PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE
Categories Dinner Halibut Asparagus Anniversary Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 26
Steps:
- Marinate the halibut:
- In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
- Make the pea purée:
- In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.
- Make the asparagus and risotto:
- Fill a large bowl with ice water.
- In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
- In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
- In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
- In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
- Finish the halibut:
- Preheat the oven to 350°F.
- Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.
- To serve:
- Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.
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.
BRAISED HALIBUT WITH ASPARAGUS, BABY POTATOES AND SAFFRON
The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. Don't add more than a pinch of salt to the water when cooking the potatoes, otherwise the reduced broth will be too salty.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Crush saffron threads between your fingers and place in a small bowl or ramekin. Add 1 tablespoon warm water and set aside.
- In a mortar and pestle, pound together almonds, garlic and anchovies along with a pinch of salt into a paste. Set aside.
- In a heavy straight-sided skillet or wide saucepan, heat olive oil over medium-high heat. Season fish with salt and pepper. When oil is hot, sear fish for 1 minute on each side. Remove to a plate or platter.
- Reduce heat to medium and add anchovy paste to pan. Cook, stirring and scraping bottom of pan, until garlic is fragrant, 30 seconds to a minute. Stir in 3 cups water and stir to deglaze bottom of pan. Add potatoes and a pinch of salt. (Don't salt to taste now or broth will become too salty when reduced later.) Bring to a boil. Add saffron with soaking water, reduce heat, cover and simmer until potatoes are just tender, 10 to 15 minutes.
- Carefully add seared halibut fillets and asparagus to pan. Tip in any liquid that has accumulated on the plate or platter, and bring back to a bare simmer. Cover and poach gently for 5 minutes, or until fish is opaque and asparagus is tender. With a slotted spoon or tongs, carefully remove fish fillets to 4 warm wide soup bowls. If necessary, simmer asparagus for another minute or 2. It should be tender but not too soft.
- Divide potatoes and asparagus among the bowls. Turn up heat and reduce liquid in pan by half, stirring. Taste and adjust seasoning. Stir in parsley and basil and simmer 20 to 30 seconds. Spoon broth over fish and vegetables and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 868 milligrams, Sugar 3 grams
SEARED HALIBUT WITH ANCHOVIES, CAPERS AND GARLIC
Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time. This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive. Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish. Creating a dish out of these ingredients is almost as easy as simply searing the fish and serving it with lemon. The fish is quickly browned, then allowed to finish cooking in the oven while the no-fuss sauce cooks in the pan.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
- Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
- Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 583 milligrams, Sugar 0 grams, TransFat 0 grams
SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD
Provided by Ivy Manning
Categories Broil High Fiber Dinner Halibut Asparagus Fennel Spring Breadcrumbs Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For salad:
- Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
- Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- For fish:
- Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
- Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
- Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
- Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.
SEARED HALIBUT WITH PARMIGIANA ASPARAGUS
Steps:
- For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
- For asparagus: Preheat the oven to 350 degrees F.
- Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
- To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives
PAN-SEARED HALIBUT WITH CHARMOULA OVER QUINOA AND ASPARAGUS
A flavorful herb and spice paste tops seared halibut fillets served over quinoa and asparagus.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Put the cumin in a small dry skillet over medium-high heat and swirl until toasted and fragrant, 1 to 2 minutes. Transfer the cumin to a food processor along with the cilantro, parsley, oil, paprika, cayenne, garlic and lemon zest and juice. Pulse until coarsely blended. Season with salt and pepper. Cover and refrigerate.
- Bring a medium pot of salted water to a boil over high heat. Gradually add the quinoa, lower the heat to medium-high and keep at a rolling simmer for 10 minutes. Add the asparagus and continue to cook for 3 more minutes. Drain and set aside.
- Meanwhile, cook the onions in a medium skillet with the oil over medium-high heat until caramelized, 10 to 15 minutes. Fold the onions into the quinoa and season with salt and pepper.
- Heat the oil in a medium nonstick skillet over medium-high heat. Sprinkle the halibut with salt and pepper and place the fish in the skillet, flesh-side down. Cook until just opaque and cooked through, 2 to 3 minutes per side (depending on the thickness of the fish).
- Divide the quinoa among serving plates. Top with the fish and charmoula.
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.
CUMIN-SEARED HALIBUT WITH SWEET CORN SAUCE
Northern Pacific halibut is my fish of choice to have in the warmer months. It is a flat fish and deserves special care when handling. Since it can be a little more expensive, I save it for special occasions. The sauce relies on corn, which is very important to Native American culture and recipes. Use blue corn if you can get ahold of it. Otherwise, sweet corn is a great go-to.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
- Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
- For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
- Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
- To finish the halibut, in a medium sauté pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it's ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.
SLOW-ROASTED HALIBUT WITH ASPARAGUS AND SALSA GENOVESE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 25m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F.
- Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
- Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once.
- Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
- Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.
HALIBUT WITH STRAWBERRY SALSA
This recipe was developed for the Old Fish Factory Restaurant in Lunenburg Nova Scotia in Canada; the salsa is also good over grilled chicken or with corn chips, as a snack. I found this recipe in a local mag, Saltscapes -
Provided by Chef mariajane
Categories Halibut
Time 7m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- SALSA: Mix all ingredients together and refrigerate for 30 minutes. make approximately 2 cups.
- HALIBUT: In a frying pan, heat oil on high; sear halibut for 2 minutes on each side. Place halibut in a 350F oven for 5 minutes.
HALIBUT WITH VEGETABLE SALSA
There's something fishy going on in our Test Kitchen-and it's this terrific recipe! Topped with a colorful, fresh tomato salsa, these flaky filets are a real treat
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place halibut in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with halibut.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 249mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
PAN-SEARED HALIBUT WITH SALSA VERDE
Categories Sauté Quick & Easy Dinner Halibut Summer Cilantro Parsley Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
- Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.
SWORDFISH (OR HALIBUT) WITH A CUMIN CRUST
This aromatic spice rub cooks to a crust, sealing in the moisture of the succulent swordfish steaks. Other firm white fish steaks, such as halibut, also work well in this recipe. Make a large batch of the spice rub and keep in an airtight container for up to 1 month. Use as a rub for chicken breasts or lamb chops.
Provided by English_Rose
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler to medium or prepare the barbecue. To make the spice rub, roughly crush all the spices together in a pestle and mortar or in a bowl using the end of a rolling pin. Add a little salt if desired. Tip the spice mixture onto a flat plate and turn the swordfish steaks in it to coat each side thoroughly.
- Cook under the broiler or on the barbecue for 8-10 minutes on each side, or until the fish flakes and is just cooked and the outside is golden and crisp.
- Combine all the salsa ingredients in a bowl, cover and chill until needed. Serve the fish with a spoonful of salsa, a green salad, and lime wedges for squeezing over.
SEARED HALIBUT TACOS WITH GRAPEFRUIT-AVOCADO SALSA
We're big fans of the way citrus pairs with creamy avocado. This colorful salsa would be equally at home with chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Make salsa: Combine grapefruit, avocado, onion, cilantro, jalapeno, and lime juice in a medium bowl. Season with salt and set aside.
- Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Season halibut generously with salt and pepper and sear, undisturbed, until golden brown, 2 to 3 minutes. Flip and continue cooking until golden and flaky, 2 to 3 minutes more. Remove and let cool slightly, then flake with a fork.
- Toast tortillas over a gas burner, turning, until lightly charred, about 1 minute. Top with fish, salsa, and cabbage.
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