Blueberry Halibut Recipes

GRILLED HALIBUT WITH BLUEBERRY SALSA

Grilled Halibut with Blueberry Salsa image

Give halibut a new, summery spin. The salsa may seem sophisticated, but it's really a cinch to prepare. -Donna Goutermont, Juneau, Alaska

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups fresh blueberries, divided
1 small red onion, chopped
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 tablespoons orange juice
1 tablespoon balsamic vinegar
1 teaspoon plus 2 tablespoons olive oil, divided
1/8 teaspoon plus 1 teaspoon salt, divided
1/8 teaspoon pepper
6 halibut fillets (5 ounces each)

Steps:

In a small bowl, coarsely mash 1 cup blueberries. Stir in the onion, cilantro, jalapeno, orange juice, vinegar, 1 teaspoon oil, 1/8 teaspoon salt, pepper and remaining blueberries. Cover and chill until serving., Meanwhile, drizzle fillets with remaining oil; sprinkle with remaining salt. Grill halibut, covered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 521mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

HALIBUT WITH HERBED BUTTER

Halibut with Herbed Butter image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 tablespoons (1 stick) unsalted butter, at room temperature
2 garlic cloves, minced
1 tablespoon minced fresh rosemary leaves
1 tablespoon minced flat-leaf parsley, plus extra for serving
1 tablespoon minced fresh chives
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh sage leaves
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
4 (6 to 8-ounce) skinless halibut fillets, about 1 inch thick, at room temperature

Steps:

For the herb butter, in a medium bowl, combine the butter, garlic, chopped herbs, and lemon zest plus salt and pepper to taste. Mix thoroughly and transfer to a small saucepan.
Heat the olive oil in a grill pan over high heat. Sprinkle the halibut generously on both sides with salt and pepper. When the grill pan is hot, place the fish on the pan, and cook for about 3 minutes on one side.
Meanwhile, heat the herb butter just until melted.
Turn the fish, lower the heat to medium, and pour the melted herb butter over the fish. Cover the pan, turn off the heat, and allow to sit for 3 minutes.
To serve, place the fish on a serving platter, spoon the herb butter over the fish, sprinkle with extra parsley, and serve hot.

BLUEBERRY HALIBUT

BLUEBERRY HALIBUT image

Categories Fish Quick & Easy Healthy

Yield 2 people

Number Of Ingredients 10

Ingredients

For the Blueberry Sauce
1 Cup Blueberries
1 Tbs Brown Sugar
1 Tbs Milk (optional)
Salt and Pepper to taste
For the Fish
2 Halibut Fillets
1 Tbs Butter
Salt and Pepper to taste
2 tsp paprika

Steps:

Blueberry Sauce: In a saucepan, combine Blueberries, Brown Sugar, Milk (opt), Salt, and pepper. Heat on medium heat, mashing the blueberries with a fork. After all the blueberries are mashed, occasionally stir the ingredients, and let gently simmer until ready to serve. Halibut Fillets In a frying pan, heat butter on medium high. Top the fish with the salt, pepper, and paprika, and cook for about 5 minutes on each side. Serve fillets with blueberry sauce drizzled on top.

SLOW ROASTED HALIBUT

Slow Roasted Halibut image

Provided by Michael Symon : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter, softened
Four 6- to 8-ounce halibut fillets, skin removed
Kosher salt and freshly ground black pepper
12 middle neck clams, cleaned
3 cloves garlic, smashed
2 shallots, roughly chopped
Small bundle fresh parsley with stems, roughly chopped (optional)
1 cup dry white wine
1 cup Champagne
2 sprigs fresh thyme
1 fresh bay leaf
1 shallot, thinly sliced
Juice and peel of 1 lemon
1 teaspoon black peppercorns
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1 tablespoon creme fraiche
Kosher salt and freshly ground black pepper
4 ounces uni
1 tablespoon finely sliced chives
1 zucchini, thinly sliced on a mandoline
Zest of 1 lemon
Extra-virgin olive oil
Caviar

Steps:

Preheat the oven to 250 degrees F.
For the fish: Line a quarter sheet pan with parchment paper. Butter the parchment with 2 tablespoons of the butter, then smear another 2 tablespoons on the halibut fillets. Season the fillets on both sides with salt and place in the oven to slow roast until opaque and cooked through, about 15 minutes.
Meanwhile, heat a deep-sided pan over medium-high heat until very hot. Add the remaining 8 tablespoons butter, the clams, garlic, shallots, parsley and a pinch of salt. And the wine, immediately cover with a lid and steam until the clams open, about 5 minutes. Transfer the clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh strainer and set aside.
For the beurre blanc: Combine the reserved clam liquid, Champagne, thyme, bay leaf, shallots, lemon juice and peel and peppercorns in a large saucepan. Bring to a boil over medium-high heat and reduced by two-thirds (the saucepan will be almost dry), 10 to 15 minutes. Strain through a fine-mesh strainer fitted with a coffee filter into a small pot.
Place the pot over medium-low heat, add a few cubes of the chilled butter and whisk constantly until the butter is melted. Repeat the process 2 more times with the remaining butter. Don't allow the sauce to boil or it will break. Whisk in the creme fraiche and a pinch of salt. Using an immersion blender, blend the uni into the sauce, then stir in the chives. Remove the clams from their shells, add them to the beurre blanc and keep the sauce warm until ready to serve.
For serving: Cover the bottom of each plate with a layer of zucchini slices, slightly overlapping them in a circular pattern. Top with the lemon zest and a drizzle of olive oil and season with salt and pepper. Place a halibut fillet on the zucchini, spoon the beurre blanc over the fish, then top with caviar.

HALIBUT WITH STRAWBERRY SALSA

Halibut With Strawberry Salsa image

This recipe was developed for the Old Fish Factory Restaurant in Lunenburg Nova Scotia in Canada; the salsa is also good over grilled chicken or with corn chips, as a snack. I found this recipe in a local mag, Saltscapes -

Provided by Chef mariajane

Categories Halibut

Time 7m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 pint fresh strawberries, cur into chunks
2 green onions, green part only, chopped
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon ground pepper
1 lemon, juice of
1/2 lime, juice of
1/2 medium orange, juice of
2 tablespoons olive oil
4 fresh halibut fillets (approximately 7-8 oz each)

Steps:

SALSA: Mix all ingredients together and refrigerate for 30 minutes. make approximately 2 cups.
HALIBUT: In a frying pan, heat oil on high; sear halibut for 2 minutes on each side. Place halibut in a 350F oven for 5 minutes.

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