PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE
Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
- Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
- Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
- Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g
HALIBUT WITH LEMON SAUCE
Fish and lemon are a natural pairing: The tart citrus enlivens the flavor of a delicate sauteed halibut topped with a reduced lemon sauce and slices of preserved lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.
- Remove fish from container; set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.
- Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat; strain into small pan. If using preserved lemon, cut rind into 1/4-inch-thick strips and warm with sauce in pan. Pour sauce over fillets, and serve.
HALIBUT WITH HERBED BUTTER
Steps:
- For the herb butter, in a medium bowl, combine the butter, garlic, chopped herbs, and lemon zest plus salt and pepper to taste. Mix thoroughly and transfer to a small saucepan.
- Heat the olive oil in a grill pan over high heat. Sprinkle the halibut generously on both sides with salt and pepper. When the grill pan is hot, place the fish on the pan, and cook for about 3 minutes on one side.
- Meanwhile, heat the herb butter just until melted.
- Turn the fish, lower the heat to medium, and pour the melted herb butter over the fish. Cover the pan, turn off the heat, and allow to sit for 3 minutes.
- To serve, place the fish on a serving platter, spoon the herb butter over the fish, sprinkle with extra parsley, and serve hot.
HALIBUT IN CHARD LEAVES WITH LEMON-THYME BUTTER
Categories Herb Bake Quick & Easy Lemon Halibut Thyme Chard Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl; season butter to taste with salt and pepper.
- Place four 12-inch squares of foil on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread with some lemon-thyme butter. Top each with lemon slice. Place 1 fillet crosswise on widest part of chard. Fold bottom of leaf over fillet, then continue to roll up (sides will be open). Enclose each wrapped fillet in foil. Arrange packets on rimmed baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates, open foil, and serve.
CITRUS BAKED HALIBUT
Make and share this Citrus Baked Halibut recipe from Food.com.
Provided by Dave5003
Categories Halibut
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- OVEN COOKING:.
- Rinse halibut in cold water and dry using paper toweling.
- Arrange halibut in a 9" x 13" oven-proof baking dish.
- Preheat oven to 400 degrees Fahrenheit.
- In a frying pan, add butter, onion and garlic. Saute until translucent.
- Remove from heat; stir in parsley, orange rind, salt and pepper.
- Spread mixture over halibut steaks.
- In a small bowl, mix together orange juice and lemon juice.
- Sprinkle juice over steaks, but be careful not to wash away the onion/garlic mixture.
- Bake fish in preheated 400 degree Fahrenheit oven for 20 to 22 minutes, turning over at about 10 minutes of cooking time.
- Continue cooking until time expires or until fish flakes easily with a fork.
- DO NOT OVERCOOK FISH.
- Spoon hot juices over fish.
- Serve at once.
- MICROWAVE COOKING:.
- Prepare and arrange fish and onion/garlic as above.
- Reduce orange juice by 2 tablespoons.
- Cover fish with a clear plastic wrap vented.
- Cook on HIGH (full power) for 4 minutes.
- Turn fish over and cook for an additional 3 to 4 minutes on HIGH (full power) or until fish flakes easily with a fork.
- Spoon juices over fish and serve at once.
- If desired, serve with Tartar Sauce.
Nutrition Facts : Calories 755, Fat 22.2, SaturatedFat 8.8, Cholesterol 176.1, Sodium 918, Carbohydrate 36.8, Fiber 1.9, Sugar 29.4, Protein 97.7
HALIBUT WITH CITRUS-OLIVE SAUCE
This poached halibut is one of my favorite fish entrees. The lovely sweet-and-salty sauce has incredible flavor, texture and color.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring 1-1/2 cups orange juice, wine, lime juice and shallot to a boil; cook until liquid is reduced to 1/2 cup, about 15 minutes. Reduce heat to low; gradually whisk in butter until butter is melted. Remove from heat; stir in red pepper and olives. Keep warm., In a large skillet, bring the garlic, oregano and remaining orange juice to a boil. Reduce heat; add fillets and steam, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Serve with sauce.
Nutrition Facts : Calories 384 calories, Fat 16g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 254mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 37g protein.
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