CURRIED HALIBUT SKILLET
My friend in England told me coconut is all the rage there, so I've been experimenting with it in main dishes here at home. This is one of my most successful recipes. -Karen Kuebler, Dallas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle fillets with salt; coat with curry. In a large nonstick skillet coated with cooking spray, brown fillets in 1 tablespoon oil; remove and set aside., In the same pan, saute onion in remaining oil for 1 minute. Stir in the tomatoes, lime juice, lime zest and ginger. Bring to a boil. Return fillets to the pan; cover and simmer for 10-12 minutes or until fish flakes easily with a fork. Serve with tomato mixture; sprinkle with coconut and cilantro.
Nutrition Facts : Calories 270 calories, Fat 12g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 510mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
HALIBUT SUPREME
This recipe keeps halibut moist beyond belief! The sauce is delightfully rich, but not overpowering, with just a slight kick to it.
Provided by motherof5
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
- Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
- Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 4 g, Cholesterol 88 mg, Fat 29.7 g, Fiber 0.1 g, Protein 38.3 g, SaturatedFat 10 g, Sodium 338.8 mg, Sugar 0.5 g
HALIBUT WITH SAMBAL VINAIGRETTE AND WASABI CREAM
Steps:
- Preheat oven to 400°F.
- Make vinaigrette:
- Blend vinaigrette ingredients in a blender until smooth. Season with salt.
- Make cream:
- Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
- Make halibut:
- Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
- Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
- Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
- Serve fish, parsleyed sides up, with a spoonful of each sauce.
CURRY VINAIGRETTE DRESSING
Curry fusion vinaigrette. Regarding the curry powder, I mix my own; however, you can use an Eastern-Indian curry mix. I go to a local spice store, The Spice House, they have different selections on their website.
Provided by tothelandofnod
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 8h10m
Yield 32
Number Of Ingredients 7
Steps:
- Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 74.7 mg, Sugar 2.1 g
GRILLED HALIBUT WITH CRISPY RICE AND GREEN BEANS VINAIGRETTE
Steps:
- Bring a large pot of salted water to a boil. Preheat a grill to medium-high heat. Preheat a wood-fired or regular oven to 400 degrees F.
- Coat the bottom of a 14-inch cast-iron pan with canola oil and turn on the heat to medium-high. Meanwhile, portion the rice into 4 flattened discs, about 3/4 cup each. Once the oil is heated, add the rice cakes and cook until golden brown and crisp, 5 to 6 minutes for each side.
- Add the haricots verts to the boiling water and cook until slightly softened and brightened in color, about 2 minutes. Immediately transfer the haricots to an ice water bath until cool to the touch. Slice each haricot into thin rings. Transfer to a bowl and dress with some Fish Sauce Vinaigrette. Fold in the tobiko and set aside.
- Prepare the fish for the grill by rubbing the fillets with olive oil and sprinkling with salt and pepper. Rub the grill grates with an oiled towel and lay the fillets down. Cook with the grill open until you have nice grill marks and the fish releases easily from the grill, 5 to 7 minutes on the first side. Flip and let cook another 5 minutes. Remove the fish to a sheet tray. Transfer to the oven until cooked through, 3 to 5 minutes.
- Place the crispy rice cakes on a platter and top with the grilled halibut fillets. Drizzle the Vinaigrette over the fish and around the platter. Garnish each halibut fillet with a teaspoon of the tobiko and a few sprigs of the wood sorrel and serve.
- Whisk together the olive oil, fish sauce, rice wine vinegar, honey, sugar, chives, curry powder, ginger, sesame oil, chile, garlic, lime zest and juice in a small bowl until combined.
BAKED HALIBUT WITH WARM SHERRY ONION VINAIGRETTE
Steps:
- In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, until onion is pale golden, about 10 minutes.
- Stir in vinegar and cook, covered 5 minutes. Stir in tomato and cook, covered, stirring occasionally, 10 minutes. Stir in bell pepper and 1/4 cup oil and cook, uncovered, stirring, 2 minutes. Stir in parsley and remaining 1/4 cup oil and keep vinaigrette warm.
- Preheat oven to 425°F. and butter a baking dish just large enough to hold fillets in one layer.
- Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add thyme sprig, wine, and stock or clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 minutes (depending upon thickness of fillets), or until just cooked through.
- Transfer fillets to a large plate and keep warm. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, until it is warm and cooking liquid is incorporated.
- Serve fish, garnished with additional thyme sprigs, with warm vinaigrette.
PAN ROASTED HALIBUT WITH JALAPENO VINAIGRETTE
This is one of those recipes that caught my eye. It was recently published in our local newspaper. I haven't actually prepared it yet. Plan to do so this weekend. It is quick and sounds full of flavor and spice.
Provided by PaulaG
Categories Halibut
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the vinegar and onion with a half teaspoon of salt.
- Let stand for 10 minutes and then whisk in the honey, cilantro, mustard, garlic and quarter cup of the olive oil.
- In a small skillet, heat 1 teaspoon of olive oil over high heat until just smoking.
- Add the jalapeno and cook turning, until charred and blistered on all sides, about 2 minutes; let cool slightly.
- Slip off the charred skin.
- Discard the steam and cut the jalapeno in half lengthwise.
- Scrape out seeds and finely chop the jalapeno.
- Add the jalapeno to the vinaigrette and season with salt and pepper.
- In a large nonstick skillet, heat the remaining quarter cup of olive oil over moderately high heat.
- Season the halibut with salt and pepper.
- Add season fish to oil and cook turning once until they are opaque throughout.
- This should take approximately 9 minutes.
- Transfer the halibut to a platter.
- Whisk the vinaigrette, spoon over the fish and garnish with avocado wedges or fresh parsley.
- PLEASE NOTE: TAKE CAUTION WHEN HANDLING THE JALAPENO.
- USE RUBBER GLOVES WHEN HANDLING.
- WASH HANDS THROUGHLY AFTER PREPARING AND DO NOT RUB EYES.
CURRY VINAIGRETTE
Use this curry vinaigrette to make a delicious Mixed-Beet Salad, courtesy of chef Daniel Humm from Eleven Madison Park.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 6
Steps:
- In a small saucepan, heat 3 tablespoons grape seed oil with curry over medium-low heat until heated through. Remove from heat and let stand for 20 minutes.
- Strain into a small bowl and add remaining 3 tablespoons oil and vinegar; season with salt, and whisk to combine. Stir in raisins and pine nuts.
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CREAMY INDIAN-SPICED HALIBUT CURRY RECIPE - FOOD & WINE
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- In large, deep skillet, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Add the cayenne, turmeric and coriander and cook for 1 minute, stirring. Whisk in the yogurt, then add the cream, garam masala and saffron and bring to a boil. Reduce the heat and simmer the sauce until slightly thickened, about 10 minutes. Season with salt.
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