ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
- Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
HERB CRUSTED HALIBUT
Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.
Provided by Duncan
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
- Rinse halibut fillets and pat dry with a paper towel.
- Place halibut fillets onto the prepared baking sheet.
- Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
- Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g
BAKED HALIBUT WITH CRISPY PANKO
This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.
Provided by Lindsey
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
- Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
- Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.
Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g
CITRUS BAKED HALIBUT
Make and share this Citrus Baked Halibut recipe from Food.com.
Provided by Dave5003
Categories Halibut
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- OVEN COOKING:.
- Rinse halibut in cold water and dry using paper toweling.
- Arrange halibut in a 9" x 13" oven-proof baking dish.
- Preheat oven to 400 degrees Fahrenheit.
- In a frying pan, add butter, onion and garlic. Saute until translucent.
- Remove from heat; stir in parsley, orange rind, salt and pepper.
- Spread mixture over halibut steaks.
- In a small bowl, mix together orange juice and lemon juice.
- Sprinkle juice over steaks, but be careful not to wash away the onion/garlic mixture.
- Bake fish in preheated 400 degree Fahrenheit oven for 20 to 22 minutes, turning over at about 10 minutes of cooking time.
- Continue cooking until time expires or until fish flakes easily with a fork.
- DO NOT OVERCOOK FISH.
- Spoon hot juices over fish.
- Serve at once.
- MICROWAVE COOKING:.
- Prepare and arrange fish and onion/garlic as above.
- Reduce orange juice by 2 tablespoons.
- Cover fish with a clear plastic wrap vented.
- Cook on HIGH (full power) for 4 minutes.
- Turn fish over and cook for an additional 3 to 4 minutes on HIGH (full power) or until fish flakes easily with a fork.
- Spoon juices over fish and serve at once.
- If desired, serve with Tartar Sauce.
Nutrition Facts : Calories 755, Fat 22.2, SaturatedFat 8.8, Cholesterol 176.1, Sodium 918, Carbohydrate 36.8, Fiber 1.9, Sugar 29.4, Protein 97.7
BAKED HALIBUT
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Cut the fish into 8-ounce pieces or two pieces per pound. Marinate in lemon in glass baking dish for 20-30 minutes. Drizzle olive oil and sprinkle paprika over all. Bake 10-15 minutes at 450 degrees F.
PAN-SEARED HALIBUT WITH CITRUS SALSA
Steps:
- Using a paring knife, remove the peel and white pith from the orange and tangerine. Working over a large bowl, carefully cut between the membranes to release the citrus segments, allowing them to fall into the bowl along with any juices. Add the avocado, onions, cilantro and lime zest and juice to the bowl with the citrus. Gently toss to mix. Season the salsa with salt and pepper.
- In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the halibut liberally with salt and pepper. Add the halibut to the skillet and cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer the halibut to serving plates, top with salsa and serve.
HALIBUT WITH CITRUS AND CILANTRO
This delicious recipe for halibut with citrus and cilantro comes from chef Marco Pierre White.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high heat; prepare an ice-water bath. Add salt to boiling water; return to a boil. Add fennel and cook until just tender, about 3 minutes. Drain and immediately transfer to ice-water bath to cool; drain and set aside.
- Place lemon zest in a small saucepan and add enough water to cover. Place over medium high heat and bring to a boil; drain, return lemon zest to saucepan and repeat process twice more.
- Place vinegar and sugar in a medium saucepan. Bring to a boil over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat and add lemon zest; let steep for at least 10 minutes.
- Slice the top and bottom of 2 oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a small saucepan, cut along both sides of each segment, staying close to the membrane, to release. Drizzle with olive oil and toss to combine; set aside.
- In a medium skillet, bring orange juice to a boil over medium-high heat. Cook until thickened, about 3 minutes. Transfer to a medium heatproof bowl and drizzle with olive oil; set sauce aside.
- Meanwhile, add just enough olive oil to coat bottom of nonstick skillet; place over high heat. When oil is hot, add fish and cook, turning once until opaque, about 7 minutes.
- Heat a large dry skillet over medium-high heat. Add coriander seeds and toast until fragrant, 4 minutes. Remove from pan and crack slightly with the back of a spoon. Add to saucepan with orange segments and place over medium-low heat to warm.
