HALIBUT WITH ZUCCHINI SALSA VERDE
Provided by Ian Knauer
Categories Low Cal Dinner Halibut Zucchini Summer Healthy Jalapeño Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. do ahead Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
- Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
- Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
- Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.
HALIBUT ZUCCHINI SAUTE
Make and share this Halibut Zucchini Saute recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle halibut with salt and pepper.
- Sauté zucchini, onion and garlic in 1 tbsp.
- oil for 2 minutes.
- Add tomato and parsley and cook covered for 1 minute.
- Remove from pan.
- Sauté halibut in 2 tbsps.
- hot oil until brown on both sides.
- Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork).
- Return vegetables to pan.
- Add lemon juice, salt and pepper to taste.
- Heat briefly.
- Recipe may be doubled.
Nutrition Facts : Calories 401.7, Fat 24.6, SaturatedFat 3.2, Cholesterol 54.6, Sodium 103.1, Carbohydrate 7.7, Fiber 1.8, Sugar 3.7, Protein 37.1
ROASTED HALIBUT AND ZUCCHINI WITH BUTTER SAUCE
With this recipe, you make the main dish and the side dish all in one pan. For the butter sauce, an equal amount of water can be substituted for the dry white wine. The butter sauce will keep for no more than thirty minutes. If not serving immediately, place in a warm spot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
- In a small bowl, toss zucchini with remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.
- While fish roasts, combine onion, vinegar, wine, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.
BAKED HALIBUT WITH ARUGULA SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 9h35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.
- For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.
- Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.
Nutrition Facts : Calories 349 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 85 milligrams, Sodium 1219 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 32 grams, Sugar 1 grams
ROASTED HALIBUT FILLETS WITH SALSA VERDE
Steps:
- In a mixing bowl, combine all the ingredients except the halibut. Spoon some of the salsa over the fish and serve.
PAN-SEARED HALIBUT WITH SALSA VERDE
Categories Sauté Quick & Easy Dinner Halibut Summer Cilantro Parsley Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
- Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.
More about "halibut with zucchini salsa verde food"
HALIBUT WITH ZUCCHINI SALSA VERDE RECIPE - BON APPéTIT
From bonappetit.com
3/5 (4)Total Time 1 minServings 6
- Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. DO AHEAD Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
- Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
- Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
- Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.
ITALIAN SALSA VERDE RECIPE - ITALIAN SALSA VERDE WITH ...
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5/5 (14)Total Time 30 minsCategory Main Course, SauceCalories 505 per serving
- Bring the salt and water to a simmer and crumble in the saffron. Stir, turn off the heat and cover the pot. Let this come to room temperature, which can take a couple hours, or speed the process by putting the pot in a large pot that has ice in it. Once the saffron brine is at least at room temperature, if not cooler, submerge the halibut in it and brine in the refrigerator for at least 2 hours, and up to five hours.
- Meanwhile, make the salsa verde. Put the anchovies, mustard and lemon juice in a bowl and mash it all together until the anchovies are basically a slurry or paste. Add the parsley, garlic, chives, capers and red pepper flakes and mix well. Mixing all the while, slowly pour in the olive oil until the sauce comes together. It should look like a very loose pesto or a thick chimichurri. Add salt and black pepper to taste, cover and leave at room temperature.
- When the halibut is ready, remove it from the brine and pat it dry with paper towels. Set the halibut out on a cutting board for 15 to 20 minutes to warm up a bit.
- Heat the olive oil in a sauté pan large enough to fit all the pieces of halibut in one layer. When the oil is hot, pat the halibut dry one more time and lay the pieces in the hot oil. Cook at a medium sizzle (think about how bacon sizzles and you have the right idea) until a nice crust forms on the bottom, about 8 to 10 minutes. Baste the halibut with the hot oil as it cooks for at least 30 seconds, and longer if you want the interior of the fish to be fully cooked through. After about 8 minutes, a crust should form on the bottom of the halibut. Carefully lift the halibut up (assume it will have stuck, although it usually sticks in one one small place, if at all) and place it, crust side up, in the middle of some salsa verde on each person's plate.
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From eatingwell.com
Category Healthy Halibut RecipesCalories 222 per servingTotal Time 25 mins
- Set halibut on a large sheet of foil, drizzle with oil and season with salt and pepper. Bring together sides and ends of foil and seal into a tent, leaving an air space on top. Transfer to a large baking dish or baking sheet. Bake until the fish is opaque in the center, 15 to 20 minutes.
- To make salsa verde: Meanwhile, combine oil, parsley, shallots, capers, garlic, lemon juice and anchovy paste in a small bowl. Season with salt and pepper.
- Divide the baked halibut into 4 medallions. Spoon a little salsa verde on top of each portion and serve.
