Halibut Crudo With Shaved Radishes Fried Capers And Chive Oil Recipes

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CAPERS AND HALIBUT



Capers and Halibut image

This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.

Provided by Barbara Tantrum

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 (8 ounce) steaks halibut
½ cup white wine
1 teaspoon chopped garlic
¼ cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
  • Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
  • Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g

HALIBUT CRUDO



Halibut Crudo image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 1 serving

Number Of Ingredients 10

4 sheets dashi kombu, such as Shirakiku
3 fresh shiso leaves
1/2 fresh mango
3 ounces halibut
Sea salt
1 sheet dashi kombu, such as Shirakiku, softened with a damp cloth
5 teaspoons ponzu sauce
White truffle oil, for serving
Wasabi tobiko, for serving
Black caviar, for serving

Steps:

  • For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible. Dice the mango into small cubes. Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine. Set aside.
  • For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate.
  • Slice the halibut into 5 thin pieces the size of sushi nigiri (about 2 inches long and less than 1/2 inch thick). Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate. Roll the halibut slices and stand them on their side on the dots of ponzu. Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut. Then add a small dollop (1/2 teaspoon or less) of the wasabi tobiko and an even smaller dollop of the black caviar to each piece of halibut. Serve.

SEARED HALIBUT WITH ANCHOVIES, CAPERS AND GARLIC



Seared Halibut With Anchovies, Capers And Garlic image

Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time. This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive. Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish. Creating a dish out of these ingredients is almost as easy as simply searing the fish and serving it with lemon. The fish is quickly browned, then allowed to finish cooking in the oven while the no-fuss sauce cooks in the pan.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 tablespoons butter (or more oil)
1 1/2 to 2 pounds halibut or swordfish steaks
Salt and pepper to taste
4 anchovy fillets or more to taste
1 tablespoon or more minced garlic
1 tablespoon drained capers
1/2 cup dry white wine
1 teaspoon lemon juice, or to taste
Chopped fresh parsley for garnish

Steps:

  • Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
  • Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
  • Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 583 milligrams, Sugar 0 grams, TransFat 0 grams

LIGHT AND CRISPY FRIED HALIBUT



Light and Crispy Fried Halibut image

Deep-fried halibut coated with panko bread crumbs makes the best fish and chips we've ever made or had.

Provided by Dick Panzica

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 20m

Yield 4

Number Of Ingredients 7

oil for frying
2 eggs, beaten
¼ cup milk
1 tablespoon all-purpose flour
½ (8 ounce) package panko bread crumbs
½ cup seasoned bread crumbs
1 pound halibut, cut into 2-inch squares

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
  • Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
  • Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

Nutrition Facts : Calories 1087.5 calories, Carbohydrate 34 g, Cholesterol 130.7 mg, Fat 95.2 g, Fiber 0.8 g, Protein 32.8 g, SaturatedFat 13 g, Sodium 516 mg, Sugar 1.8 g

LEMON-CAPER BRAISED HALIBUT



Lemon-Caper Braised Halibut image

Provided by Harley Pasternak, M.Sc.

Categories     Citrus     Fish     Quick & Easy     Dinner     Lemon     Seafood     Halibut     Capers     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 2

Number Of Ingredients 9

2 halibut fillets (about 5 ounces each)
Salt and black pepper
1 teaspoon olive oil
1 1/2 cups cherry tomatoes cut in half
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
4 cups baby spinach
2 tablespoons chopped fresh flat-leaf parsley
2 slices whole-grain bread or 2 chunks whole-grain baguette

Steps:

  • Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
  • Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.

HALIBUT WITH CITRUS BUTTER AND RADISHES



Halibut with Citrus Butter and Radishes image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 red onion, cut into 1/2-inch wedges
2 bunches radishes, trimmed and halved
1 teaspoon fresh thyme
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 pounds center-cut skinless halibut fillet, cut into 4 to 6 pieces
Juice of 2 blood oranges (1/2 cup)
Juice of 1 ruby red grapefruit (1/2 cup), plus 1 whole grapefruit
Juice of 1 lime
1 tablespoon heavy cream
1 stick cold unsalted butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F. Toss the red onion, radishes, thyme, 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until tender, 20 to 25 minutes.
  • Season the halibut with salt and arrange over the roasted vegetables. Brush with the remaining 1 tablespoon olive oil. Bake until the halibut is just cooked through, about 10 minutes.
  • Meanwhile, combine the blood orange juice, grapefruit juice and lime juice in a small saucepan and bring to a boil. Reduce to a simmer and cook until reduced to about 1/4 cup, 12 to 15 minutes. Add the heavy cream and simmer until combined. Reduce the heat to low and whisk in the butter, one piece at a time, waiting until the butter is emulsified before adding the next piece. Season with salt. Keep warm over very low heat until ready to serve.
  • Peel the whole grapefruit with a paring knife, removing the white pith. Slice between the membranes to remove the segments. Transfer the halibut and vegetables to a platter with a spatula and scatter the grapefruit segments around them. Drizzle with the citrus butter.

