry with paper towels.
• 2. In a medium saucepan, heat the vegetable oil. Add the onion and cook over moderately-high heat until the onions are soft and very lightly browned, about 5 minutes.
• 3. Add the cranberries, pear, sugar and water and stir to mix. Heat the berries over moderate heat, cover and cook, stirring occasionally, until soft, about 15 minutes; do not boil or the berries will cook to a purée.
• 4. Stir in the cloves, salt and pepper and taste the compote for seasoning, adding more sugar if the cranberries are especially tart.
• 5. Preheat the broiler, set the oven rack about 4 inches from the heat and lightly oil the broiler pan rack. Season each side of the halibut steaks with salt and pepper and set the steaks on the broiler rack. Broil the halibut for 3 to 4 minutes, turn the steaks and broil on the other side until the fish is just opaque through, 4 to 5 minutes longer. Meanwhile, reheat the compote and stir in the walnut pieces.
• 6. Transfer the halibut steaks to individual dinner plates, spoon the cranberry compote partly over and alongside the halibut and serve immediately. Garnish with pear wedges or chopped walnuts if you like.

LEMON AND GARLIC BROILED HALIBUT FILLETS WITH ROASTED POTATOES

Steps:

• Heat the oven to 400 F (200 C/Gas 6).
• In a bowl, toss the potatoes with the olive oil, 3/4 teaspoon of kosher salt, and about 1/4 to 1/2 teaspoon of freshly ground black pepper.
• Add the 2 cloves of minced garlic and 1 tablespoon of parsley. Toss to coat the potatoes thoroughly.
• Arrange the potatoes in a single layer ​on a large, rimmed baking sheet.
• Roast for about 1 hour, or until golden brown and fork tender. Turn the potatoes every 15 to 20 minutes.
• Remove the potatoes and cover with foil; keep warm. Fish
• While the potatoes are roasting, place the halibut fillets skin side down on greased baking pan or greased rack of broiler pan. Sprinkle lightly with kosher salt and freshly ground black pepper.
• In a small saucepan, combine the butter, 3 cloves of minced garlic, lemon juice, the basil, and 1 tablespoon of fresh chopped parsley. Heat over low heat until the butter is melted and garlic is softened, about 1 to 2 minutes.
• Spoon some of the butter mixture over each fillet. Cover the baking pan and refrigerate the fish until the potatoes are finished.
• After taking the potatoes out of the oven, heat the broiler (high heat, or about 500 F).
• Broil the halibut fillets for about 10 minutes, or until they flake easily when tested with a fork.
• Garnish with parsley leaves and lemon slices, if desired. Halibut is a very versatile fish. You might also like to try easy baked halibut with crumb topping , spicy halibut fillets , or baked halibut with tomatoes and mozzarella cheese .

SOY HALIBUT STEAKS

Steps:

• Combine all ingredients, except the halibut, in a small saucepan over medium heat. Mix until sugar is dissolved.
• Preheat grill. Place halibut steaks on the grill and cook each side for about 5 minutes, regularly basting with the sauce. Grill until done. Halibut should be opaque through to the middle and flake easily with a fork (an internal temperature of 145 to 150 F).
• Remove from heat, garnish with chopped green onions, and serve.

GRILLED HALIBUT STEAKS WITH BASIL GARLIC BUTTER

Steps:

• Place the butter in a small bowl and beat until lightened. Mix in the garlic, basil, lemon zest, salt and pepper. Place a foot long sheet of plastic wrap on a work surface; spoon on the butter. Roll the butter inside the plastic wrap into in a 1" thick log. Place in the fridge until firm, about 1 hour. Preheat your grill to medium-high. Slice the butter into 1/2" thick rounds and set on a plate. Pat the halibut dry with paper towel, brush with olive oil, and season with salt and pepper. Lightly oil the bars of the grill. Grill the halibut 3 to 4 minutes per side, or until just cooked through. Set the fish on plates, top each with 2 to 3 rounds of the butter, and serve. Recipe Options: Flavour the butter with a another chopped fresh herb, such as tarragon or dill. Instead of lemon zest, use orange zest to flavour the butter. The butter is great for other grilled fish, such as salmon or tuna steaks. Instead of grilling the halibut steaks, bake them in the oven. To do so, start by preheating the oven to 425 degrees F. Place the halibut in a single layer in a parchment paper-lined baking dish. Drizzle with the olive oil and season with salt and pepper. Bake for 10 minutes, or until cooked through. Top with the butter as described in the recipe and serve.