PANKO-CRUSTED HALIBUT WITH SWISS CHARD
Steps:
- 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
- 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
- 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
- 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.
SEARED HALIBUT WITH SAUTEED SWISS CHARD AND SALSA CRUDA
Provided by Anne Burrell
Time 20m
Yield 1 serving
Number Of Ingredients 20
Steps:
- Coat a saute pan with olive oil. Toss in the garlic clove, crushed red pepper, bacon, and a couple drops of olive oil. Bring the pan to a medium heat. When the garlic is golden and very aromatic, remove it and discard. When the bacon has become crispy, toss in the Swiss chard stems, half of the chicken stock, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, about 3 to 4 minutes.
- Coat another saute pan with olive oil and bring to a high heat. Pat the halibut fillet dry with a paper towel and season with salt.
- When the oil in the pan is very hot but not yet smoking, place the fish flesh side down and cook for 3 to 4 minutes. As the fish cooks it will turn from translucent to opaque. Turn the fish over and cook for another 3 to 4 minutes. When the fish is done it should be golden and firm but still moist.
- Place the Swiss chard in the center of the serving plate. Lay the fish directly on top. Top the fish with the Salsa Cruda.
- Combine all the ingredients in a large bowl. Season generously with salt. Taste to make sure it is delicious. Adjust seasonings if needed.
HALIBUT WITH SWISS CHARD, LEEK AND PEPPER STEW
Make and share this Halibut With Swiss Chard, Leek and Pepper Stew recipe from Food.com.
Provided by dicentra
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 °. Heat the olive oil in a large enameled cast-iron casserole.
- Add the onion, leek and garlic, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
- Add the wine and cook until almost evaporated, about 3 minutes. Add the squash, Swiss chard, red and yellow bell peppers, fennel seeds, thyme and crushed red pepper.
- Season the vegetables generously with salt and pepper, cover and cook over low heat, stirring occasionally, until the squash is tender, about 15 minutes.
- Spread half of the vegetable stew in an 8-by-11-inch glass or ceramic baking dish.
- Season the halibut with salt and pepper and nestle the fillets in the stew; cover with the remaining vegetables.
- Bake for about 15 minutes, or until the halibut is just cooked through. Sprinkle with the basil and serve.
Nutrition Facts : Calories 375.3, Fat 7.9, SaturatedFat 1.1, Cholesterol 54.4, Sodium 228.4, Carbohydrate 33.1, Fiber 6.4, Sugar 7.8, Protein 39.8
HALIBUT WITH SWISS CHARD AND GINGER CREAM SAUCE
Categories Milk/Cream Fish Ginger Leafy Green Steam Low Carb Dinner Halibut Chard Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Brush fish with oil. Mix ginger, shallots and garlic in heavy small saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam juice and wine to remaining ginger mixture in saucepan. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.
- Steam Swiss chard until just tender, about 30 seconds. Transfer chard to strainer and rinse with cold water. Drain.
- Pat chard dry. Place 1 chard leaf on work surface. Place another leaf next to first, overlapping long sides. Place 1 fish fillet crosswise near 1 end of chard, leaving 2-inch border on short sides of fish. Season fish with salt and pepper. Fold 2 long sides of chard over fish, then roll up fish in chard, enclosing completely. Repeat with remaining chard and fish. (Can be made 8 hours ahead. Cover ginger mixture and fish separately and chill.)
- Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam until cooked through, about 8 minutes. Transfer to plates.
- Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Spoon sauce around fish.
CREAMY SWISS CHARD PASTA WITH LEEKS, TARRAGON AND LEMON ZEST
This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it's topped with toasted panko, a garnish that can go many ways: Instead of using nutritional yeast, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don't skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
- Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
- Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
- Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
- Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
- Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Drain pasta.
- Transfer chard mixture to the empty pasta pot. Stir in the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Season to taste with salt and pepper.
- Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.
