HALIBUT WITH ENDIVE AND GREMOLATA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the endive: In a medium skillet over medium heat, heat the olive oil. Add the sugar and endive quarters and brown for about 2 minutes. Next, add the piquillo peppers, garlic and red onions and cook about 3 more minutes. Deglaze with the vegetable broth and add the beans. Cook until the broth is slightly reduced, about 4 minutes. Smash some of the beans to further thicken the sauce. Keep warm.
- For the gremolata: Combine together the mint, parsley, lemon zest, garlic, red pepper flakes and some kosher salt in a small bowl. Add enough extra-virgin olive oil to bind the mixture together, 1 to 2 tablespoons.
- For the fish: Sprinkle the halibut fillets on both sides with salt and pepper. In a large saute pan, add the canola oil and heat on high until there are small wisps of smoke coming from the sides of the pan. Add the fish to the pan and cook until golden, about 4 minutes. Flip and cook until firm but still translucent in the center, 4 more minutes.
- Spoon some endive onto each plate and then a piece of halibut. Top with some of the gremolata.
SEARED HALIBUT WITH ARUGULA GREMOLATA
This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with arugula that gives it a mouthwatering peppery punch that contrasts with tender roasted potatoes, yellow squash, and mild Pacific halibut. The recipe is adapted from Sarah Copeland's book,"Feast."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Place squashes, potatoes, and shallots on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast 15 minutes. Add mushrooms and toss to coat. Roast until vegetables are tender and golden, about 15 minutes more.
- Meanwhile, combine arugula, parsley, pine nuts, lemon zest and juice, and remaining 2 tablespoons olive oil in a bowl. Season with salt and pepper; set aside.
- Heat safflower oil in a cast-iron or other large ovenproof heavy skillet over medium-high heat. Season halibut with salt and cook, undisturbed, 3 minutes. Transfer to oven, and then continue cooking until fish is opaque throughout, about 7 minutes. Serve fish with roasted vegetables and gremolata.
HALIBUT WITH CLEMENTINE GREMOLATA
Provided by Lora Zarubin
Categories Citrus Fish Garlic Bake Christmas Low Cal Dinner Seafood Halibut Winter Healthy Christmas Eve Parsley Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- For gremolata:
- Using vegetable peeler, remove peel (orange part only) of clementines. Chop peel (reserve flesh for another use). Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in small bowl. Stir in extra-virgin olive oil and set gremolata aside. DO AHEAD: Gremolata can be prepared 4 hours ahead. Cover and refrigerate.
- For fish:
- Preheat oven to 350°F. Using vegetable peeler, remove peel of clementine in four 2-inch-long strips (orange part only). Cut four 12-inch squares parchment paper. Place halibut fillet in center of each parchment paper square. Sprinkle with salt and freshly ground black pepper. Drizzle halibut lightly with olive oil. Place 1 clementine peel strip, cut side up, on each halibut fillet. Bring 2 edges of parchment paper together along long side of fish fillet and fold parchment edges together 3 to 4 times. Tuck both remaining edges of parchment underneath fillet to create packet and place parchment packet on rimmed baking sheet. Repeat with remaining fish fillets. DO AHEAD: Halibut packets can be made 4 hours ahead. Chill on rimmed baking sheet.
- Bake fish just until opaque in center, about 18 minutes (to check doneness, unwrap packet and insert fork in fillet). Remove rimmed baking sheet from oven. Unwrap fish. Place halibut fillets on plates, spoon gremolata over, and serve.
PAN SEARED HALIBUT WITH WHITE BEANS AND GREMOLATA
Pan Seared Halibut: seared to perfection in sautéed onions, garlic, cherry tomatoes, & cannellinis. Finished w/Gremolata of garlic, lemon & parsley.
