Halibut In Pernod Broth With Fennel And Asparagus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD



Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad image

Provided by Ivy Manning

Categories     Broil     High Fiber     Dinner     Halibut     Asparagus     Fennel     Spring     Breadcrumbs     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Salad:
4 1/2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
3/4 pound asparagus spears (about 1 bunch), trimmed
1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)
Fish:
Nonstick vegetable oil spray
2 1/2 cups fresh breadcrumbs made from crustless French bread
3 tablespoons finely grated Parmesan cheese
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely grated lemon peel
3 tablespoons butter, melted
6 6-ounce halibut fillets

Steps:

  • For salad:
  • Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
  • Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  • For fish:
  • Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
  • Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
  • Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
  • Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.

PAN-SEARED HALIBUT WITH SOPPRESSATA AND FENNEL



Pan-Seared Halibut with Soppressata and Fennel image

The Chopped Dinner Challenge this week was soppressata. We used the spiciness and saltiness of the cured ham to flavor the broth under a meaty halibut fillet. Chopped Basket Ingredient: soppressata

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces soppressata, cut in 1/4-inch dice (about 1 cup)
1 fennel bulb, halved, cored and very thinly sliced (about 2 cups), fronds reserved
1 cup grape tomatoes, halved
1/4 cup pickled jalapeno juice
2 tablespoons roughly chopped pickled jalapenos
3 tablespoons unsalted butter
3 tablespoons vegetable oil
Four 6-ounce halibut fillets, skin-off
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

  • Heat the olive oil in a large high-sided saute pan over medium-high heat. Add the soppressata and cook until lightly browned around the edges, 3 to 5 minutes. Use a slotted spoon to transfer the soppressata to a paper-towel-lined plate. Add the fennel to the pan and cook until just softened and lightly browned, 4 to 6 minutes. Add the browned soppressata, tomatoes, jalapeno juice, pickled jalapenos and 2 cups water. Cook until the liquid has reduced by almost half and the tomatoes just start to soften, about 5 minutes. Stir in the butter. Turn off the heat and cover with a lid.
  • Heat 2 tablespoons of the vegetable oil in a large nonstick saute pan over medium-high to high heat. Sprinkle the halibut liberally with salt and pepper. When the oil just starts to smoke, gently place 2 of the fillets in the pan and sear until browned on both sides, about 5 minutes total. Transfer to a large plate. Sear the remaining fillets, using the remaining vegetable oil if needed.
  • To serve, divide the soppressata mixture and broth evenly among 4 shallow bowls. Top with the halibut, a drizzle of olive oil and garnish with the reserved fennel fronds. Serve with crusty bread if desired.

HALIBUT IN PERNOD BROTH WITH FENNEL AND ASPARAGUS



Halibut in Pernod Broth with Fennel and Asparagus image

Provided by Ludovic LeFebvre

Categories     Sauté     Basil     Halibut     Pernod     Asparagus     Fennel     Carrot     Fall     Tarragon     Dill     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 fennel bulb, trimmed, thinly sliced
4 slender asparagus, cut diagonally into 1-inch pieces
6 baby carrots, peeled, cut diagonally into 1/4-inch-thick ovals
4 shallots, thinly sliced (about 1/2 cup)
2 cups bottled clam juice
1/4 cup Pernod or other anise-flavored liqueur
4 fresh basil sprigs
4 fresh dill sprigs
4 fresh tarragon sprigs
4 5- to 6-ounce halibut fillets
1 tablespoon fresh lemon juice
1 tablespoon chilled butter

Steps:

  • Heat oil in heavy large skillet over medium heat. Add fennel, asparagus, carrots, and shallots; sauté until crisp-tender, about 5 minutes. Transfer vegetables to bowl. Add clam juice, Pernod, and herbs to same skillet; bring to boil. Add halibut fillets. Reduce heat to very low, cover, and simmer until fish is just opaque in center, about 10 minutes. Using slotted spoon, transfer fish to large shallow soup bowls. Return vegetables to skillet. Add lemon juice and butter; stir until butter melts. Season with salt and pepper. Spoon warm vegetables and broth over fish.

ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER



Roasted Halibut with Saffron-Fennel Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 stick unsalted butter, at room temperature
1/2 teaspoon lightly crumbled saffron threads
1/4 teaspoon fennel seeds
Kosher salt and freshly ground pepper
1 small bulb fennel, trimmed, cored and thinly sliced, plus fennel fronds for topping
1 clove garlic, finely grated
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 cups yellow cherry or grape tomatoes, halved
4 8-ounce center-cut halibut fillets (skin-on)

Steps:

  • Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
  • Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
  • Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
  • Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.

