ALASKAN HALIBUT, SALMON AND CRAB ROULADE
Steps:
- Preheat oven to 350 degrees F.
- Cut halibut and salmon into appropriate weights, cover each piece with plastic wrap and pound out with flat side of a meat tenderizer, or meat mallet, to 1/4-inch thickness. In a small bowl combine crabmeat, Brie cheese, 1 tablespoon fresh chopped herbs, 1 tablespoon shallot, 1 teaspoon minced garlic and salt and pepper, to taste. Season both sides of halibut with salt, pepper and some of the fresh herbs. Lay on an individual piece of plastic wrap, twice as big as the fish piece, flesh side down. Lay salmon piece on top of halibut, directly in the middle. Season with salt and pepper. Spread 1/4th of the crab and Brie mixture in the middle of the salmon. Do this with all 4 pieces of fish. Take plastic wrap that the fish is laying on and wrap fish into a tight roll, twisting the ends to make a "tube". Refrigerate.
- Toss yams, roughly chopped garlic, thyme sprigs and olive oil in a bowl until completely coated. Season with salt and pepper. Spread evenly on a sheet pan and roast in a 350 degree F oven for 15 to 20 minutes or until tender. While yams are roasting combine Riesling and 2 tablespoons shallots in a small saucepan. Reduce by 3/4 over medium-low heat. Whisk in butter a little at a time until completely combined. Once all the butter is beaten in, remove from heat and season with salt. When yams have about 10 minutes left to finish, take fish rolls from the refrigerator and slice each roll into 3 or 5 equal sections. Remove plastic wrap after cutting and lay shingled out on well-greased sheet pan and put into oven with yams. When yams are done, fish should be done as well. While fish and yams are cooking, heat saute pan with 1 tablespoon whole butter. Once hot, drop mushrooms into pan and saute over medium-high heat until crispy and tender. Season with 1 tablespoon shallot, 1/2 teaspoon minced garlic, salt and pepper, to taste. Remove yams and fish from oven. Place a 3 or 4-inch ring mold in center of plate and fill with roasted yam hash, pressing down firmly. Remove ring mold. Place mushroom mixture on top of yam cake, allowing it to spill slightly over the side. Take fish roll and shingle in front and up yam cake, creating some height with the back piece of fish. Drizzle 1-ounce Riesling butter over front edges of fish slices. Garnish with 2 chive sprigs and serve.
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
- Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
HALIBUT WITH BRIGHT LEMON CREAM SAUCE
Tender halibut with a suprisingly light and brightly flavored lemon cream sauce. It can be made with as many or as few capers as you prefer. Serve with salad and fresh bread.
Provided by Adopted Parisian
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, salt, and pepper on a large plate and then dredge each cut of halibut. Shake off any excess flour.
- Melt 4 tablespoons butter in a large saute pan, wait for foam to reduce and add fish to the pan. Saute, turning once, until the fish is cooked all the way through, flakes easily, and is golden brown all over. Transfer fish to a serving platter.
- Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.
Nutrition Facts : Calories 404.1, Fat 21.4, SaturatedFat 11.5, Cholesterol 100.7, Sodium 924.8, Carbohydrate 13.7, Fiber 0.8, Sugar 0.4, Protein 37.7
POACHED HALIBUT WITH BLACK TRUFFLES AND PURPLE-POTATO AND CRAB GRATIN
Steps:
- Preheat oven to 375°F. Have ready a bowl of ice and cold water. Trim beans. In a saucepan of boiling salted water cook beans until crisp-tender, 3 to 5 minutes, and with a slotted spoon transfer to ice water to stop cooking. Drain beans well and pat dry. With a pastry brush gently brush chanterelles to remove any grit and discard any tough stems. In a large saucepan heat 1 tablespoon oil over moderate heat until hot but not smoking and cook chanterelles and garlic, stirring, until liquid mushrooms give off is evaporated and mushrooms are softened. With a truffle slicer slice truffle into paper-thin slices. Finely chop shallots.
- In a 3-quart gratin dish (about 15 by 10 by 2 inches) toss together beans, chanterelles, and sea salt and pepper to taste. Arrange beans and chanterelles around edge of dish. Arrange halibut fillets about ․ inch apart in dish and drizzle with lemon juice. Sprinkle fillets with thyme, tarragon, truffle, and sea salt and pepper to taste. Pour stock and vin jaune or Sherry down side of dish, being careful not to disturb fillets. Sprinkle shallots over fillets and vegetables. Brush 1 side of parchment paper with remaining 1/2 tablespoon oil and arrange parchment, oiled side down, on top of fillets.
- Bake fillets in middle of oven until just cooked through, about 10 minutes. Carefully tilt gratin dish and pour cooking liquid into a small saucepan. Simmer liquid until reduced to about 1 cup and stir in sea salt and pepper to taste.
- Serve fish and vegetables over gratin and top with sauce.
HALIBUT WITH CRAB SAUCE
A thick and creamy crab sauce tops tender halibut in this delightful dish. "It's one of our favorite fish recipes," shares Shirley West of Lynnwood, Washington.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place each fillet in an individual broiler-proof serving dish. Sprinkle with salt and pepper. Melt 2 teaspoons butter; drizzle over fillets. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a small saucepan coated with cooking spray, melt remaining butter. Stir in flour until smooth; gradually stir in the broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in crab. Remove from the heat; stir in cheese until melted. Pour over halibut. Broil 4-6 in. from the heat for 3-4 minutes or until lightly browned.
Nutrition Facts : Calories 328 calories, Fat 14g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 517mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges
ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES
Steps:
- Preheat the oven to 425 degrees F.
- Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
- Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
- Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
- Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.
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