Halibut A La Tunisia Recipes

BAKED HALIBUT WITH CRISPY PANKO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

HALIBUT A LA TUNISIA

Steps:

• Make the paste: in a small bowl, thoroughly mix all ingredients except halibut fillets.
• Spread the paste evenly on both sides of the halibut fillets. Cover and refrigerate for 1 hour.
• Grill over direct heat until the halibut just begins to flake when poked with the tip of a knife, about 6 - 8 minutes, turning once midway.
• Remove from grill, drizzle each fillet with a little olive oil and serve immediately.

HALIBUT WITH TUSCAN BEANS AND ENDIVE

Steps:

• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the endive quarters, sprinkle with sugar and cook, tossing a couple of times, until lightly browned, about 2 minutes. Add the red onion, peppers and garlic and cook until the endive is wilted, about 2 more minutes. Raise the heat to high, add the beans, broth and rosemary and continue cooking, mashing some of the beans with a spoon to thicken the sauce slightly, 2 to 3 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper; place skin-side up in the pan and cook until golden, about 4 minutes. Turn and cook until firm but still translucent in the center, 4 more minutes.
• Place the halibut fillets in 4 shallow bowls and spoon the beans and endive on top. Garnish with parsley. Photograph by Antonis Achiellos

HALIBUT A LA BARIGOULE

Steps:

• In a saute pan with a lid, cook bacon over medium heat until crisp and brown, and fat is rendered, about 10 minutes. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons rendered fat. Add shallots to pan. Cook until they caramelize, scraping brown bits from bottom, about 6 minutes. Add garlic; cook until soft, about 4 minutes more.
• Add carrots, thyme, salt, and pepper to pan; cook until just tender, about 9 minutes. Raise heat to high; slowly add wine and 3/4 cup water; stir to scrape up remaining brown bits, and cook until boiling. Reduce heat to medium; add halibut, and cover. Cook until fish is opaque and cooked through, about 8 minutes.
• Transfer fish to serving plate; discard thyme sprigs. Increase heat to high. Stir in parsley, adjust seasoning, and cook 2 to 3 minutes more. Spoon vegetables and sauce over fish; garnish with reserved bacon. Serve.

HALIBUT WITH PUTTANESCA SAUCE

Steps:

• Drain tomatoes, reserving 1/2 cup liquid. Seed and coarsely chop tomatoes. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-low heat. Add garlic, and cook until aromatic, 1 to 2 minutes. Add onion, and cook, until transparent, about 5 minutes. Raise heat to medium high; add tomatoes, reserved liquid, olives, capers, anchovies, and rosemary, and cook, stirring often, 2 to 3 minutes. Remove from heat, and set aside.
• Heat remaining oil in a large nonstick skillet over medium-high heat. Season both sides of halibut steaks with salt and pepper. Cook steaks until golden brown, 4 to 5 minutes on each side.
• Reheat sauce until it simmers. Stir in parsley. Serve halibut with a little sauce on each steak.

FISH FILLETS WITH HARISSA AND BLACK OLIVES (TUNISIA)

Steps:

• Season fish with salt and pepper.
• Dust with flour and fry in hot olive oil until golden brown on all sides.
• Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes.
• Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes.
• Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick.
• Add lemon juice to taste. Discard the bay leaf.
• Serve, sprinkled with parsley.

BAKED HALIBUT RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F (150°C).
• On a cutting board, pat the halibut dry with paper towels. Drizzle the olive oil over the halibut, using your hands to rub it all over. Season the halibut with the salt and pepper.
• Transfer the halibut to a 9 x 13-inch baking dish and arrange the lemon slices on top of the fish.
• Bake until the halibut is just cooked through and easily flakes when nudged with a fork, 25-30 minutes.
• Enjoy!