Roasted Orange Fennel Halibut With Dijon Sauce Food

ROASTED ORANGE-FENNEL HALIBUT WITH DIJON SAUCE

Steps:

• Heat oven to 425°F. Spray shallow baking pan with nonstick cooking spray. In small bowl, combine all sauce ingredients; mix well. Refrigerate until serving time.
• Place halibut in sprayed pan. Brush with orange juice. Sprinkle with 2 tablespoons parsley, 2 teaspoons orange peel, the fennel and garlic salt; rub in with fingers.
• Bake at 425°F. for 15 to 20 minutes or until fish flakes easily with fork. Serve fish with sauce.

BAKED HALIBUT WITH DIJON

Steps:

• Preheat oven to 450 degrees F and line a baking sheet with parchment paper or foil.
• In a small mixing bowl, combine garlic, dijon, lemon zest, lemon juice, paprika, chili powder, olive oil, salt and pepper and whisk.
• Place halibut filets onto the baking sheet and pour sauce mixture over each filet, coating both sides.
• Bake in the oven for 10 minutes then broil for 2 minutes until the fish turns golden on top.
• Garnish with fresh chopped dill and lemon wedges.

GRILLED HALIBUT WITH FENNEL AND ORANGE

Steps:

• Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish; let stand 10 minutes.
• Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture.
• Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired.

SLOW-COOKED HALIBUT WITH GARLIC CREAM AND FENNEL

Steps:

• Preheat oven to 250°F. Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 Tbsp. plus 2 tsp. salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 12-15 minutes (do not let cream come to a boil). Remove from heat.
• Season fish with remaining 1 tsp. salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 18-22 minutes.
• While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 1/2 cup). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the center as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 1/3 cup.) Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.
• Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.

BRAISED FENNEL WITH ORANGE

Steps:

• Position a rack in the center of the oven and heat the oven to 325°F.
• Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides.
• Arrange the fennel browned sides up in a large (10×14-inch) gratin or shallow baking dish. Add the remaining 1 Tbs. oil to the skillet and repeat with the remaining fennel. Lower the heat to medium if any smoking occurs. It's OK if the wedges are snug in the baking dish; they'll shrink as they braise.
• Add the garlic to the skillet and and cook until fragrant, about 30 seconds. Add the wine and scrape the bottom of the pan with a wooden spoon to dissolve any browned bits, about 1 minute. Add the broth and simmer to meld the flavors, about 2 minutes. Pour over the fennel.
• With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Nestle the pieces of zest in the fennel and pour the juice over. Sprinkle with the fennel seeds, coriander seeds, 1 tsp. salt, and a few grinds of pepper.
• Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours.
• Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.

DIJON CRUSTED HALIBUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
• In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
• Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

FENNEL-ROASTED WILD ALASKAN HALIBUT

Steps:

• Preheat oven to 450°F. Cut the stalks and fronds from the fennel and set aside. Cut the bulbs into quarters and remove the center cores (save in the freezer for making veggie broth later!). Slice into thin strips and set aside. Finely chop the fronds until you have about 2 tablespoons, and set aside.
• Place the fish in a lightly oiled baking pan, in a single layer. Sprinkle with salt and pepper. Cover with the fennel stalks, then cover the pan tightly with aluminum foil. Set aside for just a few minutes while you get the fennel strips started on the stove.
• In a large, nonstick pan, heat olive oil over medium heat. Add the onion and cook for a couple of minutes, until it begins to soften. Add the fennel and continue cooking for about ten minutes, until everything is tender.
• At this point, put the fish in the oven. Bake for 15 minutes, then test for doneness. It should flake easily with a fork, and not be mushy in the center. If it is, bake another five minutes and check again.
• Back on the stove, add the garlic. Stir and cover. Reduce heat, and cook for another 5 to 10 minutes, stirring occasionally. Add the chopped fronds, mix gently, and remove from heat. Season to taste with salt and pepper.
• When the fish is done, remove from the oven and put the fennel stalks in your compost pile. Serve each piece of fish on a bed of the sautéed fennel.

