PAN SAUTEED HALIBUT WITH CURRIED CORN SAUCE AND TOMATO CHUTNEY
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Heat a large saute pan or grill pan over high heat. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on each side. Serve with corn sauce and tomato chutney.
- Place all ingredients in a small saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes, season with salt. Serve at room temperature.
- Heat butter in a medium saucepan over medium heat. Add onions and green apples and cook until soft. Add garlic and cook for 1 minute. Add curry powder and cook for 5 minutes. Add stock, bring to a boil, reduce heat and simmer for 1 hour. Strain stock into a clean medium saucepan. Add the corn to the stock and cook for 30 minutes, covered. Place the cream in a small saucepan and cook until reduced by half. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and pepper.
- In a bowl combine all curry powder ingredients.
HALIBUT WITH CHARRED GARLIC OIL AND TOMATO RELISH
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.
- Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.
- Heat the grill to high.
- Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.
PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
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.
EASY HALIBUT FILLETS WITH HERB BUTTER
Make and share this Easy Halibut Fillets with Herb Butter recipe from Food.com.
Provided by Gay Gilmore
Categories Halibut
Time 11m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Make little aluminum foil trays sized to fit each fillet.
- Wipe the bottom of each tray with olive oil.
- Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
- Mix the butter with the chopped herbs throughly.
- Place 1 tablespoon of the butter on the halibut.
- Broil for 4 minutes.
- Carefully turn each fillet over, not spilling any of the melted herb butter.
- Broil for 4 more minutes.
- Remove and plate, pouring the melted sauce over each fillet.
HALIBUT WITH TOMATO-BASIL SAUCE
Roasted tomatoes and garlic create a succulent sauce in this recipe from our Test Kitchen. Topping the fish with a seasoned mayonnaise mixture before baking keeps it moist.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place tomatoes on a baking sheet; drizzle with oil. Wrap garlic in aluminum foil and place on the baking sheet. Bake at 450° for 20 minutes or until edges of tomatoes are lightly browned and garlic pierces easily with a fork. Place tomatoes and garlic in a food processor or blender; cover and process until smooth. Add vinegar, basil and water to achieve desired thickness; set aside., Place halibut in a greased 13-in. x 9-in. baking dish. Combine mayonnaise and mustard; spread over fish. Combine bread crumbs, basil and olives; sprinkle over mayonnaise mixture and press down gently. Bake, uncovered, at 400° for 20 minutes or until topping is golden brown and fish flakes easily with a fork. Spoon tomato sauce onto four dinner plates; top with fish.
Nutrition Facts : Calories 739 calories, Fat 36g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 492mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 87g protein.
HALIBUT WITH FRESH TOMATO SAUCE
Make and share this Halibut With Fresh Tomato Sauce recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
- Rub fish with vegetable oil and season with salt and pepper.
- Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
- Spoon some tomato sauce on 4 plates.
- Put fish on sauce.
POACHED HALIBUT WITH HERITAGE TOMATOES
This fresh, light dish is perfect for a summer afternoon. If you want to add some crunch, toss in a few croutons
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Make the tomato broth the day before. Put the tomatoes and 1/ 2 tbsp flaky salt in a food processor and blitz to a pulp. Pour into a colander lined with a muslin cloth set over a bowl to catch the juices. Fold the cloth over the pulp and put a weight on top to help squeeze out the juices. Put in the fridge overnight to strain. Take the broth out of the fridge 1 hr before serving to bring to room temperature.
- The next day, toss the mixed tomatoes in a roasting tin with 1/ 2 tbsp flaky salt, the oil and garlic, then spread them out and leave for 1 hr.
- Next, put the wine, rosemary, shallot, stock and a good pinch of salt in a saucepan. Bring to a simmer, drop in the fish and reduce the heat so the liquid is just bubbling. Gently poach for 8-10 mins, then remove. Freeze the poaching liquor and use as a stock at a later date.
- Spoon the mixed tomatoes with their oil and garlic, the spring onions and broad beans into two serving bowls. Top with the cooked fish, then pour over the tomato broth.
Nutrition Facts : Calories 516 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 7.8 milligram of sodium
PAN ROASTED HALIBUT WITH TOMATOES
Make and share this Pan Roasted Halibut With Tomatoes recipe from Food.com.
Provided by Tres Piernas Hombre
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 297.8, Fat 11.4, SaturatedFat 1.6, Cholesterol 54.4, Sodium 99.7, Carbohydrate 8.1, Fiber 1.9, Sugar 4.5, Protein 36.8
BOMBAY TOMATO CHUTNEY
I was looking for something different to use up an abundance of tomatoe's and I wanted something a little different, after looking and trying a few recipe's I came up with this recipe. Home-grown tomatoes give you the best flavour but I did also use some tomatoes, I bought from a market, and the flavour was still terrific, not as good as homegrown but sill wonderful!
