Halibut Ceviche With Grapefruit And Chiles Recipes

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HALIBUT CEVICHE SALAD



Halibut Ceviche Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 3h35m

Yield 4 servings

Number Of Ingredients 20

Vegetable oil cooking spray
Four 6-to-7-inch corn tortillas
2 teaspoons extra-virgin olive oil
1/8 teaspoon kosher salt
One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes
1/2 cup fresh lemon juice (from 2 large lemons)
1/4 cup fresh lime juice (from 3 to 4 large limes)
Zest of 1 large lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice (from 2 large limes)
1 teaspoon agave
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 green onions, pale green and white parts only, finely sliced
3 tomatoes, seeded and chopped into 1/2-inch pieces
1 large avocado, peeled, seeded and cut into 1/2-inch cubes
1 small jalapeno, finely diced
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
  • Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
  • For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
  • For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
  • To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.

HALIBUT WITH GRAPEFRUIT AND CAPERS



Halibut With Grapefruit and Capers image

Recently, we were fortunate to get some freshly caught halibut. This must have been one large fish because the fillet was almost 2 inches thick!!! This sauce is "a must" for any halibut lover...it compliments the fish so well!!!

Provided by Abby Girl

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 halibut steaks, about 7 oz each
2 grapefruits
2 tablespoons olive oil
kosher salt
ground pepper
1/2 cup unsalted butter
3 tablespoons capers, rinsed
2 tablespoons parsley, chopped
1 tablespoon lemon juice, fresh

Steps:

  • Finely grate the zest of 1 grapefruit; set aside.
  • Cut a thick slice off the top and bottom of each grapefruit to expose the flesh. Stand the fruit upright on a cutting board and cutting from top down to the bottom, remove both the skin and pith.
  • Holding the fruit over a bowl, cut along either side of each segment to the centre to free it from the membranes. Squeeze the juice from the spent membranes. Strain the juice and set the segments aside.
  • Preheat the oven to 450
  • Brush both sides of the fish steak with the oil and season with salt and pepper. Bake 12 minutes per inch of thickness, or until fish tests done.
  • While the fish is cooking, heat the butter in a small saucepan over medium heat. When it begins to colour, add the capers, 1/4 cup grapefruit juice, zest and segments, stir to heat through and break down the grapefruit.
  • Add the parsley and lemon juice, then season with salt and pepper.
  • Serve the fish with the grapefruit sauce overtop.

Nutrition Facts : Calories 752.8, Fat 39.3, SaturatedFat 16.9, Cholesterol 191.6, Sodium 415.9, Carbohydrate 10.4, Fiber 0.3, Sugar 0.1, Protein 86.1

HALIBUT CEVICHE



Halibut Ceviche image

Make and share this Halibut Ceviche recipe from Food.com.

Provided by ChefScott19

Categories     Mexican

Time 2h20m

Yield 20 serving(s)

Number Of Ingredients 10

5 tomatoes (Roma)
1 onion, Red (Small Dice)
2800 g halibut (Cubed)
32 ounces lime juice
300 g Clamato juice
100 g ketchup (Yes, Really!)
55 g sugar
50 g salt
1 English cucumber (Large)
1 bunch cilantro (For Garnish)

Steps:

  • Start by cutting the halibut into half inch cubes. The smaller the cut on any fish that you're turning into ceviche, the faster it will "cook" in the acid. Set the halibut aside in a small, non-reactive container (read plastic or glass, preferably plastic).
  • To start the ceviche: core, peel, and dice your tomatoes just like you would with a tomato concassé. If you're unfamiliar with this technique, start by removing the core of the roma tomato and then cut an X in the top of the Roma, extending it down to the core, making sure to only cut through skin, not the flesh. Drop into boiling, salted water for about 30-60 seconds and then rapidly chill in an ice bath.
  • When removed from the ice bath, you'll notice that the skin on the tomato has started to peel back slightly. Gripping the skin between your knife blade and your thumb, peel it back, removing completely. From here, simply seed and dice.
  • Next: peel, seed, and dice an English cucumber and add it to your tomatoes in an appropriately-sized mixing bowl. Add to this tomato/cucumber mixture the diced red onion, using the basic onion dicing technique.
  • Add the diced cucumber, onion, and tomato to the halibut and mix thoroughly to achieve an even dispersion.
  • Cover your ceviche mixture with lime juice and add in the Clamato and ketchup. Yes, ketchup. Ketchup is actually common in the ceviche recipes found in Northern Mexico, obviously influenced by their northern neighbor's infatuation with salsa el american.
  • The Clamato, a mix of clam juice and tomato juice, helps round out the flavors of the ceviche liquid as well. Add in some salt to taste, and a little sugar, to counterbalance the acidity of the lime juice and you're good to go.
  • Allow everything to marinade in the ceviche liquid for at least two hours before serving, but no longer then four. When the ceviche is ready to serve, you will notice that the flesh has turned opaque and has become firm, almost as if it were cooked (which technically speaking, it is).
  • When serving the ceviche you can simply place it in a bowl and serve it alongside lime wedges, lightly chopped cilantro, and tortilla chips.

