BUTTER-ROASTED HALIBUT WITH ASPARAGUS AND OLIVES
Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.
Provided by Alison Roman
Categories Bon Appétit Dinner Fish Seafood Halibut Asparagus Green Onion/Scallion Spring Olive Quick & Easy Entertaining Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
- Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
- Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15-25 minutes, depending on the thickness of your fillets.
- Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
- Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.
SEARED HALIBUT WITH PARMIGIANA ASPARAGUS
Steps:
- For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
- For asparagus: Preheat the oven to 350 degrees F.
- Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
- To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives
BAKED HALIBUT AND ASPARAGUS
Garlic Parmesan Crusted Halibut and Asparagus baked on a sheet pan in the oven. This easy recipe is high in protein, fiber, and packed with omega 3 fatty acids. Healthy, gluten free, low-carb, KETO friendly main course!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 F. Line half sheet with parchment paper.
- Place halibut fillets in the middle of the baking sheet, and asparagus around it.
- Brush halibut and asparagus with olive oil. Generously sprinkle with salt and cracked black pepper.
- Spread minced garlic on top.
- Top with freshly shredded parmesan cheese.
- Bake for about 15 minutes until halibut is cooked through and flaky.
- Sprinkle with freshly chopped parsley.
Nutrition Facts : Calories 477 kcal, Carbohydrate 8 g, Protein 51 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 122 mg, Sodium 620 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SLOW-ROASTED HALIBUT WITH ASPARAGUS AND SALSA GENOVESE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 25m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F.
- Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
- Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once.
- Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
- Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.
HALIBUT-ASPARAGUS STIR-FRY
Betty Crocker's Heart Healthy Cookbook shares a recipe! Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add fish, onion, garlic, gingerroot and asparagus; cook and stir 2 to 3 minutes or until fish almost flakes with fork.
- Carefully stir in remaining ingredients. Cook until fish flakes easily with fork and mixture is thoroughly heated. Serve with additional soy sauce.
Nutrition Facts : Calories 155, Carbohydrate 11 g, Cholesterol 60 mg, Fiber 3 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg
BAKED HALIBUT
Make and share this Baked Halibut recipe from Food.com.
Provided by s_tamayo
Categories Very Low Carbs
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the fish with light soy sauce, tajin (chili powder) and lime juice.
- Spray a heat-resistant refractory with PAM. Add the sliced tomato, asparagus, olives and capers. Place the fish and sprinkle with the oregano.
- Cover with foil and bake for about 15 to 20 minutes. Remove the foil and bake for another 5 to 10 minutes.
- Serve with steamed rice.
Nutrition Facts : Calories 323.4, Fat 10.5, SaturatedFat 1.5, Cholesterol 70.3, Sodium 262.7, Carbohydrate 7.9, Fiber 2.1, Sugar 1.4, Protein 48
BAKED HALIBUT
I got this easy baked halibut recipe from Sandy Schroth of the Puffin Bed & Breakfast in Gustavus, Alaska. -Edward Mahnke, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place halibut in a greased 13x9-in. baking dish. Combine sour cream, cheese, butter, dill, salt and pepper; spoon over halibut. , Cover and bake for 20 minutes. Uncover; sprinkle with paprika. Bake until fish just beings to flake easily with a fork, 10-15 minutes.
Nutrition Facts : Calories 378 calories, Fat 20g fat (11g saturated fat), Cholesterol 146mg cholesterol, Sodium 545mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein.
ROASTED HALIBUT AND POTATOES WITH ROSEMARY
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.
Provided by David Tanis
Categories lunch, weekday, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
- Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
- Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
- As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
- When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
- Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram
BAKED HALIBUT WITH CRISPY PANKO
This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.
Provided by Lindsey
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g
BRAISED HALIBUT WITH ASPARAGUS, BABY POTATOES AND SAFFRON
The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. Don't add more than a pinch of salt to the water when cooking the potatoes, otherwise the reduced broth will be too salty.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Crush saffron threads between your fingers and place in a small bowl or ramekin. Add 1 tablespoon warm water and set aside.
- In a mortar and pestle, pound together almonds, garlic and anchovies along with a pinch of salt into a paste. Set aside.
- In a heavy straight-sided skillet or wide saucepan, heat olive oil over medium-high heat. Season fish with salt and pepper. When oil is hot, sear fish for 1 minute on each side. Remove to a plate or platter.
- Reduce heat to medium and add anchovy paste to pan. Cook, stirring and scraping bottom of pan, until garlic is fragrant, 30 seconds to a minute. Stir in 3 cups water and stir to deglaze bottom of pan. Add potatoes and a pinch of salt. (Don't salt to taste now or broth will become too salty when reduced later.) Bring to a boil. Add saffron with soaking water, reduce heat, cover and simmer until potatoes are just tender, 10 to 15 minutes.
- Carefully add seared halibut fillets and asparagus to pan. Tip in any liquid that has accumulated on the plate or platter, and bring back to a bare simmer. Cover and poach gently for 5 minutes, or until fish is opaque and asparagus is tender. With a slotted spoon or tongs, carefully remove fish fillets to 4 warm wide soup bowls. If necessary, simmer asparagus for another minute or 2. It should be tender but not too soft.
- Divide potatoes and asparagus among the bowls. Turn up heat and reduce liquid in pan by half, stirring. Taste and adjust seasoning. Stir in parsley and basil and simmer 20 to 30 seconds. Spoon broth over fish and vegetables and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 868 milligrams, Sugar 3 grams
HALIBUT AND ASPARAGUS STIR-FRY
Bursting with color and flavor, a veggie-packed fish stir-fry can be on your dinner table in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add halibut, onion, garlic, gingerroot and asparagus; cook and stir 2 to 4 minutes or until fish almost flakes with fork. Meanwhile, cook pasta according to package directions, omitting salt.
- Carefully stir in remaining ingredients. Cook 2 to 3 minutes, stirring frequently, until heated through and fish flakes easily with fork. Serve with pasta and additional reduced-sodium soy sauce if desired.
Nutrition Facts : Calories 170, Carbohydrate 9 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 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
HALIBUT WITH ASPARAGUS AND MUSHROOMS (SOUTH BEACH DIET)
Make and share this Halibut With Asparagus and Mushrooms (South Beach Diet) recipe from Food.com.
Provided by Cricketo
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Toss asparagus, mushrooms and scallions with next 4 ingredients (1/4 t. salt). Roast for 5 minutes on a large baking sheet.
- Push veggies to each side of the baking sheet and place the fish in the center of the sheet. Season fish with remaining salt, pepper and lemon juice. Roast for about 10 minutes longer or until fish flakes with a fork and veggies are tender.
Nutrition Facts : Calories 308.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 70.3, Sodium 423.4, Carbohydrate 6, Fiber 2.2, Sugar 1.7, Protein 48.2
SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD
Provided by Ivy Manning
Categories Broil High Fiber Dinner Halibut Asparagus Fennel Spring Breadcrumbs Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For salad:
- Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
- Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- For fish:
- Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
- Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
- Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
- Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.
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