RICE PAPER WRAPS WITH VEGETABLES
Steps:
- In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
- To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
- In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
- Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.
ROMAINE-WRAPPED HALIBUT
Steps:
- Preheat oven to 450°F and coat inside of a 13- by 9-inch glass or ceramic baking or gratin dish with 1 tablespoon butter. Cut 2 thin slices from each lemon half and squeeze juice from remaining lemon.
- Mash together remaining 2 tablespoons butter, 1 teaspoon lemon juice, and shallot and season well with salt and pepper. Sprinkle dish with remaining juice.
- Cook lettuce in a large pot of salted boiling water 1 minute. Immediately transfer with tongs to a bowl of ice water to cool. Drain lettuce and cut out ribs, leaving top 1 inch of leaves intact.
- Spread out 1 lettuce leaf lengthwise on a work surface. Place another leaf on first leaf, overlapping enough to cover any holes (use 2 extra leaves if necessary). Season 1 piece halibut with salt and pepper and place crosswise in center of lettuce. Spread top of fish with one fourth of shallot butter. Wrap lettuce over fish to form a packet (don't worry if ends aren't covered by lettuce) and transfer to baking dish. Make 3 more packets in same manner, arranging them close together in baking dish.
- Top each packet with a lemon slice. Cover packets with a sheet of wax or parchment paper, then tightly cover dish with foil.
- Bake in middle of oven until centers of packets are just firm to the touch, 15 to 20 minutes, depending on thickness of fish. Serve with pan juices poured over packets.
PHYLLO-WRAPPED HALIBUT
I created this easy entree to convince my husband that seafood doesn't have to taste "fishy." He likes the flaky, phyllo wrapping as well as the bright green and red vegetables hidden inside of it. -Carrie Vazzano of Rolling Meadows, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet lightly coated with cooking spray, saute spinach and red pepper until tender. Add 1/2 teaspoon lemon pepper and lemon juice. Remove from the heat; cool., Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; brush with butter. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Layer remaining phyllo over first sheet, brushing each sheet with butter. Cut stack in half widthwise. , Place a halibut fillet in the center of each square; sprinkle with salt and pepper. Top with cheese and spinach mixture. Fold sides and bottom edge over fillet and roll up to enclose it; trim end of phyllo if necessary. Brush with remaining butter; sprinkle with remaining lemon pepper. , Place seam side down on prepared baking sheet. Bake at 375° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 330 calories, Fat 12g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 676mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges
HALIBUT WITH RICE WINE
This is a great way to prepare halibut, cod, sea bass, or salmon. Serve it with couscous or rice.
Provided by Kathryn Mazierski
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.
- Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 8.6 g, Cholesterol 35.8 mg, Fat 4.3 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 0.6 g, Sodium 230.5 mg, Sugar 6.6 g
FRESH HALIBUT IN RICE WRAP
Make and share this Fresh Halibut in Rice Wrap recipe from Food.com.
Provided by laseefeldt
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lay the rice wrappers on a flat surface.
- Sprinkle snipped dill and sliced mushrooms in the center of each wrapper, and place the halibut fillets on top. Wet the wrappers' edge with a brush and fold like an envelope.
- Heat the olive oil in a large skillet, lightly brown both sides of the halibut packets and cook in a 375°F oven for 8 minutes.
- Remove the halibut packets to a warm serving platter.
- Add capers, butter and lemon juice to the skillet, simmer for 30 seconds. Spoon the sauce around the halibut packets and serve at once with sugar snap peas.
