Halibut With Apricot Rosemary Glaze Recipes

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HALIBUT WITH BALSAMIC GLAZE



Halibut with Balsamic Glaze image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

1/2 cup balsamic vinegar
2 to 3 tablespoons honey, depending how sweet you want it
3 tablespoons olive oil
2 garlic cloves, minced
4 (6-ounce) halibut fillets
Nonstick cooking spray

Steps:

  • Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange halibuts in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
  • Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
  • Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.
  • Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY



Roasted Halibut With Lemons, Olives and Rosemary image

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 2 servings

Number Of Ingredients 7

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

Steps:

  • Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
  • Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram

HALIBUT WITH BALSAMIC GLAZE



Halibut With Balsamic Glaze image

So easy, great presentation and twist to fish. I've used other 3/4"-1" thick fish and recommend marinating the full 4 hours if possible. Recipe courtesy of Giada, Everyday Italian.

Provided by Southern Lady

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup balsamic vinegar
2 -3 tablespoons honey, sweetness your preference
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 lbs fish fillets, 4 pieces
nonstick cooking spray

Steps:

  • In a small bowl whisk the vinegar, honey, oil, and garlic.
  • Arrange fish in an 8" sq baking dish and pour marinate over, coating completely.
  • Cover and refrigerate at least 30 minutes and up to 4 hours.
  • Preheat broiler.
  • Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick oil.
  • Remove fish, reserving the marinade, and arrange on baking sheet.
  • Pour marinade into a small heavy saucepan and bring to a boil and then back to a simmer for about 15 mins., stirring often.
  • While sauce is simmering, broil the fish until they are just cooked through and carmelized on top, about 12 minutes (Watch last few minutes that you're not too close to the broiler and fish is burning).
  • In small pan, sauce will thicken similar to a steak sauce. Spoon off any excess oil if preferred.
  • Transfer fillets to plates, drizzle sauce lightly on top just for presentation to keep the eye appeal of the carmelization and then spoon more sauce around the fish. Serve.

HALIBUT WITH APRICOT-ROSEMARY GLAZE



Halibut With Apricot-Rosemary Glaze image

Make and share this Halibut With Apricot-Rosemary Glaze recipe from Food.com.

Provided by Oolala

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 (6 ounce) halibut fillets
1 (18 ounce) jar apricot preserves
2 garlic cloves, minced
2 tablespoons orange rind, grated
2 tablespoons fresh rosemary, chopped
1/4 teaspoon kosher salt
1/4 teaspoon pepper, freshly ground

Steps:

  • Preheat oven to 350 degrees F.
  • Place fish in a lightly sprayed (with cooking oil) shallow baking dish and set aside.
  • In a small saucepan over medium-low heat stir together apricot preserves, garlic, orange peel, rosemary, salt and pepper until heated.
  • Pour mixture over the fish and bake for 15 minutes or until the fish flakes with a fork.

Nutrition Facts : Calories 682.2, Fat 5.5, SaturatedFat 0.8, Cholesterol 70.3, Sodium 299.9, Carbohydrate 117.4, Fiber 1, Sugar 66.2, Protein 47.2

LEMON ROSEMARY MARINATED GRILLED HALIBUT



Lemon Rosemary Marinated Grilled Halibut image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons dry white wine
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped rosemary
Four halibut steaks, (6 ounces each)
Salt and freshly ground pepper

Steps:

  • Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

APRICOT GLAZED HALIBUT WITH CRANBERRY CHUTNEY AND ROASTED RED POTATO SOFRITO



APRICOT GLAZED HALIBUT WITH CRANBERRY CHUTNEY AND ROASTED RED POTATO SOFRITO image

Categories     Fish

Yield 2 plates

Number Of Ingredients 26

Ingredients:
½ c. apricots
3 oz. orange juice
1 ea. 8 oz halibut
1 tsp. rosemary
1 tsp. paprika
TT salt/ Pepper
Chutney:
1 c. cranberries
1 ea. Shallots (Julienne)
4 oz cranberry juice
1 tsp cornstarch
1 tsp sugar
1 oz red wine
TT salt/pepper
Sofrito:
½ ea. Onion, diced
2 ea. Red potato, diced
¼ ea. Carrot, diced
¼ ea. Celery, diced
1 tsp thyme, minced
1 tsp rosemary, minced
2 oz bacon, diced
1 oz. red wine
3 oz. chicken stock
TT salt/pepper

Steps:

  • Directions: -first start by making the chutney, in a sauce pot add the cranberries, wine, and sugar. Bring to a simmer and add the shallots, cranberry juice and again bring to a simmer and add the cornstarch, season to taste and bring to a boil, let reduce by ¼ and cool. For the halibut add the apricots and orange juice into a sauce pot, bring to a boil and add to food processor, pulse 6 times. Remove and hold. Season the halibut and sear to a golden brown on one side turn over and glaze with the apricot mixture. Place into 275 degree oven for 3 to 5 min. for the sofrito render the bacon and deglace the pan with the red wine, add the potatoes and sear to a golden brown, add onions, carrots, celery and saute for 3 to 5 min. and add the chicken stock and fresh herbs and saute for an additional 3 min. season to taste. Remove the halibut and glaze one last time. Place the sofrito in the center of the plate and place halibut on top, finish with a quenelle of the cranberry chutney.

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Top Asked Questions

How to cook halibut in the oven?
Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once.
How to cook halibut steak on the grill?
Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
What is halibut and what does it taste like?
The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It’s a lighter main dish that won’t leave anyone hungry. Featured in: Fish That You Can Invite To A Dinner Party .

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