BRAISED HALIBUT WITH ASPARAGUS, BABY POTATOES AND SAFFRON



Braised Halibut With Asparagus, Baby Potatoes and Saffron image

The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. Don't add more than a pinch of salt to the water when cooking the potatoes, otherwise the reduced broth will be too salty.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/2 teaspoon saffron threads
2 tablespoons lightly toasted almonds
2 garlic cloves, green shoots removed, or 4 green garlic cloves
2 anchovies, rinsed
Salt and black pepper to taste
2 tablespoons extra-virgin olive oil
4 5- to 6-ounce halibut fillets
1 pound baby potatoes, cut in 3/4-inch pieces, or small potatoes, halved and sliced about 3/4-inch thick
3/4 pound asparagus, trimmed and cut in 2-inch lengths
2 tablespoons minced parsley
2 tablespoons minced basil

Steps:

  • Crush saffron threads between your fingers and place in a small bowl or ramekin. Add 1 tablespoon warm water and set aside.
  • In a mortar and pestle, pound together almonds, garlic and anchovies along with a pinch of salt into a paste. Set aside.
  • In a heavy straight-sided skillet or wide saucepan, heat olive oil over medium-high heat. Season fish with salt and pepper. When oil is hot, sear fish for 1 minute on each side. Remove to a plate or platter.
  • Reduce heat to medium and add anchovy paste to pan. Cook, stirring and scraping bottom of pan, until garlic is fragrant, 30 seconds to a minute. Stir in 3 cups water and stir to deglaze bottom of pan. Add potatoes and a pinch of salt. (Don't salt to taste now or broth will become too salty when reduced later.) Bring to a boil. Add saffron with soaking water, reduce heat, cover and simmer until potatoes are just tender, 10 to 15 minutes.
  • Carefully add seared halibut fillets and asparagus to pan. Tip in any liquid that has accumulated on the plate or platter, and bring back to a bare simmer. Cover and poach gently for 5 minutes, or until fish is opaque and asparagus is tender. With a slotted spoon or tongs, carefully remove fish fillets to 4 warm wide soup bowls. If necessary, simmer asparagus for another minute or 2. It should be tender but not too soft.
  • Divide potatoes and asparagus among the bowls. Turn up heat and reduce liquid in pan by half, stirring. Taste and adjust seasoning. Stir in parsley and basil and simmer 20 to 30 seconds. Spoon broth over fish and vegetables and serve.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 868 milligrams, Sugar 3 grams

HALIBUT WITH TOMATOES AND FENNEL



Halibut with Tomatoes and Fennel image

This flavorful fish diet takes only 25 minutes to get to the table. Make extra couscous to have for later in the week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 7

2 cups couscous
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
Coarse salt and ground pepper
1 garlic clove, minced
4 large tomatoes, diced large
1 1/2 pounds halibut, skin removed, cut into 8 small fillets

Steps:

  • Cook couscous according to package instructions.
  • In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they beginto soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
  • Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.

Nutrition Facts : Calories 414 g, Fat 8 g, Fiber 5 g, Protein 42 g

FISH SOUP WITH FENNEL AND PERNOD



Fish Soup With Fennel and Pernod image

This recipe was designed for new parents, who must cook stealthily to keep from waking an infant. The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.

Provided by The New York Times

Categories     for two, soups and stews, main course

Time 40m

Yield 2 servings

Number Of Ingredients 13

1 small onion
1 rib celery
4 garlic cloves
1/2 head fennel (save wispy tops for garnish)
3 tablespoons best quality extra-virgin olive oil; more for drizzling
2 tablespoons plus 1 teaspoon Pernod or other anise-flavored liqueur
1 teaspoon crushed red pepper flakes
Salt and black pepper
1 cup dry white wine
1 cup canned tomato purée, preferably San Marzano
4 whole peeled canned tomatoes, preferably San Marzano, rinsed and chopped
20 mussels, scrubbed
3/4 pound skinless flaky white fish fillets, such as halibut, cut into two pieces

Steps:

