Yogurt Baked Halibut Food

BAKED HALIBUT

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.

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.

BAKED HALIBUT

Steps:

• Place fillets in 11x7 in.
• baking pan.
• Combine all other ingredients and sprinkle over fish.
• Bake at 350* for 25 minutes.

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.

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.

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.

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.

ALASKAN PARMESAN BAKED HALIBUT

Steps:

• Place fish in a greased 13x9x2-inch baking dish.
• Combine the sour cream, Parmesan cheese, butter, dill, salt and pepper together and spoon over the fish.
• Cover and bake at 375°F for 20 minutes.
• Uncover and sprinkle with paprika.
• Continue to bake, uncovered, for 10-15 minutes or until fish easily flakes when touched with a fork.

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!

EASY BAKED HALIBUT

Steps:

• Preheat oven to 400 degrees.
• Cut filets into 3 - 4 oz portions. (Fist size).
• Melt Butter.
• Crush Ritz Crackers into crumb size pieces.
• Mix together dry ingredients.
• Dip halibut into melted butter then into cracker mixture.
• Place on baking sheet.
• Pour remaining melted butter over halibut.
• Bake at 400 degrees for 12 - 15 minutes or until flaky when touched with a fork.

CHELE'S HALIBUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grease the inside of a 9x13-inch baking dish with butter.
• Place halibut in the prepared baking dish.
• Mix sour cream, green onions, butter, salt, white pepper, and dill in a bowl.
• Spread sour cream mixture over halibut.
• Bake halibut in preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
• Remove halibut from the oven and sprinkle with Parmesan cheese.
• Place oven rack about 6 inches from broiler heat source and turn on oven's broiler.
• Place under preheated broiler and broil until cheese is lightly browned, 2 to 3 minutes.

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 RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F (150°C).
• On a cutting board, pat the halibut dry with paper towels. Drizzle the olive oil over the halibut, using your hands to rub it all over. Season the halibut with the salt and pepper.
• Transfer the halibut to a 9 x 13-inch baking dish and arrange the lemon slices on top of the fish.
• Bake until the halibut is just cooked through and easily flakes when nudged with a fork, 25-30 minutes.
• Enjoy!

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.