ORANGE GLAZED HALIBUT

Steps:

• Boil some water (you will need enough to cover the fish)- once it has boiled, add some salt to taste.
• Put halibut into a large skillet and cover with boiling salted water.
• Place lemon, onion, parsley, and tarragon on top, cover and simmer 8-10 minutes or until halibut is just beginning to flake when poked with a fork (don't overcook).
• Meanwhile, combine cornstarch, brown sugar, salt, Tabasco, and butter in a small pan for the sauce.
• Add orange juice and lemon juice and cook and stir until thickened and clear.
• Add orange sections and heat through, then serve over fish.

HALIBUT ROASTED WITH FENNEL AND CROUTONS

Steps:

• Preheat the oven 500 degrees.
• Toss fennel with 1 tablespoon olive oil, anchovies and 1 tablespoon of fennel seed. Roast on the top shelf for 8 to 10 minutes or until tender and softened.
• Toss the cubed bread with 1/2 tablespoon olive oil, salt and pepper, to taste. Remove baking dish from the oven. Set halibut on top of roasted fennel, top with croutons, drizzle with a little olive oil and bake for 8 to 12 minutes on the top shelf of the oven. Sprinkle with fennel seeds, dill and serve.

HALIBUT WITH TOMATOES AND FENNEL

Steps:

• Cook couscous according to package instructions.
• In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they beginto soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
• Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.

HALIBUT WITH CITRUS-DIJON SAUCE

Steps:

• Arrange fish in a large shallow baking dish.
• Combine orange juice and next 5 ingredients in a small bowl and mix well.
• Pour over fish steaks, cover and marinate in refrigerator for 1 hour, turning once.
• Remove steaks from marinade and reserve marinade.
• Combine reserved marinade, olive oil and mustard in small saucepan and bring to boil.
• Add onion, capers and parsley and reduce heat to simmer for 5 minutes.
• Place halibut steaks on broiler pan sprayed with nonstick cooking spray and brush with sauce.
• Broil for 5 minutes.
• Turn, brush with sauce and broil an additional 3 minutes or until fish flakes easily with fork.
• Spoon remaining sauce over fish or serve on the side.

ROASTED HALIBUT WITH FENNEL, ORANGES AND OLIVES

Steps:

• Preheat oven to 400°F.
• Heat 1 tablespoon of olive oil in a large, oven proof roasting pan over medium-high heat.
• Add fennel and garlic; cook and stir until softened, about 5 minutes. Add wine and boil for 1 minute. Add orange juice and peel, simmer 2 minutes. Season to taste with salt and pepper and remove from heat.
• Season halibut with salt and pepper and place on fennel mixture. Drizzle fillets with remaining 2 tablespoons of olive oil. Arrange orange slices and olives on and around the fish. Tuck bay leaf into broth.
• Transfer pan to preheated oven and roast until halibut is opaque throughout, 15 to 20 minutes, depending on thickness.
• Remove and discard bay leaf. Spoon some of the cooking liquid over the fish and drizzle with olive oil.
• Serve immediately.

HALIBUT WITH HERBS AND FENNEL TOMATO SAUCE

Steps:

• In a small bowl, combine the herbs and the zests. Season the fish with salt and pepper, then spread the minced herbs on one side. Set-aside.
• Heat 1 tablespoon olive oil in a saute pan. Add the fennel and saute until the fennel starts to brown on the edges, about 10 minutes. Add the wine and cook until the wine is reduced by 1/2. Add the tomatoes along with their juice; using your spoon mash them slightly. Simmer over medium-high heat until reduced by 1/2. Reduce heat to medium-low; add the olives and capers and simmer until the sauce is very thick.
• Heat the remaining oil in a skillet; when hot, add the fish herb-side down. Cook about 3 minutes; then turn. Add a little more oil, if necessary; and cook until the fish is just cooked through. Do not overcook the fish. (This is the biggest mistake people make when cooking fish, they overcook it, and then it becomes all dry and yucky. If you cook it until it "flakes easily with a fork" you've overcooked it. Keep it moist in the center, cooking only until it's opaque.)
• Place the fennel mixture onto a warmed plate, top with fish and sprinkle basil and parsley over.

