HALIBUT WITH CHARRED GARLIC OIL AND TOMATO RELISH
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.
- Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.
- Heat the grill to high.
- Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.
GRILLED HALIBUT WITH CILANTRO GARLIC BUTTER
Delicious! My husband absolutely loves this recipe! Fish is simply seasoned with lime juice, then served with a cilantro lime garlic sauce. Serve over a bed of greens with a nice loaf of bread for a complete meal.
Provided by SerenaBloom
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
- Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
- Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 3 g, Cholesterol 69 mg, Fat 13.1 g, Fiber 0.7 g, Protein 35.4 g, SaturatedFat 4.7 g, Sodium 173.9 mg, Sugar 0.4 g
GRILLED HALIBUT
This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.
Provided by braniffb13
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
- Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g
GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE
An easy Grilled Halibut recipe with Lemon-Basil Vinaigrette
Categories Fish Low Carb Low Fat Low/No Sugar Lemon Basil Halibut Summer Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.
GRILLED HALIBUT WITH CRISPY RICE AND GREEN BEANS VINAIGRETTE
Steps:
- Bring a large pot of salted water to a boil. Preheat a grill to medium-high heat. Preheat a wood-fired or regular oven to 400 degrees F.
- Coat the bottom of a 14-inch cast-iron pan with canola oil and turn on the heat to medium-high. Meanwhile, portion the rice into 4 flattened discs, about 3/4 cup each. Once the oil is heated, add the rice cakes and cook until golden brown and crisp, 5 to 6 minutes for each side.
- Add the haricots verts to the boiling water and cook until slightly softened and brightened in color, about 2 minutes. Immediately transfer the haricots to an ice water bath until cool to the touch. Slice each haricot into thin rings. Transfer to a bowl and dress with some Fish Sauce Vinaigrette. Fold in the tobiko and set aside.
- Prepare the fish for the grill by rubbing the fillets with olive oil and sprinkling with salt and pepper. Rub the grill grates with an oiled towel and lay the fillets down. Cook with the grill open until you have nice grill marks and the fish releases easily from the grill, 5 to 7 minutes on the first side. Flip and let cook another 5 minutes. Remove the fish to a sheet tray. Transfer to the oven until cooked through, 3 to 5 minutes.
- Place the crispy rice cakes on a platter and top with the grilled halibut fillets. Drizzle the Vinaigrette over the fish and around the platter. Garnish each halibut fillet with a teaspoon of the tobiko and a few sprigs of the wood sorrel and serve.
- Whisk together the olive oil, fish sauce, rice wine vinegar, honey, sugar, chives, curry powder, ginger, sesame oil, chile, garlic, lime zest and juice in a small bowl until combined.
EDS GRILLED HALIBUT
Steps:
- In a baking dish, marinate the halibut with the olive oil, lemon pepper and lemon juice. Marinate for a couple of hours in the refrigerator. Use alderwood in grill (if available) for smoky Alaskan flavor. Place fish on hot barbecue grill and cook approximately 5 minutes per side (depending on thickness.)
- In a saute pan either on stove or grill place butter, cilantro and lemon juice. Cook until melted. Place fish on decorative plates and cover with sauce. Garnish with sprig of cilantro.
GRILLED HALIBUT AND TOMATO PACKETS
Categories Tomato Halibut Fennel Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cut six 12-inch squares of foil. Place each fish fillet in center of 1 square. Drizzle each fillet with 2 teaspoons oil; turn fish to coat. Sprinkle with salt and pepper. Spread each with 2 teaspoons tapenade. Top each with 4 tomato wedges, 1/3 cup fennel, 1 teaspoon tarragon, 1 teaspoon lemon peel, and 2 teaspoons vermouth. Sprinkle with salt and pepper. Fold up foil and seal edges to enclose completely.
- Prepare barbecue (medium-high heat). Place packets on grill rack; cover barbecue with lid. Cook until fish is just opaque in center, about 8 minutes. Divide packets among plates and serve.
ROAST HALIBUT WITH SMOKED TOMATO VINAIGRETTE
Make and share this Roast Halibut With Smoked Tomato Vinaigrette recipe from Food.com.
