Halibut In Escabeche Food

ITALIAN HALIBUT

Italian Halibut image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 cup extra-virgin olive oil
2 tablespoons dried Italian seasoning
1 tablespoon fresh Italian parsley leaves
2 tablespoons fresh basil leaves
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/2 cup grated Parmesan
4 halibut steaks or fillets

Steps:

Create an Italian herb baste by mixing together the olive oil, Italian seasoning, parsley, basil, shallots, garlic, and Parmesan in a bowl.
Preheat a grill to medium, using mesquite wood. Coat the halibut in the Italian herb baste and place fish on the grill. Grill, turning often to avoid burning, until fish is opaque and a knife slides in easily.
Remove from heat and serve halibut with fresh vegetables and a starch of choice.

PAN-SEARED MARINATED HALIBUT FILLETS

Pan-Seared Marinated Halibut Fillets image

Provided by Alex Witchel

Categories dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons olive oil
3 small garlic cloves, peeled and minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
4 6-ounce halibut fillets, skin removed
1 tablespoon light olive oil or vegetable oil
Chopped parsley, for garnish, optional

Steps:

In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams

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