PESTO HALIBUT
The mildness of halibut contrasts perfectly with the robust flavor of pesto in this recipe. It takes only minutes to get the fish ready for the oven, leaving you plenty of time to get started on your side dishes. Nearly anything goes well with this entree. -April Showalter, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 450°. In a small bowl, combine oil, sauce mix and lemon juice; brush over both sides of fillets. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until fish just begins to flake easily with a fork, 12-15 minutes.
Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 481mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
GRILLED PACIFIC HALIBUT WITH MANGO SALSA
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
- Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
- Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
- Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram
MINTY PEACH HALIBUT
One I hope to try real soon! I sounds yummy. This is from Quick Cooking Magazine (September/October 2004 issue)
Provided by Carly
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, bring preserves and mint to a boil.
- Cook and stir for 2 minutes.
- Remove from the heat; set aside.
- Sprinkle fish with salt and pepper.
- Place on a greased broiler pan.
- Broil 4 inches from the heat for 5 minutes.
- Spoon half of the peach mixture over fish.
- Broil 1 minute longer; turn.
- Broil 3-4 minutes more or until fish flakes easily with a fork.
- Basing once with remaining peach mixture.
Nutrition Facts : Calories 386.4, Fat 4, SaturatedFat 0.6, Cholesterol 54.4, Sodium 405.8, Carbohydrate 49.4, Fiber 0.9, Sugar 34.6, Protein 35.7
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OVEN BAKED HALIBUT WITH PEACH SALSA - OUR SALTY KITCHEN
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Reviews 1Category Main CourseCuisine American, Whole30Total Time 15 mins
- Pat the halibut fillets until dry, then place onto the parchment lined baking sheet. Drizzle with olive oil and rub into both sides of the fillet. Sprinkle with salt and pepper.
- Transfer the baking sheet to the oven and baked 10-12, or until the internal temperature reaches 130°F-135°F using an instant read thermometer.
- While the halibut cooks, make the peach salsa. Combine the peaches, cucumber, bell pepper, parsley, lime juice, salt and pepper in a small bowl. Stir to combine, then taste for seasoning. Adjust with additional lime juice, salt, or pepper as needed.
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