PAN SEARED HALIBUT
Halibut has a delicate flavor and firm texture. Overcooking can dry it out. So Pan searing and basting with the oil/ butter mixture keeps it moist and flaky. Pan searing adds a nice light crust to the outside of the halibut. Then into the oven to finish cooking.
Provided by Rita1652
Categories Halibut
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Wash fillet and towel dry of moisture.
- Mix cornstarch, seasoned salt, sugar. Coat the halibut with the mixture.
- In a saute pan that is oven safe heat olive oil and butter over medium high heat.
- Pan sear for 3 minutes on one side flip add shallots and bacon and baste with some of the butter/oil from the bottom of the pan. Sear for 3 more minutes. Continue basting with the oil/butter mixture. Transfer the pan to the oven and finish cooking for about another 6 to 8 minutes.
Nutrition Facts : Calories 474.1, Fat 20.9, SaturatedFat 6.1, Cholesterol 112.7, Sodium 292.6, Carbohydrate 5.8, Sugar 0.5, Protein 62.6
HALIBUT ZUCCHINI SAUTE
Make and share this Halibut Zucchini Saute recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle halibut with salt and pepper.
- Sauté zucchini, onion and garlic in 1 tbsp.
- oil for 2 minutes.
- Add tomato and parsley and cook covered for 1 minute.
- Remove from pan.
- Sauté halibut in 2 tbsps.
- hot oil until brown on both sides.
- Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork).
- Return vegetables to pan.
- Add lemon juice, salt and pepper to taste.
- Heat briefly.
- Recipe may be doubled.
Nutrition Facts : Calories 401.7, Fat 24.6, SaturatedFat 3.2, Cholesterol 54.6, Sodium 103.1, Carbohydrate 7.7, Fiber 1.8, Sugar 3.7, Protein 37.1
HALIBUT SAUTE
Make and share this Halibut Saute recipe from Food.com.
Provided by VickiAk
Categories Halibut
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut halibut into 1-inch cubes.
- Season halibut with salt and pepper.
- Saute halibut chunks in 2 tablespoons oil barely cooked.
- Remove from skillet and reserve.
- Saute vegetables in remaining oil until crisp-tender.
- Return halibut to skillet and add ground ginger.
- Combine chicken broth, cornstarch, and lemon peel; add to halibut mixture.
- Cook and stir until thickened and halibut chunks will flake with a fork.
Nutrition Facts : Calories 227.7, Fat 12, SaturatedFat 1.7, Cholesterol 55.6, Sodium 154.9, Carbohydrate 7.3, Fiber 1.6, Sugar 2.2, Protein 22.7
CUMIN-SEARED HALIBUT WITH SWEET CORN SAUCE
Northern Pacific halibut is my fish of choice to have in the warmer months. It is a flat fish and deserves special care when handling. Since it can be a little more expensive, I save it for special occasions. The sauce relies on corn, which is very important to Native American culture and recipes. Use blue corn if you can get ahold of it. Otherwise, sweet corn is a great go-to.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
- Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
- For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
- Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
- To finish the halibut, in a medium sauté pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it's ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.
COCONUT-KAFFIR LEAF POACHED HALIBUT WITH SAUTEED CHINESE CABBAGE
Steps:
- Preheat the oven to 250 degrees F
- In a small pot, over medium heat, heat the coconut milk along with the lemon grass and kaffir leaves and bring to just a boil. Remove from heat and let steep for 30 minutes, strain. Reheat liquid over medium-high heat, add the lemon juice and place the halibut in the middle of the liquid to poach. Cover with a parchment lid and poach in the oven until just beginning to flake. Remove from the oven and set aside.
- In a large saute pan, over high heat, add the oil. When oil is hot, add the cabbage and saute until hot throughout. Add the vinegar, mirin and reduce. The cabbage will collapse and the liquid will evaporate. At this point add the sesame seeds and season with salt and pepper, to taste.
- In a hot bowl add the cabbage first, top with the halibut and then the sauce.
