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 WITH BLUEBERRY SALSA
Give halibut a new, summery spin. The salsa may seem sophisticated, but it's really a cinch to prepare. -Donna Goutermont, Juneau, Alaska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, coarsely mash 1 cup blueberries. Stir in the onion, cilantro, jalapeno, orange juice, vinegar, 1 teaspoon oil, 1/8 teaspoon salt, pepper and remaining blueberries. Cover and chill until serving., Meanwhile, drizzle fillets with remaining oil; sprinkle with remaining salt. Grill halibut, covered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 521mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
DIJON CRUSTED HALIBUT
Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.
Provided by CHRISTYJ
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
- In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
- Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 11.8 g, Cholesterol 49.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 2.7 g, Sodium 414.2 mg, Sugar 1.4 g
GRILLED HALIBUT WITH PINEAPPLE LIME SALSA
Make and share this Grilled Halibut With Pineapple Lime Salsa recipe from Food.com.
Provided by ratherbeswimmin
Categories Halibut
Time 36m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the salsa: mix together all the salsa ingredients; may chill or keep at room temperature.
- To make the halibut: mix together the vegetable oil and minced garlic; brush mixture over the fish steaks.
- Sprinkle fish with 1/4 teaspoon salt (or season to taste with salt).
- Coat a grill rack with non-stick cooking spray.
- Put the fish on the grill rack; grill, covered, over medium-hot coals for 5-6 minutes or until the fish flakes; turn fish once during grilling time.
- Place fish steaks on individual plates; spoon pineapple-lime salsa over the fish.
- Serve with lime wedges.
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.
GRILLED HALIBUT WITH PINEAPPLE CHIPOTLE SALSA
Halibut is a low fat, very mild flavored fish with a firm flaky meat. It is easily available year round, relatively inexpensive, easy to grill and lends itself to almost any flavor. I found this recipe in the local Living Magazine & was intrigued by the salsa. I'm sure it would be wonderful with any mild fish such as grouper, flounder or snapper.
Provided by SusieQusie
Categories Halibut
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Plump raisins in rum for 30 minutes; drain.
- Heat grill to medium high heat. Brush pineapple slices with oil & grill until lightly caramelized on both sides. Cool & cut into 1/2" pieces; put in mixing bowl.
- Combine chipotles, lime juice, orange zest & juice. Whisk in olive oil. Pour over pineapple chunks, fold in green onion, red pepper, cilantro & raisins. Salt to taste. Set aside.
- Brush halibut heavily with oil & grill just until fish is opaque throughout, gently turning once. The grilling time on halibut is pretty short so keep a close eye on it to avoid over cooking. *** A 1-inch halibut steak will grill up in about 10 minutes over a medium high heat. Thinner cuts and fillets can cook in as little time as 6 minutes.
- Serve topped with salsa.
GRILLED HALIBUT WITH TOMATO-BASIL SALSA
This is an easy fish recipe with light, bright flavors. You can use any mild flavored, firm, white fish; but halibut is my favorite with this. Watch the fish carefully as it cooks, if you overcook it, it will be rubbery. Make sure that the tomato you choose is fully ripe- this will not come out tasting right with under ripe tomatoes.
Provided by IngridH
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a non-reactive bowl, whisk together the oil, vinegar, garlic, salt and pepper.
- Add the tomatoes and basil, stirring gently to combine. Set aside while you cook the fish.
- Preheat your grill to medium high.
- If your fish has skin on it, season the flesh side with salt and pepper. If it has no skin, place the fish on a folded piece of aluminum foil, large enough to hold the fish in one flat layer, coated with cooking spray. Season with salt and pepper.
- Place the fish on the grill, skin/foil side down. Cook until the fish flakes with a fork, or is barely opaque in the middle. It should still look a little wet in the center.
- Remove the flesh from the skin (I just leave the skin on the grill and burn it off) or the foil, and place on a serving platter. Stir the salsa, then drizzle over the fish. Serve immediately.
GRILLED HALIBUT & PINEAPPLE MANGO SALSA (GLUTEN-FREE)
Make and share this Grilled Halibut & Pineapple Mango Salsa (Gluten-Free) recipe from Food.com.
Provided by NELady
Categories Halibut
Time 21m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat grill to medium high. Meanwhile, rinse and dry filets. Brush lightly with olive oil, drizzle with lime juice and zest, sprinkle with sea salt and pepper to taste.
- Grill filets over medium high heat until firm, but not hard to the touch, about 3-4 minutes per side, turning only once. Do not over cook.
- SALSA: Peel and dice pineapple, mango and onion, add to medium serving bowl. Mince garlic, chili pepper and cilantro, toss into bowl then zest and juice lime into bowl and stir to combine. Add a pinch of sea salt to taste.
- Serve 2 tablespoons of Pineapple Mango Salsa spooned over each grilled filet.