  • Stage 1, pre-bedtime. Put onion, celery, garlic and fennel in a food processor, and pulse gently until chopped into a coarse paste.
  • Heat olive oil in a large saucepan over medium-high heat. Add coarsely processed vegetables to pan, and sauté, stirring often, until softened, about 4 minutes. Add 2 tablespoons Pernod, and boil until almost evaporated. Add red pepper flakes, and season with salt and pepper.
  • Pour in wine, and bring to a boil. Reduce for 2 minutes, and add tomato purée and chopped tomatoes. Bring to boil, stir, cover and remove from heat.
  • Stage 2, post-bedtime. Return saucepan to medium heat until barely simmering. Gently slide mussels and fish into broth. Bring broth back to a simmer, and cook, stirring once or twice to give mussels room to open, until mussels and fish are cooked through, 6 to 8 minutes.
  • Divide mussels and fish into warmed bowls. Pour soup over all, and scatter with fennel tops. Sprinkle with remaining teaspoon Pernod (skip Pernod if children are eating) and more olive oil. Serve immediately with crusty bread, if desired.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 1 gram, Sodium 1951 milligrams, Sugar 19 grams

HALIBUT POACHED IN FENNEL BROTH



Halibut Poached in Fennel Broth image

The flavorful broth contains no fat, making this dish an excellent choice for a light and very healthy dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

2 carrots, peeled and cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 bulb fennel, thinly sliced
3 leeks, halved lengthwise, thoroughly cleaned, and thinly sliced
6 parsley stems
8 whole black peppercorns
1 teaspoon fennel seeds
2 bay leaves
Salt
1/2 cup white wine
4 small red potatoes, scrubbed and thinly sliced
4 halibut fillets, (about 8 ounces each)

Steps:

  • In a large, wide saucepan, combine carrots, celery, half the fennel, leeks, parsley stems, peppercorns, fennel seeds, bay leaves, salt, wine, and 4 cups water, and bring to a boil. Lower heat, and simmer, covered, for 25 minutes. Strain, reserving liquid and discarding solids.
  • Return liquid to pan; simmer for 5 minutes over medium heat. Add potatoes and remaining fennel to the broth. Simmer for 5 minutes. Add halibut fillets, and cover. If liquid does not cover fish, add water until it does. Turn heat down to lowest setting.
  • Cook until fillets are just opaque, 10 to 15 minutes (start checking after 7 minutes). Be careful not to overcook.
  • Place a fillet in each of four shallow bowls. Divide vegetables among bowls, top with a little broth, and serve immediately.

CREAMY ASPARAGUS SOUP WITH FENNEL



Creamy Asparagus Soup With Fennel image

Based on a recipe from Cathy Luchetti's book, The Hot Flash Cookbook. The recipe intro says, "Thickened with grains, this elegant and robustly flavored soup by Linda Hillel uses all parts of the fennel plant. Asparagus was prized by the Greeks and Romans for its unique flavor."

Provided by mersaydees

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 fennel bulb
1 lb asparagus, trimmed
1 tablespoon vegetable oil
1 onion, sliced
1/2 cup brown rice or 1/2 cup pearl barley
4 cups nonfat chicken broth or 4 cups low sodium vegetable broth
1/2 cup low-fat milk
salt, to taste
freshly ground pepper, to taste

Steps:

  • Separate the fennel fronds from the bulb and stems. Finely mince the fronds to yield ½ cup. Slice the fennel bulb and stems.
  • Cut off 1 ½ inches of the asparagus tips and set aside. Using a vegetable peeler, peel the tough skin off the asparagus stalks, then cut into 1-inch pieces.
  • Heat oil in large saucepan over medium-high heat. Add sliced fennel stems, asparagus stalks, and onion and sauté for 5 minutes. Add the rice or barley and broth, cover, and simmer over low heat 30 to 40 minutes, or until the rice or barley is very tender.
  • Transfer saucepan contents to a blender or food processor and puree to the desired consistency in several batches if necessary. Return the puree to the pan and stir in 1 cup of the milk, the reserved fennel fronds, the asparagus tips, salt, and pepper. IF the soup seems too thick, stir in additional milk. Heat until the asparagus tips are crisp-tender, about 1 ½ minutes.

Nutrition Facts : Calories 125.3, Fat 3.3, SaturatedFat 0.6, Cholesterol 1, Sodium 368.6, Carbohydrate 20.8, Fiber 3.5, Sugar 3.1, Protein 4.8

ROASTED HALIBUT WITH FENNEL & POTATOES



Roasted Halibut With Fennel & Potatoes image

You would expect that with fresh fennel, fennel seeds, and Pernod this would be very anise-y. Quite the opposite. There is a delicate and subtle fennel flavor, but it definitely is not overpowering. From Good Housekeeping April 2007.

