Yogurt Baked Halibut Food

EASY BAKED HALIBUT

Steps:

• Preheat the oven to 400F. In a small bowl, mix together the mayonnaise, shallot, lemon juice, parsley, one tablespoon of chives (save the remaining for garnish), mustard, salt and pepper.
• Lightly coat the inside of the baking dish with oil or butter (to prevent the halibut from sticking). Place the halibut filets in the baking dish. Then evenly spoon your mayonnaise mixture onto the top of the halibut filets.
• Bake in the oven for 15-20 minutes minutes being careful not to overcook. Just before the fish is done, turn on the top broiler of your oven for 1-2 minutes to make the top golden. The fish is done when it becomes opaque and flakes easily.
• Remove the halibut from the oven and sprinkle the remaining chives on top before serving.

CRISPY BAKED HALIBUT

Steps:

• Preheat oven to 450ºF.
• Cut thawed fish into four portions. Pat dry and brush each portion with cooking oil.
• In a shallow dish, stir together bread crumbs, parmesan cheese, tarragon, paprika and pepper. Dip fish into crumb mixture to coat both sides. Arrange pieces in a 12"x7 1/2" baking dish. Sprinkle any leftover crumb mixture on top.
• Bake fish at 450ºF, uncovered for 8 to 12 minutes in a hot oven, until fish flakes easily with a fork. Do not turn during baking. Serve with fresh lemon wedges for drizzling.

PANKO-PARMESAN HALIBUT

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil, spray an ovenproof wire rack with cooking spray, and place rack on the prepared baking sheet.
• Whisk yogurt, lemon juice, and Dijon mustard together in a shallow bowl. Stir panko bread crumbs and Parmesan cheese together in another shallow dish.
• Gently dip 1 fillet in yogurt mixture to coat completely; press fillet into bread crumbs. Place coated fillet on the wire rack on the prepared baking sheet. Repeat with remaining fillet.
• Bake fillets in the preheated oven until fish flakes easily with a fork, 18 to 22 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

BAKED HALIBUT WITH CRISPY PANKO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

MELT-IN-YOUR-MOUTH BAKED CHICKEN

Steps:

• Preheat oven to 375° F. Spray baking dish with non-stick cooking spray.
• Combine yogurt, Parmesan cheese, and seasonings.
• Spread over chicken breasts. Bake for 45 minutes, or until chicken is cooked through and topping is browned. Serve immediately.

INDIAN-SPICED HALIBUT WITH YOGURT

Steps:

• Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into boiling water. Cook until skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard skin. Cut tomatoes in half; squeeze out seeds. Chop; set aside.
• In a food processor, combine curry powder, fenugreek, salt, mustard, cardamom, and cloves. Pulse to combine. Add garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
• Heat butter in a large saucepan over medium heat. Stir in curry paste; cook until fragrant, about 1 minute. Add onion and half the stock; cook until onion starts to soften, about 3 minutes. Add chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add fish and tomatoes, and cook until fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in yogurt just before serving.

GREEK HALIBUT WITH LEMON FETA YOGURT SAUCE #RSC

Steps:

• Preheat oven to 375°F.
• In a large bowl, mix thyme, oregano, dill, lemon zest, lemon juice, red pepper flakes, garlic and ½ teaspoon salt. Drizzle in olive oil and stir. Add zucchini, artichoke hearts, red bell pepper, onion to the olive oil mixture. Set aside for 10 minutes.
• Meanwhile, in a food processor combine feta cheese, Greek yogurt, cream and lemon juice and blend until smooth. Place in refrigerator.
• Place each piece of fish, skin side down, in the center of a piece of Reynolds Wrap about 18 inches long. Season fish with kosher salt. Gather the sides of the foil, add 1/4 of veggies to each packet, then spoon liquid evenly over the pieces of fish. Close each packet, leaving about 5" between the fish and the top of the foil for steam. Place foil packets on a large baking sheet in the oven and bake 12-17 minutes (depending on thickness of fish; check by removing from oven and carefully opening one of the packets and testing fish & veggies with a fork. If fish is not cooked through, reseal foil and continue to bake, checking every couple minutes.
• Open packets carefully and transfer fish and veggies using a spatula to plates. Spoon the liquid from each packet on top. Drizzle each with lemon feta yogurt sauce. Garnish with dill. Enjoy!

BAKED HALIBUT IN A YOGURT SAUCE

Steps:

• Heat the oven to 190C, gas mark 5 Lay the onions on the bottom of a large based baking dish , one that is big enough to lay the fish flat in one layer. Cut the fish into four equal sized portions and place on the onions. Mix the Yoghurt with the lemon juice, salt, pepper, garam masala, cumin, coriander, cayenne, ginger and oil, mixing well. Pour the sauce onto the fish, making sure that some of it goes under as well as over. Cover with either a lid or foil and bake in the oven for approximately 30 minutes, or until the fish is cooked. Pour off the sauce from the fish into a saucepan and boil to reduce to about 350ml of liquid. Whisk in the butter, and as soon as it is melted, pour over the fish and serve.

INDIAN-SPICED HALIBUT WITH YOGURT

Steps:

• Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into the boiling water. Cook until the skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard the skins. Cut the tomatoes in half; squeeze out the seeds. Chop; set aside.
• In a food processor, pulse to combine the curry powder, fenugreek, salt, mustard, cardamom, and cloves. Add the garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
• Heat the butter in a large saucepan over medium heat. Stir in the curry paste; cook until fragrant, about 1 minute. Add the onion and half the stock; cook until the onion starts to soften, about 3 minutes. Add the chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add the fish and tomatoes, and cook until the fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in the yogurt just before serving.
• Curry Powder
• Heat a skillet over medium-high heat. Add the coriander and cumin. Toast the seeds, tossing constantly, until fragrant. Transfer to a spice grinder. Add the cayenne, turmeric, and cinnamon. Pulse to combine. Use immediately.
• FIT TO EAT RECIPE
• (Per serving)
• Calories: 234
• Fat: 6g
• Cholesterol: 44mg
• Carbohydrate: 16g
• Sodium: 595mg
• Protein: 27g
• Fiber: 2g

BAKED HALIBUT WITH YOGURT DILL SAUCE

Steps:

• Preheat oven to 425. Combine Yogurt, lemon juice, and spices in a small bowl. Mix thoroughly. Drizzle Olive Oil in bottom of baking dish. Place Halibut Fillets in baking dish. Coat with Yogurt mixture. Bake in Hot Oven for 15 minutes. Let stand 5-10 min. Serve with Rice or Red Potatoes, using extra sauce over side.

YOGURT BAKED HALIBUT

Steps:

• Preheat oven to 350°F
• Lightly coat an 8x8-inch baking dish with cooking spray.
• Rinse halibut filets and pat dry.
• Place fish in a single layer in the baking dish.
• Mix together yogurt, onion, lemon pepper, parsley and salt; pour over fish filets.
• Drizzle filets with lemon juice.
• Bake for 15 minutes, or until fish is firm and can be flaked with a fork.

PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT

Steps:

• Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
• Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
• Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
• While fish cooks, stir together all ingredients for spicy yogurt.
• Serve fish with spicy yogurt on the side.