SWEET 'N' SOUR HALIBUT
We live on the West Coast and catch a lot of halibut off our fishing boat. My family has always loved fresh fish, and this recipe is a favorite. The cubed halibut is cooked in a sweet-and-sour sauce along with pineapple, green pepper and tomatoes - yum! -Willa Gilio, Cayucos, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add the green pepper; cook 5 minutes longer; set aside., In a large bowl, combine the flour, 3 tablespoons water, soy sauce, salt and pepper. Add halibut; toss gently to coat. , Transfer to a broiler pan. Broil 4 in. from the heat for 5-6 minutes or until fish flakes easily with a fork. Set aside and keep warm. , Combine cornstarch and remaining water until smooth; stir into green pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium; add tomatoes and pineapple. Cook and stir for 4-5 minutes or until heated through. Serve with halibut and linguine or rice.
Nutrition Facts : Calories 401 calories, Fat 3g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 507mg sodium, Carbohydrate 71g carbohydrate (58g sugars, Fiber 2g fiber), Protein 26g protein.
LEMON-CILANTRO STEAMED HALIBUT WITH HERBED JASMINE RICE
If you're looking for an elegant, vibrant and easy seafood dish, you've come to the right place! In this delicious recipe, fresh halibut fillets are seasoned with easy-to-use GOYA® spices, drizzled with a touch of lemon juice and baked in aluminum foil packets for maximum moisture and flavor. As the fish cook in the oven, fragrant GOYA® Jasmine Rice is cooked until tender and fluffy and then flavored with cilantro and parsley. Serve the fish over the rice and top with lemon and cilantro for a deliciously-complete meal.
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Step 1 Preheat oven to 375°F. Cut six pieces aluminum foil, sized to enclose one fillet each. Step 2 Season fillets with Sazonador and paprika; place on foil pieces. Sprinkle each fillet with lemon juice, and top each with one lemon slice and one cilantro sprig. Fold and seal foil pieces to form packets, and place on baking sheet. Step 3 Bake fillets thirty minutes. Step 4 Meanwhile, heat olive oil in medium saucepan over medium-high heat. Add onions and garlic, and cook until tender, about five minutes. Add rice, and stir to combine; then, add 4 cups water and salt. Bring to boil for one minute, then tightly cover, reduce heat to a simmer (low heat) and cook for about twenty minutes or until water is evaporated. Step 5 Turn off heat and allow rice to sit, covered, for five minutes. Fold cilantro and parsley into rice. Serve rice alongside fish. Step 6 Garnish with lemon wedges and cilantro sprigs.
SWEET-AND-SOUR HALIBUT
Steps:
- In a saucepan simmer the water and the vinegar with the sliced whole scallion, the gingerroot, the sugar, the soy sauce, and the ketchup, stirring occasionally, for 5 minutes, add the sesame oil and the cornstarch mixture, stirred, and simmer the sauce, stirring, for 2 minutes. Keep the sauce warm, covered.
- In a bag shake the halibut in the flour, transfer it to a large sieve or colander, and shake it to remove the excess. In a large deep skillet heat 1/4 inch of the vegetable oil over moderately high heat until it is hot but not smoking and in it fry the halibut in 2 batches, turning it, for 2 to 3 minutes, or until it is cooked through, transferring it as it is cooked with a slotted spoon to paper towels to drain. Add the halibut to the sauce, stirring to coat it well, and serve it over the rice and sprinkle with the scallion greens.
PAN SEARED ALASKAN HALIBUT WITH PONZU, LEMONGRASS SAUCE, AND LEMON RICE PILAF
Steps:
- Combine the salt and pepper on a plate large enough to accommodate the fillets. Dip the halibut in the salt and pepper. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until brown.
- In a medium bowl, whisk together the lemon juice, ponzu, shallot, and grapeseed oil. Toss the vinaigrette with the watercress and season, to taste, with the salt and pepper.
- Plating: Place a ring mold on each plate and fill with the rice. Remove the ring and place an even amount of salad on top of each rice mold. Lay a fillet on top of the salad and drizzle the sauce around the plate. Sprinkle the tomatoes and chives on top of the sauce.
- Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the onion, ginger, and lemon zest and stir-fry until soft, about 2 minutes. Add the rice and cook, stirring until the rice is opaque, about 5 minutes. Add the wine and allow to reduce by 80 percent. Add the chicken stock, cover the rice with foil and place over the lowest heat for 25 to 30 minutes. Fluff the rice with a fork and sprinkle with the parsley.
- Heat a medium skillet over medium heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, shallot, and lemongrass and saute, stirring, until soft, about 3 minutes. Add the ponzu and reduce by 50 percent. Add the chicken stock and reduce again by 50 percent. Puree mixture with immersion blender. Add the artichoke slices and cook several minutes until just tender. Mount the sauce with 2 tablespoons butter and season with salt and pepper.
HALIBUT SUPREME
This recipe keeps halibut moist beyond belief! The sauce is delightfully rich, but not overpowering, with just a slight kick to it.
Provided by motherof5
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
- Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
- Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 4 g, Cholesterol 88 mg, Fat 29.7 g, Fiber 0.1 g, Protein 38.3 g, SaturatedFat 10 g, Sodium 338.8 mg, Sugar 0.5 g
BAKED HALIBUT SITKA
Moist and delicious halibut is baked in a creamy topping with green onions and dill. This is the perfect recipe for dinner parties. Everybody loves this dish!
Provided by jalexandropoulos
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Grease a 9x13 inch baking dish.
- Season halibut with salt and ground black pepper.
- Place halibut in the greased baking dish.
- Combine green onions, mayonnaise, sour cream, and dill in a bowl.
- Spread green onion mixture evenly over each halibut piece.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 20 minutes.
- Remove from the oven and let stand for 5 minutes before serving.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 4.2 g, Cholesterol 71.7 mg, Fat 21.5 g, Fiber 1 g, Protein 33.8 g, SaturatedFat 4.7 g, Sodium 205 mg, Sugar 1.1 g
SWEET AND SOUR HALIBUT
Make and share this Sweet and Sour Halibut recipe from Food.com.
Provided by Borealis Beegirl
Categories Halibut
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the first five ingredients; bring to a boil.
- Reduce heat; simmer uncovered for 30 minutes.
- Add the green pepper, cook 5 minutes longer; set aside.
- In a bowl combine the flour, 3 tablespoons water, soy sauce, salt and pepper.
- Add halibut; toss gently to coat.
- Transfer to a broiler pan.
- Broil 4 inches from the heat for 5-6 minutes or until fish flakes easily with a fork.
- Set aside and keep warm.
- Combine cornstarch and remaining water until smooth; stir into green pepper mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat to medium; add tomatoes and pineapple.
- Cook and stir for 4 minutes or until heated through.
- Serve with halibut over rice.
Nutrition Facts : Calories 397.5, Fat 2.9, SaturatedFat 0.4, Cholesterol 36.3, Sodium 482.4, Carbohydrate 67.3, Fiber 2, Sugar 59.6, Protein 25.7
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