Provided by Chandra M

Categories     Halibut

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 large leek
1 lb yukon gold potato, unpeeled and thinly sliced
1 medium fennel bulbs, cored and thinly sliced or 4 stalks celery, thinly sliced
1 tablespoon olive oil
1 teaspoon olive oil
salt and black pepper (to taste)
1 1/2 lbs halibut, cut into 4 pieces
2 tablespoons Pernod (anisette liquor) or 2 tablespoons white wine
1 teaspoon fennel seed, slightly crushed
1 lemon, thinly sliced
fennel leaves (optional)

Steps:

  • Preheat oven to 425°F.
  • Cut off roots and trim dark green top from leek. Discard any tough outer leaves.
  • Thinly slice leek.
  • Rinse thoroughly in a bowl of cold water; swish to remove any sand. Transfer with hands to a colander and drain well.
  • Spray 13"x9" glass baking dish with nonstick cooking spray.
  • Add leek, potatoes, fennel, fennel seed, 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper to the baking dish.
  • Toss to coat and spread evenly.
  • Roast vegetables 35 minutes or until tender, stirring halfway through roasting.
  • Remove baking dish from oven. Place halibut on vegetables, drizzle with liquor and 1 tsp oil.
  • Sprinkle fennel seeds, 1/4 tsp salt, and 1/8 tsp pepper.
  • Place lemon slices on halibut, return dish to oven and roast 10-12 minutes or just until halibut turns opaque in center.
  • To serve, sprinkle with fennel fronds if using.

Nutrition Facts : Calories 364.6, Fat 8.8, SaturatedFat 1.2, Cholesterol 54.5, Sodium 132.7, Carbohydrate 33.4, Fiber 5.7, Sugar 1.9, Protein 39

HALIBUT AND ASPARAGUS STIR-FRY



Halibut and Asparagus Stir-Fry image

Bursting with color and flavor, a veggie-packed fish stir-fry can be on your dinner table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

2 teaspoons olive or canola oil
1 lb halibut fillets, cut into 1-inch pieces
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
1 box (9 oz) frozen asparagus cuts, thawed, drained
6 ounces whole wheat vermicelli or angel hair pasta (dry)
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 medium tomato, cut into thin wedges
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add halibut, onion, garlic, gingerroot and asparagus; cook and stir 2 to 4 minutes or until fish almost flakes with fork. Meanwhile, cook pasta according to package directions, omitting salt.
  • Carefully stir in remaining ingredients. Cook 2 to 3 minutes, stirring frequently, until heated through and fish flakes easily with fork. Serve with pasta and additional reduced-sodium soy sauce if desired.

Nutrition Facts : Calories 170, Carbohydrate 9 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g

More about "halibut in pernod broth with fennel and asparagus recipes"

FENNEL CRUSTED HALIBUT WITH ASPARAGUS SAUCE - FEASTING …
fennel-crusted-halibut-with-asparagus-sauce-feasting image
2018-05-01 Sprinkle the tops with fennel seeds and gently press down into the flesh. In a large skillet heat the butter or oil over medium heat. Place fish, …
From feastingathome.com
5/5 (5)
Total Time 35 mins
Category Main
Calories 272 per serving
  • Cut the top 2-3 inches off the asparagus and set these tips aside. Trim off the tough ends. Slice the remaining asparagus stalks into very thin, 1/4 inch thick disks, until you have about 1 1/2 cups. Any remaining stalks, add to the asparagus tips, cutting them to roughly the same size.
  • In a small saucepan, cook the shallot in the olive oil over medium heat until fragrant and golden, about 3 minutes. Add the 1 1/2 cups of asparagus disks and saute 1-2 minutes, stirring, then add the stock. Cover and simmer gently for 4-5 minutes or until asparagus is tender.
  • Don’t overcook or you will lose the lovely color. Let this cool, then pour into a blender along with salt, tarragon and a squeeze of lemon. Blend until silky smooth. Taste and adjust lemon and salt. Place in a small saucepan and set aside until ready to serve. Cook the fish: Pat the fish dry and sprinkle all sides with salt and pepper. Sprinkle the tops with fennel seeds and gently press down into the flesh.
  • In a large skillet heat the butter or oil over medium heat. Place fish, fennel seed side-down, and sear until golden, about 4 minutes. Turn the fish over and add the asparagus tips and sliced radishes to the same pan. (You could also add other quick cooking veggies like snow peas of fresh peas if you like.). Season with salt and pepper and lightly saute them alongside the fish.


