HALIBUT IN CARTOCCIO
Steps:
- Fold 4 (9 by 13-inch) pieces of parchment paper in half and starting at the top of the fold, cut a large half circle from the paper. When the fold is opened it should be a full circle. It is okay if it is not a perfect circle-a heart shape is even better. Reserve.
- In a bowl combine the zucchini, butternut squash, Brussels sprouts and leeks. Toss generously with olive oil and season with the thyme leaves and salt. Oil and salt the halibut as well.
- Preheat the oven to 500 degrees F.
- Open the parchment paper circles (or hearts) and brush the paper with olive oil leaving a 1-inch border around the edge.
- Divide the seasoned vegetables between the 4 papers, placing them in the center just above the crease. Lay the fish fillets on top of the vegetables and place a lemon slice on top of each fish fillet. Fold the paper over the fish. Working from 1 end of the parchment to the other fold the bottom of the paper over the top to crease and seal the packets. The closure needs to be very secure so the steam will not escape during the cooking process. Before the package is completely sealed, carefully add 1/2 cup wine in each then seal. Bake in the preheated oven for 8 to 9 minutes.
- Remove the fish from the oven, place on serving dishes and serve immediately. Have each diner slice open their own parchment package so they can get the full effect of the burst of aromatic steam that will be released from the package.
GRILLED HALIBUT FILLETS WITH TOMATO AND DILL
I love to get recipe cards at the store and that's where this easy one comes from. This is actually prepared by broiling. This is a light recipe. The card states that halibut is an excellent source of vitamin B12, and it is a good source of niacin which keeps your body building red blood cells.
Provided by Oolala
Categories Halibut
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the boiler.
- Brush the fish with 1 tablespoons of the oil, season with salt and pepper and place under the broiler for 5 minutes per side or until the fish flakes readily with a fork.
- Meanwhile, make the sauce by heating the remaining 1 tablespoons of olive oil in a frying pan.
- Add green onions and cook until translucent but not browned.
- Add dill and tomato halves.
- Cook until tomatoes are just soft and releasing a little juice.
- Season with salt and pepper to taste and serve spooned over the fish.
Nutrition Facts : Calories 472.2, Fat 20.5, SaturatedFat 2.9, Cholesterol 93.1, Sodium 168.7, Carbohydrate 7.7, Fiber 2.5, Sugar 4.5, Protein 62.4
SALMON AND RICE WRAPPED IN PASTRY WITH DILL SAUCE
This is an exceptional recipe from Bon Appetit. It gives a stunning presentation and is absolutely delicious. Quite an impressive meal -- I hope you enjoy it!
Provided by Pianolady
Categories < 15 Mins
Time 1m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For Salmon, Rice and Pastry: Bring medium saucepan of salted water to a boil.
- Add the rice; boil uncovered until just tender-- about 18 minutes.
- Drain.
- Melt butter in a heavy medium skillet over medium-low heat.
- Add leek and sautè until beginning to soften-- about 4 minutes.
- Add the mushrooms and cover the skillet and cook until mushrooms release their juices, stirring occasionally-- about 5 minutes.
- Uncover skillet, increase heat to medium-high and sautè until liquid evaporates-- about 3 minutes.
- Transfer to bowl and add rice.
- Season with salt and pepper.
- Cool completely.
- Butter a large baking sheet.
- Roll out 1 puff pastry sheet on a floured surface to 12" square size.
- Cut into 4 equal squares.
- Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry.
- Set salmon on top of rice.
- Sprinkle with salt and pepper.
- Bring pastry corners up around salmon (pastry will not enclose salmon completely).
- Roll out remaining pastry sheet on a floured surface to 13" square size.
- Cut into 4 equal squares.
- Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely.
- Pinch edges together to seal (brush with egg mixture if necessary to help it adhere).
- Arrange salmon packages, seam side down, on prepared baking sheet.
- Cover and chill 30 minutes.
- (Can be made up to 8 hours ahead-- Keep chilled).
- Preheat oven to 400°.
- Brush top of pastry with egg mixture.
- Bake until golden and thermometer inserted into fish registers 145°-- about 30 minutes.
- For Dill Sauce: Combine clam juice and wine in heavy small non-aluminum saucepan.
- Boil until reduced to 1/3 cup-- about 9 minutes.
- Reduce heat to medium.
- Whisk in Crème Fraîche.
- Boil until reduced to 1 cup-- about 5 minutes.
- Remove from heat, stir in dill and season with salt and pepper.
- Transfer salmon packages to plates.
- Spoon Dill Sauce around, and serve.
- Note: If crème fraiche is unavailable, heat 1 1/4 cup whipping cream to lukewarm (85°).
- Remove from heat and mix in 2 1/4 tablespoons buttermilk.
- Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on the temperature of the room).
- Refrigerate until ready to use.
- Enjoy!
Nutrition Facts : Calories 1356, Fat 89, SaturatedFat 34.4, Cholesterol 242.3, Sodium 621.7, Carbohydrate 84.6, Fiber 3.2, Sugar 3.4, Protein 49.3
HALIBUT WRAPPED IN DILL PACKAGES
Easy to make and easy to clean up! Delicious with rice pilaf or couscous.
Provided by jenalee75
Categories Main Dish Halibut
Time 27m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine carrots, half of chopped dill, lemon juice, salt, and ground black pepper in a bowl.
- Cut 2 pieces of parchment paper or foil into 12x18 inch rectangles.
- Brush the inside of parchment rectangle lightly with melted butter.
- Arrange carrot mixture over half of each parchment rectangle.
- Top carrot mixture with halibut fillets. Season with salt and ground black pepper.
- Place zucchini slices on top of each halibut fillet. Sprinkle with remaining chopped dill.
- Fold the parchment paper over fish. Make a 1/2 inch folded edge and crimp to seal.
- Set packages on baking sheet and bake in preheated oven until fish flakes easily with a fork, 12 to 15 minutes.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 6.7 g, Cholesterol 113.6 mg, Fat 15.9 g, Fiber 2 g, Protein 49.4 g, SaturatedFat 7.3 g, Sodium 239.5 mg, Sugar 3.4 g
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