Cumin Seared Halibut With Sweet Corn Sauce Recipes

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GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH



Grilled Halibut With Indian Spices and Corn Relish image

Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are then left to marinate for a few hours in the refrigerator before grilling. The cooked fish is topped with a quick relish made of fresh corn, ginger, onion, cilantro and a bit of the spice mixture that's been sautéed in clarified butter. It's an unexpected yet extraordinary way to prepare fish that might just win over the self-proclaimed seafood-haters at the table.

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
Salt and freshly ground black pepper
4 halibut steaks, 1 inch thick, 2 to 2 1/2 pounds total (Pacific salmon, wild striped bass, hake steaks or fillets of these fish can be substituted)
2 lemons
4 tablespoons ghee (sold in Indian stores and fancy food shops) or clarified butter; vegetable oil can be substituted
1 tablespoon minced fresh ginger
1/2 cup finely chopped onion
1 cup cooked fresh corn kernels (about 1 ear of corn)
Oil for grill
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
  • While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
  • Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
  • Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.

SWEET 'N' SOUR HALIBUT



Sweet 'n' Sour Halibut image

We live on the West Coast and catch a lot of halibut off our fishing boat. My family has always loved fresh fish, and this recipe is a favorite. The cubed halibut is cooked in a sweet-and-sour sauce along with pineapple, green pepper and tomatoes - yum! -Willa Gilio, Cayucos, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1 cup packed brown sugar
1 cup cider vinegar
1 cup apricot nectar
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1 cup cubed green pepper
3 tablespoons all-purpose flour
4 tablespoons cold water, divided
1 tablespoon soy sauce
Dash each salt and pepper
1-1/2 pounds halibut steaks, cut into 1-inch pieces
1 tablespoon cornstarch
2 medium tomatoes, seeded and cubed
2 cups pineapple chunks
Hot cooked linguine or rice

Steps:

  • In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add the green pepper; cook 5 minutes longer; set aside., In a large bowl, combine the flour, 3 tablespoons water, soy sauce, salt and pepper. Add halibut; toss gently to coat. , Transfer to a broiler pan. Broil 4 in. from the heat for 5-6 minutes or until fish flakes easily with a fork. Set aside and keep warm. , Combine cornstarch and remaining water until smooth; stir into green pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium; add tomatoes and pineapple. Cook and stir for 4-5 minutes or until heated through. Serve with halibut and linguine or rice.

Nutrition Facts : Calories 401 calories, Fat 3g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 507mg sodium, Carbohydrate 71g carbohydrate (58g sugars, Fiber 2g fiber), Protein 26g protein.

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE



PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE image

Make and share this PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE recipe from Food.com.

Provided by Robbie 22

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

24 ounces halibut fillets (1.5 lb total)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup salted butter
1 medium lemon (cut in half)

Steps:

  • Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
  • Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
  • Remove the fish from the pan and cover tightly with foil to keep warm.
  • Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.
  • Squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
  • Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

Nutrition Facts : Calories 460.1, Fat 32.6, SaturatedFat 16.1, Cholesterol 163.9, Sodium 925.4, Carbohydrate 1.9, Fiber 0.6, Sugar 0.4, Protein 39.2

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE



Halibut with Creamy Garlic and Herb Sauce image

This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.

Provided by feeshette

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 4

Number Of Ingredients 19

4 (6 ounce) halibut fillets
1 tablespoon lemon juice
salt and pepper to taste
2 sprigs cilantro leaves
2 tablespoons butter
4 green onions, finely chopped
¼ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon crushed red pepper flakes
¼ cup dry white wine
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 cup chicken broth
½ cup half-and-half cream
½ cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon all-purpose flour
¼ cup water
toasted slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  • Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
  • Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 9.5 g, Cholesterol 91.2 mg, Fat 20.6 g, Fiber 2 g, Protein 43.3 g, SaturatedFat 8.9 g, Sodium 342 mg, Sugar 1.8 g

CUMIN SEARED HALIBUT WITH ASPARAGUS SALSA



Cumin Seared Halibut With Asparagus Salsa image

Make and share this Cumin Seared Halibut With Asparagus Salsa recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 1 serving(s)

