Garlic Halibut Food

HALIBUT WITH GARLIC SAUCE

Steps:

• Season the halibut with salt, and dredge in the cornmeal to coat.
• Heat the oil in a skillet over medium heat. Place the coated halibut in the skillet, and cook 5 minutes, until lightly browned on all sides.
• Mix the chicken broth, garlic, and bay leaf in a pot, and bring to a boil. Pour into the skillet with the halibut. Season with pepper. Continue cooking 5 minutes, or until fish is easily flaked with a fork.

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
• Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
• Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

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.

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
• Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

BAKED LEMON GARLIC HALIBUT

Steps:

• In a 9x13 inch casserole dish whisk together the first 8 ingredients.
• Place the halibut fillet in the casserole dish, then flip it over to get some of the marinade on both sides. You can also cut the halibut fillet into smaller individual pieces, if preferred. Cover with plastic wrap and marinate for about 30 minutes to 2 hours in the fridge.
• Preheat your oven to 350 F degrees.
• Remove the plastic wrap from the casserole dish and place the dish in the oven. Bake for 20 minutes or until cooked through.
• Serve immediately, garnished with some parsley and/or chopped tomatoes, if desired.

10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE

Steps:

• In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture.
• Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours.
• Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic.
• Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish.
• Preheat oven to 400°; let fish come to room temperature for about 15 minutes.
• Melt the garlic butter and pour it over the fish.
• Bake the fish for 10 minutes, basting once with the sauce.
• The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°.
• Serve fish with the garlic butter spooned over each portion.

GARLIC HALIBUT WITH TOMATO-CAPER BRUSCHETTA

Steps:

• Combine all ingredients, (except butter, 2 tablespoons white wine and 1/2 cup chicken stock) and let fish marinate for 1 hour. Remove from marinade, remove excess garlic, and pan saute until medium. Then deglaze with 2 tablespoons wine, 1/2 cup chicken stock and melt butter into the sauce. Let sauce reduce and season with salt and pepper. Serve fish with sauce poured over the top. Garnish with green onions and serve the Tomato-Caper Bruschetta alongside.
• Preheat oven to 350 degrees F. Add bread and toast until light brown. Remove, rub with whole cloves, and drizzle with 2 teaspoons of the olive oil.
• In a medium saute pan, heat remaining olive oil, add onions, capers and diced garlic, and cook until translucent. Deglaze with wine, then add tomatoes and sugar. Season with salt and pepper and cook for 3 to 5 minutes.
• Top toasted baguette with tomato-caper sauce and garnish with Parmesan.

ROASTED GARLIC AND PARMESAN BAKED HALIBUT

Steps:

• Preheat the oven to 375˚F.
• Cut off the top of the head of garlic and brush off some of the outer paper skin, leaving just the individually wrapped cloves. On a piece of foil, pour the olive oil over the garlic, then wrap the foil around it and place it in the oven for 45 minutes, until it's completely soft. For the recipe, you'll only need six cloves from the head, but it's worth making a whole head to keep the rest for spreading on crusty bread or adding to salads.
• Raise the oven temperature to 425˚F.
• Heat the butter in an oven-proof pan over low heat. Sprinkle both sides of the fish with salt and pepper. When the butter is melted, add the halibut and put it into the oven for 10 minutes. The fish should be just cooked and opaque throughout.
• While the halibut cooks, blend or food process together six cloves of garlic, the mayonnaise, and parmesan. When the halibut is done, pull it out and generously smear the mayonnaise mixture on the top. Switch the oven to a high broil and return the pan to the still-hot oven for 4 minutes under the broiler, until the top is almost entirely golden brown.
• Remove and serve immediately.

GARLIC PARMESAN BAKED HALIBUT

Steps:

• Preheat oven to 450. Season halibut with salt, pepper and a squeeze of lemon juice. Place filets in a baking dish. Bake for 6 minutes.
• Mix all topping ingredients together. Remove halibut from oven and spread Parmesan mixture over top and sides of fish. Turn oven to broil and cook for 2-3 minutes, until the tops are lightly browned. Serve immediately with rice and veggies.