HALIBUT FILLETS WITH LEEKS
There are countless ways to prepare halibut - in a white-wine sauce, for example, a bechamel sauce or with grapes. In this recipe, the halibut is poached in a mixture of dry white wine and finely chopped shallots. After the fish is cooked it's removed briefly from the cooking liquid, which is then reduced, and a little heavy cream is added to it. The fish is placed on a bed of leeks - a delicate counterpoint to the fish - and a small amount of the sauce was then spooned over all, though you could reserve a little to toss with linguine as a side.
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Before chopping, rinse thoroughly between the leek leaves and pat dry. Chop the leeks as finely as possible. There should be about 3 1/2 cups.
- Heat 1 tablespoon of the butter in a saucepan and add the leeks. Cook, stirring often from the bottom, about 3 minutes. Add the 2/3 cup of wine and stir. Bring to the boil and cover. Cook 10 minutes. Keep warm.
- Meanwhile, using the remaining 1 tablespoon of butter, grease the bottom of a heavy skillet large enough to hold the fish pieces in one layer without crowding. Sprinkle the bottom of the skillet with shallots and arrange the fish pieces over it. Sprinkle with salt and pepper to taste. Pour the remaining 1/2 cup of wine over the fish. Bring the wine to a boil and cover the skillet closely. Cook 4 minutes or less until the fish just loses its raw look.
- Transfer the fish pieces to a warm serving platter. Cover closely with foil and keep warm.
- Cook down briefly the skillet liquid to 1/2 cup and then pour it into a saucepan. Add the cream. Bring to a boil and cook over moderately high heat about 4 minutes or until reduced to 3/4 cup. Set aside 6 tablespoons of this sauce to be added to the linguine, which will accompany this dish.
- Spoon four equal portions of the cooked leeks onto four individual serving dishes. Top each portion of the leeks with one piece of fish. Spoon all but the reserved 6 tablespoons of sauce over the fish. If serving with linguine, toss pasta with the reserved sauce and 2 tablespoons butter. Serve alongside the fish.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 4 grams, TransFat 0 grams
HALIBUT STEW
Make and share this Halibut Stew recipe from Food.com.
Provided by Tebo3759
Categories Stew
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut halibut into 1" pieces.
- Saute peppers carrots, onion and garlic in oil in a large pot until onion is tender.
- Add tomatoes, juice, Worcestershire, basil& sugar.
- Bring to a boil then simmer 10 minutes.
- Add wine and halibut.
- Simmer 8 minutes or until fish flakes.
Nutrition Facts : Calories 195.8, Fat 3.5, SaturatedFat 0.6, Cholesterol 55.6, Sodium 276.1, Carbohydrate 15.1, Fiber 3.4, Sugar 9.4, Protein 23.5
HALIBUT IN CHARD LEAVES WITH LEMON-THYME BUTTER
Categories Herb Bake Quick & Easy Lemon Halibut Thyme Chard Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl; season butter to taste with salt and pepper.
- Place four 12-inch squares of foil on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread with some lemon-thyme butter. Top each with lemon slice. Place 1 fillet crosswise on widest part of chard. Fold bottom of leaf over fillet, then continue to roll up (sides will be open). Enclose each wrapped fillet in foil. Arrange packets on rimmed baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates, open foil, and serve.
SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS
Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.
Provided by BramptonMommyof2
Categories Side Dish Vegetables Greens
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g
More about "halibut with swiss chard leek and pepper stew food"
HALIBUT WITH SWISS CHARD, LEEK AND PEPPER STEW - FOOD
From foodandwine.com
- Preheat the oven to 425°. Heat the olive oil in a large enameled cast-iron casserole. Add the onion, leek and garlic, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the wine and cook until almost evaporated, about 3 minutes. Add the squash, Swiss chard, red and yellow bell peppers, fennel seeds, thyme and crushed red pepper. Season the vegetables generously with salt and pepper, cover and cook over low heat, stirring occasionally, until the squash is tender, about 15 minutes.
