Halibut Steamed With Oranges Tomatoes And Olives Recipes

HALIBUT POACHED IN OLIVE OIL

Steps:

• Heat the oven to 250 degrees F/120 degrees C.
• Lay the fish fillets in a baking dish just large enough to hold them. Pour over enough oil to cover. Add the orange zest, fennel seed, thyme sprigs, garlic and some pepper. Bake until just tender, about 10 minutes. Remove the fish from the oil. Garnish with the fleur de sel. Serve with a little of the cooking oil dribbled over.

HALIBUT STEAMED WITH ORANGES, TOMATOES, AND OLIVES

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.

FRESH FISH STEAMED WITH ORANGES AND TOMATOES

Steps:

• Heat olive oil over medium high heat in a large skillet.
• Add onions and garlic and sauté until tender, about 8 minutes.
• Add tomatoes, clam juice and wine and bring to a boil.
• Reduce heat to low, and simmer for about 3-4 minutes.
• Carefully add the orange segments and olives.
• Taste sauce, and add salt and pepper to taste.
• Season fish fillets with salt and pepper, and arrange them in a single layer in the skillet on top of the vegetable mixture.
• Cover and simmer gently until fish is cooked through and turns bright white, about 12 minutes.
• Spoon the vegetables into shallow bowls and top with a fish fillet.
• If using, place feta cheese slices on top of vegetable, and alongside of the fish.
• Sprinkle with chopped chives, and serve hot.

HALIBUT WITH ORANGE SALSA

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.

ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES

Steps:

• Preheat the oven to 425 degrees F.
• Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
• Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
• Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
• Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

HALIBUT WITH TOMATOES AND OLIVES

Steps:

• Preheat broilder.
• In a broiler-safe pan cook garlic in the oil over medium heat for one minute. Stir in tomatoes, olives and marjoram. Simmer for 5 minutes or until tomatoes have wilted a bit.
• Add fish to pan, skin side down and cook for 5 minutes.
• Top fish with crumbs and broil until crumbs are golden and fish is done (2 minutes).
• Serve fish with sauce and drizzle with 1 tablespoon oil if desired.