Citrus Baked Halibut Recipes

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ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY



Roasted Halibut With Lemons, Olives and Rosemary image

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

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

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



Herb Crusted Halibut image

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

¾ cup panko bread crumbs
⅓ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh chives
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 teaspoon sea salt
¼ teaspoon ground black pepper
4 (6 ounce) halibut fillets

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



Baked Halibut with Crispy Panko image

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

½ cup panko bread crumbs
1 ½ tablespoons butter, melted
¼ cup chicken stock, or as needed
2 (8 ounce) fillets halibut
1 teaspoon lemon juice
salt and ground black pepper to taste
1 tablespoon Dijon mustard

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



Citrus Baked Halibut image

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

2 lbs halibut steaks, 3/4
2 tablespoons butter
1 medium onion, finely chopped
4 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 teaspoon orange rind, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen concentrated orange juice
2 tablespoons fresh lemon juice

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



Baked Halibut image

Provided by Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 4

1 pound fresh halibut
1 fresh lemon
2 tablespoons olive oil
1 tablespoon paprika

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



Pan-Seared Halibut with Citrus Salsa image

Provided by Kelsey Nixon

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 blood orange
1 tangerine
1 cup diced avocado
1/3 cup finely diced red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Kosher salt and cracked black pepper
1 to 2 tablespoons olive oil
Four 6-ounce halibut fillets

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



Halibut with Citrus and Cilantro image

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

Coarse salt
16 bulbs baby fennel, root ends trimmed and tops trimmed on the bias
Zest of 1 lemon, cut into 1-by-1/16-inch strips
1 cup white-wine vinegar
1 cup sugar
Extra-virgin olive oil
2 oranges, preferably Mineola
Juice of 4 oranges, preferably Mineola
4 (6-to-8-ounce) halibut steaks, skin-on
10 coriander seeds
4 sprigs fresh bay leaves
Fresh cilantro sprigs, for garnish

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



Baked Citrus Halibut with Tomato Sauce image

Categories     Sauce     Tomato     Bake     Marinate     Halibut

Yield serves 4

Number Of Ingredients 6

2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt
4 6-ounce halibut fillets
1 teaspoon extra-virgin olive oil
1 cup Signora's Tomato Sauce (page 188)
1/4 cup Olive and Caper Relish (page 186)

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



Halibut with Citrus-Olive Sauce image

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

2-1/2 cups orange juice, divided
1/3 cup white wine
2 tablespoons lime juice
2 tablespoons chopped shallot
1/4 cup butter, cut into four pieces
2 tablespoons chopped sweet red pepper
1 tablespoon chopped pitted green olives
1 tablespoon chopped Greek olives
3 garlic cloves, minced
1 teaspoon dried oregano
4 halibut fillets (6 ounces each)

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



Baked Halibut Recipe by Tasty image

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

1 ½ lb halibut fillet
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon, thinly sliced

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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