ROASTED HALIBUT WITH FENNEL AND CROUTONS RECIPE - MELISSA CLARK
Instructions Checklist. Step 1. Preheat the oven to 500°. In a 9-by-13-inch baking dish, toss the sliced fennel with 2 tablespoons of the oil, the anchovies and fennel seeds. Season with salt and ...
From foodandwine.com


PAN-ROASTED HALIBUT WITH ASPARAGUS, FAVA BEANS, &THYME BROTH
Add shallots, wine, and broth. Raise heat to high and bring to a boil; let boil until slightly reduced, about 3 min. Add fava beans, asparagus, and butter; cook until butter melts and thickens broth and vegetables are warmed through, about 1 min. Season with salt and pepper and stir in thyme.
From restaurantbusinessonline.com


HALIBUT WITH LEMON-FENNEL SALAD RECIPE | MYRECIPES
Step 1. Combine first 4 ingredients in a small bowl. Combine 1 1/2 teaspoons spice mixture, 2 teaspoons oil, and garlic in a small bowl; rub garlic mixture evenly over fish. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until desired degree of doneness.
From myrecipes.com


HALIBUT CHEEKS WITH ASPARAGUS AND BEURRE BLANC
2015-01-06 Instructions for the Asparagus: Start the asparagus 4 minutes before cooking the fish and just before staring the sauce. Barely cover asparagus with salted water in a pan at medium heat; steam for 6- 8 minutes, or until vibrant green. Remove from …
From acanadianfoodie.com


HALIBUT IN PERNOD BROTH WITH FENNEL AND ASPARAGUS RECIPE
• 4 5- to 6-ounce halibut fillets • 1 tablespoon fresh lemon juice . Directions. Heat oil in heavy large skillet over medium heat. Add fennel, asparagus, carrots, and shallots; sauté until crisp-tender. Transfer vegetables to bowl. Add clam juice, Pernod, and herbs to same skillet; bring to boil. Add halibut fillets. Reduce heat to very ...
From foodreference.com


SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL …
2010-02-21 Step 1. Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill ...
From bonappetit.com


ROASTED HALIBUT WITH WINE-BRAISED FENNEL RECIPE
Step 1. Preheat the oven to 450°. In a large skillet, heat 2 tablespoons of the olive oil. Add the fennel wedges cut sides down, season with salt and black pepper and sprinkle with the crushed ...
From foodandwine.com


HALIBUT WITH LEMON, HERBS AND SAUTÉED ASPARAGUS
2021-10-17 Place the halibut in the pan and add 1/2 cup (4 fl. oz./125 ml) of the wine and 2 Tbs. of the lemon juice. Cover and steam until the fish is cooked through, 8 to 10 minutes, adding another 1/2 cup water if the liquid evaporates before the fish is done. Transfer the fish to the platter with the asparagus and cover with aluminum foil.
From williams-sonoma.com


HALIBUT BRAISED IN A TOMATO-FENNEL BROTH - RECIPE - FINECOOKING
Stir in the tomatoes and their juices, 1/2 cup water, and 2 Tbs. of the herbs. Cover and simmer for another 5 minutes. Taste the broth for salt and pepper. Return the halibut to the pan, settling the pieces skin side down into the broth, and pouring over any accumulated juices. Cover tightly and simmer until the halibut is cooked through, about ...
From finecooking.com


HALIBUT AND ASPARAGUS STIR-FRY RECIPE - PILLSBURY.COM
2010-12-07 Steps. 1. In 10-inch nonstick skillet, melt butter over medium-high heat. Sprinkle halibut with lemon-pepper seasoning; add to skillet with onion. Cook and stir 2 to 3 minutes or until halibut is white and no longer opaque. 2. Stir in asparagus and bell pepper. Cook and stir 5 to 7 minutes or until vegetables are crisp-tender and halibut flakes ...
From pillsbury.com


BRAISED HALIBUT WITH FENNEL AND TARRAGON | COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


BUTTER-ROASTED HALIBUT RECIPE | BON APPéTIT
2019-04-16 Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until ...
From bonappetit.com


