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.
BAKED HALIBUT WITH TOMATO CAPER SAUCE
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Provided by Martha Rose Shulman
Categories dinner, weekday, sauces and gravies, main course
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
- Make the sauce as directed and keep warm.
- Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
- Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams
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
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.
HALIBUT WITH LEMON, SPINACH, AND TOMATOES
Steps:
- Fresh basil leaves, as garnish
- In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemon juice. Remove from the heat and keep warm.
- In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach
- is wilted. Season, to taste, with lemon juice and pepper.
- In a small saucepan combine the tomatoes, olive oil, garlic, salt, and kalamata
- olives. Heat quickly on high heat so that the tomatoes do not turn into a
- sauce.
- Put spinach in center of each plate then place the piece of halibut in the center
- of the spinach. Spoon the sauce over the halibut and garnish with fresh
- basil.
HALIBUT WITH TOMATO-BASIL SAUCE
Roasted tomatoes and garlic create a succulent sauce in this recipe from our Test Kitchen. Topping the fish with a seasoned mayonnaise mixture before baking keeps it moist.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place tomatoes on a baking sheet; drizzle with oil. Wrap garlic in aluminum foil and place on the baking sheet. Bake at 450° for 20 minutes or until edges of tomatoes are lightly browned and garlic pierces easily with a fork. Place tomatoes and garlic in a food processor or blender; cover and process until smooth. Add vinegar, basil and water to achieve desired thickness; set aside., Place halibut in a greased 13-in. x 9-in. baking dish. Combine mayonnaise and mustard; spread over fish. Combine bread crumbs, basil and olives; sprinkle over mayonnaise mixture and press down gently. Bake, uncovered, at 400° for 20 minutes or until topping is golden brown and fish flakes easily with a fork. Spoon tomato sauce onto four dinner plates; top with fish.
Nutrition Facts : Calories 739 calories, Fat 36g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 492mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 87g protein.
HALIBUT WITH TOMATO AND SPINACH
Steps:
- Put the tomato halves in a food processor and process to make a smooth purée. Set aside.
- Season the halibut chunks with 1/2 teaspoon salt. Spread the flour on a plate, and lightly dredge the halibut, tapping off the excess.
- Pour 1/4 cup of the olive oil into a large skillet, and set over medium-high heat. When the oil is hot, add the fish and brown on all sides, until just cooked through, about 5 minutes in all. Remove the fish to a plate and keep warm.
- Add the sliced garlic to the skillet. Let the garlic sizzle for a minute, then pour in the tomato purée. Slosh out the food processor's work bowl with 1 cup hot water, and add that to the skillet. Season with the peperoncino. Bring to a rapid simmer, and cook until very thick, about 10 to 12 minutes.
- Season the sauce with the remaining teaspoon of salt, and stir in the remaining 2 tablespoons olive oil. Increase heat to high, add the spinach, and cook until spinach is just wilted into the sauce, about 3 or 4 minutes. Divide the spinach and sauce among plates, and serve the halibut on top.
HALIBUT WITH TOMATO-SORREL SAUCE
Make and share this Halibut With Tomato-Sorrel Sauce recipe from Food.com.
Provided by CocinaQueen
Categories < 30 Mins
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
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 a dash of 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.
Nutrition Facts : Calories 770.3, Fat 51.4, SaturatedFat 23.8, Cholesterol 195.5, Sodium 349.7, Carbohydrate 9.8, Fiber 2.2, Sugar 4.1, Protein 65
TOMATO-POACHED HALIBUT
My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. -Danna Rogers, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 651mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
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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