SLOW-COOKED HALIBUT WITH GARLIC CREAM AND FENNEL
Cod and pollock are both great alternatives for the halibut.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Fish Halibut Garlic Milk/Cream Lemon Fennel Seafood
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F. Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 Tbsp. plus 2 tsp. salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 12-15 minutes (do not let cream come to a boil). Remove from heat.
- Season fish with remaining 1 tsp. salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 18-22 minutes.
- While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 1/2 cup). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the center as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 1/3 cup.) Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.
- Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.
SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD
Provided by Ivy Manning
Categories Broil High Fiber Dinner Halibut Asparagus Fennel Spring Breadcrumbs Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For salad:
- Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
- Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- For fish:
- Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
- Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
- Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
- Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.
HALIBUT POACHED IN LEMON-FENNEL COURT-BOUILLON
Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan, and add enough cold water to cover by about 2 inches. Add 1 teaspoon salt, and bring to a boil. Reduce heat, and simmer briskly until just tender, about 15 minutes. Drain, and return to pan to keep warm.
- Meanwhile, in a pot wide enough to accommodate halibut fillets in a single layer, combine 10 cups water, the wine, fennel wedges, lemon slices, and remaining 2 3/4 teaspoons salt.
- Place parsley, bay leaf, and some of the reserved fennel fronds between the leek halves, and tie together with kitchen twine. Add to pot, and bring to a boil. Reduce heat, and simmer briskly until fennel is barely tender, 12 to 15 minutes.
- Clip a candy thermometer to side of pan. Reduce heat so that liquid is barely simmering (190 degrees to 200 degrees). Add halibut in a single layer. Cook, adjusting heat so that steam rises but only a stray bubble surfaces, until fish begins to flake when gently pressed and an instant-read thermometer inserted into center of fillets registers 140 degrees, about 6 minutes.
- While fish is cooking, slice potatoes 1/4 inch thick, and divide among 4 shallow dishes. Remove 6 lemon slices from pot, and finely dice the peel. Melt butter in a small saucepan, and stir in lemon juice.
- As soon as the fish is cooked through, lift each fillet from pot using 2 slotted spatulas, and divide among 4 serving dishes. Add fennel wedges to dishes. Spoon about 1 1/2 teaspoons of the cooking liquid over each fillet; sprinkle with diced lemon peel, and drizzle with lemon sauce. Garnish with remaining fennel fronds, and serve immediately.
HALIBUT WITH TOMATOES AND FENNEL
This flavorful fish diet takes only 25 minutes to get to the table. Make extra couscous to have for later in the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Cook couscous according to package instructions.
- In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they beginto soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
- Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.
Nutrition Facts : Calories 414 g, Fat 8 g, Fiber 5 g, Protein 42 g
HALIBUT AND CHICKPEA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.
- For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.
ROASTED HALIBUT WITH FENNEL & POTATOES
You would expect that with fresh fennel, fennel seeds, and Pernod this would be very anise-y. Quite the opposite. There is a delicate and subtle fennel flavor, but it definitely is not overpowering. From Good Housekeeping April 2007.
Provided by Chandra M
Categories Halibut
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Cut off roots and trim dark green top from leek. Discard any tough outer leaves.
- Thinly slice leek.
- Rinse thoroughly in a bowl of cold water; swish to remove any sand. Transfer with hands to a colander and drain well.
- Spray 13"x9" glass baking dish with nonstick cooking spray.
- Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper to the baking dish.
- Toss to coat and spread evenly.
- Roast vegetables 35 minutes or until tender, stirring halfway through roasting.
- Remove baking dish from oven. Place halibut on vegetables, drizzle with liquor and 1 tsp oil.
- Sprinkle fennel seeds, 1/4 tsp salt, and 1/8 tsp pepper.
- Place lemon slices on halibut, return dish to oven and roast 10-12 minutes or just until halibut turns opaque in center.
- To serve, sprinkle with fennel fronds if using.
