BAKED PACIFIC HALIBUT WITH LEMON CAPER BUTTER
Simply wonderful. Recipe from "Return to Sunday Dinners" by Russell Cronkhite, a world renowned chef.
Provided by goushiangirl
Categories Halibut
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust rack to center of oven and preheat to 400°F
- Combine butter, capers, onion and lemon juice in food processor and pulse to blend. Set aside.
- Place each halibut fillet on dry surface and sprinkle with salt.
- Smear tops and sides of fillets with mustard and coat with bread crumbs and parsley.
- Coat bottom of baking pan with half of the lemon-caper butter. Place fillets skin side down in pan and dot each fillet with remaining lemon-caper butter.
- Bake until crusty and golden on the outside and moist and flaky in the middle, 15-20 minutes.
- Carefully transfer baked fish to warm platter. Squeeze the lemons into the butter and drippins left of baking sheet and transfer to small bowl. Whisk together thoroughly and pour over fish. Serve immediately.
Nutrition Facts : Calories 625.3, Fat 25.4, SaturatedFat 11.2, Cholesterol 171.1, Sodium 814, Carbohydrate 10.8, Fiber 2.3, Sugar 0.9, Protein 86.7
LEMON-CAPER BRAISED HALIBUT
Provided by Harley Pasternak, M.Sc.
Categories Citrus Fish Quick & Easy Dinner Lemon Seafood Halibut Capers Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 2
Number Of Ingredients 9
Steps:
- Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
- Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.
ROAST HALIBUT WITH CAPERS, LEMON AND PARSLEY
The beauty of this dish is its simplicity. Feel free to use any other white fish in place of the halibut.
Provided by Sackville
Categories Halibut
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 230 degrees C.
- Grease a baking dish with some olive oil.
- Rub the fish generously with salt and pepper, then lay in the dish and bake for 7-8 minutes or until the flesh flakes easily away from the bone.
- Chop the parsley and rinse the capers.
- Lift the fish out onto warm plates and place the baking dish over a moderate flame.
- Scatter in the capers and parsley, squeeze in the lemon juice and grind in a little salt and pepper.
- Drizzle in a little more oil, then bring to a fierce bubble.
- Tip that over the fish and serve with the steamed spinach.
Nutrition Facts : Calories 459.6, Fat 9.5, SaturatedFat 1.4, Cholesterol 130.6, Sodium 221.9, Carbohydrate 5.8, Fiber 2.5, Protein 85.5
PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE
Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
- Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
- Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
- Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g
CAPERS AND HALIBUT
This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
Provided by Barbara Tantrum
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
- Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
- Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g
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