Halibut Wtarragon Lemon Breadcrumbs Food

HALIBUT WITH TARRAGON-LEMON BREADCRUMBS

Steps:

• Preheat oven to 400F.
• Melt butter in a small skillet over medium heat, add garlic, and sauté 1 minute. Add breadcrumbs, tarragon, lemon rind, salt and pepper. Stir well.
• Place halibut on a parchment-lined baking sheet. Combine mayonnaise and horseradish; spread over each fillet. Top with crumbs, patting lightly to help them adhere. Bake 10 to 12 minutes, or until fish is tender and crumbs are golden.

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

LEMON THYME CRUSTED HALIBUT WITH ORANGE AND TARRAGON EMULSION

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil and butter in a medium skillet. Sear both sides of the halibut fillets until caramelized. Cool and set aside.
• Put chopped basil, lemon thyme, olive oil, salt, pepper, garlic and breadcrumbs in a food processor. Pulse until emulsified.
• Brush one side of the halibut with Dijon mustard. Press the herb mixture onto the mustard to form the crust. Repeat for other pieces of fish.
• Bake the fish for 6 to 10 minutes or until it is cooked through.
• In the same sauté pan cook tarragon sprig and ginger in 1 tbsp. of butter over medium heat until soft.
• Pour in white wine and reduce.
• Add orange juice and reduce by two thirds.
• Remove from heat and strain sauce.
• Add chopped tarragon.
• Whisk in remaining butter. Season to taste.

HALIBUT WITH TARRAGON-LEMON BREADCRUMBS

Steps:

• Preheat oven to 400 degrees.
• Melt butter in a small skillet over medium heat, add garlic, and saute 1 minute. Add breadcrumbs, tarragon, lemon zest, salt and pepper. Stir well.
• Place halibut on a parchment-lined baking sheet. Combine mayonnaise and horseradish; spread over each fillet. Top with crumbs, patting lightly to help them adhere. Bake 10-12 minutes, or until fish is tender and crumbs are golden.

GRILLED HALIBUT WITH LEMON-HERB CRUST

Steps:

• In a small bowl, combine bread crumbs, parmesan, lemon zest, salt and pepper.
• Add melted butter and toss with a fork to form a crumbly mixture.
• In another small bowl, combine mayonnaise, green onion and tomato. (The recipe says to add 1 tablespoons chopped fresh tarragon but I never have it so I omit it).
• Arrange fish, skin side down, on a platter. Spread each fillet with mayonnaise mixture. Press crumbs mixture onto each fillet.
• Preheat barbecue on high for 10 minutes. Reduce to medium-high and barbecue fish skin side down until fish flakes easily with a fork and topping is nicely brown - about 10-12 minutes.
• Drizzle lemon juice over fillets and serve immediately.

HALIBUT WITH OLIVE TARRAGON BREAD CRUMBS ON ROASTED TOMATO AND GARLIC COULIS

Steps:

• Preheat oven to 450°F.
• In a small bowl, combine bread crumb ingredients. Bread crumbs may be made 1 day ahead and chilled, covered.
• In a small bowl stir together mayonnaise and mustard. Arrange fish in a lightly oiled shallow baking pan and season with salt and pepper. Spread mayonnaise mixture evenly on top of fillets and pat bread crumbs evenly on top. Roast fillets in middle of oven until just cooked through, 7 to 10 minutes.
• Serve fillets on top of coulis.
• Lightly brush a shallow baking pan with additional oil and in it arrange tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and season with salt and pepper. Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are lightly browned and garlic is tender when pierced with a knife. Peel garlic and in a blender purée with tomatoes and vinegar until smooth, adding some water if coulis is too thick. Season coulis with salt and pepper. Coulis may be made 1 day ahead and chilled, covered.
• In a saucepan, heat coulis over low heat, thinning with more water if too thick, and season with salt and pepper. Keep coulis warm.

GRILLED HALIBUT IN LEMON-MUSTARD-TARRAGON MARINADE

Steps:

• Make the marinade: in a small bowl, whisk the lemon juice, lemon zest, mustard, tarragon, and chives together; slowly whisk in the olive oil until well blended; season with salt and pepper.
• Arrange fish pieces in a large, shallow, non-aluminum dish; pour the marinade over the fish, coating evenly; cover and refrigerate for 30 minutes to 2 hours.
• Prepare the grill for medium-heat grilling.
• Remove fish from the marinade; grill the fish about 3 inches from the fire, turning once, for 5-7 minutes on each side, or to desired doneness.
• Transfer fish to a platter and garnish with lemon slices and tarragon; serve immediately.

GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD

Steps:

• In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
• Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
• Prepare your barbecue or grill pan to medium temperature.
• Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
• Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
• Goes nicely with a rice salad!
• Note: you can also use this recipe with salmon steaks or fillets.
• Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail's Recipe Swap.