HALIBUT WITH GINGER & GARLIC
Make and share this Halibut With Ginger & Garlic recipe from Food.com.
Provided by Bergy
Categories Halibut
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a non stick skilled with veggie oil and heat until very hot but not smoking.
- Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute.
- Reduce heat and flip the fish add wine sugar& broth.
- Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork.
- Serve with some of the onions.
- and sauce over the fish.
GRILLED HALIBUT, MARINATED AND APPLE-HONEY GLAZED
This is a fantastic recipe courtesy of Bobby Flay and the Food Nework. Halibut is the favorite fish of my DH, and this is one of the ways he likes it best! Cooking time (passive time) includes two hours to marinate.
Provided by Pianolady
Categories Halibut
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Glaze: Heat oil in a medium saucepan over medium-high heat.
- Add the onions and cook until soft.
- Add the ginger and cook an additional minute.
- Raise the heat to high, add the apple cider, brown sugar and honey, and reduce to 1 cup.
- Let cool.
- Marinade: Combine the marinade in a medium shallow baking dish.
- (I use a Tupperware container made for a marinade where you can turn it over half-way through-- or you can use a large plastic freezer bag that you can turn over--).
- Add halibut fillets and turn to coat.
- Cover and refrigerate for 2 hours.
- To Cook: Preheat grill to medium-high.
- Remove halibut from marinade and season with salt.
- Grill, skin side down, for 3 to 4 minutes on each side or until preferred doneness.
- During the last 1 minute of grilling, brush the skin side with the glaze.
- Remove from the grill and glaze each fillet again.
- Enjoy!
HALIBUT WITH BALSAMIC GLAZE
So easy, great presentation and twist to fish. I've used other 3/4"-1" thick fish and recommend marinating the full 4 hours if possible. Recipe courtesy of Giada, Everyday Italian.
Provided by Southern Lady
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl whisk the vinegar, honey, oil, and garlic.
- Arrange fish in an 8" sq baking dish and pour marinate over, coating completely.
- Cover and refrigerate at least 30 minutes and up to 4 hours.
- Preheat broiler.
- Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick oil.
- Remove fish, reserving the marinade, and arrange on baking sheet.
- Pour marinade into a small heavy saucepan and bring to a boil and then back to a simmer for about 15 mins., stirring often.
- While sauce is simmering, broil the fish until they are just cooked through and carmelized on top, about 12 minutes (Watch last few minutes that you're not too close to the broiler and fish is burning).
- In small pan, sauce will thicken similar to a steak sauce. Spoon off any excess oil if preferred.
- Transfer fillets to plates, drizzle sauce lightly on top just for presentation to keep the eye appeal of the carmelization and then spoon more sauce around the fish. Serve.
WW HONEY-GLAZED SALMON WITH WASABI - 4 POINTS
This is out of the "Take-out-tonight" WW cookbook. It says you can use salmon steaks with this dish. Great served with a refreshing cucumber salad. It's easy to prepare, requires virtually no chopping and is ready in less than 20 minutes. Zaar would not accept Mirin (1st ingredient) so posted it in parentheses.
Provided by teresas
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the sauce, bring the mirin, vinegar, soy sauce, honey, ginger, and wasabi to boil in a small saucepan.
- Cook, stirring occasionally, over medium-high heat until the flavors are blended and the sauce is thickened, about 5 minutes.
- Remove from the heat; cover and keep warm.
- Meanwhile, sprinkle the salmon with the salt and the pepper.
- Spray a large nonstick skillet with nonstick spray and set over high heat.
- Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes on each side.
- Spoon the sauce over the salmon.
- Sprinkle with the scallions.
- Serve at once.
Nutrition Facts : Calories 180.2, Fat 5, SaturatedFat 0.9, Cholesterol 52.3, Sodium 510.8, Carbohydrate 5.9, Fiber 0.3, Sugar 4.5, Protein 23.7
WW GINGER GLAZED HALIBUT 4 POINTS
Make and share this Ww Ginger Glazed Halibut 4 Points recipe from Food.com.
Provided by jillelane
Categories Healthy
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make marinade, combine honey, soy sauce, vinegar, ginger, garlic, 2 tablespoons cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish or bowl; set aside.
- Wash fish and pat it dry. Rub remaining 1/4 teaspoon each salt and pepper into both sides of halibut. Add fish to marinade, cover dish or bowl and refrigerate, turning once or twice, 30 minutes to 1 hour.
- When you're ready to eat, remove fish from marinade; reserve marinade.
- Set a heavy skillet over medium heat; add oil. When oil beings to shimmer, add fish; cook until the flesh is no longer translucent, flipping once, about 4 to 6 minutes per side, depending on thickness of fillets. Immediately remove fish to a serving plate and tent to keep warm.
- Set same skillet over medium heat; add marinade and cook until marinade thickens, about 3 to 5 minutes. Pour marinade over fish and garnish with remaining cilantro. Serve immediately. Yields about 3 1/2 ounces fish per serving.
Nutrition Facts : Calories 182.9, Fat 4.9, SaturatedFat 0.9, Cholesterol 55.6, Sodium 783.3, Carbohydrate 12.2, Fiber 0.3, Sugar 10, Protein 21.8
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GINGER-GLAZED HALIBUT | RECIPES | WW USA - WEIGHT …
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Cuisine AmericanCategory DinnerServings 4Total Time 27 mins
- To make marinade, combine honey, soy sauce, vinegar, ginger, garlic, 2 tablespoons cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish or bowl; set aside.
- Wash fish and pat it dry. Rub remaining 1/4 teaspoon each salt and pepper into both sides of halibut. Add fish to marinade, cover dish or bowl and refrigerate, turning once or twice, 30 minutes to 1 hour.
- Set a heavy skillet over medium heat; add oil. When oil beings to shimmer, add fish; cook until the flesh is no longer translucent, flipping once, about 4 to 6 minutes per side, depending on thickness of fillets. Immediately remove fish to a serving plate and tent to keep warm.
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- To make marinade, combine honey, soy sauce, vinegar, ginger, garlic, 2 tablespoons cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish or bowl; set aside.
- Wash fish and pat it dry. Rub remaining 1/4 teaspoon each salt and pepper into both sides of halibut. Add fish to marinade, cover dish or bowl and refrigerate, turning once or twice, 30 minutes to 1 hour.
- Set a heavy skillet over medium heat; add oil. When oil beings to shimmer, add fish; cook until the flesh is no longer translucent, flipping once, about 4 to 6 minutes per side, depending on thickness of fillets. Immediately remove fish to a serving plate and tent to keep warm.
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- Combine garlic, ginger, scallions, soy sauce and sherry in a small bowl. Pour mixture over halibut and marinate in refrigerator up to 2 hours.
- Fill a saucepan with water so that it covers about one inch of entire pan, and bring water to a boil. Place halibut in a steamer basket and discard marinade. Set steamer basket in saucepan, making sure basket sits above water.
- Cover saucepan and steam until halibut is completely cooked or until it flakes easily when tested with a fork, about 10 minutes. Divide into 4 pieces and serve.
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