Nutrition Facts : Calories 171.8, Fat 2, SaturatedFat 0.4, Cholesterol 68.6, Sodium 1177.8, Carbohydrate 11.8, Fiber 0.8, Sugar 6.5, Protein 26.8

HALIBUT CEVICHE WITH TOMATO AND PINEAPPLE



Halibut Ceviche with Tomato and Pineapple image

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

Provided by Mary Gonzalez

Categories     Bon Appétit     Fish     Halibut     Raw     Lime Juice     Tequila     Avocado     Tomato     Cucumber     Radish     Summer     Lunch     Dinner     Pineapple     Pescatarian     Paleo     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 14

1 garlic clove, finely grated
3/4 cup fresh lime juice
2 tablespoons tequila blanco
1 teaspoon agave nectar
1/4 small pineapple, cut into 1/2-inch pieces (about 1/2 cup)
1 medium tomato, chopped
1 small onion, finely chopped
4 radishes, trimmed, thinly sliced
1/2 jalapeño, thinly sliced
6 ounces halibut fillet,
1 avocado, cut into 1/2-inch pieces
1/4 cup finely chopped cilantro
1/4 cup finely chopped mint
Kosher salt

Steps:

  • Mix garlic, lime juice, tequila, and agave nectar in a large bowl. Add pineapple, tomato, onion, radishes, jalapeño, and halibut and toss to coat. Fold in avocado, cilantro, and mint; season with salt.
  • Chill 10 minutes before serving.

HALIBUT CEVICHE WITH JALAPEñO AND PARSLEY



Halibut Ceviche With Jalapeño and Parsley image

Provided by Frank Bruni

Categories     quick, appetizer, side dish

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 7

1 large jalapeño pepper, cut in two, stemmed and seeded
1/3 cup freshly squeezed orange juice
1 1/2 tablespoons freshly squeezed lime juice plus finely grated zest of 1 lime
8 ounces skinless, boneless halibut fillet
Sea salt
2 tablespoons finely sliced fresh parsley leaves
Extra virgin olive oil

Steps:

  • Thinly slice one-third of jalapeño and place in a small bowl with orange juice and lime juice. Allow to infuse for 30 minutes. Meanwhile, dice remainder of jalapeño into 1/4-inch pieces and set aside. Dice halibut into 1/4-inch cubes, place in a bowl nesting in a bowl of ice, and refrigerate.
  • Strain infused juice, discarding sliced jalapeño. Season halibut lightly with a pinch of salt, or to taste. Add 1/4 cup juice to halibut, reserving remainder. Allow to sit (still resting in bowl of ice) for 5 minutes. Drain well.
  • Divide halibut among four chilled serving plates. Top each serving with an equal portion of reserved juice, diced jalapeño, parsley and a few drops of olive oil. Season to taste with salt, and sprinkle each plate with grated lime zest. Serve immediately.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 2 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 2 grams

HALIBUT WITH GRAPEFRUIT BEURRE BLANC



Halibut with Grapefruit Beurre Blanc image

Categories     Fish     Mushroom     Sauté     Valentine's Day     Dinner     Grapefruit     Halibut     Winter     Anniversary     Endive     Party     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

For beurre blanc
3 grapefruit (preferably 2 white and 1 pink or red)
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces
For fish and vegetables
4 (1/2-inch-thick) halibut steaks with skin (1 1/2 lb)
3 tablespoons vegetable oil
1 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced
2 Belgian endives, trimmed and cut crosswise into 1-inch-thick slices

Steps:

  • Make beurre blanc:
  • Finely grate 1 teaspoon zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit.
  • Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments.
  • Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate).
  • Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.
  • Cook fish and vegetables:
  • Preheat oven to 250°F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, in batches if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven.
  • Wipe skillet clean and heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, 5 to 7 minutes. Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat.
  • Serve fish over mushrooms, topped with beurre blanc and zest.

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