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 FENNEL BROTH
The flavorful broth contains no fat, making this dish an excellent choice for a light and very healthy dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- In a large, wide saucepan, combine carrots, celery, half the fennel, leeks, parsley stems, peppercorns, fennel seeds, bay leaves, salt, wine, and 4 cups water, and bring to a boil. Lower heat, and simmer, covered, for 25 minutes. Strain, reserving liquid and discarding solids.
- Return liquid to pan; simmer for 5 minutes over medium heat. Add potatoes and remaining fennel to the broth. Simmer for 5 minutes. Add halibut fillets, and cover. If liquid does not cover fish, add water until it does. Turn heat down to lowest setting.
- Cook until fillets are just opaque, 10 to 15 minutes (start checking after 7 minutes). Be careful not to overcook.
- Place a fillet in each of four shallow bowls. Divide vegetables among bowls, top with a little broth, and serve immediately.
BRAISED HALIBUT WITH ASPARAGUS, BABY POTATOES AND SAFFRON
The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. Don't add more than a pinch of salt to the water when cooking the potatoes, otherwise the reduced broth will be too salty.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Crush saffron threads between your fingers and place in a small bowl or ramekin. Add 1 tablespoon warm water and set aside.
- In a mortar and pestle, pound together almonds, garlic and anchovies along with a pinch of salt into a paste. Set aside.
- In a heavy straight-sided skillet or wide saucepan, heat olive oil over medium-high heat. Season fish with salt and pepper. When oil is hot, sear fish for 1 minute on each side. Remove to a plate or platter.
- Reduce heat to medium and add anchovy paste to pan. Cook, stirring and scraping bottom of pan, until garlic is fragrant, 30 seconds to a minute. Stir in 3 cups water and stir to deglaze bottom of pan. Add potatoes and a pinch of salt. (Don't salt to taste now or broth will become too salty when reduced later.) Bring to a boil. Add saffron with soaking water, reduce heat, cover and simmer until potatoes are just tender, 10 to 15 minutes.
- Carefully add seared halibut fillets and asparagus to pan. Tip in any liquid that has accumulated on the plate or platter, and bring back to a bare simmer. Cover and poach gently for 5 minutes, or until fish is opaque and asparagus is tender. With a slotted spoon or tongs, carefully remove fish fillets to 4 warm wide soup bowls. If necessary, simmer asparagus for another minute or 2. It should be tender but not too soft.
- Divide potatoes and asparagus among the bowls. Turn up heat and reduce liquid in pan by half, stirring. Taste and adjust seasoning. Stir in parsley and basil and simmer 20 to 30 seconds. Spoon broth over fish and vegetables and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 868 milligrams, Sugar 3 grams
HALIBUT IN PERNOD BROTH WITH FENNEL AND ASPARAGUS
Steps:
- Heat oil in heavy large skillet over medium heat. Add fennel, asparagus, carrots, and shallots; sauté until crisp-tender, about 5 minutes. Transfer vegetables to bowl. Add clam juice, Pernod, and herbs to same skillet; bring to boil. Add halibut fillets. Reduce heat to very low, cover, and simmer until fish is just opaque in center, about 10 minutes. Using slotted spoon, transfer fish to large shallow soup bowls. Return vegetables to skillet. Add lemon juice and butter; stir until butter melts. Season with salt and pepper. Spoon warm vegetables and broth over fish.
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.
SEARED HALIBUT WITH PARMIGIANA ASPARAGUS
Steps:
- For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
- For asparagus: Preheat the oven to 350 degrees F.
- Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
- To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives
HALIBUT AND ASPARAGUS STIR-FRY
Bursting with color and flavor, a veggie-packed fish stir-fry can be on your dinner table in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add halibut, onion, garlic, gingerroot and asparagus; cook and stir 2 to 4 minutes or until fish almost flakes with fork. Meanwhile, cook pasta according to package directions, omitting salt.
- Carefully stir in remaining ingredients. Cook 2 to 3 minutes, stirring frequently, until heated through and fish flakes easily with fork. Serve with pasta and additional reduced-sodium soy sauce if desired.
Nutrition Facts : Calories 170, Carbohydrate 9 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g
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
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
HALIBUT WITH BLOOD ORANGE AND FENNEL
This is the first and only time I've worked with fennel. I really love the way the flavors go together with this light fish dish.
Provided by Melanie B.
Categories Spring
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season fish with salt and pepper.
- Heat 1 TBS Olive oil in a saute pan at medium high heat. Add fish and cook for about 4-5 minutes on each side or until fish is cooked through.
- Combine oranges, fennel, lemon zest, and 1 TBS olive oil in non-metal bowl. Season with a sprinkle of salt and pepper. Serve with fish.
- Enjoy!
Nutrition Facts : Calories 269.6, Fat 9.2, SaturatedFat 1.4, Cholesterol 84, Sodium 709.5, Carbohydrate 13.4, Fiber 3.2, Sugar 9.2, Protein 33
FISH SOUP WITH FENNEL AND PERNOD
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant. The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
Provided by The New York Times
Categories for two, soups and stews, main course
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Stage 1, pre-bedtime. Put onion, celery, garlic and fennel in a food processor, and pulse gently until chopped into a coarse paste.
