GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH
Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are then left to marinate for a few hours in the refrigerator before grilling. The cooked fish is topped with a quick relish made of fresh corn, ginger, onion, cilantro and a bit of the spice mixture that's been sautéed in clarified butter. It's an unexpected yet extraordinary way to prepare fish that might just win over the self-proclaimed seafood-haters at the table.
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
- While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
- Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
- Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.
GRILLED HALIBUT SIMPLY DELICIOUS
This is a Greek version of grilled halibut. Yes I know halibut is not Greek but it's the flavors and simplicity of cooking that is Greek. Flavored with olive oil, lemon, garlic and Greek oregano. You can use halibut steak which can handle the grill better.
Provided by Rita1652
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine olive oil, garlic, lemon juice, parsley, oregano, salt and pepper in a zip lock bag. Mix the marinade and add halibut and refrigerate for 1 hour. Preheat grill.
- Remove halibut from bag and place on hot very WELL OILED grill.
- Grill for 4 to 5 minutes per side.
- Place fish and don`t move for 4 minutes or it will fall apart.
- Fish is done when it flakes easily with a fork and is opaque all the way through.
Nutrition Facts : Calories 317.9, Fat 16.3, SaturatedFat 2.5, Cholesterol 102.2, Sodium 141.7, Carbohydrate 2.4, Fiber 0.7, Sugar 0.3, Protein 38.7
GRILLED HALIBUT WITH CILANTRO GARLIC BUTTER
Delicious! My husband absolutely loves this recipe! Fish is simply seasoned with lime juice, then served with a cilantro lime garlic sauce. Serve over a bed of greens with a nice loaf of bread for a complete meal.
Provided by SerenaBloom
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
- Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
- Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 3 g, Cholesterol 69 mg, Fat 13.1 g, Fiber 0.7 g, Protein 35.4 g, SaturatedFat 4.7 g, Sodium 173.9 mg, Sugar 0.4 g
TURKISH-SPICED HALIBUT SKEWERS WITH YOGURT SAUCE
Turkish chefs make these beautiful skewers with local swordfish, usually dousing the fish in a garlicky lemony marinade before cooking. Bay leaves (they grow wild) are usually a presence, too. David Tanis took that inspiration and made the fish halibut, adding thinly sliced lemons and onions, along with pinches of aromatic cumin and coriander, and a heavy hand with the bay leaves. You would think this might be overkill, but in fact it only enhances the sweetness of the fish.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each. Lay them in a shallow dish. Season on both sides with salt and pepper.
- In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together. Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
- Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber. Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
- Heat a grill or broiler. When it is hot, cook skewers for about 2 minutes per side, until just opaque. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.) Transfer to a serving platter. Sprinkle with remaining herb mixture. Serve with yogurt sauce on the side.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 719 milligrams, Sugar 4 grams
GRILLED HALIBUT
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
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 CHEEKS IN LEMON SAUCE
Provided by Food Network
Categories appetizer
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the grill.
- In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat.
- In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
GRILLED HALIBUT WITH CRISPY RICE AND GREEN BEANS VINAIGRETTE
Steps:
- Bring a large pot of salted water to a boil. Preheat a grill to medium-high heat. Preheat a wood-fired or regular oven to 400 degrees F.
- Coat the bottom of a 14-inch cast-iron pan with canola oil and turn on the heat to medium-high. Meanwhile, portion the rice into 4 flattened discs, about 3/4 cup each. Once the oil is heated, add the rice cakes and cook until golden brown and crisp, 5 to 6 minutes for each side.
- Add the haricots verts to the boiling water and cook until slightly softened and brightened in color, about 2 minutes. Immediately transfer the haricots to an ice water bath until cool to the touch. Slice each haricot into thin rings. Transfer to a bowl and dress with some Fish Sauce Vinaigrette. Fold in the tobiko and set aside.
- Prepare the fish for the grill by rubbing the fillets with olive oil and sprinkling with salt and pepper. Rub the grill grates with an oiled towel and lay the fillets down. Cook with the grill open until you have nice grill marks and the fish releases easily from the grill, 5 to 7 minutes on the first side. Flip and let cook another 5 minutes. Remove the fish to a sheet tray. Transfer to the oven until cooked through, 3 to 5 minutes.
- Place the crispy rice cakes on a platter and top with the grilled halibut fillets. Drizzle the Vinaigrette over the fish and around the platter. Garnish each halibut fillet with a teaspoon of the tobiko and a few sprigs of the wood sorrel and serve.