Nutrition Facts : Calories 364.6, Fat 8.8, SaturatedFat 1.2, Cholesterol 54.5, Sodium 132.7, Carbohydrate 33.4, Fiber 5.7, Sugar 1.9, Protein 39
PAN-SEARED HALIBUT WITH SOPPRESSATA AND FENNEL
The Chopped Dinner Challenge this week was soppressata. We used the spiciness and saltiness of the cured ham to flavor the broth under a meaty halibut fillet. Chopped Basket Ingredient: soppressata
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large high-sided saute pan over medium-high heat. Add the soppressata and cook until lightly browned around the edges, 3 to 5 minutes. Use a slotted spoon to transfer the soppressata to a paper-towel-lined plate. Add the fennel to the pan and cook until just softened and lightly browned, 4 to 6 minutes. Add the browned soppressata, tomatoes, jalapeno juice, pickled jalapenos and 2 cups water. Cook until the liquid has reduced by almost half and the tomatoes just start to soften, about 5 minutes. Stir in the butter. Turn off the heat and cover with a lid.
- Heat 2 tablespoons of the vegetable oil in a large nonstick saute pan over medium-high to high heat. Sprinkle the halibut liberally with salt and pepper. When the oil just starts to smoke, gently place 2 of the fillets in the pan and sear until browned on both sides, about 5 minutes total. Transfer to a large plate. Sear the remaining fillets, using the remaining vegetable oil if needed.
- To serve, divide the soppressata mixture and broth evenly among 4 shallow bowls. Top with the halibut, a drizzle of olive oil and garnish with the reserved fennel fronds. Serve with crusty bread if desired.
GRILLED HALIBUT WITH FENNEL AND ORANGE
Fresh halibut fillets get the royal treatment with a citrus marinade, a quick grilling, and a topping of orange and fennel slices.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 29m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish; let stand 10 minutes.
- Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture.
- Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 11 g, Cholesterol 35.8 mg, Fat 13.3 g, Fiber 2.4 g, Protein 24.4 g, SaturatedFat 1.9 g, Sodium 286.2 mg
HALIBUT AND LEMON-FENNEL SALAD
Make and share this Halibut and Lemon-Fennel Salad recipe from Food.com.
Provided by Lillismomma
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in small bowl. Combine 1 1/2 t spice mix, 2 t oil, and garlic in a small bowl; rub garlic mixture evenly over fish. Heat 1 t oil in a large nonstick skillet over medium-high. Add fish to pan and cook 5 minutes on each side or until done.
- Combine remaining 3/4 t spice mixture, 2 t oil, fennel bulb and remaining ingredients in a medium bowl, tossing well to coat. Serve salad with fish.
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HALIBUT WITH LEMON-FENNEL SALAD RECIPE | MYRECIPES
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4.5/5 (3)Total Time 20 minsServings 4Calories 259 per serving
- Combine first 4 ingredients in a small bowl. Combine 1 1/2 teaspoons spice mixture, 2 teaspoons oil, and garlic in a small bowl; rub garlic mixture evenly over fish. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.
- Combine remaining 3/4 teaspoon spice mixture, remaining 2 teaspoons oil, fennel bulb, and remaining ingredients in a medium bowl, tossing well to coat. Serve salad with fish.
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- Season the halibut with lemon zest, thyme, and parsley. Place in a glass dish and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.
- Remove the halibut from the refrigerator 15 minutes before cooking to come to room temperature. Season the halibut with salt and pepper.
- In a large frying pan heat the two tablespoons of olive oil over high heat. Carefully lay the fish in the pan and cook for 3-4 minutes, or until browned. Turn the fish over and reduce the heat to medium-low, and cook for about 3-4 minutes or until the fish is just cooked through.
- While the fish is cooking, in a medium bowl, toss together the arugula, fennel, and herbs. Drizzle a little extra virgin olive over the salad and season with salt and pepper.
SAUTéED HALIBUT WITH SHAVED FENNEL SALAD - REDBOOK
From redbookmag.com
5/5 Total Time 30 minsCuisine FrenchCalories 436 per serving
- Potatoes: Place potatoes and broth in a small saucepan and bring to a boil; reduce heat to medium-low, cover, and simmer 10 minutes, or until just tender when pierced with a knife.
SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD
From bonappetit.com
3.5/5 (2)Servings 6
- Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
- Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD Can be made 4 hours ahead. Cover and chill.
- Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
- Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD Can be made 1 hour ahead. Cover and chill.
HALIBUT SALAD WITH CHICKPEAS | GIADZY
From giadzy.com
5/5 (1)Category Main Course, SaladAuthor Giada De LaurentiisCalories 199 per serving
- For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.
- For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.
