ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
- Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
- Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
- Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.
THE BEST ROASTED FENNEL
Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat to 475 degrees F.
- Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
- Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
- Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.
FENNEL-ROASTED WILD ALASKAN HALIBUT
Can't find halibut? You can use any firm, white fish fillets instead.
Provided by Andrew Wilder
Categories Entree
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Cut the stalks and fronds from the fennel and set aside. Cut the bulbs into quarters and remove the center cores (save in the freezer for making veggie broth later!). Slice into thin strips and set aside. Finely chop the fronds until you have about 2 tablespoons, and set aside.
- Place the fish in a lightly oiled baking pan, in a single layer. Sprinkle with salt and pepper. Cover with the fennel stalks, then cover the pan tightly with aluminum foil. Set aside for just a few minutes while you get the fennel strips started on the stove.
- In a large, nonstick pan, heat olive oil over medium heat. Add the onion and cook for a couple of minutes, until it begins to soften. Add the fennel and continue cooking for about ten minutes, until everything is tender.
- At this point, put the fish in the oven. Bake for 15 minutes, then test for doneness. It should flake easily with a fork, and not be mushy in the center. If it is, bake another five minutes and check again.
- Back on the stove, add the garlic. Stir and cover. Reduce heat, and cook for another 5 to 10 minutes, stirring occasionally. Add the chopped fronds, mix gently, and remove from heat. Season to taste with salt and pepper.
- When the fish is done, remove from the oven and put the fennel stalks in your compost pile. Serve each piece of fish on a bed of the sautéed fennel.
Nutrition Facts : Calories 300 kcal, Carbohydrate 19 g, Protein 34 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 235 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
HERB ROASTED ALASKAN HALIBUT WITH FENNEL CONFIT, NICOISE OLIVES, SWEET PEPPERS AND YUKON GOLD POTATOES
Steps:
- Halibut: Season the halibut with salt and pepper. In a medium saute pan over high heat add the oil. Once heated, add the fish and sear until golden brown. Add butter, thyme, and garlic and baste. Set aside.
- Ragout: In a small saucepot combine the butter, fish fume, diced potatoes and simmer over medium heat. Add fennel, tomatoes, olives and basil. Season with salt and pepper, to taste, and add a dash of sherry vinegar. Add the roasted peppers and gently warm. Adjust seasoning, if necessary.
- To Plate: In a large bowl place the olive ragout and garnish with the roasted peppers and parsley oil. Place the halibut on top and finish with the scallion.
FRESH ALASKAN HALIBUT WITH WILD HUCKLEBERRY HARISSA SAUCE, CARAMELIZED SHALLOTS AND CRISPY OYSTER MUSHROOMS WITH FRESH BASIL
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 32
Steps:
- For the huckleberry sauce: Put the huckleberries, vinegar, sparkling wine, Harissa, sugar, salt and mint in a large saucepot over high heat. Bring to a boil and then reduce to a simmer. Let simmer for 30 minutes over low heat to dissolve the sugar, evaporate the alcohol and let the flavors mingle. Next, pour the contents through a sieve to drain. Repeat a few times and use a paper towel or coffee filter to make the final "ready for reduction" sauce very smooth and silky.
- When ready to serve, pour about 1 cup sauce into a saute pan over medium-high heat and let reduce or bubble until your desired color and thickness, about 5 minutes. It should be dark crimson in color and coat the back of the spoon. Taste for salt and spice; add more Harissa if you'd like to turn up the heat. Keep warm until ready to plate fish.
- For the halibut: Halibut is very delicate and will turn into sawdust if overcooked. It only takes a few minutes to cook and is very flaky and juicy when cooked accurately. The longer you let the halibut sit after cooking, the dryer it will become. Have your plates ready for when you start cooking the halibut.
- Pat the halibut dry and then sprinkle the fillets with salt and pepper. Add the oil to large saute pan over medium-high heat (use anything other than nonstick for a nice golden sear). When the oil is just about to start smoking, lay the fillets gently in the pan as it drops in, falling away from your body, and immediately give the pan a shake. If the pan is hot enough, the fish will not stick. Let the fish cook until brown, 2 to 3 minutes. Gently flip the fillets over and deglaze with the white wine. Cover and let cook 3 more minutes.
- To serve, ladle the huckleberry sauce on the plate first, and then put the fish on the sauce; don't cover up all of the sauce as it shines like a jewel. Place a dollop of Caramelized Shallots on top of the fish. Serve Crispy Oyster Mushrooms alongside; lay the mushrooms on the plate, like a bouquet of flowers with the round part of the mushroom facing up. Place a few of the fresh huckleberries on the plate to garnish. Serve with risotto or rice if desired.
- Add the garlic to a food processor and pulse until chopped. Add the chipotle peppers, cumin, paprika, mint, oregano and salt. Puree until smooth. Slowly add the olive oil to emulsify. Yield: about 1 1/2 cup.
- In a small saute pan over low heat, melt the butter and add the salt. Add the shallots and cook until soft and brown, about 20 minutes. Make sure to achieve the brown color, which is the caramelization of the shallots and gives the great flavor. Save on the back burner on low until the fish is finished. Yield: about 1/2 cup.
- In a small saute pan over medium-low heat, melt the butter and add the salt. Add the mushrooms, reduce the heat to low and cook until the mushrooms turn brown and crispy, 7 to 8 minutes. You can do this at the beginning of your dinner and keep them crispy over low heat. Before plating, add the basil leaves and toss a few times. Doing this just before you plate will help keep the basil leaves bright green. Yield: about 1 cup.