RECIPE REVIEW: FENNEL BRAISED IN PERNOD - KITCHN
2009-01-05 First the fennel is cut into quarters and browned in butter. Then you add a small amount of orange juice, Pernod, balsamic vinegar, and stock, and cook covered over low heat. It’s easy as can be, and when we lifted the lid and tried a bite, the fennel nearly melted apart.
From thekitchn.com


LEMON ROASTED HALIBUT AND ASPARAGUS | HEART AND STROKE FOUNDATION
Step 3. In a small bowl, combine parsley, garlic, lemon rind and hot pepper flakes. Coat top of both halibut pieces. Roast in 425° F (220° C) oven for about 15 minutes or until fish flakes when tested with a fork. Remove from oven and drizzle halibut …
From heartandstroke.ca


12 EASY HALIBUT RECIPES | REAL SIMPLE
2016-03-23 Halibut With Spicy Lemon-Thyme Vinaigrette. Halibut With Spicy Lemon-Thyme Vinaigrette. Credit: Yunhee Kim. Drizzle the fish with a mixture of lemon juice, thyme, crushed red pepper, and olive oil to add a bright kick. Get the recipe. 4 of 12. View All.
From realsimple.com


ROASTED HALIBUT WITH FENNEL AND POTATOES - GOOD HOUSEKEEPING
2007-06-08 Drain well. Preheat oven to 425 degrees F. Spray 13" by 9" glass baking dish with nonstick cooking spray. To baking dish, add leek, potatoes, fennel, 1 …
From goodhousekeeping.com


HALIBUT RECIPES | ALLRECIPES
Great with asparagus and jasmine rice for a light and tasty Spring dinner. By Always Cooking Up Something. overhead view cropped into a plate of a few halibut filets . Save. Heavenly Halibut . Rating: 4.5 stars 1107 . A rich Parmesan cheese topping tastes heavenly with mild-flavored halibut. By chellebelle. close up view of a Grilled Fish Steak garnished with herbs on a bed of …
From allrecipes.com


HALIBUT RECIPES: PAN-FRIED, HALIBUT FILLET - GREAT BRITISH CHEFS
Browse our collection of beautiful halibut recipes, including Dominic Chapman's Pan-fried halibut with wild mushrooms and gnocchi. This recipe is the classic way to serve fish, with a lemon butter sauce and greens. Similarly Matthew Tompkinson's stunning Wild halibut recipe, served with fresh, seasonal ingredients such as morels, wild garlic ...
From greatbritishchefs.com


BOUILLABAISSE WITH PERNOD BROTH RECIPE | COOKING CHANNEL
In a large stockpot, add some olive oil and saute the fennel, carrots, celery, garlic and onions until soft. Add the bones, 4 gallons water, the wine, anise liqueur and saffron. Simmer the stock over medium heat until it has reduced by half, about 1 hour 30 minutes. Reserve 5 to 6 cups of the broth for the bouillabaisse, and freeze the rest for ...
From cookingchanneltv.com


HALIBUT RECIPES | BBC GOOD FOOD
Fish dogs with lemony fennel slaw. A star rating of 4 out of 5. 3 ratings. The humble fish finger sandwich gets a facelift - serve in hot dog buns with a fresh and crunchy coleslaw . Filo-topped fish pie. A star rating of 4.9 out of 5. 16 ratings. Fish pie doesn't have to mean heavy mashed potato. Light, crisp pastry tops this tomato-based recipe with halibut, sea bass and prawns. …
From bbcgoodfood.com


PAN-SEARED HALIBUT & HERBED FENNEL BUTTER & SWEET PEAS RECIPE
4 (6-ounce) halibut fillets ; ¼ teaspoon kosher salt ; ¼ teaspoon freshly ground pepper ; ¼ cup olive oil ; 3 tablespoons unsalted butter ; 1 cup frozen sweet peas, thawed ; 1 teaspoon chopped fresh fennel sprigs ; 1 teaspoon fresh lemon juice ; ¼ teaspoon salt
From myrecipes.com


HALIBUT WITH GRAPEFRUIT, PARSLEY AND FENNEL - WILLIAMS SONOMA
Using a mandoline, cut the fennel bulb into paper-thin slices. Add the fennel slices and fronds to the bowl with the grapefruit-parsley mixture. Season the halibut fillets with salt and pepper. In a heavy fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the halibut and cook until browned underneath, 3 to 4 minutes.
From williams-sonoma.com


