Lemon And Wine Baked Halibut Food

BAKED HALIBUT WITH WINE AND HERBS

Steps:

• Preheat oven to 450 degrees F.
• In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.
• Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.
• To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.

PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE, AND CAPERS

Steps:

• Preheat the oven to 375 degrees F.
• Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
• Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Steps:

• Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
• Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

EASY LEMON HALIBUT

Steps:

• Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in 2-quart rectangular baking dish at least 2 inches deep.
• Place spinach in bag; sprinkle with onion. Top with fish. Stir together the butter, garlic, salt, and black pepper. Brush over fish. Arrange lemon slices over fish. Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in dish.
• Place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over dish.
• Bake 20 minutes.
• Cut open top of oven bag carefully. Remember: Always support bag with the dish.
• Serve fish with spinach and lemon, and spoon any juices over the top. Sprinkle with crushed red pepper, if desired.

HALIBUT WITH LEMON SAUCE

Steps:

• In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.
• Remove fish from container; set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.
• Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat; strain into small pan. If using preserved lemon, cut rind into 1/4-inch-thick strips and warm with sauce in pan. Pour sauce over fillets, and serve.

LEMON- AND WINE-BAKED HALIBUT

Steps:

• Heat oven to 450°. Place fish in ungreased rectangular baking dish, 11x7x1 1/2 inches. Sprinkle with salt. Place dill weed sprig and lemon slice on each. Top with peppercorns. Pour wine over fish.
• Bake uncovered 20 to 25 minutes or until fish flakes easily with fork.

LEMON HERB BAKED HALIBUT (PARVE, PASSOVER)

Steps:

• Gather the ingredients.
• Line a shallow glass dish with parchment paper, and place the halibut fillets in the dish in a single layer.
• In a small bowl, combine the olive oil, lemon juice, garlic, parsley, basil, salt, and pepper.
• Pour the marinade over the fish. Cover and refrigerate for 1 hour.
• Preheat the oven to 450 F/230 C. Pour the marinade out of the dish.
• Bake the fish, uncovered, in the preheated oven for 15 minutes, or until the fish easily flakes with a fork. Serve immediately.

BAKED PACIFIC HALIBUT WITH LEMON CAPER BUTTER

Steps:

• Adjust rack to center of oven and preheat to 400°F
• Combine butter, capers, onion and lemon juice in food processor and pulse to blend. Set aside.
• Place each halibut fillet on dry surface and sprinkle with salt.
• Smear tops and sides of fillets with mustard and coat with bread crumbs and parsley.
• Coat bottom of baking pan with half of the lemon-caper butter. Place fillets skin side down in pan and dot each fillet with remaining lemon-caper butter.
• Bake until crusty and golden on the outside and moist and flaky in the middle, 15-20 minutes.
• Carefully transfer baked fish to warm platter. Squeeze the lemons into the butter and drippins left of baking sheet and transfer to small bowl. Whisk together thoroughly and pour over fish. Serve immediately.

BAKED HALIBUT WITH THAI LEMON-MINT SAUCE

Steps:

• Stir 1 cup lemon juice 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mind sauce aside.
• Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
• Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and saute until shallots are slightly softened and golden, about 6 minutes. Cool.
• Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cold shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on bananaa leaf. Sprinkle fish with salt and pepper, top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides inches Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
• Preheat oven to 450°F Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon- mint sauce.