GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE
This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle smoky flavor. Serve with grilled country bread rubbed with garlic, a crunchy salad or buttery corn on the cob for a memorable meal.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
- Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
- Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.
BAKED HALIBUT WITH TOMATO CAPER SAUCE
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Provided by Martha Rose Shulman
Categories dinner, weekday, sauces and gravies, main course
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
- Make the sauce as directed and keep warm.
- Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
- Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams
GRILLED HALIBUT WITH LEMONGRASS TOMATO SAUCE
Categories Tomato Halibut Summer Grill/Barbecue Shallot Lemongrass Gourmet
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.
- Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids. Season with salt and pepper.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper. Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total. Serve fish with sauce.
GRILLED HALIBUT, LIMA BEANS, ROASTED TOMATO SAUCE
Categories Bean Grill/Barbecue
Number Of Ingredients 9
Steps:
- Split Romas. Drizzle with Dry parsley and EVO. Roast at 400. Puree as sauce. Cook limas with normal bean-cooking-stuff. Garnish with basil chiff, Haricots, bacon, sweet 100's. Grill fish. Reduce Bean cook liquid as secondary sauce.
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
ROASTED HALIBUT WITH TOMATO CREAM SAUCE
This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating.
Provided by CountryLady
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine mustard, herbs, garlic & olive oil.
- Brush on fish& shrimp; marinate for 30 minutes.
- Oil the base of an ovenproof baking dish; place fish in the center.
- Scatter tomatoes around fish & sprinkle with herbs.
- Bake in preheated 450°F oven for 5 minutes.
- Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
- Remove from the oven; pour the juices & tomatoes into a small pot.
- Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
- If you prefer a smooth sauce, whisk with an immersion blender.
- Serve fish surrounded by shrimps & topped with sauce.
GRILLED HALIBUT STEAKS
"This recipe called for salmon, but I substituted another fish with delicious results," says Lisa Rowley of North East, Maryland. "It saves me time in the kitchen because all I have to do is mix up the seasoned butter, then turn it over to my husband, who does the grilling.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients; let stand for 30 minutes. Spread 1 tablespoon herbed butter over each halibut steak., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, butter side down, covered, over medium heat or broil, buttered side up, 4 in. from the heat for 5-1/2 minutes. , Spread 1 tablespoon herbed butter over each halibut steak; turn and spread with remaining butter. Grill or broil 5-6 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 756 calories, Fat 43g fat (23g saturated fat), Cholesterol 223mg cholesterol, Sodium 1248mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 85g protein.
GRILLED HALIBUT WITH ROSEMARY AND TOMATO-BASIL SAUCE
Marinating is a great way to bring out the flavor of foods and help them cook faster. The sauce cooks in just 10 minutes.
Provided by Dancer
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place halibut in a large, shallow dish.
- In a small bowl, mix together lemon juice, oil and rosemary.
- Season with salt and pepper to taste.
- Pour marinade over fish and turn to coat both sides.
- Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Drain fish and place on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness.
- Meanwhile, in a small bowl place tomatoes, basil, scallions, vinegar, oil and orange rind.
- Whisk together until well blended.
- Season with salt and pepper to taste.
- Heat sauce on low heat until warm.
- Place grilled fish on large serving platter and spoon sauce over top.
- Serve immediately.
Nutrition Facts : Calories 207.4, Fat 8, SaturatedFat 1.1, Cholesterol 46.5, Sodium 80.3, Carbohydrate 2.1, Fiber 0.6, Sugar 0.8, Protein 30.7
HALIBUT WITH FRESH TOMATO SAUCE
Make and share this Halibut With Fresh Tomato Sauce recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
- Rub fish with vegetable oil and season with salt and pepper.
- Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
- Spoon some tomato sauce on 4 plates.
- Put fish on sauce.
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- In a large deep skillet, heat 1/3 cup of olive oil. Add the onions and fennel and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes to the skillet and break them up with a fork. Season with salt and pepper and cook over low heat until most of the liquid has evaporated, 15 to 20 minutes. Add the wine, stock and capers and cook over low heat for 10 minutes. Stir the chopped basil and the butter into the sauce.
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