HALIBUT WITH CREAMY GARLIC AND HERB SAUCE
This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.
Provided by feeshette
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
- Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
- Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 9.5 g, Cholesterol 91.2 mg, Fat 20.6 g, Fiber 2 g, Protein 43.3 g, SaturatedFat 8.9 g, Sodium 342 mg, Sugar 1.8 g
10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE
Make and share this 10-Minute Baked Halibut With Garlic-Butter Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture.
- Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours.
- Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic.
- Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish.
- Preheat oven to 400°; let fish come to room temperature for about 15 minutes.
- Melt the garlic butter and pour it over the fish.
- Bake the fish for 10 minutes, basting once with the sauce.
- The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°.
- Serve fish with the garlic butter spooned over each portion.
Nutrition Facts : Calories 344.6, Fat 26.2, SaturatedFat 11.4, Cholesterol 108.8, Sodium 95.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 25.9
HALIBUT WITH CHARRED GARLIC OIL AND TOMATO RELISH
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.
- Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.
- Heat the grill to high.
- Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.
HALIBUT WITH GARLIC MAYONNAISE-PARMESAN TOPPING
I adopted this recipe, I love, I make it often and even use it when I plank, it actually goes well with ANY fish I try it on, Original Intro: quick and easy meal.
Provided by Dawnab
Categories Halibut
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the topping: Combine mayonnaise, lemon juice, garlic, mustard, Parmesan, green onion and Tabasco.
- To prepare the halibut: Place fish on a broiling pan.
- Sprinkle with lemon juice, salt and pepper.
- Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until fish tests done.
- Remove fish from oven and place a rack close to the broiling element.
- Turn the oven to broil.
- Spread the top of the fish with garlic topping.
- Broil about 1 minute, or until golden.
Nutrition Facts : Calories 237.2, Fat 8.2, SaturatedFat 1.7, Cholesterol 98.3, Sodium 444.9, Carbohydrate 3.4, Fiber 0.3, Sugar 1.2, Protein 35.5
GRILLED HALIBUT WITH CILANTRO GARLIC BUTTER
Delicious! My husband absolutely loves this recipe! Fish is simply seasoned with lime juice, then served with a cilantro lime garlic sauce. Serve over a bed of greens with a nice loaf of bread for a complete meal.
Provided by SerenaBloom
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
- Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
- Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 3 g, Cholesterol 69 mg, Fat 13.1 g, Fiber 0.7 g, Protein 35.4 g, SaturatedFat 4.7 g, Sodium 173.9 mg, Sugar 0.4 g
SLOW-COOKED HALIBUT WITH GARLIC CREAM AND FENNEL
Cod and pollock are both great alternatives for the halibut.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Fish Halibut Garlic Milk/Cream Lemon Fennel Seafood
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F. Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 Tbsp. plus 2 tsp. salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 12-15 minutes (do not let cream come to a boil). Remove from heat.
- Season fish with remaining 1 tsp. salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 18-22 minutes.
- While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 1/2 cup). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the center as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 1/3 cup.) Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.
- Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.
ROASTED HALIBUT WITH GARLIC SAUCE
Provided by Ruth Cousineau
Categories Fish Garlic Roast Quick & Easy Mayonnaise Seafood Halibut Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F with rack in middle.
- Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper.
- Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish.
- Bake, uncovered, until fish is just cooked through, 10 to 15 minutes.
BAKED HALIBUT WITH CRISPY PANKO
This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.
Provided by Lindsey
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
- Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
- Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.
Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g
SEARED HALIBUT WITH ANCHOVIES, CAPERS AND GARLIC
Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time. This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive. Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish. Creating a dish out of these ingredients is almost as easy as simply searing the fish and serving it with lemon. The fish is quickly browned, then allowed to finish cooking in the oven while the no-fuss sauce cooks in the pan.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
- Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
- Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 583 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED GARLIC AND PARMESAN BAKED HALIBUT
Fish can be intimidating for those who didn't grow up cooking or eating it. One of the best ways to ease people into eating anything unfamiliar is by smothering it in roasted garlic and cheese. Forget the old Italian maxim of not mixing seafood and cheese: they pair magically and make first forays into cooking and eating halibut easy to execute and even easier to eat.
Provided by Naomi Tomky
Categories Halibut Fish Seafood Garlic Parmesan
Number Of Ingredients 8
Steps:
- Preheat the oven to 375˚F.
- Cut off the top of the head of garlic and brush off some of the outer paper skin, leaving just the individually wrapped cloves. On a piece of foil, pour the olive oil over the garlic, then wrap the foil around it and place it in the oven for 45 minutes, until it's completely soft. For the recipe, you'll only need six cloves from the head, but it's worth making a whole head to keep the rest for spreading on crusty bread or adding to salads.
- Raise the oven temperature to 425˚F.
- Heat the butter in an oven-proof pan over low heat. Sprinkle both sides of the fish with salt and pepper. When the butter is melted, add the halibut and put it into the oven for 10 minutes. The fish should be just cooked and opaque throughout.
