BACON-WRAPPED HALIBUT
My husband and I team up to make this appetizer, though it is easy to do alone. Tasty, easy and vanishes as soon as it is placed on the table. What more could you ask for!
Provided by ROBIN JOYE
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Yield 36
Number Of Ingredients 4
Steps:
- Cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. Set aside until cooled enough to handle.
- Preheat your oven's broiler. Season the halibut with pepper. Wrap one piece of bacon around each cube of fish, and secure with a toothpick. Place on a baking sheet.
- Broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. Transfer to a platter, and serve warm.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 0.1 g, Cholesterol 10 mg, Fat 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 94.1 mg
HALIBUT WITH BACON
From Ocala, Florida, Pat Hockett writes, "This can be an easy weeknight meal or part of an elegant dinner. I'm always looking for different ways to use the fish and crab in our freezer."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add halibut; seal bag and turn to coat. Refrigerate for 10-15 minutes, turning once. , In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap two slices of bacon over the top and sides of each steak; secure with soaked wooden toothpicks. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, 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. Discard toothpicks.
Nutrition Facts : Calories 301 calories, Fat 13g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 740mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 40g protein.
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
BACON WRAPPED GRILLED HALIBUT STEAKS
We love the zippy flavor using jalapenos and cilantro to grilled whitefish. I use a fish rack with handle on the grill, some may want to use a drip pan, others might want to place fish on a greased piece of foil and others may want to plop these right on the grill rack....whatever! I have also broiled these, but there's nothing like the flavor of things when grilled! I serve this with a Mango Salsa Ole, Recipe #235769 on the side and a lettuce salad using a ginger-flavored vinagarette.
Provided by Mareesme
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In ziplock bag combine lime juice, green onions, oil, cilantro,jalapeno, salt and pepper.
- Add haliut steaks, seal, and turn to coat. Refrigerate for 15 minutes, turning once.
- Meanwhile, fry bacon until cooked but not crisp. Drain on paper towels.
- Remove halibut when marinated, discarding marinade.
- Wrap two slices of bacon over top and sides of each steak and secure with soaked wooden toothpicks.
- Spray nonstick cooking spray on grill racks before heating. Place halibut, bacon side down, on grill rack with drip pan underneath rack to catch any bacon drippings.
- Grill covered over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.
- Discard toothpicks, serve and enjoy!
- NOTE: If wanted, you may serve on the side Mango Salsa Ole, Recipe #235769.
Nutrition Facts : Calories 467.7, Fat 31.2, SaturatedFat 8.2, Cholesterol 85.3, Sodium 1052.9, Carbohydrate 4, Fiber 0.6, Sugar 0.9, Protein 41
BACON-WRAPPED HALIBUT WITH SEARED CHERRY TOMATO SAUCE AND SMASHED PEAS
Steps:
- Season the halibut fillets with salt and pepper, going easy on the salt. Arrange 2 bacon slices side by side, overlapping slightly. Place one end of a halibut fillet on the edge of the bacon slices. Working in a spiral fashion, wrap and roll the bacon around the fish, pulling gently on the bacon to make both ends end up on the same side of the fillet. (This will prevent the bacon from unraveling as it cooks.) Reserve the fish in the fridge while you get the smashed peas working.
- To a medium saucepan over medium heat, add 1 tablespoon of the EVOO, once around the pan, then 1 tablespoon of the butter and the onions. Sauté the onions for 2 minutes, then add the frozen peas, and raise the heat a bit. Stir the peas to heat them through and allow the liquid to evaporate. When the peas are heated through, add half of the parsley, the lemon zest, half-and-half or cream, salt, and pepper to the pan and smash it all together using a potato masher or fork. Turn the heat off and cover the peas with a lid or some foil to keep them warm.
- Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO. Add the bacon-wrapped halibut to the hot skillet, bacon-end side down first, and cook them for 2 or 3 minutes on each of the 4 sides. Don't turn the fillets until the bacon is crispy looking on each side.
- While the halibut cooks, start the seared cherry tomato sauce. Preheat a small skillet over high heat with the remaining tablespoon of EVOO; once it is screaming hot add the cherry tomatoes, season them with salt and pepper, and sear them for 1 minute without moving them. Turn the heat down to medium and shake the pan, add the garlic, and continue to cook for 1 minute. Next, add the white wine and cook until it has almost completely evaporated, then add 1/4 cup of chicken stock. Bring the sauce to a bubble and remove it from the heat. Add the basil and the remaining tablespoon of butter and stir them to combine and melt the butter.
- If the smashed peas need to be reheated, put the pot over medium heat, add 1/4 cup of chicken stock, and stir until the peas are steaming.
- To serve, spoon a portion of the smashed peas in the center of a dinner plate, arrange a bacon-wrapped halibut fillet on top of the peas, and top it with some of the seared cherry tomato sauce and the remaining parsley.
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.
RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS
An ultra-indulgent fish dish using fresh halibut, streaky bacon, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid
Provided by Tom Kerridge
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.
- In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.
- Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.
- Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.
Nutrition Facts : Calories 447 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
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- In a medium bowl combine the marinade ingredients. Add the halibut and turn to coat each fillet thoroughly. Let marinate at room temperature for 15 to 30 minutes.
- Place one or two lemon slices on each fillet. Using two slices of bacon, wrap a fillet by starting with one end of a bacon slice on the underside of the fillet. Wrap it around in a slight spiral, bringing it back to the bottom so the edges of the bacon slice overlap only minimally. Wrap the second slice the same way to cover the rest of the fillet as much as possible. Secure the bacon with toothpicks. Repeat with the remaining fillets.
- Brush the cooking grates clean. Grill the halibut, underside down first, over direct heat, with the lid closed, until the bacon is browned and the halibut is opaque in the center, about 10 minutes, turning once or twice. When flare-ups occur, move the halibut temporarily over indirect heat. Remove from the grill and serve warm.
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