- Heat olive oil in a large saucepan over medium-high heat. Add coarsely processed vegetables to pan, and sauté, stirring often, until softened, about 4 minutes. Add 2 tablespoons Pernod, and boil until almost evaporated. Add red pepper flakes, and season with salt and pepper.
- Pour in wine, and bring to a boil. Reduce for 2 minutes, and add tomato purée and chopped tomatoes. Bring to boil, stir, cover and remove from heat.
- Stage 2, post-bedtime. Return saucepan to medium heat until barely simmering. Gently slide mussels and fish into broth. Bring broth back to a simmer, and cook, stirring once or twice to give mussels room to open, until mussels and fish are cooked through, 6 to 8 minutes.
- Divide mussels and fish into warmed bowls. Pour soup over all, and scatter with fennel tops. Sprinkle with remaining teaspoon Pernod (skip Pernod if children are eating) and more olive oil. Serve immediately with crusty bread, if desired.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 1 gram, Sodium 1951 milligrams, Sugar 19 grams
More about "halibut in pernod broth with fennel and asparagus food"
BUTTER-ROASTED HALIBUT RECIPE - BON APPéTIT
From bonappetit.com
HALIBUT AND ASPARAGUS STIR-FRY RECIPE - PILLSBURY.COM
From pillsbury.com
HALIBUT BRAISED IN A TOMATO-FENNEL BROTH - RECIPE
From finecooking.com
HALIBUT RECIPE WITH FREGOLA & SCALLOPS - GREAT BRITISH …
From greatbritishchefs.com
ROASTED HALIBUT WITH FENNEL AND POTATOES - GOOD …
From goodhousekeeping.com
POACHED HALIBUT IN HOT & SOUR BROTH - RECIPE
From finecooking.com
10 BEST BAKED HALIBUT RECIPES - YUMMLY
From yummly.com
12 EASY HALIBUT RECIPES | REAL SIMPLE
From realsimple.com
PAN SEARED HALIBUT WITH FENNEL & SHALLOTS RECIPE FROM …
From sunriseseniorliving.com
BOUILLABAISSE WITH PERNOD BROTH RECIPE - COOKING …
From cookingchanneltv.com
BUTTER-ROASTED HALIBUT WITH WHITE ASPARAGUS RECIPE - BBC FOOD
From bbc.co.uk
HALIBUT WITH LEMON, HERBS AND SAUTÉED ASPARAGUS - WILLIAMS …
From williams-sonoma.com
HALIBUT WITH FENNEL AND HARICOTS VERTS - WILLIAMS SONOMA
From williams-sonoma.com
HALIBUT WITH BRAISED FENNEL - SAVEUR
From saveur.com
ROASTED HALIBUT WITH FENNEL AND CROUTONS RECIPE - FOOD & WINE
From foodandwine.com
HALIBUT IN PERNOD BROTH WITH FENNEL AND ASPARAGUS RECIPE
From foodreference.com
WEEKEND RECIPE: BRAISED HALIBUT WITH FENNEL AND TARRAGON - KCET
From kcet.org
HALIBUT BRAISED WITH SAFFRON, FENNEL, TOMATOES AND MUSSELS
From ciaoitalia.com
SAUTéED HALIBUT WITH SHAVED FENNEL SALAD - REDBOOK
From redbookmag.com
HALIBUT CHEEKS WITH ASPARAGUS AND BEURRE BLANC
From acanadianfoodie.com
PAN-ROASTED HALIBUT WITH ASPARAGUS, FAVA BEANS, &THYME BROTH
From restaurantbusinessonline.com
RECIPE REVIEW: FENNEL BRAISED IN PERNOD - KITCHN
From thekitchn.com
ROASTED HALIBUT WITH WINE-BRAISED FENNEL RECIPE - FOOD & WINE
From foodandwine.com
WHOLE TROUT BAKED WITH FENNEL AND ASPARAGUS | METRO
From metro.ca
PERNOD ADDS SURPRISE TO LA FOLIE'S HALIBUT - SFGATE
From sfgate.com
PAN-SEARED HALIBUT WITH FENNEL AND PERNOD - FEAST …
From feastmagazine.com
SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL …
From bonappetit.com
HALIBUT WITH POTATO, PEPPER DULSE AND FENNEL - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPES/PERNOD.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
From github.com
LEMON ROASTED HALIBUT AND ASPARAGUS | HEART AND STROKE FOUNDATION
From heartandstroke.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
COLD-POACHED HALIBUT WITH FENNEL-OLIVE SALAD - LOS ANGELES TIMES
From latimes.com
HALIBUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPES/HALIBUT-IN-PERNOD-BROTH-WITH-FENNEL-AND …
From github.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HALIBUT WITH ASPARAGUS - BIGOVEN.COM
From bigoven.com
HALIBUT RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love