CAPERS AND HALIBUT
This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
Provided by Barbara Tantrum
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
- Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
- Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g
GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with Old Bay, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side. Place melted butter in a small dish and add juice of 1/2 lemon. Combine all ingredients for the tartar sauce in a small bowl. Lightly toast buns on grill pan after fish is removed. To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
- Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again. Yield: 4 servings Preparation time: 10 minutes Cooking time: 20 minutes, overlapping, including pasta Ease of preparation: easy
HERB-CRUSTED HALIBUT AKA "MOMMY'S FISH STICKS"
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 generous servings
Number Of Ingredients 11
Steps:
- Rinse fillets and pat dry. Use 3 shallow dishes to prepare your breading ingredients. In the first dish, mix the flour with 1/2 teaspoon seasoned salt or Essence and 1/4 teaspoon pepper. Break the eggs into the second dish and beat well. In the third dish, mix the panko with the remaining seasoned salt or Essence, pepper, and dried herbs.
- Heat 1/4-inch of oil in a large heavy skillet over medium-high heat. Bread each fillet by dipping first in the flour mix, then the eggs, then the panko, coating thoroughly with each layer. Place carefully in the hot oil. (Don't crowd the skillet; work in batches if needed.) Cook 2 to 4 minutes on each side (time will depend on the thickness of the fillets.) Serve immediately with lemon wedges.
GRILLED HALIBUT WITH MUSTARD DILL SAUCE
Moist fish steaks are draped with thick and creamy sauce in this flavorful recipe. The topping makes a nice alternative to traditional tartar sauce and is just as good on swordfish. -Laura Lunardi, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve sauce with halibut.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 447mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
HALIBUT FISH STICKS WITH DILL-CAPER TARTAR SAUCE
This is from the current Bon Appetit magazine, in the Fast Easy Fresh section. I fixed it for dinner tonight and we really enjoyed it. The coating is crispy and satisfying, and the tartar sauce is very good. I hope you try it and enjoy it as much as we did!
Provided by Yia Yia
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients in a bowl. Season with pepper.
- Cover and refrigerate tartar sauce.
- Spread panko on a plate,.
- Whisk egg in a small bowl.
- Sprinkle fish with salt and pepper.
- Working in batches, coat fish with egg, then panko. Shake off excess.
- Heat 1 1/2 T olive oil in a large skillet over medium heat.
- Add half the fish and cook, turning often (I only turned once and got a very nice crust), about 4 minutes total.
- Transfer to a plate and keep warm. Repeat with remaining fish and oil.
- Serve with tartar sauce.
HALIBUT FISH STICKS WITH DILL-CAPER TARTAR SAUCE
Provided by Bon Appétit Test Kitchen
Categories Kid-Friendly Quick & Easy Dinner Mayonnaise Halibut Healthy Dill Capers Bon Appétit Sugar Conscious Pescatarian Dairy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce.
- Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with salt and pepper. Working in batches, coat fish in egg. Coat in panko; shake off excess.
- Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Add half of fish and cook, turning often, until fish is opaque in center and golden on all sides, about 4 minutes total. Transfer to 2 plates; cover to keep warm. Repeat with remaining oil and fish. Spoon tartar sauce alongside.
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- Mix first 5 ingredients in bowl. Season with pepper. Cover and chill tartar sauce. Spread panko on plate. Whisk egg in small bowl. Sprinkle fish with salt and pepper. Working in batches, coat fish in egg. Coat in panko; shake off excess.
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- Turn the heat to the lowest setting, and gradually add the butter cubes, whisking well until the sauce thickens slightly.
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