Grilled Halibut With Peppers And Artichokes Recipes

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GRILLED HALIBUT WITH PEPPERS AND ARTICHOKES



Grilled Halibut With Peppers and Artichokes image

You make paella inspired dish in foil packets so clean up is easy. I found this in Cuisine at Home magazine. I had to try it right away and can't wait to have company over to try it too. You could use striped bass, cod or Mahi Mahi.

Provided by Samantha in Ut

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 yellow bell pepper, sliced
4 roma tomatoes, chopped
1 large onion, chopped
1 cup artichoke heart, canned, drain and quarter
8 garlic cloves, minced
1 tablespoon smoked paprika
kosher salt
1/2 cup dry white wine
1 lemon, thinly sliced
4 halibut fillets (5-6oz each)
chopped fresh parsley

Steps:

  • Preheat grill to medium heat.
  • Combine bell pepper, tomatoes, onion, artichoke hearts, garlic, paprika and salt in a bowl. Add wine and stir to incorporate.
  • Cut four pieces of heavy-duty foil about twice the size around food to be wrapped. Fold each sheet in half to form a double layer.
  • Divide veggies into four portions. Place one portion in center of each piece of foil.
  • Place one fish fillet on vegetables in each packet. Top with lemon slices. Bring opposite sides of foil together fold edges over to make a 1 in crease at top of each packet. Continue folding until foil presses flat against food and top if packet is well sealed. Flatten ends of packet, fold or roll them together toward center to seal.
  • Grill packets covered over direct heat for 10 minutes. Removed from heat and unfold.

Nutrition Facts : Calories 549.4, Fat 10, SaturatedFat 1.4, Cholesterol 130.4, Sodium 367.5, Carbohydrate 20.4, Fiber 6, Sugar 4.2, Protein 88.7

HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA



Halibut with Artichoke and Olive Caponata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil
1 small red onion, chopped
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 celery stalk, chopped
8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes, with juices
10 pitted kalamata olives, halved
3 tablespoons raisins
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon capers, rinsed and drained
4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish

Steps:

  • For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
  • For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
  • Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
  • Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.

TUSCAN HALIBUT WITH GRILLED PEPPERS AND OLIVES



Tuscan Halibut with Grilled Peppers and Olives image

Provided by Food Network

Time 25m

Yield 4

Number Of Ingredients 7

4 (6 to 7 oz.) halibut fish fillets
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon Kosher or sea salt
1/2 teaspoon freshly ground black pepper
2 red bell peppers, cut lengthwise into 6 thick strips
2 yellow bell peppers, cut lengthwise into 6 thick strips
1 cup quartered Lindsay® Pimiento Stuffed Spanish Manzanilla Olives

Steps:

  • Heat grill to medium-high heat. Arrange fish on a rimmed baking sheet; brush 1 tablespoon of the oil over both sides of fish. Sprinkle salt and pepper over fish.
  • In a small bowl, toss pepper strips with remaining olive oil to coat. Grill peppers turning once, until light grill marks appear, about 2 minutes per side. Transfer to a platter or rimmed baking sheet and keep warm.
  • Grill fish on covered grill 3 minutes per side or until fish is opaque in center. Arrange peppers on four warmed dinner plates. Place fish over peppers; top with olives.

GRILLED HALIBUT WITH CRISPY RICE AND GREEN BEANS VINAIGRETTE



Grilled Halibut with Crispy Rice and Green Beans Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

Kosher salt and freshly ground black pepper
Canola oil, for pan-frying
3 cups cooked sushi rice, at room temperature
1/2 pound haricots verts or green beans
1 cup Fish Sauce Vinaigrette, recipe follows
3 tablespoons tobiko, plus more for garnish
Four 4-ounce skinless halibut fillets
Olive oil, for grilling
Wood sorrel, for garnish
1/2 cup olive oil
1/2 cup fish sauce
1/4 cup rice wine vinegar
2 tablespoons honey
2 tablespoons sugar
1 tablespoon minced fresh chives
1 teaspoon Madras curry powder
1 teaspoon minced ginger
1 teaspoon toasted sesame oil
1 serrano chile, minced
1 clove garlic, minced
Zest and juice of 1 lime

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.

HALIBUT IN ARTICHOKE AND TOMATO BROTH



Halibut in Artichoke and Tomato Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil, plus 3 tablespoons
4 (6-ounce) halibut fillets
1/4 teaspoon salt, plus more for seasoning fish
1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
2 shallots, sliced into thin rounds
2 cloves garlic, minced
1 pound frozen artichokes, thawed
1/2 cup white wine
1 1/2 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon minced fresh thyme leaves

Steps:

  • Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
  • In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
  • Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

GRILLED HALIBUT



Grilled Halibut image

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

¾ cup butter, softened
1 tablespoon lemon juice
1 ½ teaspoons onion powder
1 ½ teaspoons dried parsley
¾ teaspoon dried dill weed
¼ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
4 inch-thick halibut steaks

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 CILANTRO CREAM



Grilled Halibut With Cilantro Cream image

Make and share this Grilled Halibut With Cilantro Cream recipe from Food.com.

