PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
PAN-ROASTED HALIBUT WITH HERBED CORONA BEANS
The halibut is brined briefly in salt water, which seasons it all the way through.
Provided by Miles Thompson
Categories Bon Appétit Healdsburg
Yield 6 Servings
Number Of Ingredients 15
Steps:
- Drain beans and transfer to a large pot. Cover with water by at least 2" and add shallot, bay leaves, and 1 1/2 tablespoons salt. Bring to a boil, then reduce heat and simmer gently, adding water to keep beans submerged, until very soft but not split, 1 1/2 - 2 hours. Let beans cool in liquid.
- Mix anchovies, garlic, parsley, capers, lemon zest, lemon juice, and 1/2 cup oil in a medium bowl; season with salt and pepper. Drain beans and discard shallot and bay leaves. Add to parsley mixture, tossing to coat (save bean cooking liquid to make soup or add to your next batch of beans; it freezes well). Season beans with salt and more lemon juice, if desired.
- Whisk remaining 1/4 cup salt with 4 cups water in a shallow baking dish until salt is dissolved; add halibut (it should be submerged) and let sit 30 minutes (don't let it sit any longer or fish will be too salty).
- Remove halibut and pat dry. Heat remaining 1 tablespoon oil in a large skillet over medium-high and cook halibut (do not season) until a golden brown crust has formed, about 4 minutes. Flip and cook another minute or so, just to finish cooking through and sear the second side. Turn off heat and add butter to skillet. Tilt skillet and spoon foaming butter over fillets for another minute. Serve halibut with beans and lemon wedges for squeezing over.
PAN-FRIED HALIBUT WITH SPICED CHICKPEA AND HERB SALAD
Fresh spinach, herbs and spring onions come together here in a salad with crispy chickpeas, which is served with halibut and a punchy yogurt sauce for a quick and delicious supper. The Persian lime powder is optional; it can be purchased ground, or you can start with a whole dried Persian lime, roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder. This recipe doesn't really need anything alongside, but some good bread could easily bulk it up. Turn it into a great vegetarian salad by eliminating the fish and adding some extra chickpeas.
Provided by Yotam Ottolenghi
Categories dinner, seafood, main course
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lemon zest. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature for 20 minutes. Mix the remaining marinade together with the yogurt and set aside.
- Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chiles, lemon juice and a good pinch of salt.
- Heat a large nonstick frying pan over medium-high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas (and bits of garlic) and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
- Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
- Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad and serve with the lemon wedges and the remaining yogurt sauce alongside.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 23 grams, Carbohydrate 36 grams, Fat 31 grams, Fiber 10 grams, Protein 88 grams, SaturatedFat 5 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
FRESH HERBED HALIBUT
This recipe is awesome for fresh halibut - fresh herbs, lemon and dill spice the fish without overpowering the taste while remaining healthy and satisfying!
Provided by Lorenzo
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil.
- Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.
- Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 3.9 g, Cholesterol 72.6 mg, Fat 6.5 g, Fiber 1.5 g, Protein 47.8 g, SaturatedFat 0.9 g, Sodium 565.2 mg, Sugar 0.2 g
PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE
Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
- Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
- Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
- Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g
15 MINUTE BAKED HALIBUT WITH HERBS
This halibut, which is baked in the oven, gives you an easy way to enjoy the delicious combination of flavors and healthy benefits of halibut and fresh herbs. It is a wonderful way to have a light sauce for your fish with a lot of flavor and minimal effort. This dish is so easy and simple that the key to its success is fresh ingredients. Dried herbs will not work for this recipe. From The Worlds Healthiest Foods. Hope you enjoy!
Provided by Leslie
Categories Whitefish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Place the fish in a baking dish just large enough to hold them.
- Mix remaining ingredients well in a bowl and pour over fish.
- Cover, and bake until done, about 15 minutes; don't overcook.
- Check for doneness by inserting the tip of a knife into the center of the fish. Halibut should flake easily when done, yet still be moist.
- Remove from heat just before it is done to your liking, as it will continue to cook.
- Serve at once, pouring the pan juices over the fish.
ROASTED HALIBUT WITH FRESH HERB SAUCE
Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 24m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
- Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.
- Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.
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- Drain beans and transfer to a large pot. Cover with water by at least 2” and add shallot, bay leaves, and 1½ Tbsp. salt. Bring to a boil, then reduce heat and simmer gently, adding water to keep beans submerged, until very soft but not split, 1½–2 hours. Let beans cool in liquid.
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- Whisk remaining ¼ cup salt with 4 cups water in a shallow baking dish until salt is dissolved; add halibut (it should be submerged) and let sit 30 minutes (don’t let it sit any longer or fish will be too salty).
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