Broiled Halibut Steaks Nicoise Recipes

BROILED HALIBUT WITH LEMON AND HERBS

Steps:

• In a small mixing bowl, combine 1/4 cup butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well.
• Rinse halibut steaks in cold water and pat dry on paper towels.
• In a 8 inch x 8 inch oven proof casserole dish, add 1 tablespoon of butter and 1 tablespoon of olive oil. Place under the broiler on HIGH heat for about 2 minutes or until the butter has melted.
• Place the halibut steaks in the casserole dish.
• Spread one half the lemon/herb mixture equally over each steak.
• Place under the broiler on HIGH heat and broil for 6 minutes.
• Turn halibut steaks over and spread the remaining lemon/herb mixture evenly over the steaks.
• Continue to broil on HIGH heat for another 5 to 6 minutes or until fish flakes easily with a fork. Do not overcook the fish.
• Serve with cooked basmati brown rice.
• You may also use finely chopped chives or green onions instead of the shallots.

BROILED HALIBUT STEAKS, NICOISE

Steps:

• Cut garlic in half and rub fish steaks with cut sides. Brush fish with three tablespoons of the olive oil.
• Broil the fish steaks under a preheated broiler about five minutes, turn and broil on the other side about three minutes longer. Fish should not be quite cooked through.
• Place a slice of tomato on each fish steak, brush with remaining olive oil and season to taste with salt and pepper. Broil two to three minutes longer, until the tomato is soft and beginning to brown around the edges. Remove fish steaks to a serving platter.
• To serve, place a slice of lemon centered on each tomato slice, top with two anchovies criss-crossed, sprinkle with parsley and place a black olive in the center. Serve at once.

WORCESTERSHIRE BROILED HALIBUT STEAKS

Steps:

• Place the steaks on a rack in a broiler pan.
• Combine orange juice, peel, worcestershire sauce& salt.
• Brush lightly over the steaks.
• Dot with butter.
• Place under the broiler for 10-12 minutes or until the fish flakes when tested, baste with remaining worcestershire sauce.

GRILLED HALIBUT WITH BROWN BUTTER-CITRUS-AU POIVRE VINAIGRETTE

Steps:

• Heat a charcoal or gas grill to high.
• Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter.
• While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.

GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE

Steps:

• Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

BROILED HALIBUT WITH SUMMER HERBS

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.
• Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
• Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.