ROASTED FENNEL
Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens; it is perfect as a side dish for fish or chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees. Trim fennel bulbs. Halve bulbs lengthwise; slice lengthwise into 1/2-inch-thick pieces.
- On a rimmed baking sheet, toss fennel with oil; season with salt and pepper. Roast, turning once, until browned, 25 to 30 minutes.
Nutrition Facts : Calories 65 g, Fat 3 g, Protein 1 g
ROASTED HALIBUT WITH FENNEL & POTATOES
You would expect that with fresh fennel, fennel seeds, and Pernod this would be very anise-y. Quite the opposite. There is a delicate and subtle fennel flavor, but it definitely is not overpowering. From Good Housekeeping April 2007.
Provided by Chandra M
Categories Halibut
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Cut off roots and trim dark green top from leek. Discard any tough outer leaves.
- Thinly slice leek.
- Rinse thoroughly in a bowl of cold water; swish to remove any sand. Transfer with hands to a colander and drain well.
- Spray 13"x9" glass baking dish with nonstick cooking spray.
- Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper to the baking dish.
- Toss to coat and spread evenly.
- Roast vegetables 35 minutes or until tender, stirring halfway through roasting.
- Remove baking dish from oven. Place halibut on vegetables, drizzle with liquor and 1 tsp oil.
- Sprinkle fennel seeds, 1/4 tsp salt, and 1/8 tsp pepper.
- Place lemon slices on halibut, return dish to oven and roast 10-12 minutes or just until halibut turns opaque in center.
- To serve, sprinkle with fennel fronds if using.
Nutrition Facts : Calories 364.6, Fat 8.8, SaturatedFat 1.2, Cholesterol 54.5, Sodium 132.7, Carbohydrate 33.4, Fiber 5.7, Sugar 1.9, Protein 39
More about "fennel roasted wild alaskan halibut food"
SLOW-COOKED HALIBUT WITH GARLIC CREAM RECIPE | BON …
From bonappetit.com
3.8/5 (17)Author Andy BaraghaniServings 4Estimated Reading Time 8 mins
- Preheat oven to 250°. Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 Tbsp. plus 2 tsp. salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 12–15 minutes (do not let cream come to a boil). Remove from heat.
- Season fish with remaining 1 tsp. salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 18–22 minutes.
- While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about ½ cup). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the center as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about ⅓ cup.) Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.
- Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.
ROASTED HALIBUT WITH WINE-BRAISED FENNEL RECIPE
From foodandwine.com
- Preheat the oven to 450°. In a large skillet, heat 2 tablespoons of the olive oil. Add the fennel wedges cut sides down, season with salt and black pepper and sprinkle with the crushed red pepper. Cover and cook over moderate heat until the fennel is browned, about 12 minutes, turning the wedges halfway through. Add 1 cup of the wine and the water, bay leaves and raisins and simmer over low heat, turning the wedges a few times, until most of the wine has evaporated and the fennel is tender, about 15 minutes. Discard the bay leaves and season the fennel with salt and black pepper.
- Meanwhile, spread the minced shallot in the shape of the fish fillet on a rimmed baking sheet and drizzle with the remaining 1 tablespoon of wine. Season the skinned side of the fillet with salt and black pepper and set it down on the minced shallot. Rub the top of the fish with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Roast the halibut on the top shelf of the oven for about 12 minutes, until it is barely opaque in the center.
- Transfer the halibut, with its cooking juices, to a platter, spoon the braised fennel alongside and serve.
ROASTED HALIBUT WITH FENNEL AND CROUTONS - FOOD & WINE
From foodandwine.com
10 BEST ROCKFISH RECIPES FOR A UNFORGETTABLE MEAL - WILD …
From wildalaskancompany.com
CRISPY FRIED ALASKA HALIBUT - WILD ALASKA SALMON & SEAFOOD
From wildalaskasalmonandseafood.com
Reviews 11
ORDER WILD CAUGHT ALASKAN HALIBUT CHOPPED FOR DELIVERY
From beckandbulow.com
7 ROASTED FENNEL RECIPES THAT ARE DELICIOUS AND NUTRITIOUS
From allrecipes.com
FENNEL-ROASTED WILD ALASKAN HALIBUT RECIPE - POSITIVEFOODIE
From positivefoodie.com
ROASTED FENNEL RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HERB ROASTED ALASKAN HALIBUT WITH FENNEL CONFIT, NICOISE OLIVES, …
From cookingchanneltv.com
ROASTED HALIBUT WITH FENNEL AND POTATOES - GOOD HOUSEKEEPING
From goodhousekeeping.com
31 HALIBUT RECIPES FOR BAKING, GRILLING, ROASTING, AND MORE
From epicurious.com
ALASKA HALIBUT OR COD STEW WITH FENNEL AND ORANGE
From alaskaseafood.org
ROAST WILD ALASKA HALIBUT WITH FENNEL AND CANNELLINI BEANS
From wildalaskaseafood.co.uk
CRISPY FRIED ALASKA HALIBUT | ALASKA SEAFOOD MARKETING INSTITUTE
From alaskaseafood.org
HALIBUT RECIPES - OUR BEST RECIPES FOR 100% WILD ALASKAN HALIBUT
From great-alaska-seafood.com
FENNEL-ROASTED WILD ALASKAN HALIBUT | HEALTHY APERTURE
From healthyaperture.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love