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
BROILED HALIBUT WITH RICOTTA-PEA PUREE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
- Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.
- Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
- Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.
Nutrition Facts : Calories 429, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 72 milligrams, Sodium 484 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 42 grams
PEAS WITH HALIBUT
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- If using bacon, cut it into 1/4-inch bits, and render it with 1 tablespoon olive oil over medium high heat in a large skillet, which can later be covered. Stir until crisp. Remove with a slotted spoon, and reserve. If using olive oil or butter, put 3 tablespoons in skillet over medium high heat.
- Brown fish in fat quickly, just a couple of minutes to a side, sprinkling it with salt and pepper as it browns. Remove, and set aside.
- Add onions to pan, and cook, stirring occasionally, until soft, about 5 minutes. Add peas and lettuce, and cook, stirring, until glistening. Add a little more salt and pepper. Return fish to pan, simply resting it on top of peas-lettuce mixture. Turn heat to medium-low, cover, and cook gently until fish is done. (A thin-bladed knife inserted into its thickest part will meet little or no resistance.)
- Remove fish to a platter. Stir bacon and mint into peas mixture. Taste, and adjust seasoning as necessary. Serve fish with vegetable mixture on the side.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 6 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1022 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED HALIBUT WITH PEA AND MINT SALAD
Provided by Giada De Laurentiis
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fish: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
- In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a sealable plastic bag or a glass baking dish. Add the halibut and coat it with the lemon mixture. Refrigerate for 35 minutes. Remove the halibut from the marinade and arrange them on the prepared baking sheet. Roast until the fish flakes easily with a fork, about 15 to 18 minutes.
- Salad: Heat the oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper, to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.
- Spoon the salad onto 4 plates and top with the halibut. Garnish with mint sprigs and serve.
PAN-SEARED HALIBUT STEAKS WITH SNAP-PEA SAUCE AND GARNISH
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until just tender, 3 to 4 minutes. Drain and immediately plunge the peas into cold water in order to halt the cooking. Cool, drain again and set the peas aside.
- In a small saucepan, melt 1 tablespoon of butter over medium heat and add the shallots. Cook, stirring, until the shallots soften, about 3 minutes. Remove from heat and transfer shallots to the container of a blender. Add the stock, cream and 1/2 of the cooked peas and process until very smooth, about 2 to 3 minutes. Pass the mixture through a fine-mesh sieve, pressing to push as much of the solids through the sieve as possible. Return the sauce to the pan and then set aside.
- Season the halibut with salt and pepper. Place a nonstick skillet large enough to hold the halibut in a single layer over high heat. Add the oil. When very hot, add the halibut fillets and cook, turning once, until they are just opaque in the middle, about 10 minutes. (Lower the heat if they seem to cook too quickly.)
- While the fish is cooking, melt the remaining tablespoon of butter in a small skillet set over medium heat and add the remaining snap peas. Cook, tossing, until just warmed through. Season with salt and pepper and set aside. Rewarm the sauce, season it with salt and pepper and divide it among 4 plates. Top each plate with a halibut steak, squeeze a little lemon over each steak and arrange the snap peas around the steak. Serve immediately.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 8 grams, Sodium 1040 milligrams, Sugar 8 grams, TransFat 0 grams
HALIBUT CHOWDER WITH HERBS AND SUGAR PEAS
Make and share this Halibut Chowder With Herbs and Sugar Peas recipe from Food.com.
Provided by susie cooks
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut bacon into thin strips crosswise and combine with shallot in a medium pot.
- Cook over medium heat until shallot softens and bacon frizzles, about 5 minutes.
- Add potatoes.
- Add milk, half-and-half and bay leaf and bring to simmer.
- Cook until potatoes are tender, about 20-25 minutes.
- Remove bay leaf.
- Add halibut and salt and cook until halibut is firm, about 4-5 minutes.
- Remove pan from heat and stir in sugar snap peas and herbs.
- Taste and add salt if necessary.
Nutrition Facts : Calories 646.6, Fat 35.3, SaturatedFat 16.3, Cholesterol 135.6, Sodium 591, Carbohydrate 32.2, Fiber 3.7, Sugar 1.9, Protein 49
HALIBUT WITH SUGAR SNAP PEA SALAD
From Real Simple on line. Don't want to lose it because it sounds good. Heart healthy, quick and easy. * Tip: taste the peas before making the salad. It they're not as sweet as you'd like, steam them for a minute or two, then run them under cold water. This will help bring out their natural sugars and make them more tender.
Provided by Oolala
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the lime juice, ginger, 1 tablespoons of the oil, and 1/4 teaspoons each of the salt and pepper.
- Add the snap peas, onion and sesame seeds, if using, and toss to coat.
- Heat the remaining tablespoons of oil in a large nonstick skillet over medium-high heat and season the fish with with 1/2 teaspoons salt and 1/4 teaspoons pepper.
- Cook the fish until opaque throughout, 3-5 minutes per side.
- Serve with the snap pea salad and lime wedges.
Nutrition Facts : Calories 549.2, Fat 16.4, SaturatedFat 2.3, Cholesterol 130.4, Sodium 621.2, Carbohydrate 10.9, Fiber 3.5, Sugar 2.4, Protein 86.8
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