Halibut And Lemon Fennel Salad Recipes

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SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD



Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad image

Provided by Ivy Manning

Categories     Broil     High Fiber     Dinner     Halibut     Asparagus     Fennel     Spring     Breadcrumbs     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Salad:
4 1/2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
3/4 pound asparagus spears (about 1 bunch), trimmed
1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)
Fish:
Nonstick vegetable oil spray
2 1/2 cups fresh breadcrumbs made from crustless French bread
3 tablespoons finely grated Parmesan cheese
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely grated lemon peel
3 tablespoons butter, melted
6 6-ounce halibut fillets

Steps:

  • For salad:
  • Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
  • Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  • For fish:
  • Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
  • Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
  • Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
  • Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.

HALIBUT AND LEMON-FENNEL SALAD



Halibut and Lemon-Fennel Salad image

Make and share this Halibut and Lemon-Fennel Salad recipe from Food.com.

Provided by Lillismomma

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
5 teaspoons extra-virgin olive oil, divided
2 garlic cloves, minced
4 (6 ounce) halibut fillets
2 cups thinly sliced fennel bulbs (about 1 medium)
1/4 cup thinly vertically sliced red onion
1 tablespoon chopped flat leaf parsley
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme leave

Steps:

  • Combine first 4 ingredients in small bowl. Combine 1 1/2 t spice mix, 2 t oil, and garlic in a small bowl; rub garlic mixture evenly over fish. Heat 1 t oil in a large nonstick skillet over medium-high. Add fish to pan and cook 5 minutes on each side or until done.
  • Combine remaining 3/4 t spice mixture, 2 t oil, fennel bulb and remaining ingredients in a medium bowl, tossing well to coat. Serve salad with fish.

ROASTED HALIBUT WITH GRAPEFRUIT FENNEL SALSA



Roasted Halibut with Grapefruit Fennel Salsa image

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 11

1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
  • Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
  • Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.

Nutrition Facts : Calories 380 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 805 milligrams, Carbohydrate 22 grams, Fiber 8 grams, Protein 34 grams, Sugar 10 grams

HALIBUT POACHED IN LEMON-FENNEL COURT-BOUILLON



Halibut Poached in Lemon-Fennel Court-Bouillon image

Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

1 pound small Yukon gold or red bliss potatoes, peeled
3 3/4 teaspoons coarse salt
10 cups water
1 bottle dry white wine, such as Chablis or Sauvignon Blanc
2 fennel bulbs, trimmed, cut lengthwise into 1/2-inch-thick wedges, fronds reserved
1 lemon, cut into 1/4-inch slices, plus 2 teaspoons fresh lemon juice
3 sprigs fresh flat-leaf parsley
1 bay leaf
1 medium leek, white and pale-green parts only, halved lengthwise and rinsed well
4 halibut fillets, skinned (each about 1 inch thick and 6 to 7 ounces)
2 tablespoons unsalted butter

Steps:

  • Place potatoes in a saucepan, and add enough cold water to cover by about 2 inches. Add 1 teaspoon salt, and bring to a boil. Reduce heat, and simmer briskly until just tender, about 15 minutes. Drain, and return to pan to keep warm.
  • Meanwhile, in a pot wide enough to accommodate halibut fillets in a single layer, combine 10 cups water, the wine, fennel wedges, lemon slices, and remaining 2 3/4 teaspoons salt.
  • Place parsley, bay leaf, and some of the reserved fennel fronds between the leek halves, and tie together with kitchen twine. Add to pot, and bring to a boil. Reduce heat, and simmer briskly until fennel is barely tender, 12 to 15 minutes.
  • Clip a candy thermometer to side of pan. Reduce heat so that liquid is barely simmering (190 degrees to 200 degrees). Add halibut in a single layer. Cook, adjusting heat so that steam rises but only a stray bubble surfaces, until fish begins to flake when gently pressed and an instant-read thermometer inserted into center of fillets registers 140 degrees, about 6 minutes.
  • While fish is cooking, slice potatoes 1/4 inch thick, and divide among 4 shallow dishes. Remove 6 lemon slices from pot, and finely dice the peel. Melt butter in a small saucepan, and stir in lemon juice.
  • As soon as the fish is cooked through, lift each fillet from pot using 2 slotted spatulas, and divide among 4 serving dishes. Add fennel wedges to dishes. Spoon about 1 1/2 teaspoons of the cooking liquid over each fillet; sprinkle with diced lemon peel, and drizzle with lemon sauce. Garnish with remaining fennel fronds, and serve immediately.

HALIBUT WITH CARROTS, FENNEL, LEMON, AND GARLIC



Halibut with Carrots, Fennel, Lemon, and Garlic image

Categories     Fish     Garlic     Bake     Passover     Low/No Sugar     Lemon     Halibut     Fennel     Carrot     Spring     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

1 cup olive oil, divided
1 large fresh fennel bulb, halved, very thinly sliced, top fronds reserved
2 large lemons; 1 sliced very thin, 1 cut into 8 wedges
8 4-ounce halibut fillets
2 medium carrots, cut into matchstick-size strips
1 12-ounce container grape tomatoes or cherry tomatoes, halved
2 large bunches fresh thyme
2 garlic cloves, peeled

Steps:

  • Preheat oven to 450°F. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon oil. Scatter sliced fennel in center of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes around fish. Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs. Cover fish with foil overhang and seal. Bake fish until just opaque in center, about 12 minutes.
  • Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper.
  • Open foil packet. Drizzle all of sauce over fish and vegetables. Reseal foil. Let fish cool at room temperature 1 hour. Chill overnight.
  • Discard thyme sprigs. Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates. Divide tomatoes, carrots, and sauce among plates. Garnish fish with lemon wedges and fennel fronds.

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