Halibut Orange Recipes

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ORANGE GLAZED HALIBUT



Orange Glazed Halibut image

Another clipping from my Great Aunt's recipe collection. I am not sure if she tried this one or not, but it certainly sounds good to me. This one came from a cookbooklet put out by the small local newspaper, The Naperville Sun.

Provided by HeatherFeather

Categories     Halibut

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs halibut steaks (North Pacific)
water, as needed
salt, to taste
1 slice lemon
1 slice onion
1 sprig fresh parsley
1/4 teaspoon tarragon
4 teaspoons cornstarch
2 tablespoons brown sugar
1/4 teaspoon salt
3 dashes Tabasco sauce
1 tablespoon butter
1 1/4 cups orange juice
2 tablespoons lemon juice
1 orange, peeled and in sections

Steps:

  • Boil some water (you will need enough to cover the fish)- once it has boiled, add some salt to taste.
  • Put halibut into a large skillet and cover with boiling salted water.
  • Place lemon, onion, parsley, and tarragon on top, cover and simmer 8-10 minutes or until halibut is just beginning to flake when poked with a fork (don't overcook).
  • Meanwhile, combine cornstarch, brown sugar, salt, Tabasco, and butter in a small pan for the sauce.
  • Add orange juice and lemon juice and cook and stir until thickened and clear.
  • Add orange sections and heat through, then serve over fish.

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

HALIBUT STEAMED WITH ORANGES, TOMATOES, AND OLIVES



Halibut Steamed with Oranges, Tomatoes, and Olives image

Categories     Citrus     Fish     Garlic     Olive     Tomato     Sauté     Orange     Halibut     Winter     Healthy     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3 large oranges
3 tablespoons olive oil
3 cups thinly sliced red onions
3 garlic cloves, thinly sliced
1 1/2 14 1/2-ounce cans diced tomatoes in juice
1 cup dry white wine
1/3 cup sliced pitted Kalamata olives
6 5- to 6-ounce halibut fillets
3 ounces drained feta cheese, thinly sliced
3 tablespoons chopped fresh chives

Steps:

  • Cut off peel and white pith from oranges. Cut oranges between membranes to release segments.
  • Heat oil in heavy very large skillet over medium-high heat. Add onions and garlic; sauté until tender and just beginning to brown, about 8 minutes. Add tomatoes and wine. Bring to boil. Reduce heat to medium-low and simmer 3 minutes. Gently stir in orange segments and olives. Season mixture to taste with salt and pepper. Sprinkle halibut fillets with salt and pepper. Arrange halibut in single layer atop vegetable mixture in skillet. Cover and simmer gently until halibut is just opaque in center, about 12 minutes.
  • Spoon vegetable mixture onto plates. Top with halibut. Place feta cheese atop vegetable mixture and alongside halibut. Sprinkle with chives and serve.

HALIBUT WITH ORANGE SALSA



Halibut with Orange Salsa image

Crispy orange halibut is topped with a homemade salsa featuring tomatoes, oranges, kalamata olives and basil for a company-worthy dish that'll bring raves. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 15

1 cup orange juice
1-1/4 teaspoons Caribbean jerk seasoning, divided
4 halibut fillets (6 ounces each)
1/2 cup panko bread crumbs
2 teaspoons grated orange zest
1/2 teaspoon salt
SALSA:
2 plum tomatoes, seeded and chopped
1 large navel orange, peeled, sectioned and chopped
1/4 cup pitted Greek olives, chopped
2 tablespoons minced fresh basil
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes., Meanwhile, in a shallow bowl, combine the bread crumbs, orange zest, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet., Bake at 400° for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork. , In a small bowl, combine the salsa ingredients. Serve with halibut.

Nutrition Facts : Calories 298 calories, Fat 10g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 593mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE



Pan-Seared Halibut with Blood Orange Butter Sauce image

Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.

Provided by Alejandra Ramos

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

10 tablespoons unsalted butter, cut into 10 pieces
1 large shallot, finely chopped (about 1/4 cup)
1 cup blood orange juice
Kosher salt and freshly ground black pepper
Two 6- to 8-ounce wild halibut fillets, each about 1 inch thick
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons pomegranate arils

Steps:

  • For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  • Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
  • Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
  • For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
  • Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.

HALIBUT ORANGE



Halibut Orange image

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

Provided by _Pixie_

Categories     Halibut

Time 17m

Yield 2 serving(s)

Number Of Ingredients 8

2 lbs halibut steaks (fresh or frozen)
4 tablespoons butter
1 orange, rind of
1 orange, juice of
1 teaspoon lemon juice
salt and pepper
1/8 teaspoon nutmeg
1/4 cup parsley, Minced

Steps:

  • If halibut is frozen, thaw it.
  • Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture.
  • Place fish in a single layer in large, thickly buttered, microwave safe baking dish.
  • Combine the remaining ingredients, except the parsley, and pour over the fish.
  • Bake at high for 10 to 12 minutes, or until fish flakes easily.
  • Let stand 5 minutes, then remove to a hot serving dish.
  • Pour any sauce remaining in the dish over the fish.
  • Sprinkle with minced parsley and serve.

Nutrition Facts : Calories 727.3, Fat 33.6, SaturatedFat 16.1, Cholesterol 206.6, Sodium 413.8, Carbohydrate 5.3, Fiber 0.4, Sugar 3.8, Protein 95.4

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