SEARED HALIBUT WITH SAUTEED SWISS CHARD AND SALSA CRUDA
Provided by Anne Burrell
Time 20m
Yield 1 serving
Number Of Ingredients 20
Steps:
- Coat a saute pan with olive oil. Toss in the garlic clove, crushed red pepper, bacon, and a couple drops of olive oil. Bring the pan to a medium heat. When the garlic is golden and very aromatic, remove it and discard. When the bacon has become crispy, toss in the Swiss chard stems, half of the chicken stock, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, about 3 to 4 minutes.
- Coat another saute pan with olive oil and bring to a high heat. Pat the halibut fillet dry with a paper towel and season with salt.
- When the oil in the pan is very hot but not yet smoking, place the fish flesh side down and cook for 3 to 4 minutes. As the fish cooks it will turn from translucent to opaque. Turn the fish over and cook for another 3 to 4 minutes. When the fish is done it should be golden and firm but still moist.
- Place the Swiss chard in the center of the serving plate. Lay the fish directly on top. Top the fish with the Salsa Cruda.
- Combine all the ingredients in a large bowl. Season generously with salt. Taste to make sure it is delicious. Adjust seasonings if needed.
HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
- For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
- Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
- Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.
GRILLED HALIBUT CHEEKS IN LEMON SAUCE
Provided by Food Network
Categories appetizer
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the grill.
- In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat.
- In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTE
Provided by Jeff Cerciello
Categories Fish Low Cal High Fiber Dinner Seafood Halibut Squash Spring Summer Healthy Green Onion/Scallion Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 1 cup. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.
- Heat 1 tablespoon oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 tablespoon thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.
- Heat remaining 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the center, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.
HALIBUT WITH LEMON SAUCE
Fish and lemon are a natural pairing: The tart citrus enlivens the flavor of a delicate sauteed halibut topped with a reduced lemon sauce and slices of preserved lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.
- Remove fish from container; set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.
- Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat; strain into small pan. If using preserved lemon, cut rind into 1/4-inch-thick strips and warm with sauce in pan. Pour sauce over fillets, and serve.
HALIBUT WITH HERB SAUCE
Steps:
- Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.
- Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.
PAN FRIED HALIBUT
This recipe takes an often boring fish and turns it into something you'd be pleased to get at a restaurant.
Provided by ellenmoriah
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk egg in a small bowl.
- Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
- Cut halibut into 4 equal pieces.
- Heat olive oil in a large frying pan over medium-low heat.
- Dip each piece of halibut in whisked egg.
- Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
- Place coated pieces immediately in the hot olive oil.
- Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 25.5 g, Cholesterol 83.1 mg, Fat 10.5 g, Fiber 1.9 g, Protein 29.1 g, SaturatedFat 1.4 g, Sodium 787 mg, Sugar 0.2 g
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
PAN-SEARED MARINATED HALIBUT FILLETS
Provided by Alex Witchel
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
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
More about "halibut saute food"
SAUTéED HALIBUT WITH LEMON-PESTO BUTTER RECIPE | …
From myrecipes.com
5/5 (9)Calories 274 per servingServings 4
- Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly on both sides with salt and pepper. Coat pan with cooking spray. Add fillets to pan; sauté 5 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Serve fish with butter mixture.
HALIBUT AND FALL HARVEST SAUTé RECIPE - GALEN ZAMARRA ...
From foodandwine.com
Servings 4Total Time 30 mins
- In a large saucepan, melt 2 tablespoons of the butter. Add the chopped shallot and garlic and cook over moderate heat until softened, about 3 minutes. Add the squash, parsnip and turnip and cook over moderately high heat until they begin to soften, about 5 minutes. Season with salt and pepper. Add the wine, thyme sprigs and bay leaf and cook until the wine reduces by half, about 2 minutes. Add the stock, cover and simmer until the vegetables are tender, about 10 minutes.
- Meanwhile, in a large nonstick skillet, heat the olive oil. Season the halibut pieces with salt and pepper and dust them lightly with the flour. Add the halibut to the hot skillet and cook over moderately high heat until light golden, about 2 minutes per side.
