Broiled Halibut With Mustard Sauce Recipes

PAN SEARED HALIBUT WITH A HONEY MUSTARD SAUCE

Steps:

• To prepare the sauce heat a saucepan to medium high. Melt 3 tbsp of the butter, then add the mustard, honey, lemon juice and lemon zest. Bring the sauce to a small boil and whisk it so that it is smooth. Remove it from the heat.
• Preheat an oven for 325F.
• Warm a skillet to medium high heat and add the oil so that is covers the bottom of the pan. Place the halibut in the pan and cook it for 2 minutes. Flip it over and cook for another 2 minutes. Put the skillet in the oven to finish cooking the halibut. Depending on the size of the filets, it may take anywhere from 7-12 minutes.
• While the halibut is in the oven saute the vegetables in a skillet with 2 tbsp of butter. When the vegetables are tender, remove it from the heat.
• To assemble, make a bed of vegetables on the plate. Lay the halibut on on the vegetables and pour some of the sauce on the fish.

BROILED HALIBUT WITH MUSTARD SAUCE

Steps:

• Cut each fish steak in half crosswise and discard bone. Place in a large, shallow non-metal dish and set aside. Combine next 6 ingredients and pour over fish, turning to coat. Cover and marinate in refrigerator for 1 hour, turning once. Remove fish from marinade, reserving marinade. Place fish on rack, coated with cooking spray. Place rack in a shallow roasting pan. Brush with 1/4 teaspoon olive oil and broil 4" from heat source, about 5 minutes. Turn fish, and brush with 1/4 teaspoon olive oil. Broil an additional 3 minutes until fish flakes easily. Arrange on serving platter and keep warm. Combine reserved marinade, remaining 2 1/2 teaspoon olive oil and mustard in saucepan. Place over medium heat and cook until smooth, stirring with a wire whisk. Add onion, parsley and capers, then reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Spoon sauce over fish.

GRILLED HALIBUT WITH MUSTARD DILL SAUCE

Steps:

• In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve sauce with halibut.

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.

HALIBUT WITH GARLIC MAYONNAISE-PARMESAN TOPPING

Steps:

• To prepare the topping: Combine mayonnaise, lemon juice, garlic, mustard, Parmesan, green onion and Tabasco.
• To prepare the halibut: Place fish on a broiling pan.
• Sprinkle with lemon juice, salt and pepper.
• Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until fish tests done.
• Remove fish from oven and place a rack close to the broiling element.
• Turn the oven to broil.
• Spread the top of the fish with garlic topping.
• Broil about 1 minute, or until golden.

GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD

Steps:

• In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
• Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
• Prepare your barbecue or grill pan to medium temperature.
• Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
• Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
• Goes nicely with a rice salad!
• Note: you can also use this recipe with salmon steaks or fillets.
• Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail's Recipe Swap.