Miami Halibut Food

MIAMI HALIBUT

Miami Halibut image

Make and share this Miami Halibut recipe from Food.com.

Provided by Bobbie

Categories Halibut

Time 48m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup orange juice
2 tablespoons olive oil
1 1/2 teaspoons cumin
1 teaspoon garlic salt
1/2 teaspoon coriander
4 (6 -8 ounce) halibut steaks

Steps:

In a 1 gallon resealable food storage plastic bag, combine all ingredients except halibut steaks; shake to mix well.
Add halibut, seal bag and turn to coat. Let stand at room temperature for 20 minutes in marinade.
Meanwhile heat grill.
When ready to grill, remove halibut from bag and discard marinade. Place halibut on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 8 to 12 mimutes or until fish is no longer translucent in center and flakes easily with fork, turning once.
Note: To broil halibut, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

Nutrition Facts : Calories 265.1, Fat 10.9, SaturatedFat 1.5, Cholesterol 54.9, Sodium 94.4, Carbohydrate 3.6, Fiber 0.1, Sugar 2.6, Protein 36

HALIBUT CONFIT WITH LEEKS, CORIANDER, AND LEMON

Halibut Confit With Leeks, Coriander, and Lemon image

Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.

Provided by Alison Roman

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 tablespoon coriander seeds, plus more very coarsely chopped for serving
4 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 2" pieces
8 sprigs cilantro, cut into 2" pieces, plus leaves for serving
1 cup olive oil
1 lemon, thinly sliced, seeds removed
Kosher salt
1 3-pound skinless halibut fillet, halved lengthwise

Steps:

Preheat oven to 375°F. Coarsely grind 1 tablespoon coriander seeds in a spice mill or with a mortar and pestle. (Alternatively, you can coarsely chop with a knife.)
Toss leeks, cilantro sprigs, oil, half of lemon slices, and 2 teaspoons ground coriander in a large roasting pan; season with salt. Roast, tossing occasionally, until leeks are tender and starting to brown, 15-20 minutes. Remove roasting pan from oven and carefully pour infused oil into a large heatproof measuring cup.
Reduce oven temperature to 275°F. Season halibut with salt and arrange over leeks in roasting pan. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Roast until halibut is just cooked through and starting to flake, 30-35 minutes.
Cut halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and cilantro leaves.
Do ahead: Halibut can be roasted 1 hour ahead. Let cool and cover.

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