ROASTED HALIBUT WITH GARLIC SAUCE

Steps:

• Preheat oven to 450°F with rack in middle.
• Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper.
• Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish.
• Bake, uncovered, until fish is just cooked through, 10 to 15 minutes.

GARLIC HALIBUT

Steps:

• Rinse the fish fillets under cold running water and blot dry with paper towels. Arrange the fillets in a nonreactive baking dish just large enough to hold them.
• Prepare the marinade: Pound the garlic, ginger, cilantro leaves and root, if using, and sugar to a paste in a mortar with a pestle. (I would suggest starting with pounding the garlic). You could also purée in a mini chopper or food processor. Work in the fish sauce, sake, sesame oil, salt, and pepper. Spoon marinade on both sides of the fillets. Cover the fish with plastic wrap and let marinate in the refrigerator for 30 minutes to 1 hour, turning the fillets once or twice.
• Set up the grill for direct grilling and preheat to high. When ready to cook, oil a fish basket, if using, or brush and oil the grill grate. Place the fillets in the basket on the hot grate. Grill until each side of the fillets is browned and cooked through, 4 to 6 minutes per side. If grilling directly on the grate, brush the tops of the fillets with oil before gently turning them with a spatula. To test for doneness, press a fillet with your finger. It should break into clean flakes when fully cooked. Another test is to insert a metal skewer in the side of a fillet. when it is done the skewer will come out very hot to the touch after 20 seconds.
• Note: To grill a fish fillet on a fish grate, place the grate on top of the regular grate and preheat to high. Oil the fish grate with a folded paper towel dipped in oil or lift it with tongs and spray with oil. As an added precaution against sticking, brush or spray the fillets themselves with oil.

GRILLED HALIBUT STEAKS WITH LEMON-GARLIC SAUCE

Steps:

• In a small bowl, mix brown sugar, olive oil, lemon juice, garlic, salt and pepper. Pour into glass or ceramic baking dish, just large enough to hold fish in single layer. Turn fish to coat with marinade. Cover and marinate in refrigerator 20 min., turning after 10 min.
• Pour off the excess marinade from baking dish into a cast-iron pan or saucepan that can be placed directly on grill preheated to high. Reduce the marinade until heated through and slightly thickened. Remove from grill.
• Reduce barbecue heat to medium. Place fish on grill. Close lid and cook 5 to 8 min. per side, basting occasionally with reduced marinade, until a meat thermometer inserted into thickest part of fish reads 158°F (70°C). Serve with remaining reduced marinade on the side.

HERB AND GARLIC CRUSTED HALIBUT WITH OVEN BAKED RATATOUILLE

Steps:

• Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
• Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

GARLIC PARMESAN BAKED HALIBUT

Steps:

• Wash hands with soap and water for 20 seconds.
• Preheat oven to 450°F.
• Season halibut with salt, pepper, and a squeeze of lemon juice. Place filets in a baking dish.
• Bake the fish for 6 minutes.
• Wash the counter and utensils that touched the raw fish. Wash hands with soap and water after handling raw fish.
• In a medium bowl, mix all topping ingredients together.
• Remove the fish from oven and spread topping mixture over top and sides of fish.
• Turn oven to broil and cook for 2-3 minutes, until the tops are lightly browned and the internal temperature reads 145°F.
• Serve immediately.

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 .

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.

PAN-SEARED HALIBUT IN BUTTER GARLIC SAUCE AND EASY SALSA

Steps:

• Pat dry, room-temperature halibut filets. In a small bowl, combine salt, pepper, lemon juice, and garlic. Generously rub the mixture on the halibut, both sides. Heat the olive oil and butter in a large nonstick skillet over medium-high heat. When hot, add halibut filets. Sear for 4 minutes until golden, then turn the fillets over and sear the other side for another 4-5 minutes or until the fish reaches your desired doneness. SALSA While halibut is cooking, make the salsa by combining the ingredients together (tomatoes, red onion, cilantro, garlic, lemon juice, salt, pepper, & avocado). When serving halibut, add a spoonful of salsa on each halibut filet.