Provided by Nimz_

Categories     Halibut

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs alaska halibut fillets or 1 1/2-2 lbs halibut steaks
2/3 cup mayonnaise
3 tablespoons cilantro, finely chopped
2 garlic cloves, minced
1 teaspoon lime zest
1 tablespoon lime juice
1 teaspoon cumin

Steps:

  • Thoroughly blend all ingredients in a medium sized mixing bowl. Reserve 2 tablespoons of the baste for garnish.
  • Preheat grill to medium high. When grill is ready, baste halibut thoroughly before and during cooking. Grill approximately 4 to 6 minutes per side.
  • Garnish with remaining Cilantro Cream.

GRILLED HALIBUT



Grilled Halibut image

Every time this is made I think some how I have more people in the house then when I started. It is very easy to make and I know all will enjoy it

Provided by LynnL

Categories     Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

6 halibut steaks (180gr each or 6 oz.)
1 tablespoon olive oil (15ml)
1 tablespoon fresh basil, chopped roughly (15ml)
1 lemon

Steps:

  • Prepare barbecue for direct grilling. Preheat grill to high heat. Oil grill well. Season halibut fillets on both sides with salt and pepper. Sprinkle with basil. Drizzle with oil.
  • Place fillets down on the grill and allow to cook for 5 minutes per side or until nice golden char marks are achieved. Don't touch the fish until after char marks are achieved as it will stick to the grill. Flip fish and continue to cook a further 4 minutes. Remove from grill and drizzle with fresh lemon juice.
  • Remove and serve with tamales and orange chili sauce.

Nutrition Facts : Calories 472.4, Fat 11.7, SaturatedFat 1.6, Cholesterol 130.6, Sodium 220.9, Carbohydrate 1.9, Fiber 0.9, Protein 85.1

GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA



Grilled Halibut With Grilled Red Pepper Harissa image

DH and I really enjoyed this halibut recipe from the July 2008 Bon Appetit. It had lots of flavor and it was easy for a weeknight meal. We served it with grilled asparagus.

Provided by Dr. Jenny

Categories     High Protein

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

1 red jalapeno chile
1 garlic clove, peeled
4 (5 -6 ounce) halibut fillets (or mahi-mahi)
2 large red bell peppers, quartered lengthwise, seeded
olive oil, for brushing (plus 1/4 cup)
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

Steps:

  • Prepare BBQ (medium-high heat).
  • Thread jalapeno and garlic clove onto metal skewer.
  • Brush jalapeno, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper.
  • Sprinkle fish with 1/2 tsp cumin and 1/2 tsp coriander.
  • Grill fish, bell pepper, jalapeno, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables.
  • Grill lemon, cut side down, until charred, about 3 minutes.
  • Transfer fish to plate and tent with foil to keep warm.
  • Peel charred parts of skin from bell peppers and cut stem from jalapeno, and transfer to blender, discarding peel and stem.
  • Add garlic clove, remaining 1/4 cup oil, 1 1/2 tsp cumin, and 1 1/2 tsp coriander to blender. Process until coarse puree forms. Season sauce generously with salt and pepper.
  • Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

GRILLED HALIBUT WITH PINEAPPLE CHIPOTLE SALSA



Grilled Halibut With Pineapple Chipotle Salsa image

Halibut is a low fat, very mild flavored fish with a firm flaky meat. It is easily available year round, relatively inexpensive, easy to grill and lends itself to almost any flavor. I found this recipe in the local Living Magazine & was intrigued by the salsa. I'm sure it would be wonderful with any mild fish such as grouper, flounder or snapper.

Provided by SusieQusie

Categories     Halibut

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup raisins
1/2 cup dark rum
1 fresh pineapple, trimmed cored and sliced 1/2 thick (or use 2 - 15 oz cans sliced, drained pineapple)
vegetable oil, as needed
2 chipotle chiles in adobo, rinsed, seeded & finely diced
1 lime, juice of
1/2 medium orange, juice of
1/2 medium orange, zest of
1/4 cup olive oil
1 green onion, sliced
2 tablespoons roasted red peppers, finely chopped
2 tablespoons cilantro, minced
salt
4 (6 -8 ounce) halibut steaks or 4 (6 -8 ounce) halibut fillets

Steps:

  • Plump raisins in rum for 30 minutes; drain.
  • Heat grill to medium high heat. Brush pineapple slices with oil & grill until lightly caramelized on both sides. Cool & cut into 1/2" pieces; put in mixing bowl.
  • Combine chipotles, lime juice, orange zest & juice. Whisk in olive oil. Pour over pineapple chunks, fold in green onion, red pepper, cilantro & raisins. Salt to taste. Set aside.
  • Brush halibut heavily with oil & grill just until fish is opaque throughout, gently turning once. The grilling time on halibut is pretty short so keep a close eye on it to avoid over cooking. *** A 1-inch halibut steak will grill up in about 10 minutes over a medium high heat. Thinner cuts and fillets can cook in as little time as 6 minutes.
  • Serve topped with salsa.

