BUTTER-BASTED HALIBUT STEAKS WITH CAPERS
Provided by Alison Roman
Categories Fish Sauté Quick & Easy Dinner Seafood Halibut Capers Butter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6-8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.
- Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.
- Divide halibut among plates and spoon butter sauce over.
BUTTER-ROASTED HALIBUT WITH ASPARAGUS AND OLIVES
Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.
Provided by Alison Roman
Categories Bon Appétit Dinner Fish Seafood Halibut Asparagus Green Onion/Scallion Spring Olive Quick & Easy Entertaining Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
- Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
- Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15-25 minutes, depending on the thickness of your fillets.
- Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
- Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.
PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE
Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
- Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
- Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
- Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g
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.
10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE
Make and share this 10-Minute Baked Halibut With Garlic-Butter Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture.
- Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours.
- Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic.
- Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish.
- Preheat oven to 400°; let fish come to room temperature for about 15 minutes.
- Melt the garlic butter and pour it over the fish.
- Bake the fish for 10 minutes, basting once with the sauce.
- The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°.
- Serve fish with the garlic butter spooned over each portion.
Nutrition Facts : Calories 344.6, Fat 26.2, SaturatedFat 11.4, Cholesterol 108.8, Sodium 95.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 25.9
HALIBUT WITH HERBED BUTTER
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.
BUTTER-BASTED HALIBUT STEAKS WITH CAPERS RECIPE - (4.2/5)
Provided by á-49298
Number Of Ingredients 7
Steps:
- Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until golden brown, 6-8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer. Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through. Divide halibut among plates and spoon butter sauce over. * Also Try it with: Arctic char, monkfish, or salmon steaks Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.
ROASTED HALIBUT AND ZUCCHINI WITH BUTTER SAUCE
With this recipe, you make the main dish and the side dish all in one pan. For the butter sauce, an equal amount of water can be substituted for the dry white wine. The butter sauce will keep for no more than thirty minutes. If not serving immediately, place in a warm spot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
- In a small bowl, toss zucchini with remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.
- While fish roasts, combine onion, vinegar, wine, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.
PAN ROASTED HALIBUT WITH CALVADOS AND SERRANO HAM-BUTTER SAUCE
Fresh halibut and savory Mediterranean flavors come together to make a great dish. If you cannot find halibut, substitute sea bass, snapper, or cod.
Provided by Ryan Nomura
Categories Meat and Poultry Pork
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat canola oil in a large, ovenproof skillet over high heat until it begins to smoke. Season halibut to taste with salt and pepper. Dredge in flour, and shake off the excess. Sear the halibut until golden brown on both sides, about 1 minute per side. Pour excess oil from skillet, then place into preheated oven, and bake until flakey, 7 to 8 minutes.
- When cooked, remove fish from skillet, and keep warm. Melt 2 tablespoons butter in the pan, stir in shallots, and cook over medium heat until they turn translucent, about 1 minute. Add the ham, drained raisins, capers, and pine nuts; continue cooking for another minute. Pour in Calvados, and cook until reduced by half. Add the chicken stock, increase heat to high, and boil until 1/4 of the stock has evaporated.
- Remove the skillet from the heat, and quickly whisk in 1/2 cup butter until dissolved. Whisk in the parsley and thyme; season to taste with salt. To serve, arrange halibut on a warmed serving platter or individual plates, pour the sauce overtop. Serve immediately.
Nutrition Facts : Calories 822.8 calories, Carbohydrate 21.4 g, Cholesterol 152.8 mg, Fat 56.4 g, Fiber 1.4 g, Protein 48.8 g, SaturatedFat 22.4 g, Sodium 732 mg, Sugar 8.7 g
ROASTED HALIBUT WITH MUSSEL BUTTER SAUCE
This is a stunning seafood main course that needs only a side dish, such as braised fennel or orzo salad, and some crusty bread served alongside for a delicious dinner party. Halibut is a mild yet buttery and rich fish with firm, meaty flesh. Here, the fish is wrapped in seaweed, which imparts subtle sea flavor and keeps the fish tender and juicy while it roasts. Mussels are steamed open in a bath of clam juice and kelp broth, releasing their flavorful juices into the liquid, which becomes a silky sauce. Earthy saffron adds depth and beautiful color, and just enough butter and cream round out the sauce without making it too heavy. For a festive presentation, top the fish with vibrant salmon roe, which look like jewels and offer pops of brininess.