Nutrition Facts : Calories 190, Fat 2.8, SaturatedFat 0.4, Cholesterol 35.1, Sodium 63.2, Carbohydrate 18.4, Fiber 2.4, Sugar 12.8, Protein 23.9
GRILLED HALIBUT
Every time this is made I think some how I have more people in the house then when I started. It is very easy to make and I know all will enjoy it
Provided by LynnL
Categories Very Low Carbs
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare barbecue for direct grilling. Preheat grill to high heat. Oil grill well. Season halibut fillets on both sides with salt and pepper. Sprinkle with basil. Drizzle with oil.
- Place fillets down on the grill and allow to cook for 5 minutes per side or until nice golden char marks are achieved. Don't touch the fish until after char marks are achieved as it will stick to the grill. Flip fish and continue to cook a further 4 minutes. Remove from grill and drizzle with fresh lemon juice.
- Remove and serve with tamales and orange chili sauce.
Nutrition Facts : Calories 472.4, Fat 11.7, SaturatedFat 1.6, Cholesterol 130.6, Sodium 220.9, Carbohydrate 1.9, Fiber 0.9, Protein 85.1
BAKED SPICY HALIBUT FILLETS RECIPE
Steps:
- Gather the ingredients.
- Heat the oven to 400 F and position the oven rack in the center of the oven. Line a baking dish with foil and grease with olive oil.
- Wash halibut fillets and pat dry with a paper towel. Rub the fillets all over with olive oil and sprinkle lightly with salt and pepper.
- In a shallow bowl, combine the remaining ingredients-Creole seasoning, paprika, thyme, oregano. Dip the tops of the fillets lightly in the seasoning mixture, or sprinkle with the mixture if you'd like a more lightly seasoned fish.
- Place the fillets in the prepared baking pan, seasoned side up. Bake the halibut for 10 to 12 minutes, or until the fillets are cooked through (a little less time if you sear the tops before baking).
Nutrition Facts : Calories 256 kcal, Carbohydrate 1 g, Cholesterol 136 mg, Fiber 0 g, Protein 51 g, SaturatedFat 1 g, Sodium 874 mg, Sugar 0 g, Fat 4 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
PAN-SEARED HALIBUT WITH SALSA VERDE
Categories Sauté Quick & Easy Dinner Halibut Summer Cilantro Parsley Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
- Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.
CITRUS GRILLED HALIBUT WITH CUCUMBER PINEAPPLE SALSA IN A WHOLE-WHEAT PITA POCKET
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 SALMON WITH AVOCADO SALSA RECIPE BY TASTY
Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
- Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
- In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
- Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram
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- Preheat the grill on high heat. Drizzle the halibut filets with olive oil and season with kosher salt and freshly ground black pepper. Oil the grill grates with grapeseed oil then place the filets on the grill. Gently press the fish down on the grate and cook for 5 minutes on each side or until the fish is opaque and flakes easily.
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- Prepare the spice rub for the halibut by combining lime zest, paprika, chili powder, garlic powder, salt, lime juice and avocado oil in a small mixing bowl and stir well.
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- Place halibut steaks in a shallow dish and sprinkle with 1 tablespoon lime juice and oil. Turn to coat well. Cover with plastic wrap and refrigerate for 15 minutes.
- Core the tomato and halve crosswise. Gently squeeze out and discard the seeds. Dice the flesh and place in a small bowl. Stir in the remaining 1 tablespoon lime juice, cilantro (or parsley), onion, jalapeno, garlic, salt and pepper.
- Oil the grill rack (see Tip). Grill the halibut until it is opaque in the center, 4 to 5 minutes per side. Serve with the tomato salsa.
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Servings 4Calories 330 per servingTotal Time 40 mins
- To make the watermelon salsa, combine the watermelon, mango, red onion, jalapeño peppers, the juice and zest of two of the limes (6 Tbsp. juice and 2 tsp. zest), cilantro, mint and salt in a large bowl. Stir to combine. Refrigerate until needed.
- To prepare the fish, place the halibut fillets in a glass dish. Drizzle the oil and the juice of the remaining lime (3 Tbsp. juice, 1 tsp. zest) over the fillets and allow them to marinate for 10 minutes, turning the filets halfway through.
- Oil the skin side of the fish, and place skin-side down on a preheated grill pan. Tent lightly with foil. Grill fish over medium-high heat, turning once, until opaque all the way through and fish flakes easily with a fork, 4 to 6 minutes per 1/2-inch thickness of fish.
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- Prepare grill or broiler. Place fish on grill rack or broiler pan coated with cooking spray, and cook 3 minutes on each side or until fish flakes easily when tested with a fork.
- Spoon the salsa over the fish. Serve with lime wedges, and garnish with cilantro sprigs, if desired.
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- Pat the halibut fillets until dry, then place onto the parchment lined baking sheet. Drizzle with olive oil and rub into both sides of the fillet. Sprinkle with salt and pepper.
- Transfer the baking sheet to the oven and baked 10-12, or until the internal temperature reaches 130°F-135°F using an instant read thermometer.
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