- Whisk together the olive oil, fish sauce, rice wine vinegar, honey, sugar, chives, curry powder, ginger, sesame oil, chile, garlic, lime zest and juice in a small bowl until combined.
GRILLED HALIBUT WITH LEBANESE SPICE RUB
This rub is flavorful and spicy with paprika and red pepper flakes. Adjust the amount of heat to your taste.Other types of firm fish, such as cod, can be used. Created for The Mixing Pot Challenge, ZWT6.
Provided by Mami J
Categories Lebanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor or blender, grind all of the rub ingredients. Place in a shallow dish.
- Pat Halibut fillets dry with paper towels.Brush both sides of fish with olive oil. Dip in rub, covering the fillets evenly. Let sit for 10 minutes.
- Grill over high heat (make sure grill is well oiled before placing fish), about 5 minutes per side, or until fish turns opaque and grill marks are nicely browned.
- Serve with grilled vegetables, hummus and warm pita bread.
INDIAN-SPICED HALIBUT WITH YOGURT
The basic curry powder used to flavor this easy-to-make Indian-spiced halibut dish is enhanced by bittersweet fenugreek seed, mustard, cardamom, and cloves; brown sugar diminishes the heat. Just before serving, mild yogurt is added to temper the intensity of the spices further.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 17
Steps:
- Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into boiling water. Cook until skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard skin. Cut tomatoes in half; squeeze out seeds. Chop; set aside.
- In a food processor, combine curry powder, fenugreek, salt, mustard, cardamom, and cloves. Pulse to combine. Add garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
- Heat butter in a large saucepan over medium heat. Stir in curry paste; cook until fragrant, about 1 minute. Add onion and half the stock; cook until onion starts to soften, about 3 minutes. Add chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add fish and tomatoes, and cook until fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in yogurt just before serving.
Nutrition Facts : Calories 234 g, Cholesterol 44 g, Fat 6 g, Fiber 2 g, Protein 27 g, Sodium 595 g
INDIAN-SPICED HALIBUT WITH YOGURT
Steps:
- Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into the boiling water. Cook until the skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard the skins. Cut the tomatoes in half; squeeze out the seeds. Chop; set aside.
- In a food processor, pulse to combine the curry powder, fenugreek, salt, mustard, cardamom, and cloves. Add the garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
- Heat the butter in a large saucepan over medium heat. Stir in the curry paste; cook until fragrant, about 1 minute. Add the onion and half the stock; cook until the onion starts to soften, about 3 minutes. Add the chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add the fish and tomatoes, and cook until the fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in the yogurt just before serving.
- Curry Powder
- Heat a skillet over medium-high heat. Add the coriander and cumin. Toast the seeds, tossing constantly, until fragrant. Transfer to a spice grinder. Add the cayenne, turmeric, and cinnamon. Pulse to combine. Use immediately.
- FIT TO EAT RECIPE
- (Per serving)
- Calories: 234
- Fat: 6g
- Cholesterol: 44mg
- Carbohydrate: 16g
- Sodium: 595mg
- Protein: 27g
- Fiber: 2g
SEARED HALIBUT WITH SPICY TOMATO CHUTNEY
Provided by Neela Paniz
Categories Tomato Sauté Quick & Easy Halibut Fall Seed Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add fenugreek seeds, nigella seeds, and mustard seeds. Cover and cook until seeds sizzle and begin to pop, about 45 seconds. Add garlic and stir 1 minute. Add tomatoes with juices, coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne. Boil over medium heat until juices evaporate and mixture thickens, stirring occasionally, 12 minutes. Season chutney with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, stirring often.)
- Mix 1/2 teaspoon turmeric and 1/4 teaspoon cayenne in small bowl. Sprinkle spice mixture over both sides of fish fillets; rub into fish to adhere. Sprinkle fish with salt. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add fish fillets and cook until opaque in center, about 3 minutes per side. Transfer fish to plates. Top each with warm chutney. Garnish with lemon slices and serve.
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- In large, deep skillet, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Add the cayenne, turmeric and coriander and cook for 1 minute, stirring. Whisk in the yogurt, then add the cream, garam masala and saffron and bring to a boil. Reduce the heat and simmer the sauce until slightly thickened, about 10 minutes. Season with salt.
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