LEMON- AND PEPPER- GRILLED HALIBUT



Lemon- and Pepper- Grilled Halibut image

Categories     Citrus     Fish     Low Carb     Low Fat     Low Sodium     Grill/Barbecue     Bon Appétit

Yield Serves 2

Number Of Ingredients 6

1/4 cup fresh lemon juice
1 large garlic clove, pressed
1 10-to 12-ounce piece halibut fillet (about 1 1/2 inches thick)
Olive oil
1 teaspoon minced lemon peel
Lemon wedges

Steps:

  • Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour.
  • Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.

GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA



Grilled Halibut with Grilled Red Pepper Harissa image

Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.

Provided by Bon Appétit Test Kitchen

Categories     Blender     Low Carb     Low Fat     Quick & Easy     Low Cal     High Fiber     Low Sodium     Backyard BBQ     Dinner     Halibut     Spice     Bell Pepper     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 red jalapeño chile
1 garlic clove, peeled
4 5- to 6-ounce halibut or mahi-mahi fillets
2 large red bell peppers, quartered lengthwise, seeded
Olive oil for brushing plus 1/4 cup
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

Steps:

  • Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush jalapeño, garlic, fish, and red bell peppers with oil; sprinkle with salt and pepper. Sprinkle fish with 1/2 teaspoon cumin and 1/2 teaspoon coriander. Grill fish, bell peppers,jalapeño, and garlic until vegetables are tender and charred and fish is just cooked through, about 4 minutes per side for fish and 8 minutes per side for vegetables. Grill lemon, cut side down, until charred, about 3 minutes. Transfer fish to plate and tent with foil to keep warm.
  • Peel charred parts of skin from bell peppers and cut stem from jalapeño, and transfer to blender, discarding peel and stem. Add garlic clove, remaining 1/4 cup oil, 1 1/2 teaspoons cumin, and 1 1/2 teaspoons coriander to blender. Process until coarse puree forms. Season sauce generously to taste with salt and pepper.
  • Place 1 fish fillet on each of 4 plates. Squeeze grilled lemon over. Spoon sauce over fish and serve.

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From fishex.com


GRILLED FLATBREADS | KAREN'S KITCHEN STORIES
1 hour ago Heat your grill and oil the grates. Form each dough piece into a six inch disk on a floured work surface. Cook each disk directly on the hot grill grates, about 1 to 5 minutes per side, depending on the heat. Flip when you have browned grill marks and some browning. Cook the second side until the breads are cooked through, about 1 to 5 minutes ...
From karenskitchenstories.com


PERFECT 15-MINUTE GRILLED HALIBUT WITH PEACH SALSA
2021-08-16 Chopped fresh peaches, red pepper, hot peppers, red onion and tomato. 4. Chop the cilantro finely and combine in a large pot along with the chopped vegetables and fruit. 5. Add vinegar, honey and cumin to the saucepan and stir to combine. 6. Cook, uncovered for 5 to 10 minutes, stirring often.
From atastefortravel.ca


GRILLED HALIBUT & ONION, SPICY TOMATOES, & AVOCADO RECIPE
Grill onions 3 minutes on each side or until charred and tender. Step 3. While fish and onions grill, combine tomatoes and avocado in a small bowl. Step 4. Cut grilled onions into 1-inch pieces. Place grilled fish on a serving plate. Top with tomato mixture; sprinkle with grilled onions.
From myrecipes.com


ONE PAN ROASTED HALIBUT WITH ARTICHOKE AND PEPPER RELISH
No products in the cart. One Pan Roasted Halibut with Artichoke and Pepper Relish. 0
From savorthekitchen.com


GRILLED HALIBUT WITH PEPPER AND ONION RELISH RECIPE - PCC …
Cut peppers into 1/4-inch slices, then cut into 1-inch lengths. Cut onion into 1/4-inch slices. Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Add peppers, onions and garlic and stir to coat with oil. Turn heat down to medium-low and let cook gently, covered, for 15 minutes until soft, stirring occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. While …
From pccmarkets.com


20-MINUTE GRILLED HALIBUT RECIPE - HEALTHY RECIPES BLOG
2022-03-16 INSTRUCTIONS. In a small bowl, use a fork to mix together the olive oil, garlic, lemon zest, kosher salt, black pepper, smoked paprika, and ground cumin. Pat the halibut fillets dry with a paper towel. Coat them all over with the olive oil mixture. You can use a …
From healthyrecipesblogs.com


GRILLED HALIBUT AND PEACH SALSA WITH HONEY ALEPPO PEPPER
3. Meanwhile, brush the cut sides of the peaches with canola oil and place cut side down on the grill. Cook 2-3 minutes per side or until peaches are warmed and have grill marks. Remove from the grill and add to a plate. Set aside.
From vgourmet.com


GRILLED HALIBUT WITH PEACH AND PEPPER SALSA RECIPE | MYRECIPES
To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving. Advertisement. Step 2. Prepare grill to medium-high heat. Step 3. To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a …
From myrecipes.com


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