Cold Halibut With Assorted Vegetables Recipes

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GRILLED HALIBUT NIçOISE WITH MARKET VEGETABLES



Grilled Halibut Niçoise with Market Vegetables image

If it looks good at the market, it will be good in this salad.

Provided by Andrew Knowlton

Categories     Bon Appétit     Salad     Halibut     Fish     Summer     Spring     Tomato     Potato     Radish     Green Bean     Olive     Egg     Dinner     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

4 large eggs
1 1/2 pounds skin-on halibut fillets
2 tablespoons plus 1/4 cup olive oil
Kosher salt, freshly ground pepper
2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
4 cups torn lettuce leaves (such as romaine, red leaf, or butter)
1 cup Sun Gold tomatoes, halved
1 bunch small breakfast radishes, trimmed, halved lengthwise
1 cup Green Olive Tapenade

Steps:

  • Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
  • Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5-8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
  • Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8-10 minutes for eggplants, 10-15 for potatoes). Transfer to a plate as they are done.
  • Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.

COLD HALIBUT WITH ASSORTED VEGETABLES



Cold Halibut With Assorted Vegetables image

Make and share this Cold Halibut With Assorted Vegetables recipe from Food.com.

Provided by Nyteglori

Categories     Halibut

Time 5m

Yield 2 serving(s)

Number Of Ingredients 12

4 -8 ounces cooked halibut steaks, flaked
1 tomatoes, quartered
1 cup cooked cauliflower
2 tablespoons fresh parsley, chopped
6 stuffed green olives, sliced
8 cooked baby carrots
2 tablespoons wine vinegar
1 garlic clove, chopped
3 tablespoons olive oil
2 hard-boiled eggs, sliced
salt & pepper (optional)
Baby Spinach (optional)

Steps:

  • Gently toss fish and vegetables together.
  • In a small bowl whisk together vinegar, garlic, parsley, salt and pepper, slowly incorporate oil while continuing to whisk.
  • Pour vinaigrette over salad ingredients. Toss gently.
  • Serve on a bed of spinach and top with egg slices.

Nutrition Facts : Calories 350.6, Fat 26.7, SaturatedFat 4.7, Cholesterol 214.5, Sodium 154, Carbohydrate 9.6, Fiber 3.1, Sugar 5.2, Protein 18.9

HALIBUT WITH VEGETABLES



Halibut With Vegetables image

You can use any white fleshed fish or shellfish for this. Just adjust the cooking time accordingly. This stew should be thick, not soupy. From The Best Recipes in the World by Mark Bittman.

Provided by Sandyg61

Categories     Halibut

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons corn oil
3 garlic cloves, minced
1 large onion, roughly chopped
2 carrots, roughly chopped
2 potatoes, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
1 turnip, peeled and roughly chopped
2 celery ribs, roughly chopped
2 large tomatoes, cored and chopped with their juice (canned are fine)
2 lbs halibut or 2 lbs other fish, cut into chunks
1 tablespoon paprika
salt and pepper

Steps:

  • Heat oil in a large saucepan or casserole with a lid over medium-high heat.
  • Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes.
  • Add all the vegetables and stir once or twice.
  • Turn the heat to medium, cover and cook for 20 minutes, stirring occasionally. If the mixture dries out add a little water.
  • When the carrots are nearly tender, lay the fish pieces on top of the vegetables and sprinkle with paprika, salt, and pepper.
  • Re-cover and cook until the fish is done(a thin-bladed knife inserted into it's center will meet little resistance).
  • Taste and adjust the seasoning (this will take plenty of black pepper).

Nutrition Facts : Calories 382.2, Fat 7.1, SaturatedFat 1.2, Cholesterol 111.2, Sodium 225.8, Carbohydrate 32.8, Fiber 6.4, Sugar 8, Protein 46.6

HALIBUT WITH SPICED VEGETABLES



Halibut With Spiced Vegetables image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 30m

Yield 3 servings

Number Of Ingredients 12

12 ounces whole onion or 11 ounces thin-sliced ready-cut onion (2 1/2 to 3 cups)
2 teaspoons olive oil
1/2 cup plus 2 tablespoons fish stock or bottled clam juice
8 ounces whole red bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups)
8 ounces whole green bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups)
1 tablespoon fresh or frozen ginger
1/2 teaspoon five-spice powder
1 pound halibut
3 tablespoons fresh cilantro
3 whole green onions
2 tablespoons pine nuts
1 tablespoon reduced-sodium soy sauce

Steps:

  • Cut whole onions into thin slices.
  • Heat 1 teaspoon of the oil in a nonstick skillet until it is quite hot. Add onions, and saute over medium heat, stirring occasionally, until onions begin to soften and take on color. When onions begin to dry out, stir in 2 tablespoons of the fish stock.
  • Meanwhile, wash, trim, seed and cut the whole red and green peppers into thin slices, and add to onion. Cook, stirring, until peppers begin to soften.
  • Grate ginger, and stir into peppers along with five-spice powder.
  • Cut halibut into three pieces, discarding bone. Place halibut in pan, and cover with vegetables. Cover, and cook according to the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes per inch.
  • Meanwhile, trim, wash and chop cilantro and green onions, and saute them with pine nuts in the remaining olive oil in a small pot for about one minute.
  • Add remaining fish stock and soy sauce to the pine nut mixture, and cook until slightly reduced.
  • When fish is cooked, arrange vegetables on each of three plates; top with halibut, and spoon pine nut mixture over top of each.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 602 milligrams, Sugar 10 grams

HALIBUT WITH CARROTS, FENNEL, LEMON, AND GARLIC



Halibut with Carrots, Fennel, Lemon, and Garlic image

Categories     Fish     Garlic     Bake     Passover     Low/No Sugar     Lemon     Halibut     Fennel     Carrot     Spring     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

1 cup olive oil, divided
1 large fresh fennel bulb, halved, very thinly sliced, top fronds reserved
2 large lemons; 1 sliced very thin, 1 cut into 8 wedges
8 4-ounce halibut fillets
2 medium carrots, cut into matchstick-size strips
1 12-ounce container grape tomatoes or cherry tomatoes, halved
2 large bunches fresh thyme
2 garlic cloves, peeled

Steps:

  • Preheat oven to 450°F. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon oil. Scatter sliced fennel in center of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes around fish. Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs. Cover fish with foil overhang and seal. Bake fish until just opaque in center, about 12 minutes.
  • Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper.
  • Open foil packet. Drizzle all of sauce over fish and vegetables. Reseal foil. Let fish cool at room temperature 1 hour. Chill overnight.
  • Discard thyme sprigs. Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates. Divide tomatoes, carrots, and sauce among plates. Garnish fish with lemon wedges and fennel fronds.

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