Baked Halibut Avocado Recipes

BAKED HALIBUT WITH ARUGULA SALSA VERDE

Steps:

• Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.
• For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.
• Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.

BAKED HALIBUT AVOCADO

Steps:

• Preheat oven to 350°.
• Cut halibut fillets into serving size pieces.
• Lay the halibut single layer into a greased baking dish.
• Melt the butter in a pan, add mushrooms and onions, and saute.
• When the onions are tender, add the bread crumbs, salt, pepper, parsley, and celery salt and mix well.
• Combine the egg and lemon juice in a dish and brush the fish with it.
• Peel and slice the avocado and arrange over the fish.
• Top with bread crumb mixture.
• Sprinkle with cheese.
• Bake for 35 minutes or until fish flakes easily when tested with fork.

GRILLED HALIBUT WITH TOMATO-AVOCADO SALSA

Steps:

• In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.
• If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
• Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

CHILE-GLAZED HALIBUT WITH AVOCADO-TOMATILLO SAUCE

Steps:

• For glaze:
• Mix all ingredients in blender until smooth. Season with salt and pepper.
• Do ahead: Can be made 1 day ahead. Cover and chill. Stir before using.
• For Sauce:
• Combine all ingredients in blender; blend until smooth. Do ahead: Can be made 2 hours ahead. Cover; let stand at room temperature.
• For fish:
• Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.
• *Chipotle chiles are dried, smoked jalapeños canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.
• **Green and tomato-like with a papery husk, tomatillos are sold in the produce section of some supermarkets and at Latin markets.

SEARED HALIBUT TACOS WITH GRAPEFRUIT-AVOCADO SALSA

Steps:

• Make salsa: Combine grapefruit, avocado, onion, cilantro, jalapeno, and lime juice in a medium bowl. Season with salt and set aside.
• Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Season halibut generously with salt and pepper and sear, undisturbed, until golden brown, 2 to 3 minutes. Flip and continue cooking until golden and flaky, 2 to 3 minutes more. Remove and let cool slightly, then flake with a fork.
• Toast tortillas over a gas burner, turning, until lightly charred, about 1 minute. Top with fish, salsa, and cabbage.