PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE
Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
- Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
- For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
- Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.
PAN-SEARED AHI TUNA WITH BLOOD ORANGE SAUCE
Steps:
- In a skillet, heat olive oil over medium-high heat. Sear tuna on one side for about five minutes. Flip and sear other side for two to three minutes, or until tuna is cooked to your desired degree of doneness. Remove from skillet and allow to rest.
- Return skillet to heat and add white wine. Scrape the bottom of the skillet with a wooden spoon and simmer until wine is reduced by half. Reduce heat to medium and butter, shallot and garlic; cook and stir until shallot is clear, approximately 3 to 5 minutes. Stir in blood orange juice. Boil until the liquid has reduced to half its original volume or until it thickens. Remove from heat.
- Slice the tuna across the grain. Fan the slices out onto a place and drizzle with blood orange sauce.
Nutrition Facts : Calories 378.7 calories, Carbohydrate 13.7 g, Cholesterol 110 mg, Fat 8.5 g, Fiber 2.3 g, Protein 54.2 g, SaturatedFat 2.8 g, Sodium 106.7 mg, Sugar 0.7 g
SEAR-ROASTED HALIBUT WITH TOMATO & CAPERS
To dress up this dish and add color, try using several varieties of tiny tomatoes.
Provided by Tony Rosenfeld
Categories Main Course
Yield four.
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat the oven to 450°F. In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Season the fish with 3/4 tsp. salt and 1/4 tsp. 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 : ServingSize four., Calories 280 kcal, Fat 100 kcal, SaturatedFat 1.5 g, TransFat 11 g, Carbohydrate 8 g, Fiber 1 g, Protein 37 g, Cholesterol 55 mg, Sodium 570 mg, UnsaturatedFat 8 g
HALIBUT WITH ORANGE SALSA
Crispy orange halibut is topped with a homemade salsa featuring tomatoes, oranges, kalamata olives and basil for a company-worthy dish that'll bring raves. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes., Meanwhile, in a shallow bowl, combine the bread crumbs, orange zest, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet., Bake at 400° for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork. , In a small bowl, combine the salsa ingredients. Serve with halibut.
Nutrition Facts : Calories 298 calories, Fat 10g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 593mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
PAN-SEARED HALIBUT WITH CITRUS SALSA
Steps:
- Using a paring knife, remove the peel and white pith from the orange and tangerine. Working over a large bowl, carefully cut between the membranes to release the citrus segments, allowing them to fall into the bowl along with any juices. Add the avocado, onions, cilantro and lime zest and juice to the bowl with the citrus. Gently toss to mix. Season the salsa with salt and pepper.
- In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the halibut liberally with salt and pepper. Add the halibut to the skillet and cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer the halibut to serving plates, top with salsa and serve.
BAKED HALIBUT
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Cut the fish into 8-ounce pieces or two pieces per pound. Marinate in lemon in glass baking dish for 20-30 minutes. Drizzle olive oil and sprinkle paprika over all. Bake 10-15 minutes at 450 degrees F.
EASY HALIBUT FILLETS
I made these quick and easy halibut fillets for my husband's birthday as halibut is his favorite fish. It's really important that the halibut is seared over really high heat. Serve with rice and green beans.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Combine melted butter, honey, lemon juice, liquid aminos, pepper, and garlic in a small bowl; mix to combine.
- Brush both sides of the halibut fillets with the butter sauce.
- Heat a cast iron skillet over very high heat. Add halibut filets and sear on each side for 90 seconds. Reduce heat to medium-high and cook on each side until fish can be easily flaked with a fork, 2 to 3 minutes per side.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 10.9 g, Cholesterol 51.6 mg, Fat 8.4 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 4 g, Sodium 172 mg, Sugar 8.6 g
SEAR ROASTED HALIBUT WITH BLOOD ORANGE SALSA
Steps:
- Position rack in center of oven and preheat to 425F Make Salsa" In a small saucepan, boil the OJ over med heat until reduced to 1/4 cup, 8 to 10 min. Let cool In a medium bowl, combine the reduced OJ, blood orange segments, onion, cilantro, olive oil, and orange zest. Season with salt and pepper Halibut: In a small bowl, mix orange zest, thyme, 1 1/2 tsp salt and 1/2 tsp pepper. Rub the mixture over all the halibut fillets. Heat the oil in a 12" ovenproof skillet over medium high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 min without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven. Roast until the halibut is just cooked through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each filet and serve.
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