Grilled Halibut With Olive Bagna Cauda Food

CITRUS GRILLED HALIBUT WITH CUCUMBER PINEAPPLE SALSA IN A WHOLE-WHEAT PITA POCKET

Citrus Grilled Halibut with Cucumber Pineapple Salsa in a Whole-Wheat Pita Pocket image

Provided by Food Network

Time 1h23m

Yield 4 servings

Number Of Ingredients 70

Ingredients

1 pound thickly cut halibut fillet
2 teaspoons sea salt
2 teaspoons coarse black pepper
1 tablespoon Homemade Grill Seasoning, recipe follows
Citrus Marinade, recipe follows
Olive oil
2 whole-wheat pitas
Red leaf lettuce, optional
2 cups Cucumber-Pineapple Salsa, recipe follows
1 pound thickly cut halibut fillet
2 teaspoons sea salt
2 teaspoons coarse black pepper
1 tablespoon Homemade Grill Seasoning, recipe follows
Citrus Marinade, recipe follows
Olive oil
2 whole-wheat pitas
Red leaf lettuce, optional
2 cups Cucumber-Pineapple Salsa, recipe follows
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon crushed red pepper flakes
1 tablespoon dried parsley
1 tablespoon freshly ground black pepper
1 tablespoon seasoning salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon crushed red pepper flakes
1 tablespoon dried parsley
1 tablespoon freshly ground black pepper
1 tablespoon seasoning salt
2 cloves garlic, minced
2 tablespoons minced red onion
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
Splash white wine
1/2 lemon, zested and juiced
1/2 lime, zested and juiced
1/2 orange, zested and juiced
Salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons minced red onion
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
Splash white wine
1/2 lemon, zested and juiced
1/2 lime, zested and juiced
1/2 orange, zested and juiced
Salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon fresh minced ginger
1/4 cup chopped scallions
1 cup chopped cucumber
1 cup chopped fresh pineapple
2 to 3 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
2 tablespoons fresh chopped cilantro leaves
2 tablespoons fresh chopped mint leaves
Pinch salt
Pinch freshly ground black pepper
2 cloves garlic, minced
1 teaspoon fresh minced ginger
1/4 cup chopped scallions
1 cup chopped cucumber
1 cup chopped fresh pineapple
2 to 3 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
2 tablespoons fresh chopped cilantro leaves
2 tablespoons fresh chopped mint leaves
Pinch salt
Pinch freshly ground black pepper

Steps:

Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
Heat the grill to medium.
Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes
Heat the grill to medium.
Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter.
Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve.
Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day!
Combine all ingredients in a medium bowl and whisk to combine.
Combine all ingredients in a medium bowl and whisk to combine.
In a medium bowl add all the ingredients and combine well.
In a medium bowl add all the ingredients and combine well.

Nutrition Facts : Calories 444 calorie, Fat 24 grams, SaturatedFat 3.5 grams, Cholesterol 56 milligrams, Sodium 2137 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams

GRILLED HALIBUT WITH OLIVE BAGNA CAUDA

Grilled Halibut with Olive Bagna Cauda image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons anchovy paste
2 cloves garlic, smashed and peeled
1/3 cup pitted mixed olives, chopped
1/4 cup teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
Four 6-ounce skinless halibut fillets
1 teaspoon kosher salt
2 teaspoons olive oil

Steps:

Preheat a grill or grill pan to medium high.
For the sauce: Put the olive oil, butter, anchovy paste, garlic and olives in a small skillet. Warm over medium heat until the butter is melted and the sauce is gently simmering, about 5 minutes. Remove from the heat and stir in the tomatoes and parsley.
For the fish: Sprinkle the halibut fillets on both sides with the salt and drizzle with the olive oil. Grill until grill-marked and opaque throughout, about 4 minutes per side.
Transfer the fish to a serving platter and spoon the bagna cauda over the top.

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CITRUS GRILLED HALIBUT WITH CUCUMBER PINEAPPLE SALSA IN A WHOLE-WHEAT PITA POCKET

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