CRISPY HERB CRUSTED HALIBUT WITH CURLY CELERY AND HARICOTS VERTS
Provided by Anne Burrell
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Vegetables:
- Using a sharp veggie peeler, shave the celery to get long thin shavings. Put the celery shavings in ice water with half a lemon and its juice and let sit for at least 1 hour or overnight in the refrigerator. The celery will get very crunchy, curly and cute.
- Bring a pot of well salted water to a boil, over medium heat and set up a bowl of well salted ice water. Toss the haricots verts in the boiling water and cook until the beans are tender but still firm. Remove the beans from the boiling water and plunge immediately into the ice water and let them cool. When they are cold and still vibrantly green, remove them from the ice water and reserve.
- Fish:
- Season the fish fillets with salt. Combine the herbs and the potato flakes in a shallow dish. Dip the flesh side of each fillet into the egg wash and then press them into the herb/potato flake mixture. Put on a sheet tray with the crusted side up.
- To cook and assemble everything:
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil and heat it over medium-high heat. When the oil is hot but not smoking, add the fish, crusted side down. When the crust has become golden and crispy, flip them over, then transfer the fish to a baking sheet lined with a cooling rack and put in the preheated oven for 5 to 6 minutes.
- Remove the oil in the saute pan and add new oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and aromatic remove it and discard. Toss in the reserved haricots verts, season with salt, to taste, and roll them around in the oil to heat through. When they are hot, turn off the heat and reserve them in the pan.
- Remove the celery from the ice water and dry in a salad spinner to remove the excess water. Add the celery to the pan with the beans. Squeeze in the juice from the remaining lemon half and season with salt, if needed.
- Divide the veggies between 4 serving plates and top with the crusted fish.
HERB CRUSTED HALIBUT
Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.
Provided by Duncan
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
- Rinse halibut fillets and pat dry with a paper towel.
- Place halibut fillets onto the prepared baking sheet.
- Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
- Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g
FRESH HERBED HALIBUT
This recipe is awesome for fresh halibut - fresh herbs, lemon and dill spice the fish without overpowering the taste while remaining healthy and satisfying!
Provided by Lorenzo
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil.
- Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.
- Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 3.9 g, Cholesterol 72.6 mg, Fat 6.5 g, Fiber 1.5 g, Protein 47.8 g, SaturatedFat 0.9 g, Sodium 565.2 mg, Sugar 0.2 g
HALIBUT AND COCKLES IN HERB BROTH
Atlantic halibutrests in a broth of fresh herbs with tinycockles, cooked justuntil theyopen wide.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain, and finely chop; set aside.
- Put 1/4 cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and 1/2 teaspoon salt in a medium bowl; set aside.
- Bring stock to a boil in a medium pot. Reduce heat to medium-low; add cockles. Cover; cook until cockles open, about 2 minutes. Discard any that do not open. Using a slotted spoon, transfer cockles to a bowl, and cover. (Keep heat on).
- Season both sides of fish with salt and pepper. Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side. Using a slotted spatula, transfer fish to a plate, and cover.
- Bring stock to a boil. Pour half the stock into food processor with herbs; puree (be very careful with hot liquid). Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs. Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved herb mixture.
HALIBUT WITH HERBED BUTTER
Steps:
- For the herb butter, in a medium bowl, combine the butter, garlic, chopped herbs, and lemon zest plus salt and pepper to taste. Mix thoroughly and transfer to a small saucepan.
- Heat the olive oil in a grill pan over high heat. Sprinkle the halibut generously on both sides with salt and pepper. When the grill pan is hot, place the fish on the pan, and cook for about 3 minutes on one side.
- Meanwhile, heat the herb butter just until melted.
- Turn the fish, lower the heat to medium, and pour the melted herb butter over the fish. Cover the pan, turn off the heat, and allow to sit for 3 minutes.
- To serve, place the fish on a serving platter, spoon the herb butter over the fish, sprinkle with extra parsley, and serve hot.
HALIBUT AND COCKLES IN HERB BROTH
Yield serves 4
Number Of Ingredients 11
Steps:
- Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain, and finely chop; set aside.
- Put 1/4 cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and 1/2 teaspoon salt in a medium bowl; set aside.
- Bring stock to a boil in a medium pot. Reduce heat to medium-low; add cockles. Cover; cook until cockles open, about 2 minutes. Discard any that do not open. Using a slotted spoon, transfer cockles to a bowl, and cover. (Keep heat on).
- Season both sides of fish with salt and pepper. Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side. Using a slotted spatula, transfer fish to a plate, and cover.
- Bring stock to a boil. Pour half the stock into a food processor with herbs; purée (be very careful with hot liquid). Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs. Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved herb mixture.
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.
HERB-CRUSTED HALIBUT
I used frozen halibut for this and wow its was very nice, the combination of herbs works for this recipe. Points 5.
Provided by Dancer
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly rinse the halibut steaks and pat dry with paper towels.
- Place each steak between two sheets of plastic wrap and flatten to about 1/2-inch thick.
- Dip each steak into the beaten egg white, then into the breadcrumbs.
- Set aside.
- Lightly coat a cast iron skillet or a heavy nonstick skillet with cooking spray.
- Place over high heat and add the halibut steaks.
- Cook for 2 to 3 minutes per side, turning once, until golden brown and fish flakes easily when prodded with a fork.