- Add the fish to the vegetables and simmer for 2 minutes. Using a slotted spoon, transfer the fish and vegetables to shallow bowls. Discard the thyme sprigs and bay leaf. Swirl the remaining 1 tablespoon of butter into the broth. Season with salt and pepper and spoon over the stew. Garnish with the thyme leaves and serve.
SEARED HALIBUT WITH SUNCHOKE PUREE AND SAUTÉED ...
From bcliving.ca
PAN SEARED HALIBUT WITH LEMON CAPER SAUCE - A FAMILY …
From afamilyfeast.com
HALIBUT WITH CITYRUS BUTTER SAUCE | ITALIAN FOOD FOREVER
From italianfoodforever.com
HALIBUT WITH MOROCCAN HARISSA TOMATOES ... - THE KITCHEN FAIRY
From kitchenfairy.ca
HALIBUT SAUTE RECIPES
From tfrecipes.com
PAN SEARED HALIBUT WITH LEMON DILL SAUCE - JESSICA GAVIN
From jessicagavin.com
HALIBUT WITH CITRUS SAUCE - RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
BEST GRILLED HALIBUT WITH CORN-COCONUT CURRY SAUCE AND ...
From foodnetwork.ca
PAN SEARED HALIBUT WITH SAUTéED SPRING VEGETABLES, MISO ...
From goop.com
9 SAUCES AND TOPPINGS TO SLATHER ON YOUR HALIBUT STEAKS ...
From wildalaskancompany.com
CRISPY HALIBUT WITH ZUCCHINI SAUTE FRIED CAPERS RECIPES
From tfrecipes.com
20 BEST HALIBUT DISHES - FOOD.COM
From food.com
HALIBUT WITH SOY-GINGER DRESSING RECIPE - FOOD & WINE
From foodandwine.com
INSTANT POT HALIBUT: A GUIDE TO HELP YOU COOK! - MISS VICKIE
From missvickie.com
MISO GLAZED HALIBUT WITH CRISPY RICE SALAD
From more.ctv.ca
HALIBUTINCIDER BEST RECIPES
From wiki-recipes.info
PAN-SEARED HALIBUT WITH CHERRY TOMATOES & BASIL | THE ...
From splendidtable.org
HALIBUT WITH LEMON, HERBS AND SAUTÉED ... - WILLIAMS SONOMA
From williams-sonoma.com
HALIBUT SAUTE RECIPE BY AELFRAED | IFOOD.TV
From ifood.tv
HALIBUT AND SHRIMP IN LEMON BUTTER ... - GOURMET FOOD WORLD
From gourmetfoodworld.com
SIMPLE HALIBUT SAUTE - VITAL CHOICE WILD SEAFOOD & ORGANICS
From vitalchoice.com
HALIBUT WITH PARSLEY-LEMON SAUCE RECIPE - FOOD & WINE
From foodandwine.com
PAN-ROASTED HALIBUT WITH MUSHROOMS & LEMON BUTTER SAUCE ...
From youtube.com
EMERILS SAUTED HALIBUT WITH ZUCCHINI PASTA RECIPES
From tfrecipes.com
ROASTED HALIBUT WITH FRESH HERB SAUCE RECIPE - FOOD & WINE
From foodandwine.com
HALIBUT VS COD: THE DIFFERENCES IN DETAIL
From foodsforantiaging.com
PAN-SEARED HALIBUT WITH TOMATO VINAIGRETTE - FOOD & WINE
From foodandwine.com
PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE ...
From wholesomeyum.com
HALIBUT WITH SAUTéED RADICCHIO RECIPE | REAL SIMPLE
From realsimple.com
RECIPE - CRISPY HALIBUT WITH ZUCCHINI SAUTé & FRIED CAPERS
From lcbo.com
HALIBUT CHEEKS RECIPES FOOD NETWORK – RECIPES
From recipes.newswallp.com
SEARED HALIBUT WITH LEMON CAPER SAUCE - THE ART OF FOOD ...
From theartoffoodandwine.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