HALIBUT BROCHETTES PROVENçALE
Provided by Jeanne Thiel Kelley
Categories Marinate Fourth of July Picnic Low Cal High Fiber Father's Day Backyard BBQ Dinner Halibut Summer Grill/Barbecue Healthy Party Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Mix first 7 ingredients in small bowl. Place zucchini, eggplant, tomatoes, peppers, and onion in large bowl. Add 1 tablespoon herb mixture and 1 tablespoon oil to vegetables. Sprinkle with salt and pepper; toss to coat. Thread 1 mini pepper, 1 zucchini round, 1 eggplant piece, 1 tomato, 1 onion piece, and 1 more mini pepper onto each of 8 skewers. DO AHEAD: Herb mixture and vegetables can be made 4 hours ahead. Cover separately and refrigerate.
- Place fish in medium bowl; sprinkle 2 tablespoons herb mixture over. Add 3 tablespoons oil, 3 tablespoons lemon juice, and garlic; sprinkle with salt and pepper and toss to coat. Cover and chill at least 1 hour and up to 2 hours, tossing occasionally.
- Simmer wine, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice in small saucepan until reduced to 1/3 cup, about 3 minutes. Stir in remaining herb mixture. Season sauce to taste with salt and pepper. Set aside.
- Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Divide fish cubes among remaining 4 skewers. Grill vegetable skewers until vegetables are slightly charred and tender, turning occasionally, 10 to 12 minutes. Grill fish skewers until fish is cooked through, turning occasionally, 8 to 10 minutes.
- Place 1 fish skewer and 2 vegetable skewers on each plate. Drizzle sauce over.
- Also called culinary lavender buds; available at some supermarkets and farmers' markets, at many natural foods stores, and from deandeluca.com.
PROVENçAL TOMATO AND SQUASH GRATIN
Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top.
Provided by Martha Rose Shulman
Categories side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish.
- Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes. Stir in the rice or other grains and remove from the heat.
- Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well. Scrape into the gratin dish.
- Slice the remaining tomatoes and cover the top of the gratin in one layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Sprinkle the basil over the top. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 5 grams, TransFat 0 grams
BAKED HALIBUT WITH ZUCCHINI, OLIVES, TOMATOES AND ORANGES
Our baked packets of goodness are bursting with the flavors of halibut, zucchini, Kalamata olives and diced tomatoes.
Provided by Inspired Taste
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Cut 2 (16-inch) squares cooking parchment paper or foil.
- Season both sides of fish with cinnamon, salt and pepper; place 1 piece each onto middle of parchment paper. For each piece, top with half the zucchini, olives and tomatoes; season with a pinch more salt and pepper. Pour 1 tablespoon stock over each, then top with half the orange slices and thyme.
- To make packets, roll and crimp opposite sides of parchment paper together over fish and vegetables, then roll and crimp ends to prevent steam from escaping. Place packets on cookie sheet.
- Bake 12 to 15 minutes or until fish flakes easily with a fork. Transfer packets to plates for serving.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI TOMATO PROVENCAL
Here's a delicious side dish I turn to often. Vegetarians can make it into a main dish by simply adding vegetables to the pasta.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley.
Nutrition Facts :
HALIBUT ZUCCHINI SAUTE
Make and share this Halibut Zucchini Saute recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle halibut with salt and pepper.
- Sauté zucchini, onion and garlic in 1 tbsp.
- oil for 2 minutes.
- Add tomato and parsley and cook covered for 1 minute.
- Remove from pan.
- Sauté halibut in 2 tbsps.
- hot oil until brown on both sides.
- Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork).
- Return vegetables to pan.
- Add lemon juice, salt and pepper to taste.
- Heat briefly.
- Recipe may be doubled.
Nutrition Facts : Calories 401.7, Fat 24.6, SaturatedFat 3.2, Cholesterol 54.6, Sodium 103.1, Carbohydrate 7.7, Fiber 1.8, Sugar 3.7, Protein 37.1
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.
HALIBUT KABOBS WITH ZUCCHINI AND GRAPE TOMATOES
Provided by Dave Lieberman
Categories appetizer
Time 52m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Halve zucchini lengthwise and then cut into 1/2-inch slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat over medium-high heat. Add the zucchini and season generously with salt. Saute until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove from heat.
- Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add zucchini once cooled.
- Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to "cook" the fish.
- Heat a grill or grill pan over medium-high heat.
- Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.
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.
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
More about "halibut provençal with tomatoes and zucchini recipes"
BAKED HALIBUT TOPPED WITH TOMATOES, ZUCCHINI AND FETA
From nutritiontwins.com
Calories 260.0Saturated Fat 2.2 gPolyunsaturated Fat 1.6 gTotal Fat 7.6 g
PROVENçAL TOMATO AND SUMMER SQUASH GRATIN | RECIPE
From kitchenstories.com
COOKING FRENCH WITH ROSé: BAKED HALIBUT PROVENçAL
From lacrema.com
MEDITERRANEAN HALIBUT PROVENCAL - SAVOR THE BEST
From savorthebest.com
BEST ONE-PAN BAKED HALIBUT RECIPE (20 MINS!) - THE …
From themediterraneandish.com
HALIBUT BROCHETTES PROVENçALE RECIPE | BON APPéTIT
From bonappetit.com
SHEET PAN ALASKA HALIBUT WITH ZUCCHINI, MUSHROOMS, …
From aicr.org
EASY BAKED HALIBUT WITH TOMATOES - REAL FOOD WITH SARAH
From realfoodwithsarah.com
WILD PACIFIC HALIBUT STEAKS WITH ZUCCHINI NOODLES, CORN & TOMATOES
From wildpacifichalibut.com
BAKED HALIBUT TOPPED WITH ZUCCHINI, TOMATO, DILL, AND FETA
From pinterest.ca
HALIBUT PROVENçAL : FISH IN FOIL PACKETS - IT'S FITTING
From its-fitting.com
PROVENçAL VEGETABLE CASSEROLE (TIAN) RECIPE - TODAY.COM
From today.com
POACHED HALIBUT WITH PROVENCAL VEGETABLES AND BASIL OIL
From plain.recipes
POACHED HALIBUT WITH PROVENCAL VEGETABLES AND BASIL OIL
From cookstr.com
HALIBUT PROVENçAL RECIPE | MYRECIPES
From myrecipes.com
HALIBUT TOPPED WITH TOMATOES, ZUCCHINI & FETA RECIPE
From recipezazz.com
HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI RECIPE | EAT YOUR …
From eatyourbooks.com
HALIBUT PROVENçAL - STARFIELD VINEYARDS - RECIPES
From starfieldvineyards.com
LEMON-HERB CRUSTED HALIBUT WITH ROASTED TOMATO-ZUCCHINI SALSA
From daniellewalker.com
BAKED HALIBUT TOPPED WITH ZUCCHINI, TOMATO, DILL, AND FETA
From fortheloveofcooking.net
HALIBUT PROVENCAL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE: HALIBUT PROVENCAL (USING TOMATOES, CAPERS AND OLIVES ...
From recipelink.com
HALIBUT PROVENçAL - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
PAN-SEARED HALIBUT WITH CHERRY TOMATOES & BASIL - ONCE UPON A …
From onceuponachef.com
SHEET PAN ALASKA HALIBUT WITH ZUCCHINI, MUSHROOMS AND TOMATO
From alaskaseafood.org
PROVENçAL ZUCCHINI GRATIN | RECIPE | FOOD & STYLE
From foodandstyle.com
HALIBUT & TOMATOES, ROSEMARY, & ZUCCHINI IN FOIL PACKETS RECIPE
From myrecipes.com
SAFFRON-SCENTED HALIBUT WITH SPINACH, ZUCCHINI AND TOMATO
PAN-SEARED HALIBUT WITH LEMONY ZUCCHINI NOODLES - FEASTING AT …
From feastingathome.com
ZUCCHINI PROVENCAL - DUNLOP BROTHERS FAMILY COOKBOOK
From dunlopbrothers.ca
BAKED HALIBUT WITH ZUCCHINI, OLIVES, TOMATOES AND ORANGES
From fooddiez.com
31 COD RECIPES FOR DELICATE, FLAKY FISH EVERY TIME | EPICURIOUS
From epicurious.com
TOMATO FETA BAKED HALIBUT RECIPE | MICHELE ROMANO RECIPES
From micheleromanorecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love