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5/5 (1)Total Time 30 minsCategory Healthy Mahi Mahi RecipesCalories 172 per serving
- Place halibut steaks in a shallow dish and sprinkle with 1 tablespoon lime juice and oil. Turn to coat well. Cover with plastic wrap and refrigerate for 15 minutes.
- Core the tomato and halve crosswise. Gently squeeze out and discard the seeds. Dice the flesh and place in a small bowl. Stir in the remaining 1 tablespoon lime juice, cilantro (or parsley), onion, jalapeno, garlic, salt and pepper.
- Oil the grill rack (see Tip). Grill the halibut until it is opaque in the center, 4 to 5 minutes per side. Serve with the tomato salsa.
SHEET PAN HADDOCK WITH ZUCCHINI, SHALLOTS, AND SALSA VERDE ...
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- Toss the fish and veggies with a couple tablespoons of olive oil and season generously with salt and pepper. Scatter them on the sheet pan, not crowding them too much (overcrowding will lead to steaming instead of roasting). Cook for 15 to 20 minutes or until the fish is opaque and the vegetables are beginning to brown. Top generously with the salsa verde.
SHEET PAN HALIBUT WITH ITALIAN SALSA VERDE AND ASPARAGUS ...
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Servings 4Estimated Reading Time 2 mins
- Make the salsa verde: In a food processor or blender, combine parsley, olive oil, anchovies, capers, red wine vinegar, lemon zest, lemon juice, garlic, and red pepper flakes. Pulse until parsley is well chopped but not pureed, scraping down sides as needed. Set aside.
- Make the fish: place asparagus on a large sheet pan. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Toss to coat the asparagus and spread over sheet pan in a single even layer. Bake for 7 minutes to partially cook the asparagus. Remove the baking sheet from oven and push asparagus to sides of pan to make room for fish in the center.
- Place the halibut fillets on empty side of baking sheet. Drizzle fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return pan to oven and bake until halibut flakes easily with fork and asparagus is tender, 12 - 14 minutes. Serve hot with Italian salsa verde and lemon wedges.
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- Preheat oven to 425°. Make crust: Whirl ingredients in a food processor until nuts are finely chopped.
- Make fish: Brush halibut with butter, pat nut mixture all over fish, and set on a greased baking sheet. Cook just until fish is opaque in center, 10 to 15 minutes.
- Make salsa: Heat oil in a medium frying pan over medium-low heat, add shallots and apple, and cook until slightly softened, about 2 minutes; remove from heat. In a small bowl, whisk together lemon juice and remaining ingredients; stir into apple mixture. Serve halibut with apple salsa and sprinkle with a little more thyme.
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- Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside.
- Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle fish fillets evenly with salt and remaining 1/8 teaspoon black pepper. Add fish fillets to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with salsa verde.
HALIBUT & SQUASH RIBBON SKEWERS & PISTACHIO-MINT SALSA ...
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3/5 (14)Estimated Reading Time 4 minsServings 6Calories 366 per serving
- Make salsa verde: Combine mint leaves, parsley leaves, and garlic on a cutting board and chop finely together. Transfer to a small bowl, add 3 tbsp. oil, the pistachios, and lemon zest and juice; stir well. Season with salt and pepper and set aside.
- In a medium bowl, combine chopped mint, oregano, chives, thyme, and 2 tbsp. oil and stir together. Season with salt and pepper. Add fish and stir gently to coat evenly.
- Using a vegetable peeler or mandoline, slice 1 zucchini lengthwise into paper-thin ribbons until you reach the core with the seeds, then rotate zucchini and repeat to cut more ribbons. Continue until only core with seeds remains. Discard and repeat with remaining 3 zucchini.
- Heat an outdoor grill to medium-high (about 450°), or preheat a ridged cast-iron stovetop grill pan over medium-high heat. Have ready 6 metal skewers or bamboo skewers that have been submerged in water 30 minutes.
HALIBUT & SQUASH RIBBON SKEWERS & PISTACHIO-MINT SALSA ...
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- Make salsa verde: Combine mint leaves, parsley leaves, and garlic on a cutting board and chop finely together. Transfer to a small bowl, add 3 tbsp. oil, the pistachios, and lemon zest and juice; stir well. Season with salt and pepper and set aside.
- In a medium bowl, combine chopped mint, oregano, chives, thyme, and 2 tbsp. oil and stir together. Season with salt and pepper. Add fish and stir gently to coat evenly.
- Using a vegetable peeler or mandoline, slice 1 zucchini lengthwise into paper-thin ribbons until you reach the core with the seeds, then rotate zucchini and repeat to cut more ribbons. Continue until only core with seeds remains. Discard and repeat with remaining 3 zucchini.
- Heat an outdoor grill to medium-high (about 450°), or preheat a ridged cast-iron stovetop grill pan over medium-high heat. Have ready 6 metal skewers or bamboo skewers that have been submerged in water 30 minutes.
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