BAKED HALIBUT WITH TOMATO CAPER SAUCE
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Provided by Martha Rose Shulman
Categories dinner, weekday, sauces and gravies, main course
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
- Make the sauce as directed and keep warm.
- Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
- Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams
PAN SEARED HALIBUT WITH FRESH TOMATO SAUCE
Pan Seared Halibut with Fresh Tomato Sauce is so fresh and simple to prepare. This recipe would also be great with grouper, cod or another white fish.
Provided by LindySez
Categories Fish & Seafood Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Pat the fish dry with paper towels and season with salt and pepper.
- Heat a sauté pan over medium heat, add the oil; when hot add the fish. Cook until just cooked through, turning once (my halibut was about 1 inch thick, I cooked it for about 3 minutes per side). After you turn the fish, while it cooks on the other side; add the prosciutto to the pan. Stir it around a bit, once the fish is ready, remove it to a plate and add the cut tomatoes to the pan. Cook, stirring until the tomatoes start to break down. Add a pinch of salt and a dash of pepper; then stir in the basil along with the cold butter. Stir until the butter has melted, add the fish back into the pan to warm slightly, then plate on a warm plate, spooning the sauce over the fish.
Nutrition Facts : ServingSize 1 g, Calories 323 kcal, Carbohydrate 4 g, Protein 34 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 214 mg, Fiber 1 g, UnsaturatedFat 10 g
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 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.
CAPERS AND HALIBUT
This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
Provided by Barbara Tantrum
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
- Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
- Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g
HALIBUT WITH CAPERS, TOMATOES, AND OLIVES!
This is great served over rice or couscous. The flavors in the ingredients compliment the halibut beautifully. I have used this with many mild white fishes and found they all are great with these ingredients.
Provided by RedVinoGirl
Categories Halibut
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Season fish with salt and pepper and dredge in flour.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add fish and saute' until lightly browned and opaque in the center (4 minutes per side) and then transfer to platter.
- Heat the remaining olive oil in the same skillet and add shallots and crused red pepper. Saute' for 1 minute.
- Mix in the tomatoes, olives, 1/4 cup basil and capers. Add the clams and wine.
- Boil until sauce thickens slightly, about 5 minutes).
- Mix in 1/4 cup of basil. Season sauce with salt and pepper and spoon over fish.
PAN SEARED HALIBUT WITH TOMATO CAPER SAUCE
Steps:
- Pour oil from pan. Add wine and lemon juice. Raise heat to high to deglaze pan by scraping the bottom of pan with wooden spoon. Cook until reduces by half, about 2 mins. Reduce heat and stir in butter, 1 slice at a time. Add scallions, capers and tomato. Season with salt & pepper and pour over fish on platter.
SEAR-ROASTED HALIBUT WITH TOMATOES & CAPERS
A super flavorful way to serve halibut without overpowering it's delicate flavors. I always double the garlic and increase the grape tomatoes. I also seldom chop the capers. From Fine Cooking.
Provided by RedVinoGirl
Categories Halibut
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and heat the oven to 450 degrees F.
- In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper.
- Season the fish with 3/4 teaspoons salt and 1/4 teaspoons pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easily from the pan (check by gently lifting one of the corners), about 3 minutes. Flip the fish, sprinkle the garlic around it, and cook until the garlic just starts to brown on some edges, about 30 seconds. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 6 minutes.
- Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.
Nutrition Facts : Calories 306.6, Fat 9.3, SaturatedFat 1.5, Cholesterol 83.4, Sodium 244.4, Carbohydrate 21.5, Fiber 2.2, Sugar 10.2, Protein 33.7
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- In a large deep skillet, heat 1/3 cup of olive oil. Add the onions and fennel and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
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- Light a grill. Brush the halibut fillets with olive oil and season generously with salt and pepper. Grill over high heat until just cooked through, about 4 minutes per side. Spoon the sauce onto a large deep platter, set the fillets on the sauce and garnish with basil leaves. Serve hot or at room temperature.
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