- While the halibut cooks, blend or food process together six cloves of garlic, the mayonnaise, and parmesan. When the halibut is done, pull it out and generously smear the mayonnaise mixture on the top. Switch the oven to a high broil and return the pan to the still-hot oven for 4 minutes under the broiler, until the top is almost entirely golden brown.
- Remove and serve immediately.
GARLIC HALIBUT
My 22 year old son was looking for a way to cook up some halibut and found this in one of our cookbooks. It went together easily and he was very proud of the results. It was very flavorful and we plan to fix it again. From "How to Grill" by Steven Raichlen. Regarding the cilantro root -- my husband looked at every Asian market in the area to no avail thinking if anyone would have cilantro root they would. He felt it was essential to the recipe despite the recommendation of adding additional cilantro instead. He mentioned to me he had been looking for cilantro root -- "Did you think of the herb section of the nursery?" I bought a little 4-inch pot of cilantro from the herb section and washed the roots thoroughly (a chore, I will admit). Sometimes you can find cilantro with some of the roots attached, but rarely. You decide how labor intensive you want this recipe to be, but there is an option for you if you are looking for cilantro root.
Provided by SharleneW
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the fish fillets under cold running water and blot dry with paper towels. Arrange the fillets in a nonreactive baking dish just large enough to hold them.
- Prepare the marinade: Pound the garlic, ginger, cilantro leaves and root, if using, and sugar to a paste in a mortar with a pestle. (I would suggest starting with pounding the garlic). You could also purée in a mini chopper or food processor. Work in the fish sauce, sake, sesame oil, salt, and pepper. Spoon marinade on both sides of the fillets. Cover the fish with plastic wrap and let marinate in the refrigerator for 30 minutes to 1 hour, turning the fillets once or twice.
- Set up the grill for direct grilling and preheat to high. When ready to cook, oil a fish basket, if using, or brush and oil the grill grate. Place the fillets in the basket on the hot grate. Grill until each side of the fillets is browned and cooked through, 4 to 6 minutes per side. If grilling directly on the grate, brush the tops of the fillets with oil before gently turning them with a spatula. To test for doneness, press a fillet with your finger. It should break into clean flakes when fully cooked. Another test is to insert a metal skewer in the side of a fillet. when it is done the skewer will come out very hot to the touch after 20 seconds.
- Note: To grill a fish fillet on a fish grate, place the grate on top of the regular grate and preheat to high. Oil the fish grate with a folded paper towel dipped in oil or lift it with tongs and spray with oil. As an added precaution against sticking, brush or spray the fillets themselves with oil.
Nutrition Facts : Calories 258.1, Fat 2.8, SaturatedFat 0.6, Cholesterol 102.9, Sodium 1557, Carbohydrate 12.9, Fiber 0.4, Sugar 10.2, Protein 40.1
HERB AND GARLIC CRUSTED HALIBUT WITH OVEN BAKED RATATOUILLE
Steps:
- Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
- Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.
HALIBUT WITH GARLIC
A very easy and low cal recipe from Corfu a Greek inland. It can be made with any other fish you prefer.I hope you like it.
Provided by katia
Categories Halibut
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet we put the water, the garlic and the olive oil.
- We put the salt and pepper to the fish fillets.
- When the water is boiling we put the fish and the lemon.
- We put the lid on and simmer about 30 or 40 minutes. The fish must be left only with the olive oil or else simmer a little more with the lid removed.
Nutrition Facts : Calories 694.4, Fat 36.4, SaturatedFat 5.1, Cholesterol 130.4, Sodium 221.8, Carbohydrate 2.8, Fiber 0.2, Sugar 0.4, Protein 85.2
HALIBUT WITH CARROTS, FENNEL, LEMON, AND GARLIC
Steps:
- Preheat oven to 450°F. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon oil. Scatter sliced fennel in center of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes around fish. Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs. Cover fish with foil overhang and seal. Bake fish until just opaque in center, about 12 minutes.
- Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper.
- Open foil packet. Drizzle all of sauce over fish and vegetables. Reseal foil. Let fish cool at room temperature 1 hour. Chill overnight.
- Discard thyme sprigs. Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates. Divide tomatoes, carrots, and sauce among plates. Garnish fish with lemon wedges and fennel fronds.
HALIBUT WITH GINGER & GARLIC
Make and share this Halibut With Ginger & Garlic recipe from Food.com.
Provided by Bergy
Categories Halibut
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a non stick skilled with veggie oil and heat until very hot but not smoking.
- Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute.
- Reduce heat and flip the fish add wine sugar& broth.
- Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork.
- Serve with some of the onions.
- and sauce over the fish.
HALIBUT WITH TOMATO-SORREL SAUCE
Categories Fish Leafy Green Tomato Bake St. Patrick's Day Spring Bon Appétit Ireland
Yield Serves 4
Number Of Ingredients 14
Steps:
- For Sauce:
- Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
- For Halibut:
- Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.
- Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
- Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
- Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.
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