Halibut Cheeks Butternut Squash Puree Recipes

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BROILED HALIBUT WITH RICOTTA-PEA PUREE



Broiled Halibut with Ricotta-Pea Puree image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 small carrots, quartered lengthwise
1 medium red onion, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce center-cut skinless halibut fillets (1 3/4 inches thick)
1/2 teaspoon smoked paprika
1 10-ounce package frozen peas
1/3 cup ricotta cheese
1 tablespoon unsalted butter

Steps:

  • Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
  • Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.
  • Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
  • Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.

Nutrition Facts : Calories 429, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 72 milligrams, Sodium 484 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 42 grams

HALIBUT CHEEKS & BUTTERNUT SQUASH PUREE



HALIBUT CHEEKS & BUTTERNUT SQUASH PUREE image

Categories     Fish     Appetizer     Bake     Sauté

Yield 1 person

Number Of Ingredients 10

3 pieces of Halibut cheeks or scallops
1 butternut squash
3 Tbsp. of heavy cream
2 Tbsp. butter
5 sage leaves
3 ounces of chopped bacon
Olive OIL
Salt
Pepper
Parsely or Pea Shoots

Steps:

  • Preheat oven to 350F. For the Butternut Squash: cut the butternut squash in half and rub with olive oil, salt and pepper. Wrap with foil and roast for 30-45min in a 350F oven. Remove the foil and scoop out the seeds. Scoop the meat of the butternut squash out and place in a processor. Add a splash of cream and 2 T butter. Blend well and season to taste. Set aside. For the Bacon and Sage: place the diced bacon into a sauté pan with 1T butter. Cook on low heat until the bacon starts to brown, add the sage leafs and cook until both are crispy. Heat a nonstick pan and add the cheeks to the pan. Season with salt and pepper and cook until medium, about 1-2 minutes on each side, set aside. To plate: place the butternut squash on the plate and the cheeks on top, spoon the bacon and brown sage over the dish and garnish with parsley and pea shoots.

GRILLED HALIBUT CHEEKS IN LEMON SAUCE



Grilled Halibut Cheeks in Lemon Sauce image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 11

2 tablespoons butter
1 large red onion, chopped
4 to 5 cloves garlic, sliced
1 teaspoon salt
1/2 to 1 tablespoon chopped chives
2 lemons zested and grated, plus juice from 1/2 lemon
1/2 teaspoon chopped dill
1/4 to 1/2 cup white zinfandel
2 tablespoons olive oil
2 tablespoons capers
1 pound halibut cheeks

Steps:

  • Preheat the grill.
  • In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat.
  • In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.
  • The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

BUTTERNUT SQUASH PUREE



Butternut Squash Puree image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

2 butternut squash (about 1 pound each)
4 tablespoons softened butter, divided
Salt and pepper, to taste
1 orange, zested
3 tablespoons orange blossom honey
Pinch ground cinnamon

Steps:

  • Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.

MISO GLAZED HALIBUT



Miso Glazed Halibut image

I've adapted this from Elizabeth Andoh's wonderful book Washuko. I love the flavors in Japanese food, and how simple most of the recipes are. This one is no exception; beautiful fresh fish, miso, mirin and sake. That's it.

Provided by IngridH

Categories     Halibut

Time 11m

Yield 1 serving(s)

Number Of Ingredients 5

6 ounces halibut fillets
salt, to taste
2 1/4 teaspoons miso
3/4 teaspoon mirin
3/8 teaspoon sake

Steps:

  • Remove the fish from the refrigerator, and salt it lightly. Set aside while preparing the miso mixture.
  • Combine the miso, mirin and sake in a small bowl, mixing until well combined.
  • Pread the miso mixture on all sides of the fish (except the skin side) and set aside for 20 minutes at room temperature. If your kitchen is very warm (summer, heat wave), you could refrigerate for up to an hour.
  • Preheat your broiler, setting the rack so that your fish will be about 3 inches below the heat source.
  • When hot, broil the fish for 5-6 minutes, until the miso glaze is golden brown, and the fish is cooked through.

Nutrition Facts : Calories 217.2, Fat 3.5, SaturatedFat 0.8, Cholesterol 102.9, Sodium 627.2, Carbohydrate 3.5, Fiber 0.7, Sugar 0.8, Protein 40.1

HALIBUT CHEEKS WITH GINGER-ORANGE SAUCE



Halibut Cheeks with Ginger-Orange Sauce image

Halibut cheeks are really delicious and super-easy to cook. Here they are pan-seared and served with a zingy orange sauce with Asian seasonings. Great with asparagus and jasmine rice for a light and tasty Spring dinner.

Provided by Always Cooking Up Something

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 9

¼ cup fresh orange juice
2 teaspoons minced fresh cilantro
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
¼ teaspoon red pepper flakes
1 tablespoon olive oil
4 (3 ounce) halibut cheeks

Steps:

  • Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
  • Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 4.7 g, Cholesterol 63.1 mg, Fat 12.5 g, Fiber 0.3 g, Protein 37.2 g, SaturatedFat 1.3 g, Sodium 547 mg, Sugar 2.8 g

PAN-ROASTED HALIBUT WITH BUTTERNUT SQUASH, TOASTED HAZELNUTS



Pan-Roasted Halibut With Butternut Squash, Toasted Hazelnuts image

Make and share this Pan-Roasted Halibut With Butternut Squash, Toasted Hazelnuts recipe from Food.com.