- Place fennel in a medium skillet; drizzle with olive oil. Add bay leaves and place over medium-low heat until warmed, about 2 minutes.
- Divide fish and fennel evenly between 4 plates. Top fish with orange segments and steeped lemon zest; spoon over sauce. Garnish with cilantro. Serve immediately.
BAKED CITRUS HALIBUT WITH TOMATO SAUCE
Steps:
- Preheat the oven to 400°F and lightly oil an ovenproof pan large enough to accommodate all of the fillets in a single layer.
- Stir the lemon juice and salt together, then coat the halibut in the mixture and refrigerate for 15 minutes.
- Pat the fillets dry with paper towels and place them in the prepared pan. Brush each fillet with 1/4 teaspoon of the olive oil and top with 1/4 cup of the tomato sauce.
- Bake for 12 to 15 minutes, until the fish is opaque and flakes easily. To be certain the fish is done, push a two-pronged kitchen fork straight down into the flesh. If you feel no resistance, the fish is cooked; if not, return the fish to the oven for another minute or two.
- Top each fillet with 1 tablespoon of the relish before serving.
- variation
- For a totally different taste sensation, marinate the halibut in Cilantro Lime Vinaigrette (page 181) for 30 minutes. Pat the fillets dry with paper towels. Sprinkle each fillet with a pinch of salt and a pinch of cayenne, and bake as above. Top with a dollop of Mango and Avocado Salsa (page 185) before serving.
- storage
- Store in an airtight container in the refrigerator for 2 days.
- nutrition information
- (per serving)
- Calories: 380
- Total Fat: 28g (4.7g saturated, 17.4g monounsaturated)
- Carbohydrates: 5g
- Protein: 26g
- Fiber: 1g
- Sodium: 450mg
- CULINARY RX
- Nutritionists tout fish as a great source of omega-3 fatty acids, which studies suggest may be beneficial for people fighting breast and prostate cancer. But recent research suggests that not all fish are created equal, and what people really should be looking at is the ratio of omega-3 to omega-6, as omega-6s may promote cancer growth. This ratio could be at the heart of the benefits of the so-called Mediterranean diet, which some researchers believe is linked to lower cancer rates in Mediterranean countries. The magic ratio of omega-3s to omega-6s appears to be no less than 1 to 1 (and preferably a lot more omega 3s). For example, halibut's ratio is 2.5 to 1 (good), wild king salmon comes in at 5.6 to 1 (better), and fish roe weighs in at 11.1 to 1 (a slam dunk). By contrast, farm-raised catfish has fifty times more omega-6s than omega-3s. A good rule of thumb is to look for wild fish, as opposed to farm-raised, since the feed given to some cultivated fish can be high in omega-6s.
HALIBUT WITH CITRUS-OLIVE SAUCE
This poached halibut is one of my favorite fish entrees. The lovely sweet-and-salty sauce has incredible flavor, texture and color.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring 1-1/2 cups orange juice, wine, lime juice and shallot to a boil; cook until liquid is reduced to 1/2 cup, about 15 minutes. Reduce heat to low; gradually whisk in butter until butter is melted. Remove from heat; stir in red pepper and olives. Keep warm., In a large skillet, bring the garlic, oregano and remaining orange juice to a boil. Reduce heat; add fillets and steam, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Serve with sauce.
Nutrition Facts : Calories 384 calories, Fat 16g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 254mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 37g protein.
BAKED HALIBUT RECIPE BY TASTY
Tender and succulent, this baked halibut is the perfect centerpiece to any dinner. Serve with crisp salad or your favorite vegetables alongside!
Provided by Tasty
Categories Dinner
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 300°F (150°C).
- On a cutting board, pat the halibut dry with paper towels. Drizzle the olive oil over the halibut, using your hands to rub it all over. Season the halibut with the salt and pepper.
- Transfer the halibut to a 9 x 13-inch baking dish and arrange the lemon slices on top of the fish.
- Bake until the halibut is just cooked through and easily flakes when nudged with a fork, 25-30 minutes.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 21 grams, Sugar 0 grams
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