HALIBUT WITH LEEK MASH RECIPE
www.goodto.com has lots of quick and easy food recipes like this crusted halibut on potato and leek mash from Woman's Weekly. Find out more recipes at www.goodto.com
Provided by Jessica Dady
Yield Serves: 4
Number Of Ingredients 6
Steps:
- Set the oven to gas mark 6 or 200°C. Rinse the halibut, pat dry with absorbent kitchen paper and place on a baking sheet.
- To make the crust, mix together breadcrumbs, lemon zest, chopped chives and seasoning, and then stir in olive oil. Divide the mixture between the halibut steaks and press on to the top of each. Bake the fish in centre of the oven for 20-25 mins, or until crust is a light-golden colour.
- Meanwhile, make the mash. Place potatoes and leeks in a pan and cover with water. Bring to the boil and then simmer for 20-25 mins, or until potatoes are just tender. Drain vegetables, add olive oil and seasoning to pan. Mash well.
- Spoon some mash on to a plate and top with the crusted halibut. Garnish with some chives before serving. (Not suitable for freezing).
Nutrition Facts : @context https, Calories 579 Kcal, Fat 23 g, SaturatedFat 3.5g g
HALIBUT FILLETS WITH LEEKS
There are countless ways to prepare halibut - in a white-wine sauce, for example, a bechamel sauce or with grapes. In this recipe, the halibut is poached in a mixture of dry white wine and finely chopped shallots. After the fish is cooked it's removed briefly from the cooking liquid, which is then reduced, and a little heavy cream is added to it. The fish is placed on a bed of leeks - a delicate counterpoint to the fish - and a small amount of the sauce was then spooned over all, though you could reserve a little to toss with linguine as a side.
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Before chopping, rinse thoroughly between the leek leaves and pat dry. Chop the leeks as finely as possible. There should be about 3 1/2 cups.
- Heat 1 tablespoon of the butter in a saucepan and add the leeks. Cook, stirring often from the bottom, about 3 minutes. Add the 2/3 cup of wine and stir. Bring to the boil and cover. Cook 10 minutes. Keep warm.
- Meanwhile, using the remaining 1 tablespoon of butter, grease the bottom of a heavy skillet large enough to hold the fish pieces in one layer without crowding. Sprinkle the bottom of the skillet with shallots and arrange the fish pieces over it. Sprinkle with salt and pepper to taste. Pour the remaining 1/2 cup of wine over the fish. Bring the wine to a boil and cover the skillet closely. Cook 4 minutes or less until the fish just loses its raw look.
- Transfer the fish pieces to a warm serving platter. Cover closely with foil and keep warm.
- Cook down briefly the skillet liquid to 1/2 cup and then pour it into a saucepan. Add the cream. Bring to a boil and cook over moderately high heat about 4 minutes or until reduced to 3/4 cup. Set aside 6 tablespoons of this sauce to be added to the linguine, which will accompany this dish.
- Spoon four equal portions of the cooked leeks onto four individual serving dishes. Top each portion of the leeks with one piece of fish. Spoon all but the reserved 6 tablespoons of sauce over the fish. If serving with linguine, toss pasta with the reserved sauce and 2 tablespoons butter. Serve alongside the fish.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 4 grams, TransFat 0 grams
ITALIAN SEARED HALIBUT WITH MELTED LEEKS
Melted leeks, I find, are one of those preparations that taste super indulgent without really being as such. Cooking down a mountain of leeks with some white wine, butter and herbs into a creamy side dish with just a bit of that beautiful spring onion flavor is like heaven in a skillet. Keeping things light, yet satisfying, I added some mushrooms to the mix and topped it all off with a piece of seared halibut spiked with a cap of classic Italian gremolata. Melted leeks are also a great transition-into-warmer-weather side dish: light and springy, yet satisfying enough for a night's sleep with a bit of chill still stuck on it.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To prepare the melted leeks, place a large skillet over medium-high heat with 1 tablespoon olive oil. Add the mushrooms to the pan and cook, stirring only occasionally, until they're golden brown and beginning to shrink a bit, 6 to 7 minutes. Remove the mushrooms from the skillet and reserve.