- Spread half of the vegetable stew in an 8-by-11-inch glass or ceramic baking dish. Season the halibut with salt and pepper and nestle the fillets in the stew; cover with the remaining vegetables. Bake for about 15 minutes, or until the halibut is just cooked through. Sprinkle with the basil and serve.
HALIBUT STEW | THRIFTY FOODS RECIPES
From thriftyfoods.com
15 WAYS TO COOK WITH SWISS CHARD - ONE GREEN PLANET
From onegreenplanet.org
SAVORY GALETTE WITH SWISS CHARD AND LEEKS - LE PETIT EATS
From lepetiteats.com
NEW ENGLAND HALIBUT STEW | WILLIAMS SONOMA
From williams-sonoma.com
HALIBUT WITH SWISS CHARD, LEEK AND PEPPER STEW
From ormonddinners.blogspot.com
SICILIAN HALIBUT FISH STEW - SMILEY'S POINTS
From smileyspoints.com
CLASSIC SICILIAN HALIBUT FISH STEW - TINY KITCHEN DIVAS
From tinykitchendivas.com
PANKO-CRUSTED HALIBUT WITH SWISS CHARD - FOOD NETWORK CANADA
From foodnetwork.ca
PAN-SEARED HALIBUT WITH BRAISED SWISS CHARD - FOOD & WINE
From foodandwine.com
HALIBUT WITH SWISS CHARD, LEEK AND PEPPER STEW
From recipebridge.com
CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS
From bonappetit.com
HALIBUT WITH SWISS CHARD, LEEK AND PEPPER STEW - GLUTEN FREE …
From fooddiez.com
STIR-FRIED SWISS CHARD AND RED PEPPERS - SUNBOW FARM
From sunbowfarm.com
HALIBUT WITH SWISS CHARD, LEEK AND PEPPER STEW
From pinterest.com
HALIBUT WITH SWISS CHARD, LEEK AND PEPPER STEW - WAVERECIPES
From waverecipes.com
HALIBUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HALIBUT AND CHORIZO STEW WITH GARLIC TOASTS RECIPE | MYRECIPES
From myrecipes.com
SPICY ALASKA HALIBUT STEW - ALASKA'S FINEST SEAFOOD
From alaskasfinestseafood.com
HALIBUT | SWISS CHARD | TUSCAN BEANS | RICH WINE SAUCE
From monfoodblog.com
PANKO-CRUSTED HALIBUT WITH SWISS CHARD RECIPE
From foodguruusa.com
RECIPES FOR HALIBUT WITH CORN AND PEPPER RELISH
From cooktime24.com
HALIBUT WITH SWISS CHARD, LEEK AND PEPPER STEW
From worldbestfilletrecipes.blogspot.com
SWISS CHARD AND WHITE BEAN STEW - MANGIA BEDDA
From mangiabedda.com
15 BEST WAYS TO COOK SWISS CHARD - ALLRECIPES
From allrecipes.com
FRESH HALIBUT STEAMED IN SWISS CHARD WITH THAI CURRY CREAM
From recipenet.org
STEAMED HALIBUT WRAPPED IN SWISS CHARD LEAVES - CIAO CHOW LINDA
From ciaochowlinda.com
BEEF STEW WITH SWISS CHARD RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SPICED FISH STEW WITH PEPPERS AND SWISS CHARD - TODAY.COM
From today.com
SWISS CHARD STEW RECIPE | DR. MCDOUGALL
From drmcdougall.com
HALIBUT LEEK RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
SEARED HALIBUT WITH BUTTERED LEEKS AND PEAS
From sitkasalmonshares.com
25 BEST HALIBUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
35 BEST WAYS TO COOK HALIBUT - PALEO GRUBS
From paleogrubs.com
RECIPES FOR HALIBUT STEW
From cooktime24.com
WHITE BEAN STEW WITH SWISS CHARD - 31 DAILY
From 31daily.com
SWISS CHARD, LEEK AND FETA BRUSCHETTA RECIPE — THE MOM 100
From themom100.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love