Halibut Baked With Scallion And Worcestershire Recipes

PHYLLO-WRAPPED HALIBUT FILLETS WITH LEMON SCALLION SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
• Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
• Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
• Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

ROASTED GARLIC AND PARMESAN BAKED HALIBUT

Steps:

• Preheat the oven to 375˚F.
• Cut off the top of the head of garlic and brush off some of the outer paper skin, leaving just the individually wrapped cloves. On a piece of foil, pour the olive oil over the garlic, then wrap the foil around it and place it in the oven for 45 minutes, until it's completely soft. For the recipe, you'll only need six cloves from the head, but it's worth making a whole head to keep the rest for spreading on crusty bread or adding to salads.
• Raise the oven temperature to 425˚F.
• Heat the butter in an oven-proof pan over low heat. Sprinkle both sides of the fish with salt and pepper. When the butter is melted, add the halibut and put it into the oven for 10 minutes. The fish should be just cooked and opaque throughout.
• While the halibut cooks, blend or food process together six cloves of garlic, the mayonnaise, and parmesan. When the halibut is done, pull it out and generously smear the mayonnaise mixture on the top. Switch the oven to a high broil and return the pan to the still-hot oven for 4 minutes under the broiler, until the top is almost entirely golden brown.
• Remove and serve immediately.

BAKED HALIBUT

Steps:

• Preheat oven to 375°. Place halibut in a greased 13x9-in. baking dish. Combine sour cream, cheese, butter, dill, salt and pepper; spoon over halibut. , Cover and bake for 20 minutes. Uncover; sprinkle with paprika. Bake until fish just beings to flake easily with a fork, 10-15 minutes.

SLOW ROASTED HALIBUT

Steps:

• Preheat the oven to 250 degrees F.
• For the fish: Line a quarter sheet pan with parchment paper. Butter the parchment with 2 tablespoons of the butter, then smear another 2 tablespoons on the halibut fillets. Season the fillets on both sides with salt and place in the oven to slow roast until opaque and cooked through, about 15 minutes.
• Meanwhile, heat a deep-sided pan over medium-high heat until very hot. Add the remaining 8 tablespoons butter, the clams, garlic, shallots, parsley and a pinch of salt. And the wine, immediately cover with a lid and steam until the clams open, about 5 minutes. Transfer the clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh strainer and set aside.
• For the beurre blanc: Combine the reserved clam liquid, Champagne, thyme, bay leaf, shallots, lemon juice and peel and peppercorns in a large saucepan. Bring to a boil over medium-high heat and reduced by two-thirds (the saucepan will be almost dry), 10 to 15 minutes. Strain through a fine-mesh strainer fitted with a coffee filter into a small pot.
• Place the pot over medium-low heat, add a few cubes of the chilled butter and whisk constantly until the butter is melted. Repeat the process 2 more times with the remaining butter. Don't allow the sauce to boil or it will break. Whisk in the creme fraiche and a pinch of salt. Using an immersion blender, blend the uni into the sauce, then stir in the chives. Remove the clams from their shells, add them to the beurre blanc and keep the sauce warm until ready to serve.
• For serving: Cover the bottom of each plate with a layer of zucchini slices, slightly overlapping them in a circular pattern. Top with the lemon zest and a drizzle of olive oil and season with salt and pepper. Place a halibut fillet on the zucchini, spoon the beurre blanc over the fish, then top with caviar.

BAKED HALIBUT WITH ONIONS

Steps:

• Place the butter in a 13-in. x 9-in. baking dish; top with onions. Bake, uncovered, at 400° for 8 minutes or until tender. Spread mayonnaise over both sides of halibut; coat with cornflake crumbs. Place over onions. , Bake, uncovered, for 20-22 minutes or until fish flakes easily with a fork.

SEARED HALIBUT WITH HARICOTS VERTS, SCALLIONS, AND WHITE WINE SAUCE

Steps:

• In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
• Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
• Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.

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!

HALIBUT BAKED WITH SCALLION AND WORCESTERSHIRE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry fish steaks.
• Salt and pepper both sides of the fish to taste and put in a greased shallow baking pan.
• In a small saucepan, melt the butter and worcestershire sauce together and then pour over the fish.
• Arrange chopped scallions on top.
• Sprinkle with parsley and bake for 25 minutes.