FENNEL CRUSTED HALIBUT WITH ASPARAGUS

Steps:

• Cut the top 2-3 inches off the asparagus and set these tips aside. Trim off the tough ends, discard. Slice the remaining asparagus stalks into very thin, 1/4 inch thick disks, until you have about 1 1/2 cups. Any remaining stalks, add to the asparagus tips, cutting them to roughly the same size.
• In a small saucepan, cook the shallot in the butter or olive oil over medium heat until fragrant and golden, about 3 minutes. Add the 1 1/2 cups of asparagus disks and saute 1-2 minutes, stirring, then add the stock. Cover and simmer gently for 4-5 minutes or until asparagus is fork-tender.
• Don't overcook or you will lose the lovely color. Let this cool, then pour into a blender along with salt, tarragon and a squeeze of lemon. Blend until silky smooth. Taste and adjust lemon and salt. TIP: If you like a richer sauce- add more olive oil. If you want it more vibrant green- add more herbs or even a little handful of spinach. Blend until VERY smooth. Place in a small saucepan and set aside until ready to serve. ( This can be made ahead and refrigerated.)
• Pat the fish dry and sprinkle all sides with salt and pepper. Sprinkle the tops with fennel seeds and gently press down into the flesh.
• In a large skillet heat the butter or oil over medium heat. Place fish, fennel seed side-down, and sear until golden, about 4 minutes. Turn the fish over and add the asparagus tips and sliced radishes to the same pan. (You could also add other quick-cooking veggies like snow peas or fresh peas if you like.). Season with salt and pepper and lightly saute them alongside the fish.
• When the fish is done to your liking, squeeze with lemon juice and gently warm the Tarragon Asparagus sauce, stirring often. Do not cover or simmer the sauce, just warm it up, or you may lose the vibrant green color.
• Divide the sauce generously among two plates, top with the seared halibut and divide the asparagus and radishes. Top with sprouts or fresh tarragon leaves. Serve with lemon.

ROASTED HALIBUT WITH FENNEL & POTATOES

Steps:

• Preheat oven to 425°F.
• Cut off roots and trim dark green top from leek. Discard any tough outer leaves.
• Thinly slice leek.
• Rinse thoroughly in a bowl of cold water; swish to remove any sand. Transfer with hands to a colander and drain well.
• Spray 13"x9" glass baking dish with nonstick cooking spray.
• Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper to the baking dish.
• Toss to coat and spread evenly.
• Roast vegetables 35 minutes or until tender, stirring halfway through roasting.
• Remove baking dish from oven. Place halibut on vegetables, drizzle with liquor and 1 tsp oil.
• Sprinkle fennel seeds, 1/4 tsp salt, and 1/8 tsp pepper.
• Place lemon slices on halibut, return dish to oven and roast 10-12 minutes or just until halibut turns opaque in center.
• To serve, sprinkle with fennel fronds if using.

ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER

Steps:

• Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
• Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
• Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
• Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.

WINE-BAKED HALIBUT STEAKS WITH MUSTARD-FENNEL BUTTER

Steps:

• Position rack in middle of oven and preheat to 400°F. Toast fennel seeds in heavy small skillet over medium heat until fragrant, stirring occasionally, about 5 minutes. Remove from skillet; cool. Finely chop fennel seeds.
• Combine butter, parsley, mustard and fennel seeds in small bowl. Mash with rubber spatula until smooth and well blended. Season fennel butter to taste with salt and pepper. (Fennel butter can be made 4 days ahead and refrigerated. Bring to room temperature before using.) Sprinkle fish with salt and pepper. Place fish in 8x8-inch glass baking dish. Pour wine over fish. Bake until opaque in center, basting occasionally with wine and juices in dish, about 15 minutes.
• Divide fish among 4 plates. Spread all of fennel butter over fish.