Provided by Holly Sander
Categories Entree
Time 25m
Number Of Ingredients 16
Steps:
- In a small bowl stir together gremolata ingredients, and season with pepper to taste
- Set aside until ready to garnish and serve the fish
- Add 1 tablespoon olive oil to a sauce pan over medium heat.
- Add chopped onion, sprinkle some of the salt & pepper, and cook for 4 minutes.
- Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, chicken stock, and lemon, then simmer for 3-4 minutes.
- Add in the chopped tomatoes, the rest of salt & pepper, then saute until the sauce comes together, about 3 more minutes.
- Season the fish well with salt and pepper.
- Add olive oil to a separate large saute pan over medium-high heat.
- Sear the fish for 3 to 4 minutes on each side.
- Add the fish to the pan containing the white beans, and spoon some of the mixture over the fish.
- Serve hot and garnish with gremolata.
Nutrition Facts : Calories 290 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 9 grams fat, Fiber 7 grams fiber, Protein 30 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 ounces of halibut, plus beans, Sodium 616 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
GRILLED HALIBUT WITH BROWN BUTTER-CITRUS-AU POIVRE VINAIGRETTE
Steps:
- Heat a charcoal or gas grill to high.
- Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter.
- While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.
More about "halibut with clementine gremolata food"
HALIBUT WITH CLEMENTINE GREMOLATA RECIPE - BON APPéTIT
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3/5 (2)Servings 4
- Using vegetable peeler, remove peel (orange part only) of clementines. Chop peel (reserve flesh for another use). Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in small bowl. Stir in extra-virgin olive oil and set gremolata aside. DO AHEAD Gremolata can be prepared 4 hours ahead. Cover and refrigerate.
- Preheat oven to 350°F. Using vegetable peeler, remove peel of clementine in four 2-inch-long strips (orange part only). Cut four 12-inch squares parchment paper. Place halibut fillet in center of each parchment paper square. Sprinkle with salt and freshly ground black pepper. Drizzle halibut lightly with olive oil. Place 1 clementine peel strip, cut side up, on each halibut fillet. Bring 2 edges of parchment paper together along long side of fish fillet and fold parchment edges together 3 to 4 times. Tuck both remaining edges of parchment underneath fillet to create packet and place parchment packet on rimmed baking sheet. Repeat with remaining fish fillets. DO AHEAD Halibut packets can be made 4 hours ahead. Chill on rimmed baking sheet.
- Bake fish just until opaque in center, about 18 minutes (to check doneness, unwrap packet and insert fork in fillet). Remove rimmed baking sheet from oven. Unwrap fish. Place halibut fillets on plates, spoon gremolata over, and serve.
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- Place the fish into the pan and let it sear for 4-5 minutes until it lifts up easily and is gorgeous and brown.
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- To make the gremolata, combine the olive oil, garlic, lemon zest, parsley, and Parmesan cheese in a small bowl. Set aside.
- Place the top rack of your oven about eight inches below the broiler element and preheat the broiler.
- Spray the rack of a broiler pan or wire baking rack placed over a baking sheet with non-stick cooking spray.
- Pat the halibut fillets dry with a paper towel and sprinkle salt and pepper evenly over all surfaces of the fish.
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- Make gremolata by removing the leaves from the parsley. Finely chop the parsley leaves and garlic (by hand or in a small stand mixer). Squeeze the juice from the lemon over the top and stir to combine. Season with salt and pepper.
- Place an ovenproof skillet over medium-high heat. Season the halibut generously with salt and pepper. Add the oil to the hot pan and then add the halibut, skin-side up. Cook just long enough to sear the fish. Turn the fish so the skin-side is down, sprinkle the cherry tomatoes around the fish and transfer to the oven. Bake until the fish is cooked through and the tomatoes are beginning to burst, 20 to 30 minutes (this will vary depending on the thickness of the fish, but 30 minutes is for a filet that is approximately 2 inches thick at its thickest part). Remove from the oven and spread the gremolata over the halibut. Serve immediately.
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