10 BEST BAKED HALIBUT RECIPES | YUMMLY
2022-06-10 halibut fillets, asparagus, garlic, Parmesan cheese, salt, black pepper and 2 more Easy Baked Halibut with Tomatoes Real Food with Sarah asparagus, cherry tomatoes, lemon juiced, fresh dill, garlic cloves and 4 more
From yummly.com


RECIPES/PERNOD.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


HALIBUT WITH BRAISED FENNEL - SAVEUR
2007-03-08 Remove from pan; set aside. Season fish with salt and pepper. In the same skillet, heat 3 tbsp. infused oil over high heat and sear fish, 2 minutes per side. Lower heat to medium, cover, and cook ...
From saveur.com


SAUTéED HALIBUT WITH SHAVED FENNEL SALAD - REDBOOK
2008-01-29 Season halibut with salt and pepper. Add fillets to skillet; cook until golden brown on first side, about 4 minutes. Turn fillets; cook 3 to 4 minutes longer, until …
From redbookmag.com


RECIPES/HALIBUT-IN-PERNOD-BROTH-WITH-FENNEL-AND …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


FENNEL-INFUSED BROTH WITH HALIBUT RECIPE | EAT YOUR BOOKS
Fennel-infused broth with halibut from Chez Panisse Vegetables by Alice Waters and Patricia Curtan. Shopping List ; Ingredients; Notes (0) Reviews (0) fennel; fennel seeds; halibut; ...
From eatyourbooks.com


HALIBUT WITH ASPARAGUS - BIGOVEN.COM
2. Place asparagus in baking dish or into individual baking dishes. Gently lay halibut fillets on the asparagus. In a medium bowl, mix together mayonnaise, shredded cheeses, dill and mustard. Spread cheese mixture over halibut and asparagus. Sprinkle the diced tomato evenly over the topping and sprinkle on a little more dill for color. 3. Bake ...
From bigoven.com


HALIBUT WITH ASPARAGUS, SPRING ONIONS, AND LEMON THYME RECIPE …
2013-04-16 For the spring onions and asparagus. 1 bunch green asparagus. 1 Tablespoon olive oil. 4 spring onions. 1 Tablespoon minced shallots. 1 Teaspoon minced garlic. 1 Tablespoon minced parsley. 2 Tablespoons fresh lemon thyme. Sea salt and freshly ground pepper, to taste.
From thedailymeal.com


HALIBUT BRAISED WITH SAFFRON, FENNEL, TOMATOES AND MUSSELS
Remove the fish from the pan and, keeping the pan over the heat, lower the heat to medium. Add the garlic and onion and cook for 1 minute. Next add the leeks, fennel and saffron and cook until the vegetables are tender. Add a little more olive oil if needed. Add the tomatoes, orange peel, wine and fish stock. Season with salt and pepper.
From ciaoitalia.com


PAN SEARED HALIBUT WITH FENNEL & SHALLOTS RECIPE FROM SUNRISE
2015-02-23 1 ½ tsp chopped parsley. Instructions: Season the halibut with the salt-free seasoning. Heat the olive oil in a sauté pan over medium-high heat. Add the halibut and sear on each side until well browned and internal temperature reaches 145˚F for 15 seconds. Remove the fish from the pan and set aside. Add the fennel and shallots to the pan.
From sunriseseniorliving.com


HALIBUT WITH POTATO, PEPPER DULSE AND FENNEL RECIPE
Place 20g of the fennel on the bottom of each plate and top the fennel with a piece of the steamed halibut. Pour the potato mousseline over to cover the fish. Season the top of the fish with pepper dulse (or other seaweed) and serve. 20g of pepper dulse, or any other ground seaweed. First published in 2019.
From greatbritishchefs.com


COLD-POACHED HALIBUT WITH FENNEL-OLIVE SALAD RECIPE - L.A. TIMES
2006-04-19 Bring to a boil and simmer 20 minutes. 3. Combine the fennel, olives and walnuts and garlic in a bowl. Add the olive oil, lemon juice, one-fourth teaspoon salt and oregano and toss to combine well ...
From latimes.com


VINE COOKED HALIBUT WITH CAPERS AND PERNOD - BIGOVEN.COM
Add your review, photo or comments for Vine Cooked Halibut with Capers And Pernod. American Main Dish Fish and Shellfish American Main Dish Fish and Shellfish Toggle navigation
From bigoven.com


Related Search