FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE
Tender, flavor-packed fish en papillote with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. I used cod fillet in this recipe, but any fish fillet that (no thicker than 1 inch) such as halibut, trout, snapper, or even salmon should work.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F.
- Season the fish with kosher salt and pepper on both sides.
- Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
- Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
- Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
- Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
- Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
- To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.
Nutrition Facts : Calories 221.3 kcal, Carbohydrate 4.9 g, Protein 26.1 g, Fat 11.7 g, SaturatedFat 1.7 g, Sodium 370.9 mg, Fiber 1.4 g, Sugar 1.7 g, ServingSize 1 serving
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
QUICK HALIBUT PROVENCAL
So simple and easy and, yes, quick, you won't believe how good it is! By way of the Los Angeles Times.
Provided by Chef Kate
Categories Halibut
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick saute pan over medium-high heat.
- Lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes.
- Turn over the fillets, reduce the heat to low and cook 1 minute.
- Remove the fish to a plate and keep warm.
- Add the garlic and shallots to the pan and cook, stirring, for 1 minute.
- Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute.
- Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.
- Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately.
Nutrition Facts : Calories 613.9, Fat 24.9, SaturatedFat 3.9, Cholesterol 204.3, Sodium 1045.1, Carbohydrate 15.8, Fiber 4.4, Sugar 5.2, Protein 80
MEDITERRANEAN HALIBUT SANDWICHES
Provided by Giada De Laurentiis
Time 50m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
- Season the halibut on both sides with the salt and pepper. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes.
- For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes, and rub the cooked surface with the cut side of the garlic.
- For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, lemon zest, salt, and pepper.
- Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.
Nutrition Facts : Calories 559 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 53 milligrams, Sodium 1296 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Protein 27 grams, Sugar 4 grams
HALIBUT PROVENCALE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h12m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat grapeseed oil over medium heat in a saucepot. Saute the shallot and garlic until the shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes, then partially remove lid (leave it covered just enough to keep the spattering down) and reduce heat to medium-low, let thicken and reduce for another 15 minutes.
- While the sauce is thickening, season the fish with salt and pepper. Arrange fish on a steaming rack and steam over a pan of boiling water until it flakes easily, about 6 to 7 minutes.
- While the fish is steaming, remove the sauce from the heat and whisk in the cream. Strain the sauce into a bowl.
- Spoon sauce into the center of serving plate, top with a fish fillet and fresh grape tomatoes. Sprinkle with parsley leaves.
OVEN-POACHED HALIBUT PROVENCAL
This is hands-down one of my most favorite fish dishes to make. Any white fish can be substituted for the halibut. I believe it comes from a Cooking Light cookbook. Everyone who's tasted it loves it!
Provided by C in PA
Categories Halibut
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place wine and fish in an oiled 13"x9" baking dish.
- Combine tomato through garlic, and spoon over fish.
- Bake 35 minutes.
- Preheat broiler.
- Combine breadcrumbs, parmesan cheese, and olive oil.
- Sprinkle over fish, and broil until toasted.
- Serve.
HALIBUT - MEDITERRANEAN STYLE
Dried Italian seasonings are readily available, from most supermarkets, already premixed. This high protein recipe is wonderful with fresh arugula or spinach salad and rice or sauteed new potatoes. For more servings, increase the recipe, accordingly. This recipe goes well with other white fish, such as haddock, cod, scrod, catfish, etc. A bottle of Chianti to aid digestion would not go amiss.
Provided by TOOLBELT DIVA
Categories Halibut
Time 17m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle both sides of fish with salt and pepper.
- Heat oil in a large, non-stick frying pan and set over medium-high heat.
- Add fish and cook until lightly golden, from 2 to 3 minutes per side.
- Remove to a plate.
- (If using fillets, remove skin, if you wish.) Cover with foil to keep warm.
- Add wine to pan, then stir in Italian seasoning.
- Boil, stirring occasionally over medium-high heat, until wine is reduced by half, from 1 to 2 minutes.
- Stir in tomatoes and capers.
- Return fish and any accumulated juices to pan.
- Cover and reduce heat to medium-low.
- Continue to cook, turning fish halfway through, until firm to the touch and a knife tip inserted into thickest part of fish comes out warm- from 7 to 10 minutes.
- Place fish on dinner plates and spoon sauce overtop.
Nutrition Facts : Calories 491.1, Fat 12.3, SaturatedFat 2.1, Cholesterol 199.9, Sodium 445.3, Carbohydrate 4.1, Fiber 0.8, Sugar 2.2, Protein 76.4
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