- Return the skillet to medium heat with 1 tablespoon olive oil and the butter. Add the leeks to the pan, season them with salt and pepper, then cook, stirring frequently (don't let them get brown), until they've softened, about 10 minutes. Add the white wine and dried oregano to the skillet along with the reserved mushrooms and continue cooking, stirring occasionally, until most of the wine has evaporated, about 5 minutes more. Season as needed with salt and pepper; reserve warm.
- While the leeks are cooking, prepare the gremolata. In a small mixing bowl, combine all of the ingredients and reserve.
- When the leeks are just about ready, place a second medium skillet over medium-high heat with the olive oil. Season the fish liberally with salt and pepper, and sear it flesh-side down first, turning the fillet only once, until cooked to your liking, about 5 minutes per side for medium (depending on the thickness).
- Serve the melted leeks topped with a piece of fish per plate and a garnish of the gremolata.
FILLET OF HALIBUT BAKED IN PARCHMENT WITH STEWED LEEKS, GOLDEN POTATOES AND TRUFFLE BUTTER
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Heat 3 teaspoons butter in medium skillet over low heat, add leeks, orange zest, simmer gently until leeks soften, add mirin or white wine, coriander seed and continue to cook until liquid is evaporated, season with salt and pepper. Set aside to cool. Thinly slice washed, unpeeled potatoes (1/4-inch thick) toss slices with melted butter, roast in a single layer on a baking sheet until just tender, approximately 4 minutes. Remove from oven and cool. Combine all ingredients for truffle butter, stir to incorporate. Cut parchment into an elongated heart shape, lay in one layer of potatoes, then 1 teaspoon cooked leeks, then halibut seasoned with salt and pepper, then 1 teaspoon truffle butter. Start at the middle of the heart and fold while creasing well until package is completely enclosed, bake just before serving for 8 minutes.
HALIBUT WITH SWISS CHARD, LEEK AND PEPPER STEW
Make and share this Halibut With Swiss Chard, Leek and Pepper Stew recipe from Food.com.
Provided by dicentra
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 °. Heat the olive oil in a large enameled cast-iron casserole.
- Add the onion, leek and garlic, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
- Add the wine and cook until almost evaporated, about 3 minutes. Add the squash, Swiss chard, red and yellow bell peppers, fennel seeds, thyme and crushed red pepper.
- Season the vegetables generously with salt and pepper, cover and cook over low heat, stirring occasionally, until the squash is tender, about 15 minutes.
- Spread half of the vegetable stew in an 8-by-11-inch glass or ceramic baking dish.
- Season the halibut with salt and pepper and nestle the fillets in the stew; cover with the remaining vegetables.
- Bake for about 15 minutes, or until the halibut is just cooked through. Sprinkle with the basil and serve.
Nutrition Facts : Calories 375.3, Fat 7.9, SaturatedFat 1.1, Cholesterol 54.4, Sodium 228.4, Carbohydrate 33.1, Fiber 6.4, Sugar 7.8, Protein 39.8
EASY HALIBUT FILLETS
I made these quick and easy halibut fillets for my husband's birthday as halibut is his favorite fish. It's really important that the halibut is seared over really high heat. Serve with rice and green beans.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Combine melted butter, honey, lemon juice, liquid aminos, pepper, and garlic in a small bowl; mix to combine.
- Brush both sides of the halibut fillets with the butter sauce.
- Heat a cast iron skillet over very high heat. Add halibut filets and sear on each side for 90 seconds. Reduce heat to medium-high and cook on each side until fish can be easily flaked with a fork, 2 to 3 minutes per side.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 10.9 g, Cholesterol 51.6 mg, Fat 8.4 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 4 g, Sodium 172 mg, Sugar 8.6 g
HALIBUT CONFIT WITH LEEKS, CORIANDER, AND LEMON
Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.
Provided by Alison Roman
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Coarsely grind 1 tablespoon coriander seeds in a spice mill or with a mortar and pestle. (Alternatively, you can coarsely chop with a knife.)
- Toss leeks, cilantro sprigs, oil, half of lemon slices, and 2 teaspoons ground coriander in a large roasting pan; season with salt. Roast, tossing occasionally, until leeks are tender and starting to brown, 15-20 minutes. Remove roasting pan from oven and carefully pour infused oil into a large heatproof measuring cup.
- Reduce oven temperature to 275°F. Season halibut with salt and arrange over leeks in roasting pan. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Roast until halibut is just cooked through and starting to flake, 30-35 minutes.
- Cut halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and cilantro leaves.
