GRILLED HALIBUT WITH TOMATOES AND HEARTS OF PALM
Cooking fish doesn't need to be intimidating. In fact, few things could be simpler-or more rewarding. For meaty steaks of swordfish, albacore, and halibut, all you need is a kiss of high heat from a grill or cast-iron pan and a simple vinaigrette. Zesting citrus directly onto your food means no wasted precious aromatic oils and zero chance of the zest drying out before you use it.
Provided by Seamus Mullen
Categories Bon Appétit Quick and Healthy Dinner Fish Seafood Tomato Lemon Halibut
Number Of Ingredients 7
Steps:
- Prepare a grill for medium heat; oil grates. Finely grate 1 tsp. lemon zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
- Meanwhile, combine tomatoes, hearts of palm, and 1/4 cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.
- Toss basil into tomato salad. Serve halibut with tomatoes and dressing spooned over.
5-INGREDIENT GRILLED HALIBUT POUCHES WITH CORN AND TOMATOES
There's something particularly appealing about tossing aluminum-foil pouches on the grill: The simplicity. Memories from camping. No messy pan or counter cleanup! Here, the juices from the corn, halibut and tomatoes simmer into a flavorful broth that you'll find yourself sipping with a spoon.
Provided by Michelle Dudash
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat a grill for cooking over medium heat (350 to 400 degrees F). Tear off four 15-by-12-inch sheets of aluminum foil. Arrange the sheets vertically and place a piece of halibut just below the center of each. Rub with the garlic and sprinkle with 1/4 teaspoon salt.
- Sprinkle the tomatoes and corn around the halibut, distributing equally among the 4 pieces. Sprinkle the halibut and the vegetables with freshly ground black pepper.
- Fold the foil over and seal upward on all sides to keep the juices in, leaving a small vent for steam to escape. Place the pouches on the grill, cover and cook until you hear sizzling, about 10 minutes. Remove 1 pouch and carefully open (the steam will be hot!) to check that the halibut is cooked through. It should be somewhat firm in the middle, and the color should be creamy opaque white. Allow the fish to rest for a couple of minutes before cutting into it.
- Sprinkle with the basil and drizzle with 2 teaspoons olive oil for added richness if desired. Serve.
Nutrition Facts : Calories 170, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 33 milligrams, Sodium 215 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 23 grams
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 HEIRLOOM TOMATOES
This is delicious, easy and light. Perfect for a summer meal in the backyard or on the deck. I started making this when I had an overabundance of heirloom tomatoes growing in the garden and boy are people impressed with the burst of flavors in this dish. The prep time listed doesn't include the tomato marinating time.
Provided by Chef Emstar
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except halibut and allow to sit together on the counter for 8-12 hours.
- Rinse and dry halibut. Cut into 4 equal portions. Lightly rub with olive oil and season with salt and pepper.
- On a hot grill cook for 3-4mins per inch of thickness on each side.
- Serve with a generous portion of tomato mixture.
- This is great with brown rice and fresh green beans or asparagus.
Nutrition Facts : Calories 405.3, Fat 19.1, SaturatedFat 2.7, Cholesterol 70.3, Sodium 421, Carbohydrate 10, Fiber 3.2, Sugar 6, Protein 48
GRILLED HALIBUT WITH BAKED TOMATOES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Wipe the halibut steaks dry and brush with lemon juice and one-fourth cup olive oil. Set aside.
- Cut the tomatoes in half. If they have a great deal of seeds, remove some. Place tomatoes cut-side up in a flameproof baking dish, tightly packed because they will shrink in cooking. Sprinkle them with garlic, parsley, salt and pepper and add enough olive oil to come about one-fourth inch up the sides. Cook on top of the stove for 15 minutes, or until tomatoes are tender, then transfer them to the oven and bake for about one hour or until they have shrunk to about half their original size.
- Meanwhile, preheat broiler or charcoal grill. Season the halibut steaks with salt and pepper and broil for six to seven minutes on each side, turning once. Place on a serving dish. Remove tomatoes from baking dish with a slotted spoon, leaving most of the oil behind, and arrange them on the serving dish around the halibut.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 24 grams, Carbohydrate 7 grams, Fat 29 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 689 milligrams, Sugar 4 grams
GRILLED HALIBUT FILLETS WITH TOMATO AND DILL
I love to get recipe cards at the store and that's where this easy one comes from. This is actually prepared by broiling. This is a light recipe. The card states that halibut is an excellent source of vitamin B12, and it is a good source of niacin which keeps your body building red blood cells.
Provided by Oolala
Categories Halibut
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the boiler.
- Brush the fish with 1 tablespoons of the oil, season with salt and pepper and place under the broiler for 5 minutes per side or until the fish flakes readily with a fork.
- Meanwhile, make the sauce by heating the remaining 1 tablespoons of olive oil in a frying pan.
- Add green onions and cook until translucent but not browned.
- Add dill and tomato halves.
- Cook until tomatoes are just soft and releasing a little juice.
- Season with salt and pepper to taste and serve spooned over the fish.
Nutrition Facts : Calories 472.2, Fat 20.5, SaturatedFat 2.9, Cholesterol 93.1, Sodium 168.7, Carbohydrate 7.7, Fiber 2.5, Sugar 4.5, Protein 62.4
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GRILLED HALIBUT WITH TOMATOES AND HEARTS OF PALM
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- Prepare a grill for medium heat; oil grates. Finely grate 1 tsp. lemon zest directly onto halibut and lightly drizzle with oil; season with salt and pepper. Grill halibut, turning once, until browned on both sides and just opaque in the center, about 5 minutes.
- Meanwhile, combine tomatoes, hearts of palm, and ¼ cup oil in a medium bowl; squeeze in 2 Tbsp. juice from lemon and toss to combine. Season with salt and pepper.
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