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.
BAKED HALIBUT WITH TOMATO CAPER SAUCE
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Provided by Martha Rose Shulman
Categories dinner, weekday, sauces and gravies, main course
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
- Make the sauce as directed and keep warm.
- Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
- Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams
GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE
This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle smoky flavor. Serve with grilled country bread rubbed with garlic, a crunchy salad or buttery corn on the cob for a memorable meal.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
- Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
- Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.
BROILED TOMATOES WITH OLIVES AND GARLIC
Categories Garlic Olive Tomato Side Broil Vegetarian Quick & Easy Low Cal Low/No Sugar Summer Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Cut tomatoes into 1/2-inch-thick slices. Oil a shallow baking pan large enough to hold tomatoes in one layer and arrange tomatoes in pan.
- Pit olives and chop fine with garlic. In a small bowl stir together olive mixture, oil, salt, and pepper. Brush tomatoes evenly with mixture and broil about 3 inches from heat 8 minutes, or until bubbling.
OLIVE AND SUN-DRIED TOMATO HALIBUT
If you don't have any broth on hand, you can use plain cold water in a pinch, but using broth or bouillon makes for more flavorful couscous. Depending on your climate, oven temperature, and how thickly you sprayed the oil on the pot, the couscous may have some crunchy spots where it browned. To avoid this, spray the pot generously with oil and stir carefully to expose all the grains when adding the broth. Fluff the couscous with a fork when serving to separate the grains. If you don't like halibut, try using salmon fillets or steaks instead. Or substitute two chicken breasts for the fish.
Yield serves 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Pour the couscous into the pot.
- Add the broth and stir to coat the grains and spread them evenly in the pot. Arrange the halibut on top of the couscous.
- In a small bowl, mix the tomatoes, the sun-dried tomato oil, olives, capers, thyme, balsamic vinegar, and garlic. Spoon half of the mixture over the halibut, taking care that most of the oil goes directly on the fish so it doesn't dry out.
- Add the broccoli, then the bell pepper. Spoon the rest of the tomato mixture over all.
- Tuck the sprigs of rosemary among the vegetables.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 490
- Protein: 19g
- Carbohydrates: 32g
- Fat: 31g
- Cholesterol: 21mg
- Sodium: 121mg
- Fiber: 5g
BROILED HALIBUT WITH A ZESTY TOMATO-GARLIC SALSA
Halibut, a mild-flavored white fish, pairs deliciously with this zesty tomato-garlic salsa. Seafood lovers will rave about this recipe.
Provided by Feast Your Eyes
Categories Halibut
Time 27m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly oil rack in broiler pan.
- Rinse halibut and pat dry withh paper towels; place fish fillets on the prepared rack.
- In a small bowl, mix together the butter, salt, pepper, dill weed, garlic, wine and lemon zest. Brush half of this mixture over the fish.
- Set the oven to broil (550 degrees F.).
- Broil fillets about 4 inches from heat until light brown, approximately 5 minutes.
- Carefully flip the fish fillets and brush with the remaining butter mixture. Fillets should flake easily, but remain moist. Approximately 4 or 5 minutes longer.
- Serve broiled halibut filets dressed with the Tomato-Garlic Salsa over rice, lime wedges, and a fresh garden salad.
- TOMATO-GARLIC SALSA:.
- 2 cloves garlic, minced.
- 2 medium tomatoes, seeded and chopped.
- 1/2 cup scallions, chopped.
- 1 serrano chili or jalapeno pepper, seeded and minced.
- 1 tablespoon cilantro, finely snipped.
- 1 1/2 tablespoons lime juice.
- 1 tablespoon lime zest.
- 1/2 teaspoon dried oregano (rub between fingers to waken flavor).
- 1 1/2 teaspoons olive oil.
Nutrition Facts : Calories 280.7, Fat 10.3, SaturatedFat 4.3, Cholesterol 77.3, Sodium 340.5, Carbohydrate 3.4, Fiber 0.9, Sugar 0.6, Protein 40.7
BROILED HALIBUT WITH TOMATOES, OLIVES & GARLIC
Make and share this Broiled Halibut With Tomatoes, Olives & Garlic recipe from Food.com.
Provided by Meredith .F
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat broiler. Coat broiler pan with non=stick cooking spray. Adjust the rack so broiler pan is 4 inches from heat source.
- In a small bowl, combine tomato, olives, garlic, olive oil, 1/8 teaspoon salt, and 1.8 tsp pepper. Set aside.
- Season fish with the remaining salt & pepper. Placeon broiler pan and broil for 5 minutes. Spoon the tomato mixture over the top of fillets and broil for an additional 3-4 minutes, or until the tomatoes start to brown slightly. Place lemon slice on top of each fillet and broil for an additional minute.
- Garnish with chopped parsley & serve.
Nutrition Facts : Calories 286.2, Fat 8.4, SaturatedFat 1.2, Cholesterol 70.3, Sodium 342.3, Carbohydrate 5.8, Fiber 2.3, Sugar 1.2, Protein 46.7
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