Number Of Ingredients 12

1 (6 -8 ounce) fresh halibut (Alaskan or Californian)
1 teaspoon ground cumin
salt and pepper
4 stalks asparagus, chopped
1 roma tomato, diced
1/4 cup red onion, diced
1 teaspoon jalapeno pepper, seeded and chopped
1 tablespoon fresh cilantro, chopped
1/2 small lime, juiced
1 teaspoon olive oil
1 tablespoon canola oil plus 1 tsp canola oil, divided
1/4 cup crispy tortilla

Steps:

  • Heat oven to 400 degrees.
  • For the Salsa: Heat a saute pan, add 1 tsp canola oil and lightly saute the asparagus until just cooked. This only takes a minute or so. Remove from heat and cool.
  • When asparagus is cooled, mix together the onion, tomato, cilantro, asparagus, jalapeno, olive oil, lime juice and salt and pepper.
  • For the Halibut: Sprinkle halibut with salt, pepper and ground cumin.
  • Heat a oven-proof saute pan (black iron works well) until smoking hot, add 1 tablespoon canola oil and sear one side of the halibut.
  • Put pan in the preheated 400 degree oven and finish cooking with seared side down. When cooked (cooking time for this will vary on the thickness of the piece of fish) remove from pan and place on a plate, top with asparagus salsa, garnish with crispy tortillas and serve hot.

Nutrition Facts : Calories 417.1, Fat 22, SaturatedFat 2.3, Cholesterol 83.4, Sodium 158.9, Carbohydrate 20.6, Fiber 7.5, Sugar 7.1, Protein 39

SWEET CORN AND HALIBUT TAMALES



Sweet Corn and Halibut Tamales image

A simple corn and cornmeal topping makes these halibut fillets a party entrée.

Yield Serves 2

Number Of Ingredients 7

2 large fresh ears of corn, husks intact
1/2 cup packed fresh cilantro, trimmed
1 tablespoon yellow cornmeal
1 teaspoon sugar
1/2 teaspoon (scant) salt
2 tablespoons finely chopped red bell pepper
2 6-to 8-ounce 1-inch-thick halibut fillets

Steps:

  • Preheat oven to 375°F. Lightly oil baking sheet. Carefully remove husks from corn, reserving 4 largest ones. Lay corn ears on work surface and cut off kernels. Process corn kernels in food processor until coarsely chopped (do not puree). Add cilantro, cornmeal, sugar and salt and process just to combine. Season with pepper. Using slotted spoon, transfer corn mixture to small bowl. Mix in finely chopped red bell pepper.
  • Arrange 2 corn husks on prepared baking sheet. Spread 1/4 of corn mixture (roughly matching size of halibut fillets) over each husk on sheet. Season halibut on both sides with salt and pepper. Place over corn mixture. Top each with another 1/4 of corn mixture. Press remaining husks over to cover tightly. Cover both tamales with foil.
  • Bake until halibut is just cooked through, approximately 20 minutes.

SWEET CORN ZABAGLIONE HALIBUT RECIPE - (4.6/5)



Sweet Corn Zabaglione Halibut Recipe - (4.6/5) image

Provided by [email protected]

Number Of Ingredients 14

1 T Butter & 1 T Olive Oil
1/2 c fresh yellow corn kernels
2 cloves garlic, minced
2 c heavy cream
2 egg yolk
Kosher salt to taste
For Fish
2 T olive oil
4 6 ounce halibut fillets
Salt and Pepper to taste
2 c arugula, stems removed
1 c cherry tomatoes, halved
1/2 c thinly sliced red onion
1/4 c fresh yellow corn kernels

Steps:

  • Prepare the cream sauce - Heat a skillet and spray with Pam and cook corn and garlic 4 minutes. Add the half and half and simmer on very low heat 10 minutes. Because the half and half has no fat, you have to be careful to not let this come to a boil. Transfer all to a blender and puree until smooth and then strain through a fine mesh sieve. Bring 1 inch of water to boil in a double boiler and pour the corn puree into a bowl and whisk in the egg yolk then place in the top pan of the double boiler and whisk until thickened, about 10 minutes. Season with salt. Pan sear fish in olive oil, butter with salt and pepper. Toss together arugula, tomatoes, onion and corn and mix with olive oil, lemon juice, salt and pepper. Divide the cream sauce on dishes, plate the fish atop it and add the salad bits to the top.

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