GRILLED HALIBUT WITH ROSEMARY AND TOMATO-BASIL SAUCE
Marinating is a great way to bring out the flavor of foods and help them cook faster. The sauce cooks in just 10 minutes.
Provided by Dancer
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place halibut in a large, shallow dish.
- In a small bowl, mix together lemon juice, oil and rosemary.
- Season with salt and pepper to taste.
- Pour marinade over fish and turn to coat both sides.
- Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Drain fish and place on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness.
- Meanwhile, in a small bowl place tomatoes, basil, scallions, vinegar, oil and orange rind.
- Whisk together until well blended.
- Season with salt and pepper to taste.
- Heat sauce on low heat until warm.
- Place grilled fish on large serving platter and spoon sauce over top.
- Serve immediately.
Nutrition Facts : Calories 207.4, Fat 8, SaturatedFat 1.1, Cholesterol 46.5, Sodium 80.3, Carbohydrate 2.1, Fiber 0.6, Sugar 0.8, Protein 30.7
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
- Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
HALIBUT WITH FRESH TOMATO SAUCE
Make and share this Halibut With Fresh Tomato Sauce recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
- Rub fish with vegetable oil and season with salt and pepper.
- Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
- Spoon some tomato sauce on 4 plates.
- Put fish on sauce.
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HALIBUT WITH SAUSAGE RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (5)Estimated Reading Time 2 minsServings 8
- Prepare a grill for medium heat. (Or preheat an oven to 375°.) Tear 4 sheets of heavy-duty foil to measure about 16x12". Set 2 sheets on a work surface; top each with a remaining sheet of foil (you are making 2 double-layer packets). Divide tomatoes, garlic, rosemary, and nduja between sheets, placing in the center. Season halibut generously with salt and pepper and set on top. Drizzle with wine and oil. Bring opposite sides of foil together in the center; crimp tightly, pressing out air, to close.
- Place foil packets directly on grill grates (or a rimmed baking sheet if using oven) and cook until tomatoes are beginning to burst and halibut is opaque all the way through, 14–16 minutes. Let rest at room temperature a few minutes, then carefully open and transfer fish to a platter. Top with tomatoes and cooking juices from packets.
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