ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES
You'll love this simple baked halibut recipe with colorful vegetables tossed in a citrus and olive oil sauce! Perfect for busy weeknights because it comes together in 20 minutes or less. If you can't find halibut, another white fish like cod, haddock, or red snapper would work well. This sheet pan dinner is a filling meal in one, but if you want to make the most of the zesty Mediterranean-style sauce, serve the halibut and veggies over a bed of barley or bulgur.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
- Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
- Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
- Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
- When ready, remove the baked halibut and vegetables from the oven. Serve immediately.
Nutrition Facts : Calories 311.5 kcal, Sugar 5.2 g, Sodium 479.2 mg, Fat 19.8 g, SaturatedFat 2.9 g, Carbohydrate 11.1 g, Fiber 3.2 g, Protein 23.6 g, Cholesterol 55.6 mg, UnsaturatedFat 16.1 g, ServingSize 1 serving
STIR-FRIED HALIBUT WITH VEGETABLES
Make and share this Stir-Fried Halibut with Vegetables recipe from Food.com.
Provided by PalatablePastime
Categories Halibut
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in wok.
- Add fish, onion, garlic, ginger, and asparagus; stir-fry for 2-3 minutes.
- Stir in other ingredients; cook 1-2 minutes more.
- Serve with rice.
GARLIC AND HERB HALIBUT AND VEGETABLES
Simple seasonings add spark to Italian dressing. It livens up ordinary halibut and vegetables!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
- In small bowl, mix dressing, salt, garlic-pepper blend and basil. Place fish and vegetables in pan. Drizzle with dressing mixture, turning fish and vegetables to coat.
- Bake uncovered 30 to 35 minutes, turning vegetables once or twice, until fish flakes easily with fork and vegetables are tender.
Nutrition Facts : Calories 350, Carbohydrate 18 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 3 g, Protein 46 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 3 g, TransFat 0 g
POACHED HALIBUT WITH VEGETABLES A LA PAYSANNE
Steps:
- In a medium saucepan, combine chicken stock, 3/4 cup water, and 3 tablespoons butter. Add onion, carrot, celery, and potatoes; cook over medium-low heat until tender and most liquid is absorbed. Season with salt.
- In an 8- to 10-inch skillet, bring 1/2 cup water and remaining 1 tablespoon butter to a simmer. Season halibut on both sides with salt. Place halibut in poaching liquid; cook until just well done, 3 to 5 minutes. Using a slotted spatula, transfer halibut to plate, and serve with vegetables.
HALIBUT WITH SPICED VEGETABLES
Provided by Marian Burros
Categories dinner, weekday, main course
Time 30m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Cut whole onions into thin slices.
- Heat 1 teaspoon of the oil in a nonstick skillet until it is quite hot. Add onions, and saute over medium heat, stirring occasionally, until onions begin to soften and take on color. When onions begin to dry out, stir in 2 tablespoons of the fish stock.
- Meanwhile, wash, trim, seed and cut the whole red and green peppers into thin slices, and add to onion. Cook, stirring, until peppers begin to soften.
- Grate ginger, and stir into peppers along with five-spice powder.
- Cut halibut into three pieces, discarding bone. Place halibut in pan, and cover with vegetables. Cover, and cook according to the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes per inch.
- Meanwhile, trim, wash and chop cilantro and green onions, and saute them with pine nuts in the remaining olive oil in a small pot for about one minute.
- Add remaining fish stock and soy sauce to the pine nut mixture, and cook until slightly reduced.
- When fish is cooked, arrange vegetables on each of three plates; top with halibut, and spoon pine nut mixture over top of each.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 602 milligrams, Sugar 10 grams
HALIBUT WITH VEGETABLES AND PARSLEY
Categories Bean Garlic Potato Bake Sauté Wheat/Gluten-Free Halibut Celery Hot Pepper Carrot Fall Parsley Boil Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Sprinkle halibut with salt and pepper. Spread 1/2 tablespoon hot ajvar on each side of each fish fillet. Set aside.
- Heat oil in heavy large ovenproof skillet over medium heat. Add carrots, potatoes and celery; sauté until tender, about 8 minutes. Mix in beans, clam juice, parsley, garlic and cup hot ajvar. Bring to boil. Season with salt. Arrange fish atop vegetable mixture in skillet. Cover and bake until fish is opaque in center, about 20 minutes.
COLD HALIBUT WITH ASSORTED VEGETABLES
Make and share this Cold Halibut With Assorted Vegetables recipe from Food.com.
Provided by Nyteglori
Categories Halibut
Time 5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Gently toss fish and vegetables together.
- In a small bowl whisk together vinegar, garlic, parsley, salt and pepper, slowly incorporate oil while continuing to whisk.
- Pour vinaigrette over salad ingredients. Toss gently.
- Serve on a bed of spinach and top with egg slices.
Nutrition Facts : Calories 350.6, Fat 26.7, SaturatedFat 4.7, Cholesterol 214.5, Sodium 154, Carbohydrate 9.6, Fiber 3.1, Sugar 5.2, Protein 18.9
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