- Remove halibut steaks; keep warm.
- Heat olive oil in a heavy saucepan; add shallot and sauté for 4 minutes, stirring frequently.
- Stir in the wine and lemon juice.
- Cook over medium-high heat until sauce is reduced by half.
- Add the chicken broth, capers, parsley, and cornstarch mixture.
- Bring sauce to a boil.
- Arrange halibut steaks on heated serving plates.
- Tap each with some of the sauce.
Nutrition Facts : Calories 321, Fat 7.8, SaturatedFat 1.3, Cholesterol 36.6, Sodium 372, Carbohydrate 25.2, Fiber 1.4, Sugar 2.5, Protein 30.7
HALIBUT IN PERNOD BROTH WITH FENNEL AND ASPARAGUS
Steps:
- Heat oil in heavy large skillet over medium heat. Add fennel, asparagus, carrots, and shallots; sauté until crisp-tender, about 5 minutes. Transfer vegetables to bowl. Add clam juice, Pernod, and herbs to same skillet; bring to boil. Add halibut fillets. Reduce heat to very low, cover, and simmer until fish is just opaque in center, about 10 minutes. Using slotted spoon, transfer fish to large shallow soup bowls. Return vegetables to skillet. Add lemon juice and butter; stir until butter melts. Season with salt and pepper. Spoon warm vegetables and broth over fish.
More about "halibut and cockles in herb broth recipes"
COCKLE, CIDER AND HERB BROTH | THE INDEPENDENT | THE …
From independent.co.uk
HALIBUT WITH RISOTTO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GARLIC-GLAZED HALIBUT, SUMMER-STYLE RATATOUILLE, AND …
From ediblejersey.ediblecommunities.com
GARLIC & HERB HALIBUT WITH SCALLIONS | KITCHEN CONFIDANTE
From kitchenconfidante.com
HALIBUT AND COCKLES IN HERB BROTH - MEALPLANNERPRO.COM
From mealplannerpro.com
BEST ONE-PAN BAKED HALIBUT RECIPE (20 MINS!) - THE …
From themediterraneandish.com
HALIBUT IN SAFFRON BROTH | EMERILS.COM
From emerils.com
RECIPE: HALIBUT WITH LEMON & GINGER INFUSED BONE BROTH
From wildforkfoods.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
THE BEST SIMPLE BROILED PACIFIC HALIBUT RECIPE - WILD ALASKAN …
From wildalaskancompany.com
VEGETABLE STOCK AND HERBS RECIPES (168) - SUPERCOOK
From supercook.com
KLYNGER OG COCKLES I URTEBULJONG | OPSKRIFTER 2022
From da.holidaysbeauty.com
HALIBUT WITH COBNUT CRUST, CAULIFLOWER AND COCKLES - TOP 50 …
From top50gastropubs.com
STEAMED COCKLES IN SCALLION BROTH RECIPE | RECIPES.NET
From recipes.net
HALIBUT AND COCKLES IN HERB BROTH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
COCKLE AND BASIL RECIPES (6) - SUPERCOOK
From supercook.com
HERB CRUSTED HALIBUT | SEAFOOD, FISH RECIPE - NO RECIPE REQUIRED
From noreciperequired.com
HEALTHY HALIBUT RECIPES TO MAKE FOR DINNER | MARTHA STEWART
From marthastewart.com
HALIBUT WITH HERBS AND ROSEMARY-LEMON BUTTER — NSC
From newscancook.com
BROILED HALIBUT WITH HERB BUTTER - THE SPRUCE EATS
From thespruceeats.com
STEAMED COCKLES IN SCALLION BROTH RECIPE - FOOD & WINE
From foodandwine.com
PAN-SEARED HALIBUT WITH HERBS & BUTTER - FOODBORNE WELLNESS
From foodbornewellness.com
FROM ROASTED AND GRILLED TO BROILED AND STEAMED, THESE ARE OUR ...
From rmksa.com
PAN-SEARED HALIBUT WITH LEMON AND HERBS RECIPE - SITKA SALMON …
From sitkasalmonshares.com
HOW TO MAKE MELT IN YOUR MOUTH LEMON-HERB BAKED HALIBUT
From messycuttingboard.com
HERB BROTH RECIPE | MYRECIPES
From myrecipes.com
RECIPES FOR COOKING WITH FOOD PROCESSOR - PAGE 489
From fooddiez.com
SPOONFUL BLOG HALIBUT AND COCKLES IN HERB BROTH RECIPE
From ketofoodist.com
HALIBUT STEW WITH FRESH HERBS - PEOPLEONE HEALTH
From portal.peopleonehealth.com
FROM ROASTED AND GRILLED TO BROILED AND STEAMED, THESE ARE OUR …
From basxm.com
SPOONFUL: HALIBUT (AND COCKLES) IN HERB BROTH FROM MARTHA STEWART
From fooddiez.com
BAKED WILD PACIFIC HALIBUT WITH SPICY CLAM BROTH, SUMMER SQUASH, …
From wildpacifichalibut.com
HERB CRUSTED HALIBUT RECIPE - FOOD NEWS
From foodnewsnews.com
25 BEST HALIBUT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PARMESAN HERB BAKED HALIBUT WITH HERBED WHITE BEANS ... - WILD …
From wildforsalmon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love