- Do ahead: Halibut can be roasted 1 hour ahead. Let cool and cover.
HALIBUT WITH BLCT: BACON, LEEKS & CHERRY TOMATOES
Yield serves 4
Number Of Ingredients 11
Steps:
- Trim the leeks of tough tops, 4 to 5 inches, and trim the root ends. Halve the leeks lengthwise. Slice them and wash vigorously in a large bowl of water, then drain on a clean dish towel.
- Pat the fish dry and season with salt and pepper. Mix the flour or cornmeal with the Old Bay seasoning, then pat the top of the fillets in the mixture. Heat the EVOO in a large skillet over medium-high heat. Add the fish crusted side down. Cook for 5 to 6 minutes, turn, and cook for 2 minutes more. Then remove the fish to a platter and tent loosely with foil. Add the bacon to the pan and brown for 3 to 4 minutes. Add the leeks and wilt for 2 minutes, then add the tomatoes, heat them through, and turn off the heat.
- Meanwhile, in a small bowl combine the butter and hot sauce. Toast the English muffins and spread with the butter mixture. Halve the English muffins, making 8 half-moons, total.
- Pour the leeks and tomatoes over the fish. Serve 2 half-moon buttered muffins alongside.
HALIBUT WITH MUSHROOMS
Baked halibut fillets are complemented by oyster mushrooms, leeks, and a drizzle of chive oil. Serve with our Beet Salad to complete the dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until leeks and shallots are translucent, about 3 minutes. Spread into two 9-by-13-inch baking dishes, dividing evenly. Top with fish; season with salt and pepper. Set aside.
- Heat 1 tablespoon oil in same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter mushrooms over fish. Repeat with remaining oil and mushrooms and 1/2 teaspoon salt.
- Bake until fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.
BRAISED HALIBUT WITH LEEKS & MUSTARD RECIPE - (4.4/5)
Provided by á-4084
Number Of Ingredients 8
Steps:
- Sprinkle fish with 1/2 teaspoon salt. Melt butter in 12-inch skillet over low heat. Place fish in skillet, skinned side up, increase heat to medium, and cook, shaking pan occasionally until butter begins to brown, fish should not brown, 3 to 4 minutes. Using a spatula, carefully transfer fish to a large plate, raw side down. Add leeks, mustard, and 1/2 teaspoon salt to skillet and cook, stirring frequently, until leeks begin to soften, 2 to 4 minutes. Add wine and bring to gentle simmer. Place fish, raw side down, on top of leeks. Cover skillet and cook, adjusting heat to maintain a gentle simmer, until fish registers 135 to 140°F, 10 to 14 minutes. Remove skillet from heat and, using 2 spatulas, transfer fish and leeks to serving platter or individual plates. Tent loosely with aluminum foil. Return skillet to high heat and simmer briskly until sauce is thickened, 2 to 3 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste. Spoon sauce over fish and sprinkle with parsley. Serve immediately with lemon wedges. We prefer to prepare this recipe with halibut, but a similar firm-fleshed white fish such as striped bass or sea bass that is between 3/4 and 1-inch thick can be substituted. To ensure that your fish cooks evenly, purchase fillets that are similarly shaped and uniformly thick.
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CASSEROLE-BAKED HALIBUT WITH LEEKS AND CARROTS - FOOD
From foodandwine.com
5/5 (1)Author Sarah FinucaneServings 4Total Time 40 mins
- Preheat the oven to 375°. In a large, deep, ovenproof skillet, heat 3 tablespoons of the olive oil. Add the carrots and cook over moderately high heat, stirring, until lightly golden, about 3 minutes. Add 1/2 cup of water, cover and cook over moderate heat until the carrots are crisp-tender, about 5 minutes. Add the leeks and another 1/2 cup of water, then cover and cook, stirring occasionally, until the leeks begin to soften, about 5 minutes. Season the carrots and leeks with salt and white pepper and add the thyme and bay leaves to the skillet.
- Season the fish with salt and white pepper and arrange on top of the vegetables. Drizzle the fish with the remaining 2 tablespoons of oil. Cover the fish with parchment paper and close the skillet with a heavy lid.
- Transfer the skillet to the oven and bake the fish for 15 minutes, or until just cooked through. Discard the herbs. Transfer the fish to plates, spoon the vegetables and juices alongside and serve right away.
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