CRAB CRUSTED GROUPER
A crispy baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. This topping can also be used to stuff mushrooms. You may use any type of cheese that you like in this recipe - Italian cheeses work especially well.
Provided by JESSICA971
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.
- Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 3.4 g, Cholesterol 132.6 mg, Fat 14.6 g, Fiber 0.5 g, Protein 43.3 g, SaturatedFat 8.2 g, Sodium 424.1 mg, Sugar 0.7 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
ROASTED HALIBUT, MASHED POTATO, A CORN AND CRAB CONFIT AND A HALIBUT BRILL, SUGAR SNAP PEAS
Provided by Food Network
Categories main-dish
Time 3h30m
Yield Yield: 4 servings
Number Of Ingredients 34
Steps:
- Brill: In a roasting pan, roast in the oven the onion, carrot, celery, cloves, bay leaves, black peppercorn and fish bones about 30 minutes until a dark brown color. Remove from oven and place all the ingredients in a small stock pot over high heat. Add 1 cup wine and water until just covering bones. Bring to a boil, then reduce heat to a simmer for 20 minutes. Strain and discard everything; keep only the broth. Let this reduce over medium heat until only 1/4 of volume remains. Add the other half of wine, lemon juice and 2 cups water. Let reduce again by half. Set this aside.
- Mashed Potato: Peel and dice potato, top with salted water and boil until just cooked through; do not overcook to mush or cloudy water. While potato is cooking, take half of the butter and the half and half in a small saucepot. Place on low temperature; you only want butter to melt. Medium dice remaining butter and keep cold. Once potato is cooked, strain from liquid, place on baking sheet and sit in a hot oven, about 4 to 5 minutes. Take potato out of oven, put in a food mill along with cold butter cubes. Mill through and with a wooden spoon fold in butter and half and half mixture. Incorporate mixture until potato is velvety in texture; add salt and pepper to taste.
- Turnout: In a heated saucepan add olive oil. Bring to smoking hot, season fillet with salt and fresh cracked pepper. Sear flesh side of fillet until medium brown color. Turn to skin side and finish cooking in oven at 375 degrees (about 12 to 15 minutes). In a saute pan, bring 1/2 cup water to boil add 1-ounce of butter and salt and pepper; this will emulsify; then add the sugar snap peas. Bring the brill up to a good simmer in a separate pan. Heat confit if it has gotten cool.
- Presentation: On the entree plate, place a large ring cutter No. 95 in the center of plate. Fill halfway with mashed potato, then fill with the corn and crab confit. Place around the ring the snap peas, then remove ring. Once halibut is cook through, place on top of the confit and mashed potato, pour heated brill around on the plate (should be brothy). Garnish with fresh sprig of rosemary or purple basil
- Confit: In a brazier, place 1-ounce of butter, fennel and onion. Sweat down until onions are translucent. In a separate saute pan over high heat, add corn kernels, then 1-ounce of butter; 1/2 cup sugar, thyme, brown the corn, then add to fennel and onion mixture. Add 1 cup wine, apple juice, cayenne pepper, 1 1/2 cups sugar, white vinegar and wine. Cook over medium heat until liquid evaporates. Strain into colander; add parsley, matchstick chives and crabmeat. Fold into mixture; set aside.
CRAB ENCRUSTED HALIBUT
Steps:
- Preheat oven to 350° F. Crumble bread crumbs and crab meat, using your hands to make a crab breading. Season fish with salt, pepper, and Old Bay seasoning (optional). Place flour in a bowl, whip eggs with a fork and place in a separate bowl, and the crab mixture in another bowl. Dust the halibut in the flour bowl, then coat fish with the egg, and last with the crab mixture. Continue breading procedure with remaining pieces of fish, and set aside. Heat chili sauce in small saucepan on medium high heat. Once hot add cream and turn heat down to medium, simmer until desired consistency. Heat oil and butter in large saute pan med-high heat and pan fry halibut until golden brown on both sides. If it is not finished cooking, place on lightly oiled baking sheet and finish in oven approximately 7 minutes. For service place 3 tablespoons of warm chili sauce cream on plate, set fish on top of sauce and pour desired amount of sauce on top. Serve with vegetables and potato as shown or as desired.
HALIBUT WITH CRAB SAUCE
A thick and creamy crab sauce tops tender halibut in this delightful dish. "It's one of our favorite fish recipes," shares Shirley West of Lynnwood, Washington.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place each fillet in an individual broiler-proof serving dish. Sprinkle with salt and pepper. Melt 2 teaspoons butter; drizzle over fillets. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a small saucepan coated with cooking spray, melt remaining butter. Stir in flour until smooth; gradually stir in the broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in crab. Remove from the heat; stir in cheese until melted. Pour over halibut. Broil 4-6 in. from the heat for 3-4 minutes or until lightly browned.
Nutrition Facts : Calories 328 calories, Fat 14g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 517mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges
CRISP CRACKER COATED HALIBUT
Make and share this Crisp Cracker Coated Halibut recipe from Food.com.
Provided by startnover
Categories Halibut
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil.
- Place both kinds of crackers in the blender and blend till fine crumbs set aside.
- Combine milk and eggs, mixing well, set aside.
- Blend crackers, flour, dill, garlic, salt, pepper, and seafood seasoning together.
- Dip halibut strips in egg mixture and then the cracker mixture.
- Deep fry till golden.
- Place in oven safe pan lined w/ paper towels and then place in 350° oven.
- Cook 5 minutes and serve.
Nutrition Facts : Calories 406.7, Fat 14.3, SaturatedFat 4.7, Cholesterol 137.2, Sodium 318.8, Carbohydrate 26.6, Fiber 0.7, Sugar 1.7, Protein 40.3
BAKED HALIBUT WITH CASHEW-CRUMB TOPPING
Make and share this Baked Halibut With Cashew-Crumb Topping recipe from Food.com.
Provided by ratherbeswimmin
Categories Halibut
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°.
- In a small bowl, stir the first 9 ingredients together.
- Place fish in 4 indiviidual 4x6 inch gratin dishes that have been lightly coated with cooking spray.
- Spread crumb-nut mixture over the top of each fish.
- Bake 10-12 minutes or until fish flakes and the top is golden.
- Serve with lemon wedges.
Nutrition Facts : Calories 326.2, Fat 10, SaturatedFat 1.9, Cholesterol 56.8, Sodium 307.9, Carbohydrate 16.7, Fiber 1.3, Sugar 1.6, Protein 40
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