Provided by Chuck Hughes
Categories Halibut
Time 42m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Special equipment:.
- Hickory wood chips (about 2 handfuls), for smoking.
- To make the vinaigrette:.
- Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.
- Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.
- Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.
- To make the halibut:.
- Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.
- Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.
- Add the halibut fillets to the hot pan, skin side down. Once the first side has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.
- Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish.
Nutrition Facts : Calories 732, Fat 63.4, SaturatedFat 8.4, Cholesterol 68.6, Sodium 185.1, Carbohydrate 14.6, Fiber 3, Sugar 6.5, Protein 28.7
GRILLED HALIBUT WITH TOMATO VINAIGRETTE
This is another great recipe from "Fresh with Anna Olson". It comes from the episode "Grilling Girls". So good -
Provided by Chef mariajane
Categories Halibut
Time 16m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- TOMATO VINAIGRETTE:.
- Mark the tomatoes with an "X" at the bottom and blanch for 1 minute in boiling water. Shock tomatoes in ice water, then peel off skins (savng them). Seed tomatoes (saving the seeds, too) and finely dice the tomato.
- Stir vinegar and garlic with half of diced tomato and saved skins and seeds. Let sit for 30 minutes then strain through a cheesecloth without squeezing (to keep liquid clear).
- Dispose of tomatoes (or cook in your next pasta dish). Whisk red onion into vinegar and slowly drizzle in oil. Stir in remaining diced tomato and season to taste. Whisk before usinig.
- Preheat grill on medium high and heat a fish grill (mesh). Brush halibut fillets with oil and season lightly.
- Place thyme on grill and once it starts smoking, place halibut fillets on grill. Close lid on Barbecue and let cook for 8 minutes.
- Lift lid and turn halibut 90 degrees and close lid. Cook fish 8 more minutes, until it flakes easily when touched with a fork. Remove halibut and serve with tomato vinaigrette. Tear basil leaves over fillets immediately before serving.
Nutrition Facts : Calories 535.6, Fat 18.5, SaturatedFat 2.6, Cholesterol 130.4, Sodium 222.1, Carbohydrate 1.9, Fiber 0.6, Sugar 1.1, Protein 85.3
GRILLED HALIBUT WITH BAKED TOMATOES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Wipe the halibut steaks dry and brush with lemon juice and one-fourth cup olive oil. Set aside.
- Cut the tomatoes in half. If they have a great deal of seeds, remove some. Place tomatoes cut-side up in a flameproof baking dish, tightly packed because they will shrink in cooking. Sprinkle them with garlic, parsley, salt and pepper and add enough olive oil to come about one-fourth inch up the sides. Cook on top of the stove for 15 minutes, or until tomatoes are tender, then transfer them to the oven and bake for about one hour or until they have shrunk to about half their original size.
- Meanwhile, preheat broiler or charcoal grill. Season the halibut steaks with salt and pepper and broil for six to seven minutes on each side, turning once. Place on a serving dish. Remove tomatoes from baking dish with a slotted spoon, leaving most of the oil behind, and arrange them on the serving dish around the halibut.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 24 grams, Carbohydrate 7 grams, Fat 29 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 689 milligrams, Sugar 4 grams
GRILLED HALIBUT WITH HEIRLOOM TOMATOES
This is delicious, easy and light. Perfect for a summer meal in the backyard or on the deck. I started making this when I had an overabundance of heirloom tomatoes growing in the garden and boy are people impressed with the burst of flavors in this dish. The prep time listed doesn't include the tomato marinating time.
Provided by Chef Emstar
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except halibut and allow to sit together on the counter for 8-12 hours.
- Rinse and dry halibut. Cut into 4 equal portions. Lightly rub with olive oil and season with salt and pepper.
- On a hot grill cook for 3-4mins per inch of thickness on each side.
- Serve with a generous portion of tomato mixture.
- This is great with brown rice and fresh green beans or asparagus.
Nutrition Facts : Calories 405.3, Fat 19.1, SaturatedFat 2.7, Cholesterol 70.3, Sodium 421, Carbohydrate 10, Fiber 3.2, Sugar 6, Protein 48
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