HALIBUT WITH ORANGE-MISO SAUCE AND FENNEL SALAD - FOOD & WINE
From foodandwine.com
5/5 (2)Total Time 45 minsServings 4
- Preheat the oven to 400°. In a medium saucepan, bring the orange juice to a boil. Simmer over moderate heat, stirring, until reduced to 3/4 cup, 8 minutes. Whisk in the miso, lime juice, ginger, shallot and togarashi. Cook for 1 minute, then remove from the heat; gradually whisk in 1/4 cup of the olive oil. Season the sauce with salt and pepper and keep warm over very low heat.
- Butter a large ceramic baking dish. Season the halibut fillets with salt and pepper and arrange them in the dish. Gently rub the fish with the 2 tablespoons of softened butter. Add 1/4 cup of water to the dish and bake for 8 to 10 minutes, until the fish is just cooked through.
- Meanwhile, in a medium bowl, toss the fennel and tomatoes with the remaining 1 tablespoon of olive oil. Season the salad with salt and pepper.
- Transfer the fish to plates and mound the fennel salad alongside. Drizzle the fish with the warm orange-miso sauce and serve.
ROASTED HALIBUT WITH WINE-BRAISED FENNEL - FOOD AND WINE
From foodandwine.com
4/5 (629)Total Time 40 minsServings 6
- Preheat the oven to 450°. In a large skillet, heat 2 tablespoons of the olive oil. Add the fennel wedges cut sides down, season with salt and black pepper and sprinkle with the crushed red pepper. Cover and cook over moderate heat until the fennel is browned, about 12 minutes, turning the wedges halfway through. Add 1 cup of the wine and the water, bay leaves and raisins and simmer over low heat, turning the wedges a few times, until most of the wine has evaporated and the fennel is tender, about 15 minutes. Discard the bay leaves and season the fennel with salt and black pepper.
- Meanwhile, spread the minced shallot in the shape of the fish fillet on a rimmed baking sheet and drizzle with the remaining 1 tablespoon of wine. Season the skinned side of the fillet with salt and black pepper and set it down on the minced shallot. Rub the top of the fish with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Roast the halibut on the top shelf of the oven for about 12 minutes, until it is barely opaque in the center.
- Transfer the halibut, with its cooking juices, to a platter, spoon the braised fennel alongside and serve.
15 FANTASTIC DISHES TO SERVE WITH HALIBUT
From foodsgal.com
- Braised Fingerling Potatoes with Garlic, Shallots, and Fresh Herbs. Total Calories (per 100 gms)- 123. Total Preparation Time- 35 minutes. In this wonderful side dish, fingerling potatoes are cooked beautifully in stock until they are buttery.
- Artichoke Hearts in a White Wine Garlic Butter Sauce. Total Calories (per 100 gms)- 154. Total Preparation Time- 20 minutes. If you are looking for a fancy side dish that would dazzle everyone, then this is just perfect for you!
- Garlic Ginger Bok Choy. Total Calories (per 100 gms)- 167. Total Preparation Time- 15 minutes. Crispy bok choy coated with ginger and garlic is incredibly delicious!
- Sauteed Mushrooms and Spinach in a Spicy Garlic Sauce. Total Calories (per 100 gms)- 112. Total Preparation Time- 35 minutes. If you are bored of the regular sauteed mushrooms, then try out this unique way to prepare it!
- Cilantro Lime Slaw. Total Calories (per 100 gms)- 68. Total Preparation Time– 5 minutes. Are you looking for a light yet flavorful side dish that would complement halibut perfectly?
- Lemon Couscous. Total Calories (per 100 gms)- 207. Total Preparation Time- 15 minutes. Couscous bursting with the tanginess of lemon and other tasty herbs is a great alternative to rice dishes.
- Cucumber Tomato Salad. Total Calories (per 100 gms)- 107. Total Preparation Time- 11 minutes. This is a simple and versatile salad that you can pair with any fish for a delightful experience!
- Glazed Carrots. Total Calories (per 100 gms)- 125. Total Preparation Time- 25 minutes. Tender carrots coated in a mixture of butter and brown sugar, this side dish offers a perfect sweetness with a touch of savory flavor.
- Spring Pesto Roasted Tomatoes. Total Calories (per 100 gms)- 55. Total Preparation Time- 30 minutes. In this dish, roasted tender tomatoes are stuffed with basil pesto and topped with melted parmesan.
- Lemon Braised Fennel. Total Calories (per 100 gms)- 31. Total Preparation Time- 30 minutes. Perfectly braised fennel with zesty flavors of lemon complements the umami of halibut beautifully!
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