Provided by I Cook Therefore I

Categories     Halibut

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter, divided
1 butternut squash, peeled, seeded, and diced
4 (6 ounce) halibut fillets
salt and pepper
1 tablespoon fresh sage, chopped
1 tablespoon chives, chopped
1 tablespoon fresh parsley, chopped
1/4 white onion, chopped
1/2 cup white wine
1 bay leaf
1/2 cup heavy cream
1/4 teaspoon nutmeg, grated
1/2 cup hazelnuts, toasted

Steps:

  • Preheat oven to 350 degrees.
  • Place a large saute pan on medium heat and add 2 tbs butter to melt.
  • Add squash to the pan, cover and cook for about 10 minutes stirring occasionally.
  • Preheat an ovenproof saute pan over medium high heat.
  • Season the halibut with salt and pepper.
  • Combine the herbs and coat one side of the fillets with half of the mixture setting aside the rest.
  • Melt the final tbs butter in the pan and add halibut fillets, herb side down.
  • Cook for 5 minutes or until browned, and then turn and place the pan in the oven for 10 minutes or until fish is cooked through.
  • Add onion to the squash and cook covered for another 5 minutes, stirring occasionally.
  • When squash is lightly browned, add wine and bay leaf and cook until the wine is absorbed.
  • Add the heavy cream and the nutmeg, cook until thickened and season with salt and pepper, toss in the reserved herbs.
  • Spoon squash onto 4 places and top with halibut and hazelnuts.

Nutrition Facts : Calories 682.9, Fat 35.4, SaturatedFat 13.9, Cholesterol 133.9, Sodium 204.6, Carbohydrate 38.8, Fiber 7.7, Sugar 7.7, Protein 52

HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTE



Halibut with Spring Onion and Summer Squash Saute image

Provided by Jeff Cerciello

Categories     Fish     Low Cal     High Fiber     Dinner     Seafood     Halibut     Squash     Spring     Summer     Healthy     Green Onion/Scallion     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

8 spring onions or large scallions, bulbs separated from tops
4 tablespoons (or more) olive oil, divided
1 1/2 pounds assorted summer squash, cut into 1" pieces
1 tablespoon thyme leaves plus 4 sprigs
Kosher salt and freshly ground black pepper
4 6-ounce skinless halibut fillets

Steps:

  • Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 1 cup. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.
  • Heat 1 tablespoon oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 tablespoon thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.
  • Heat remaining 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the center, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.

ROASTED BUTTERNUT SQUASH PUREE



Roasted Butternut Squash Puree image

This is very easy and healthy. It tastes like pumpkin pie!

Provided by ChristinaB

Categories     Side Dish     Vegetables     Squash

Time 1h

Yield 4

Number Of Ingredients 3

1 large butternut squash, halved and seeded
salt and ground black pepper to taste
2 cups chicken stock

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place squash on a baking sheet, flesh-side up.
  • Roast in the preheated oven until tender and slightly brown, 45 minutes to 1 hour. Cool until easily handled.
  • Scoop flesh into a food processor; pulse until smooth. Add chicken stock, 1/4 cup at a time, while continuing to pulse, until smooth. Season puree with salt and pepper.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 40.3 g, Cholesterol 0.4 mg, Fat 0.6 g, Fiber 6.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 395.2 mg, Sugar 7.8 g

SEARED HALIBUT WITH ARUGULA, BUTTERNUT SQUASH AND DRIED CRANBERRY VINAIGRETTE



SEARED HALIBUT WITH ARUGULA, BUTTERNUT SQUASH AND DRIED CRANBERRY VINAIGRETTE image

Categories     Fish     Sauté     Low Carb

Yield 2 servings

Number Of Ingredients 11

Ingredients: 2 halibut filets ( Or Mahi Mahi ) (approximately 6-7 ounces each) 1/3 large butternut squash (diced into 1/2" pieces) 2 1/2 oz of arugula
1/3 red onion
shaved or sliced very thin
2 tsp aged sherry vinegar
2/3 oz dried cranberries
1 oz extra virgin olive oil
1/3 tsp of Dijon mustard
4 sage leaves
1/3 tsp of honey
2 tsp chopped chives
Sea salt and pepper

Steps:

  • 1. Make the vinaigrette by mixing the sherry vinegar, Dijon mustard, honey, dried cranberries and 1 oz of extra virgin olive oil 2. Sear the halibut in a hot pan with olive oil 3. Once the halibut is browned on one side, flip the filets, turn down the heat just a bit, and continue until cooked through 4. While the halibut is cooking, in a separate pan sauté the diced butternut squash in butter until golden brown 5. Finish the squash by adding the sage leaves to the sauté pan (make sure the squash is not over cooked and mushy) 6. In a mixing bowl, toss the arugula and onions with the vinaigrette (hold back a portion of the vinaigrette to spoon over the top of the halibut) 7. To plate, place the arugula salad mixture in the center of the plate and top with the halibut filet 8. Dress the top of the fish with a spoonful of the sherry vinaigrette, and then the butternut squash 9. Finish by garnishing with the chives

PUREED BUTTERNUT SQUASH SOUP



Pureed Butternut Squash Soup image

For several years, we've been enjoying this velvety, healthy soup at Thanksgiving. Butternut squash isn't the easiest thing to cut into, so I buy mine pre-chopped. -Christen Chalmers, Houston, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1 teaspoon butter
1 teaspoon olive oil
1/4 cup chopped onion
1/4 cup chopped carrot
1 garlic clove, minced
1-1/2 cups cubed peeled butternut squash
1-1/2 cups chicken stock
1/4 teaspoon dried sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper
Pinch crushed red pepper flakes

Steps:

  • In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, stock, sage, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Remove from heat; cool slightly. Process in a blender until smooth. Sprinkle servings with pepper flakes.

Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 710mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

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