HALIBUT WITH CARROTS, FENNEL, LEMON, AND GARLIC

Steps:

• Preheat oven to 450°F. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon oil. Scatter sliced fennel in center of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes around fish. Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs. Cover fish with foil overhang and seal. Bake fish until just opaque in center, about 12 minutes.
• Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper.
• Open foil packet. Drizzle all of sauce over fish and vegetables. Reseal foil. Let fish cool at room temperature 1 hour. Chill overnight.
• Discard thyme sprigs. Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates. Divide tomatoes, carrots, and sauce among plates. Garnish fish with lemon wedges and fennel fronds.

DIJON AND HERB PANKO-CRUSTED HALIBUT

Steps:

• Preheat the oven to 425 degrees.
• Combine the panko crumbs with the parsley, fresh basil, lemon zest, minced garlic, olive oil, sea salt, and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.
• Squeeze the juice from half a lemon over the halibut fillet. Spoon the Dijon mustard on top of the halibut and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on top of the mustard... the mustard will help the panko adhere.
• Heat the vegetable oil in an OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the halibut fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 15-20 minutes or until the thickest part of the halibut flakes easily. Remove from the oven and cover with a tin foil tent for 5 minutes. Serve the halibut with lemon wedges. Enjoy.

ROASTED ORANGE CITRUS HALIBUT WITH WALNUT-POMEGRANATE RELISH

Steps:

• To prepare the halibut and marinade, put the fish in a baking dish or pan just large enough to hold it in one layer (don't use an aluminum container). Season each piece with a pinch of salt. In a small bowl or glass measuring cup, whisk together the orange juice, lemon juice, lemon zest, olive oil, mustard and cayenne. Pour 1/2 cup of the marinade over the halibut, and turn the fish to coat it well. Cover and marinate in the refrigerator for 20 minutes. You will have a little marinade remaining; set it aside for serving.
• While the fish marinates, make the relish by combining the fennel, walnuts, pomegranate seeds, olives, onions, mint, olive oil, lemon juice, salt and pepper in a bowl. Stir and toss gently to combine, then set aside until ready for serving, tossing occasionally.
• To cook the halibut, preheat the oven to 400°F and lightly oil an ovenproof pan large enough to accommodate all the fillets without crowding.
• Remove the fillets from the marinade (discard the used marinade) and pat them dry with paper towels and place in the prepared pan. Bake for 10-12 minutes, until the flesh is opaque and flakes easily. To be certain the fish is cooked through, push a fork straight down in the flesh and take a look; the fish is done when it is no longer translucent. Transfer the fish to a platter or plates and drizzle each piece with a little of the reserved marinade. Top each serving with walnut pomegranate relish.

HALIBUT BRAISED IN A TOMATO-FENNEL BROTH

Steps:

• Season the fillets with salt and pepper. Heat 2 Tbs. of the olive oil in a large skillet over medium-high heat. When it shimmers, add the fillets, skin side up, and sear until just golden brown, about 4 minutes. Flip and sear the skin side for 4 minutes. Transfer the fillets to a plate; if the skin sticks to the pan, discard it.
• Add the remaining 1 Tbs. oil and the sliced fennel to the pan, season with salt and pepper, and cook, stirring occasionally, until softened somewhat and browned in spots, about 4 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine, immediately cover the pan tightly with a lid or foil, reduce the heat to medium, and simmer briskly until the fennel is tender, about 8 minutes. (Check halfway through; if the fennel is dry, add 2 to 3 Tbs. water). Stir in the tomatoes and their juices, 1/2 cup water, and 2 Tbs. of the herbs. Cover and simmer for another 5 minutes. Taste the broth for salt and pepper
• Return the halibut to the pan, settling the pieces skin side down into the broth, and pouring over any accumulated juices. Cover tightly and simmer until the halibut is cooked through, about 4 minutes. Carefully lift out the halibut; taste the sauce, and season if necessary. Serve the fish in a shallow bowl with the sauce spooned over and around it. Garnish with the remaining 1 Tbs. herbs.