MEDITERRANEAN HALIBUT PROVENCAL
Our Halibut Provencal works well for a casual weeknight or a weekend dinner party. This one-skillet dinner is not only healthy and delicious, but it's also simple to make. The fragrant tomato sauce with onions, herbs, and olives has a touch of anchovy paste to give the dish even more depth of flavor. You can serve this Mediterranean halibut over your favorite type of pasta or rice to drench in the rich tomato sauce.
Provided by Dahn Boquist
Categories Main Dish
Time 45m
Number Of Ingredients 19
Steps:
- Preheat the oven to 375°. Sprinkle both sides of the halibut with salt and pepper.
- Heat olive oil in an oven-proof skillet over medium-high heat. Add the onion and cook for about 4 to 5 minutes until slightly browned. Add red pepper flakes and garlic. Cook, stirring constantly for 1 minute.
- Add wine, clam juice, crushed tomatoes, tomato paste, anchovy paste, and Herbs de Provence. Simmer for 8 to 10 minutes to reduce the sauce a little then remove from heat and stir in the olives. (If you want the sauce thinner, only simmer it for a minute).
- In a small dish, stir together the bread crumbs, olive oil, herbs, salt, and lemon zest.
- Arrange the halibut fillets over the tomato mixture then sprinkle the bread crumb mixture over the top.
- Bake for 15 to 30 minutes until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fish fillets. If the fillets are 1-inch thick, they will take approximately 22 to 25 minutes. If you have an instant-read thermometer, the halibut will be done when the internal temperature reads 130°F.
Nutrition Facts : Calories 398 calories, Carbohydrate 22 grams carbohydrates, Fat 11 grams fat, Fiber 4 grams fiber, Protein 46 grams protein, SaturatedFat 1.6 grams saturated fat, ServingSize 1, Sodium 688 milligrams sodium, Sugar 8 grams sugar
BAKED HALIBUT PROVENçAL
A simple dish of marinated, baked halibut served in a rich tomato, olive and wine sauce. Halibut marinade adapted from Serious Eats.
Provided by Katie at the Kitchen Door
Time 50m
Yield 2
Number Of Ingredients 18
Steps:
- For the fish marinade: Check the halibut fillets for any bones and remove them gently if found. Add the lemon juice, olive oil and minced garlic to a glass baking dish. Whisk together briefly with a fork, then place the halibut in the baking dish. Sprinkle with sea salt and black pepper. Turn the halibut over once or twice to coat in the marinade. Cover the dish with plastic wrap and refrigerate for 30 minutes.
- For the sauce: Heat the olive oil in a large saute pan over medium heat. Add the chopped onion and saute until translucent, about 6-8 minutes, stirring frequently. Add the minced garlic, a pinch of sea salt , the thyme, and the chopped rosemary and cook for another 2 minutes, until very fragrant. Add the chopped tomatoes and the wine and cook at a slow simmer until the tomatoes are very soft and the wine has been absorbed, forming a thick sauce. Remove from the heat and stir in the olives, capers, and balsamic vinegar. Taste and adjust seasoning as desired. Keep sauce warm, or gently reheat before serving.
- To bake the fish: Preheat the oven to 400 degrees F. Remove the plastic wrap from the baking dish with the halibut and place the dish in the oven (halibut fillets should be skin side down when they go in the oven). Bake until the internal temperature of the halibut at its thickest point is between 130F and 135F. Cooking time will vary with the thickness of your fillet. You don't want to overcook it, so begin checking the internal temperature with an instant-read meat thermometer starting at around 10-12 minutes. Most fillets will be done in 20 minutes or less.
- To serve: Place a large spoonful of the sauce on a plate and scatter the chiffonaded basil on top. Place one halibut fillet on top of the sauce and serve immediately.
QUICK HALIBUT PROVENCAL
So simple and easy and, yes, quick, you won't believe how good it is! By way of the Los Angeles Times.
Provided by Chef Kate
Categories Halibut
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large nonstick saute pan over medium-high heat.
- Lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes.
- Turn over the fillets, reduce the heat to low and cook 1 minute.
- Remove the fish to a plate and keep warm.
- Add the garlic and shallots to the pan and cook, stirring, for 1 minute.
- Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute.
- Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.
- Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately.
Nutrition Facts : Calories 613.9, Fat 24.9, SaturatedFat 3.9, Cholesterol 204.3, Sodium 1045.1, Carbohydrate 15.8, Fiber 4.4, Sugar 5.2, Protein 80
HALIBUT PROVENCALE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h12m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat grapeseed oil over medium heat in a saucepot. Saute the shallot and garlic until the shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes, then partially remove lid (leave it covered just enough to keep the spattering down) and reduce heat to medium-low, let thicken and reduce for another 15 minutes.
- While the sauce is thickening, season the fish with salt and pepper. Arrange fish on a steaming rack and steam over a pan of boiling water until it flakes easily, about 6 to 7 minutes.
- While the fish is steaming, remove the sauce from the heat and whisk in the cream. Strain the sauce into a bowl.
- Spoon sauce into the center of serving plate, top with a fish fillet and fresh grape tomatoes. Sprinkle with parsley leaves.
OVEN-POACHED HALIBUT PROVENCAL
This is hands-down one of my most favorite fish dishes to make. Any white fish can be substituted for the halibut. I believe it comes from a Cooking Light cookbook. Everyone who's tasted it loves it!
Provided by C in PA
Categories Halibut
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place wine and fish in an oiled 13"x9" baking dish.
- Combine tomato through garlic, and spoon over fish.
- Bake 35 minutes.
- Preheat broiler.
- Combine breadcrumbs, parmesan cheese, and olive oil.
- Sprinkle over fish, and broil until toasted.
- Serve.
HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI
Steps:
- Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
- To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
- To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.
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- Heat oil in heavy medium oven-proof skillet over medium-high heat. Add garlic and red pepper. Sauté until fragrant, about 2 minutes. Add shallots and fennel. Sauté until shallots are tender, about 5 minutes. Add tomatoes with juices and clam juice. Simmer until fennel is tender and liquid reduces slightly, about 5 minutes. Stir in olives.
- Arrange halibut atop tomato mixture. Bake until fish is opaque in center, about 18 minutes. Stir basil into vegetable mixture and serve.
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