ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES
Steps:
- Preheat the oven to 425 degrees F.
- Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
- Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
- Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
- Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.
HERB ROASTED ALASKAN HALIBUT WITH FENNEL CONFIT, NICOISE OLIVES, SWEET PEPPERS AND YUKON GOLD POTATOES
Steps:
- Halibut: Season the halibut with salt and pepper. In a medium saute pan over high heat add the oil. Once heated, add the fish and sear until golden brown. Add butter, thyme, and garlic and baste. Set aside.
- Ragout: In a small saucepot combine the butter, fish fume, diced potatoes and simmer over medium heat. Add fennel, tomatoes, olives and basil. Season with salt and pepper, to taste, and add a dash of sherry vinegar. Add the roasted peppers and gently warm. Adjust seasoning, if necessary.
- To Plate: In a large bowl place the olive ragout and garnish with the roasted peppers and parsley oil. Place the halibut on top and finish with the scallion.
ROASTED HALIBUT WITH TOMATOES, PEPPERS, AND OLIVES
Roasted Halibut with Tomatoes, Peppers, and Olives is a healthy dinner that brings the sunny colors and flavors of the Mediterranean to your table. Roasting is the best way to cook a firm white fish like halibut, it comes out tender, juicy, and perfectly delish!
Provided by Sue Moran
Categories Main Course
Number Of Ingredients 15
Steps:
- Preheat oven to 350F
- Rinse and chop the tomatoes into large chunks. Put them into a food processor with the garlic, and pulse/process them until pureed, but they don't have to be super smooth, some texture is good.
- Put the tomatoes in a skillet and bring up to a boil. Turn down the heat to medium and add the wine and paste. Let it cook for about 15 minutes at a gentle bubble, so it can thicken. Taste and season well with salt and pepper.
- Pour the sauce into the bottom of your baking pan. Top with the fish. Add the sliced peppers, olives, capers, fennel seeds and lemon wedges around the fish and nestle everything into the sauce.
- Dot the fish with butter and loosely cover with foil. Bake for 40 minutes, removing the foil half way through. Finish the dish under the broiler for some last minute color.
- Top the fish with the parsley and onions, drizzle with good olive oil, shower with fresh cracked black pepper and serve.
Nutrition Facts : Calories 200 kcal, Carbohydrate 9 g, Protein 27 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 236 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
GRILLED HALIBUT WITH LIMA BEAN AND ROASTED TOMATO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Arrange tomatoes, cut sides up, in a lightly oiled shallow baking pan, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.
- While tomatoes roast, cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes. Drain in a colander and cool slightly, about 10 minutes. When beans are cool enough to handle, gently slip off skins. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and lemon juice (to taste).
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine charcoal heat. It is medium-hot when you can hold your hand there for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate setting.
- Pat fish dry and season both sides with salt and pepper. Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total.
- Serve fish topped with bean and roasted tomato sauce.
ROASTED HALIBUT WITH TOMATO CREAM SAUCE
This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating.
Provided by CountryLady
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine mustard, herbs, garlic & olive oil.
- Brush on fish& shrimp; marinate for 30 minutes.
- Oil the base of an ovenproof baking dish; place fish in the center.
- Scatter tomatoes around fish & sprinkle with herbs.
- Bake in preheated 450°F oven for 5 minutes.
- Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
- Remove from the oven; pour the juices & tomatoes into a small pot.
- Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
- If you prefer a smooth sauce, whisk with an immersion blender.
- Serve fish surrounded by shrimps & topped with sauce.
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
HALIBUT WITH FRESH TOMATO SAUCE
Make and share this Halibut With Fresh Tomato Sauce recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
- Rub fish with vegetable oil and season with salt and pepper.
- Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
- Spoon some tomato sauce on 4 plates.
- Put fish on sauce.
More about "roasted halibut with red pepper confit and spicy tomato sauce food"
GRILLED HALIBUT WITH ROASTED RED PEPPER SAUCE - FOOD
From foodandwine.com
5/5 (1)Category DinnerServings 4Total Time 35 mins
HALIBUT WITH ROASTED RED PEPPER SAUCE - FOOD NETWORK …
From foodnetwork.ca
3/5 (142)Category Dinner,Fish,Main,Quick And Easy,VegetablesServings 4Total Time 30 mins
BUTTER-ROASTED HALIBUT RECIPE | BON APPéTIT
From bonappetit.com
ROASTED HALIBUT WITH TOMATOES AND CAPERS - TWO …
From twokooksinthekitchen.com
ROASTED HALIBUT WITH FRESH HERB SAUCE - FOOD & WINE
From foodandwine.com
COOKING UP A STORM: ROASTED HALIBUT RECIPE FROM THE OAKVILLE
From abc7chicago.com
HALIBUT POACHED IN TOMATO RED PEPPER SAUCE - DELICIOUS LIVING
From deliciousliving.com
31 HALIBUT RECIPES FOR BAKING, GRILLING, ROASTING, AND MORE
From epicurious.com
-4 ROASTED HALIBUT WITH RED PEPPER CONFIT AND SPICY TOMATO …
From alicerecipes.com
PAN SEARED HALIBUT IN A SPICY TOMATO BROTH
From charlottefashionplate.com
ROASTED HALIBUT WITH RED PEPPER CONFIT AND SPICY …
From alicerecipes.com
ROASTED HALIBUT WITH RED PEPPER CONFIT AND SPICY …
From tfrecipes.com
ROASTED HALIBUT WITH RED PEPPER & OLIVE RELISH - THE ORIGINAL DISH
From theoriginaldish.com
GRILLED HALIBUT WITH ROASTED RED PEPPER SAUCE - ROSE REISMAN
From artoflivingwell.ca
PAN-SEARED HALIBUT WITH TOMATO VINAIGRETTE - FOOD & WINE
From foodandwine.com
GRILLED HALIBUT WITH TOMATO AND CAPER SAUCE - FOOD & WINE
From foodandwine.com
ROASTED HALIBUT WITH RED PEPPER CONFIT AND SPICY TOMATO SAUCE …
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love