Black Pepper Halibut Steaks With Roasted Tomatoes Recipes

PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES

Steps:

• In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.

BAKED HALIBUT STEAKS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
• Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
• Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
• Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

HALIBUT STEAKS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, mushrooms, garlic and zucchini. Cover, and cook stirring occasionally, until the onions are translucent, about 5 minutes.
• Place halibut steaks into a shallow baking dish, and top with the sauteed vegetables. Season with basil, salt and pepper.
• Bake for 10 minutes in the preheated oven, then remove the dish, and cover the fillets with a layer of sliced tomato. Return to the oven, and bake for an additional 10 minutes, or until fish flakes easily with a fork.

HALIBUT WITH ROASTED LEEKS AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the leeks in a roasting pan. Toss the tomatoes with 2 tablespoons grapeseed oil, vinegar, rosemary, thyme, and salt in a small bowl and add it to the leeks and toss. Put the pan in the oven, uncovered, and roast for 20 minutes, stirring after 10 minutes. Remove from oven when the leeks have softened to touch or when the tomatoes have begun to shrivel.
• In a large nonstick pan, over medium-high heat, add 2 tablespoons butter and allow the butter to melt. Drizzle the halibut with remaining oil, and season with salt and pepper, to taste. Put the halibut in the buttered pan, skin side down, and reduce the heat to medium. Allow the fish to cook for 5 minutes, carefully flip and repeat the cooking process on the second side. After the second side has cooked, remove the halibut to a plate and keep warm. Return the pan to high heat. Stir in the wine with a wooden spoon, to deglaze the pan. Add the lemon juice and chicken stock. This pan sauce should reduce by half, or until thickened. Once the sauce has reduced, remove the pan from the heat and stir in the remaining butter. Arrange the halibut on serving plates, drizzle with the sauce and serve with the roasted leeks and tomatoes alongside.

SWEET BLACK PEPPER HALIBUT OR OTHER FISH STEAKS, VIETNAMESE STYLE

Steps:

• Combine the sugar, nam pla, and 1/4 cup water in a skillet just large enough to hold the fish. Place over medium heat and cook, stirring infrequently, until the sugar melts and the mixture bubbles, 5 to 10 minutes. Add the lemongrass, garlic, and black pepper and cook, stirring occasionally, for about 3 minutes more.
• Add the scallions, fish, and another 1/4 cup water. Cook over medium-high heat, turning the fish occasionally (if you're using fillets, turn it less often so that it doesn't break up), until the sauce is very thick and the fish cooked through, about 10 minutes. Taste, add salt if necessary, then garnish and serve.

BLACK PEPPER HALIBUT STEAKS WITH ROASTED TOMATOES

Steps:

• Preheat an oven to 400°F (200°C). Rinse the halibut steaks under cold running water and pat dry with paper towels. Brush the fish with enough of the melted butter to coat. Sprinkle with the pepper and press gently so the pepper adheres to the fish. Arrange the tomato slices in a single layer in a buttered baking dish just large enough to hold the fish in a single layer, and arrange the basil leaves, then the fish, on top of the tomatoes. Roast until the halibut flakes easily when gently prodded with a fork, 8 to 10 minutes.

HALIBUT WITH ROASTED GRAPE TOMATO SALSA

Steps:

• Preheat oven to 375 degrees F.
• Salsa: add a splash of olive oil, tomatoes, pearl onions, grated zest and juice of lime, and thyme sprigs to a medium roasting pan.
• Season the tomatoes with salt and pepper; roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
• Fish: season with salt and pepper, zest from 1 lime and chopped thyme.
• Add 2 tablespoons olive oil to large skillet or sauté pan over medium high heat; when pan is hot, sear fish on both sides, about 1 to 2 minute per side.
• Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes.
• Roast fish with vegetables, moving vegetables in the pan to surround the fish; continue to roast until fish is cooked through and firm, about 7 to 9 minutes.
• Serve fish and roasted salsa with fresh watercress; drizzle each plate with some of the pan juices.

PAN ROASTED HALIBUT WITH TOMATOES

Steps:

• Directions:.
• Pan Roasted Halibut with Tomatoes.
• Preheat oven to 375 degrees F.
• For the roasted tomato salsa: add a splash of olive oil, tomatoes, onion, white wine, and thyme sprigs to a medium roasting pan. Season the tomatoes with salt and pepper. Roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
• Meanwhile season fish with salt and pepper and chopped thyme. Add 2 tablespoons olive oil to large skillet or sauté pan over medium high heat. When pan is hot, sear fish on both sides, about 1 to 2 minute per side.
• Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes. Roast fish with vegetables, moving vegetables in the pan to surround the fish. Continue to roast until fish is cooked through and firm, about 7 to 9 minutes. Serve fish and roasted salsa with fresh basil. Drizzle each plate with some of the pan juices.