Nutrition Facts : Calories 354, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 100 milligrams, Sodium 271 milligrams, Carbohydrate 11 grams, Fiber 1 grams, Protein 22 grams, Sugar 3 grams

HALIBUT CRUDO WITH SHAVED RADISHES, FRIED CAPERS, AND CHIVE OIL



Halibut Crudo with Shaved Radishes, Fried Capers, and Chive Oil image

Inspired by the simplicity and purity of Japanese sashimi, American chefs are exploring the world of seafood crudo (Italian for raw). Typically, crudo is accompanied by Mediterranean garnishes like capers and olive oil rather than the soy-based dipping sauce that is served with sashimi. At the 2005 Workshop, Florida chef James Reaux made a beautiful halibut crudo with chive oil, using the abundant chives in the winery garden. For raw preparations such as this one, the seafood must be impeccably fresh.

Yield serves 8

Number Of Ingredients 8

1/4 cup thinly sliced fresh chives, plus more for garnish
1/2 cup extra-virgin olive oil
1 pound fresh center-cut skinless California halibut or fluke fillet
1 Meyer lemon, halved
1 teaspoon fleur de sel or sea salt
4 radishes, shaved with a vegetable slicer's julienne attachment or coarsely grated
Vegetable oil for frying
2 tablespoons large capers, rinsed and patted drsey

Steps:

  • For the chive oil: Put the chives and olive oil in a blender and puree until smooth. Transfer to a small bowl.
  • With a sharp knife, cut the halibut fillet into broad, paper-thin slices, as if slicing smoked salmon. As you work, arrange the slices, slightly overlapping, on 8 chilled salad plates. You should be able to make about 32 slices, or 4 per portion. Drizzle the fish with Meyer lemon juice, using about 1 teaspoon per portion, then sprinkle with fleur de sel. Put a clump of shaved radish on the center of each portion, then drizzle chive oil around (not over) the fish, using about 2 teaspoons per portion.
  • In a small saucepan, heat about 1 inch of vegetable oil to 360°F. To test whether the oil is hot enough, add a couple of capers; they should sizzle on contact. Add all the capers and cook, stirring with a wire-mesh skimmer, until they stop sizzling fiercely, about 20 seconds. Transfer to paper towels with the skimmer. The buds should have opened slightly, and they should be crisp. Scatter over the fish and serve immediately.
  • Enjoy with Cakebread Cellars Sauvignon Blanc or another brisk, refreshing white wine.

HALIBUT WITH CAPERS, TOMATOES, AND OLIVES!



Halibut With Capers, Tomatoes, and Olives! image

This is great served over rice or couscous. The flavors in the ingredients compliment the halibut beautifully. I have used this with many mild white fishes and found they all are great with these ingredients.

Provided by RedVinoGirl

Categories     Halibut

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

24 ounces halibut fillets
4 tablespoons olive oil, divided
2 large shallots, chopped
1/2 cup flour
1/2 teaspoon crushed red pepper flakes
5 plum tomatoes (seeded and chopped)
1/2 cup kalamata olive (pitted and chopped)
1/2 cup fresh basil, divided
1 tablespoon capers (I use more)
1 (6 ounce) can clams (with juice!, can use clam juice only if you prefer)
1/4 cup dry white wine

Steps:

  • Season fish with salt and pepper and dredge in flour.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  • Add fish and saute' until lightly browned and opaque in the center (4 minutes per side) and then transfer to platter.
  • Heat the remaining olive oil in the same skillet and add shallots and crused red pepper. Saute' for 1 minute.
  • Mix in the tomatoes, olives, 1/4 cup basil and capers. Add the clams and wine.
  • Boil until sauce thickens slightly, about 5 minutes).
  • Mix in 1/4 cup of basil. Season sauce with salt and pepper and spoon over fish.

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