Nutrition Facts : Calories 359.5, Fat 17.7, SaturatedFat 5.3, Cholesterol 85.5, Sodium 415.4, Carbohydrate 2, Fiber 0.5, Sugar 0.6, Protein 46.6
RICE PAPER WRAPPED HALIBUT ROASTED WITH FOIE GRAS GINGERED SPAGHETTI SQUASH AND WILD MUSHROOM RAGOUT
Steps:
- Spread foie mousse on each fillet and top with 3 chives. Soak the rice wrappers in warm water until soft, about 3 minutes, then lay on a dry, clean hand towel. Place halibut, foie side down in the middle of the wrapper and fold in bottom side first. Then fold in the 2 sides followed by the top. Let rest on folded side for 5 minutes before cooking. These can be made 4 hours in advance. In a non stick pan, coat with a little oil and sear folded side first, about 3 minutes. This will seal the package. Flip over and sear the foie side until brown. Flip back over and toast in a 400 degree oven for about 8 to 10 minutes. On a large plate, place small mound of squash in the middle. Surround with mushrooms and garnish with truffle oil and chives.;
- In a processor, puree into a mousse the foie gras, egg, cream, truffle oil and chicken until smooth. Transfer the mousse to a chilled bowl and fold in the chives and season with salt and pepper. Set aside;
- Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is "al dente". Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving
- Wild Mushroom Ragout: Canola oil 5 sliced shallots Salt and black pepper 1 cup crimini or button mushrooms 1 cup chanterelles 1 cup quartered shiitakes 1 cup morels 1 cup cepes or porcinis 1/2 tablespoon fresh minced thyme 1 cup red wine 1 cup veal demi-glace (1 cup chicken stock with 1 tablespoon dark soy sauce) 1 tablespoon butter (optional)
- In a hot saute pan coated with oil, caramelize the shallots. Season. Add the crimini mushrooms first and cook for 1 minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent then add the demi-glace. Simmer slowly for 20 minutes. Whisk in butter and keep hot for serving.
- Yield: 4 servings
- Suggested Wine: Sebastopol Vineyards, Dutton Ranch, Russian River, Pinot Noir, 1995
BROILED HALIBUT WITH SAFFRON RICE
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat broiler. Wipe the halibut steaks dry with paper towels. Sprinkle with lime or lemon juice and olive oil. Set aside. Mix the saffron with the wine and set aside.
- In a large skillet, soften the shallots, garlic and jalapena pepper in the butter. Add the rice and cook, stirring frequently, until the grains are opaque. Pour in the saffron wine mixture and bring to boil, stirring.
- Turn down heat and add a cup of stock or water. Simmer over low heat, stirring occasionally. As the liquid evaporates, add more. Season with salt and pepper to taste. Continue adding liquid and stirring for about 20 minutes, or until the rice is al dente. The liquid should be absorbed; the rice should be creamy.
- While the rice is cooking, broil the halibut steaks. If they are done before the rice, keep warm.
- Add the cream to the rice, stir thoroughly over low heat and correct seasoning. Place half a halibut steak on each plate, plus a serving of rice. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 1200, UnsaturatedFat 28 grams, Carbohydrate 87 grams, Fat 50 grams, Fiber 2 grams, Protein 85 grams, SaturatedFat 17 grams, Sodium 1500 milligrams, Sugar 4 grams, TransFat 0 grams
BROILED HALIBUT WITH LEMON AND HERBS
Make and share this Broiled Halibut With Lemon and Herbs recipe from Food.com.
Provided by William Uncle Bill
Categories Halibut
Time 18m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small mixing bowl, combine 1/4 cup butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well.
- Rinse halibut steaks in cold water and pat dry on paper towels.
- In a 8 inch x 8 inch oven proof casserole dish, add 1 tablespoon of butter and 1 tablespoon of olive oil. Place under the broiler on HIGH heat for about 2 minutes or until the butter has melted.
- Place the halibut steaks in the casserole dish.
- Spread one half the lemon/herb mixture equally over each steak.
- Place under the broiler on HIGH heat and broil for 6 minutes.
- Turn halibut steaks over and spread the remaining lemon/herb mixture evenly over the steaks.
- Continue to broil on HIGH heat for another 5 to 6 minutes or until fish flakes easily with a fork. Do not overcook the fish.
- Serve with cooked basmati brown rice.
- You may also use finely chopped chives or green onions instead of the shallots.
MEDITERRANEAN HALIBUT WITH MUSHROOM RICE PILAF
This Healthy Living fish recipe is made with halibut fillets and served on brown rice pilaf with peas and fresh mushrooms.
Provided by My Food and Family
Categories Fish
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 450°F.
- Drizzle 2 Tbsp. dressing over fish in shallow baking dish.
- Bake 15 min. or until fish flakes easily with fork. Meanwhile, cook mushrooms in remaining dressing in medium skillet 3 to 4 min. or until mushrooms are tender, stirring occasionally. Add water; bring to boil. Stir in rice and peas; cover. Simmer 5 min. Remove from heat; let stand 5 min.
- Spoon rice mixture onto serving plates; top with fish.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
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