Provided by Tisme
Categories Onions
Time 2h20m
Yield 1 1/2 kilo
Number Of Ingredients 13
Steps:
- Place tomatoes in a large bowl, cover them with boiling water and allow them to stand for about 30 seconds, not too long, as the tomatoes will cook and be mushy. Drain tomatoe's, peel and chop them, (I try to remove as many seeds as I can, but this a personal preference) add sultanas to tomatoe's. Finely chop the onions and mix all the ingredients together in a large saucepan and bring them to the boil, stirring continuously so as the mix does not stick to bottom of pan.
- When the mix is boiling cover the pan and lower the heat to just simmer the chutney for 80 minutes, stirring occasionally again to make sure it does not stick to the bottom of the pan. Uncover the pan and continue with
- cooking chutney for a further 15-20 minutes.
- Transfer the chutney to clean, sterilized jars and cover the jars immediately with lids.
- Allow the chutney to age a few weeks before using.
Nutrition Facts : Calories 1201.2, Fat 3.9, SaturatedFat 0.8, Sodium 106.9, Carbohydrate 295.6, Fiber 21.6, Sugar 232.7, Protein 15.9
SEARED HALIBUT WITH SPICY TOMATO CHUTNEY
Provided by Neela Paniz
Categories Tomato Sauté Quick & Easy Halibut Fall Seed Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add fenugreek seeds, nigella seeds, and mustard seeds. Cover and cook until seeds sizzle and begin to pop, about 45 seconds. Add garlic and stir 1 minute. Add tomatoes with juices, coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne. Boil over medium heat until juices evaporate and mixture thickens, stirring occasionally, 12 minutes. Season chutney with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, stirring often.)
- Mix 1/2 teaspoon turmeric and 1/4 teaspoon cayenne in small bowl. Sprinkle spice mixture over both sides of fish fillets; rub into fish to adhere. Sprinkle fish with salt. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add fish fillets and cook until opaque in center, about 3 minutes per side. Transfer fish to plates. Top each with warm chutney. Garnish with lemon slices and serve.
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HALIBUT FILLETS WITH BOMBAY TOMATO SAUCE | SEAFOOD RECIPES
From weber.com
Servings 4Total Time 53 minsCategory Seafood
- Prepare the grill for direct cooking over medium heat (180° to 230°C) on one side and high heat (230° to 290°C) on the other side.
- Brush the cooking grates clean. In a 30.5-centimeter cast-iron skillet over direct medium heat, warm the oil. Add the onion and cook until it softens and begins to brown, about 5 minutes, stirring often. Add the garlic, ginger, coriander, paprika, turmeric, salt, and cayenne. Mix well and cook for 2 to 3 minutes, stirring often to avoid burning. Add the tomatoes and coconut milk. Taste and adjust the seasoning, if needed. Allow to cook for about 5 minutes, stirring occasionally, while you prepare the halibut.
- In a small bowl mix the oil, ginger, salt, pepper, and turmeric. Generously brush the halibut on both sides with the oil mixture.
- Grill the fillets over direct high heat, with the lid closed, until they release easily from the cooking grate, 4 to 5 minutes (do not turn). Using a wide spatula, transfer each fillet to the pan with the sauce so that the grilled side is facing up. Nestle the fillets into the sauce, close the lid, and let the fillets cook over direct medium heat until they just begin to flake when you poke them with the tip of a knife, 3 to 5 minutes.
HALIBUT FILLETS WITH BOMBAY TOMATO SAUCE | SEAFOOD …
From weber.com
Servings 4Total Time 53 minsCategory Seafood
- Prepare the grill for direct cooking over medium heat (350° to 450°F) on one side and high heat (450° to 550°F) on the other side.
- Brush the cooking grates clean. In a 12-inch cast-iron skillet over direct medium heat, warm the oil. Add the onion and cook until it softens and begins to brown, about 5 minutes, stirring often. Add the garlic, ginger, coriander, paprika, turmeric, salt, and cayenne. Mix well and cook for 2 to 3 minutes, stirring often to avoid burning. Add the tomatoes and coconut milk. Taste and adjust the seasoning, if needed. Allow to cook for about 5 minutes, stirring occasionally, while you prepare the halibut.
- In a small bowl mix the oil, ginger, salt, pepper, and turmeric. Generously brush the halibut on both sides with the oil mixture.
- Grill the fillets over direct high heat, with the lid closed, until they release easily from the cooking grate, 4 to 5 minutes (do not turn). Using a wide spatula, transfer each fillet to the pan with the sauce so that the grilled side is facing up. Nestle the fillets into the sauce, close the lid, and let the fillets cook over direct medium heat until they just begin to flake when you poke them with the tip of a knife, 3 to 5 minutes.
RECIPE: HALIBUT FILLETS WITH BOMBAY TOMATO SAUCE
From ocregister.com
Estimated Reading Time 2 mins
HALIBUT FILLETS WITH BOMBAY TOMATO SAUCE | SEAFOOD RECIPES
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