Halibut With Parsley Lemon Sauce Food

HALIBUT WITH LEMON SAUCE

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.

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
• Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
• Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

HALIBUT SUPREME

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
• Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
• Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.

HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS

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.

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

BAKED LEMON GARLIC HALIBUT

Steps:

• In a 9x13 inch casserole dish whisk together the first 8 ingredients.
• Place the halibut fillet in the casserole dish, then flip it over to get some of the marinade on both sides. You can also cut the halibut fillet into smaller individual pieces, if preferred. Cover with plastic wrap and marinate for about 30 minutes to 2 hours in the fridge.
• Preheat your oven to 350 F degrees.
• Remove the plastic wrap from the casserole dish and place the dish in the oven. Bake for 20 minutes or until cooked through.
• Serve immediately, garnished with some parsley and/or chopped tomatoes, if desired.

GRILLED HALIBUT WITH CHIMICHURRI

Steps:

• Whisk together olive oil, lemon juice, water, garlic, shallot, red-pepper flakes, and 1/2 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri stand 20 minutes.
• Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Pat fish dry, then brush with vegetable oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper (total).
• Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just cooked through, 8 to 10 minutes total.
• Serve fish drizzled with some of chimichurri; serve remainder on the side.

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.

10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE

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.

HALIBUT WITH PARSLEY-SHELLFISH SAUCE

Steps:

• Cut halibut in half at central ''seam,'' then cut each half in 8 slices about 1/4-inch thick. Brush slices with olive oil on both sides. Place 4 slices side-by-side on a 6-inch-square piece of parchment paper. Top with another piece of parchment. Repeat with remaining halibut. Set packages aside.
• With food processor running, drop 1/4 cup parsley through feed tube. Process until minced. Add butter to processor and process until well blended. Remove to a dish.
• Place wine, bay leaf, fennel, shallot and garlic in a saucepan with tight-fitting lid. Cook uncovered over medium-high heat until wine is reduced to about 1/2 cup. Add cockles, cover, lower heat and simmer until they open, about 5 minutes. Remove cockles, shuck into small bowl and cover with plastic wrap. Set aside.
• Strain cooking liquid, pressing on solids, into clean saucepan. Simmer until reduced to 1/4 cup. Over very low heat, whisk in parsley butter about a tablespoon at a time. Add lemon juice. Taste for seasoning, adding white pepper. Fold in cockles and crab meat and cover to keep warm.
• Place a 10- to 12-inch nonstick skillet over medium heat. Place one package of halibut in pan, cook 30 seconds on each side and remove from pan with spatula. Repeat with remaining fish. Peel off paper and arrange four slices of fish on each of four warm plates, making a square. Season lightly with fleur de sel and pepper.
• Spoon warmed seafood butter sauce into the center of each square, then spoon a little around the outside. Garnish with parsley and serve.

HALIBUT WITH BRIGHT LEMON CREAM SAUCE

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.

ROASTED HALIBUT WITH BABY ARTICHOKES AND PARSLEY SAUCE

Steps:

• Preheat oven to 450 degrees.
• Remove skin from the halibut. Trim about an inch from each end. Cut each piece of trim in thirds and set aside. Tie the perimeter of the halibut with kitchen twine. Keep cool.
• In a large ovenproof pan, place the garlic, 2 tablespoons olive oil, 1 tablespoon butter. Add the halibut cubes, and saute over medium-high heat for 2 minutes, stirring. Add the halibut filet, and brown for 5 minutes a side. Place the trimmings on top of the fillet, and put the pan in the oven for 15 minutes, basting occasionally. Remove the halibut, and set aside in a warm place for 15 minutes.
• Meanwhile, cut the artichokes into thirds widthwise.
• Put the artichokes in a pan with 1 tablespoon olive oil and 1 tablespoon butter. Salt and pepper to taste. Cook 2 minutes on each side or until lightly browned. Keep warm.
• Combine the parsley, 5 tablespoons olive oil, salt and pepper in a blender. Chop until coarse. Set aside.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a saute pan. When hot, add the bibb lettuce and spinach leaves. Cook briefly; then, add garlic cloves and the artichokes.
• In a small nonstick pan over medium-high heat, melt 1 tablespoon butter. Add the capers and brown, about 1 minute.
• Add the lemon cubes and lemon juice to the halibut pan. Sprinkle the capers over the fish. Surround the fish with the artichoke slices, bibb lettuce and spinach. Slice the fish, and spoon parsley sauce on the side. Place in the oven briefly to warm. Serve immediately.

GRILLED HALIBUT WITH LEMON AND PARSLEY

Steps:

• In a glass dish, combine the oil and lemon juice, season with salt and pepper; add the fish, cover, and marinate in the refrigerator for 1 hour, turning once.
• Oil the grids of the barbecue or a ridged grill pan, heat over high heat until hot. Meanwhile, combine the chopped parsley, red pepper flakes, and butter in a microwave-safe measuring cup; microwave until the butter is melted. Add the marinade from the fish and mix well.
• Place the halibut on the grill and cook, basting with the marinade; turning once, until just opaque. Discard any unused marinade.

BAKED HALIBUT WITH LEMON BUTTER SAUCE

Steps:

• Preheat oven to 400° F. Spray 13"x9" baking dish with non-stick spray; set aside.
• In a shallow bowl, mix lemon juice, Worcestershire sauce, and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
• Place in prepared baking dish. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork.
• Meanwhile, prepare Lemon Butter Sauce
• Mix parsley and lemon peel; sprinkle over baked fish.
• Lemon Butter Sauce: In a blender, process the lemon juice, garlic, and salt and pepper until the garlic is fully incorporated. While still running at a low speed, pour the melted butter in through the lid opening, blending until emulsified.
• Pour into a bowl and stir in lemon zest and any pan juices from the baking dish.
• Pour or spoon over fish which has been placed on individual serving plates, with a steamed vegetable and a scoop of cous cous or rice pilaf, alongside.

LEMON HERB BAKED HALIBUT (PARVE, PASSOVER)

Steps:

• Gather the ingredients.
• Line a shallow glass dish with parchment paper, and place the halibut fillets in the dish in a single layer.
• In a small bowl, combine the olive oil, lemon juice, garlic, parsley, basil, salt, and pepper.
• Pour the marinade over the fish. Cover and refrigerate for 1 hour.
• Preheat the oven to 450 F/230 C. Pour the marinade out of the dish.
• Bake the fish, uncovered, in the preheated oven for 15 minutes, or until the fish easily flakes with a fork. Serve immediately.