Provided by Kay Chun
Categories seafood, main course
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. In a large bowl, combine kelp with 4 cups of cool water and let stand until softened, about 5 minutes. Reserve 2 cups of the kelp water.
- On a lightly greased rimmed sheet pan, arrange half of the softened kelp in the center, allowing excess water to drip off kelp and slightly overlapping the pieces. (Do not squeeze water out of the kelp). Rub halibut with 2 tablespoons of oil and season with salt. Set halibut in the center of the kelp and lift kelp over the sides of the fish. It should stick to the fish. Top halibut with the remaining kelp, slightly overlapping, and tuck the kelp loosely underneath the fish to enclose it.
- Roast halibut until just opaque in the center, about 15 minutes. A metal cake tester or skewer inserted in the center of the fish should feel warm to the touch. Transfer wrapped halibut to a serving platter.
- Meanwhile, in a large pot, combine clam juice and the reserved kelp water, and bring to a boil over high heat. Add mussels, cover and cook until mussels open, 2 to 3 minutes; begin checking mussels at 2 minutes and transfer them to a bowl as they open (discard any that do not open). Tent with foil to keep warm. Pour mussel broth into a separate bowl, leaving behind any grit in the pot, and reserve the broth. Rinse out pot to remove any grit.
- Combine 1 tablespoon of the lemon juice with the saffron in a small bowl and mix well. In the rinsed pot, heat the remaining 2 tablespoons oil over medium. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, about 1 minute. Add reserved mussel broth (and any juice that has drained from the mussels) and saffron-lemon juice, and bring to a boil over high. Reduce heat to medium-low and simmer gently to allow flavors to meld, about 5 minutes. Discard garlic.
- While whisking constantly, add butter 1 tablespoon at a time, blending in each addition before adding the next. Then, whisk in heavy cream. Gently simmer until sauce is slightly reduced, about 5 minutes longer. Stir in the remaining 1 tablespoon lemon juice, parsley and tarragon, and season with salt. You should have about 2 cups of sauce.
- Remove the top layer of kelp to reveal halibut. You can serve the kelp to eat with the fish or discard it. Arrange mussels around halibut, removing the top shells for easier eating if you'd like. Spoon some sauce over the mussels and fish, and garnish with parsley and tarragon.
- To serve, divide the fish and mussels among plates. Garnish with more parsley and tarragon. Serve with the remaining sauce on the side.
EASY PAN-FRIED HALIBUT
The stay-at-home chef Paul grilled this and it was delicious! Be sure to put a little marinade aside before basting (to serve with cooked fish).
Provided by Karen
Categories Main Dish Halibut
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Combine butter, honey, lemon juice, soy sauce, pepper, and garlic in a small bowl.
- Portion halibut by cutting it into 3 or 4 pieces with a sharp knife. Set aside a little of the marinade and brush each side of the halibut with the remaining butter-honey mixture.
- Heat a skillet over high heat until it is sizzling hot - test by adding a drop of water to the skillet. If it sizzles and immediately evaporates when it hits the skillet, it is hot enough. Sear halibut for 90 seconds on each side. Reduce heat to medium and cook each side until the fish flakes easily with a fork, 2 to 3 minutes. Serve with reserved butter-honey marinade.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 12.7 g, Cholesterol 68.7 mg, Fat 11.2 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 5.4 g, Sodium 336.2 mg, Sugar 11.6 g
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