Halibut With Fresh Tomato Sauce Recipes

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BAKED HALIBUT WITH TOMATO CAPER SAUCE



Baked Halibut With Tomato Caper Sauce image

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

Provided by Martha Rose Shulman

Categories     dinner, weekday, sauces and gravies, main course

Time 1h

Yield Serves 6

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
Salt, preferably kosher salt
freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
Salt, preferably kosher salt
freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
  • Make the sauce as directed and keep warm.
  • Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
  • Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams

PAN SEARED HALIBUT WITH FRESH TOMATO SAUCE



Pan Seared Halibut with Fresh Tomato Sauce image

Pan Seared Halibut with Fresh Tomato Sauce is so fresh and simple to prepare. This recipe would also be great with grouper, cod or another white fish.

Provided by LindySez

Categories     Fish & Seafood     Main Course

Time 15m

Number Of Ingredients 8

2 about 5 ounce each pieces of halibut filet, skin removed if present (or you could use cod, grouper or another white fish, cooking times may vary)
1 tablespoon extra virgin olive oil
1 ounce I used 2 slices from the package prosciutto, thinly sliced (also called a chiffonade)
1 cup halved cherry tomatoes (or other type of tomato diced (if you are making this in winter, use diced canned tomatoes))
A splash of white wine (about 1/4 cup)
1 tablespoon cold unsalted butter
1/2 cup fresh basil (torn)
Salt and freshly ground pepper (to taste)

Steps:

  • Pat the fish dry with paper towels and season with salt and pepper.
  • Heat a sauté pan over medium heat, add the oil; when hot add the fish. Cook until just cooked through, turning once (my halibut was about 1 inch thick, I cooked it for about 3 minutes per side). After you turn the fish, while it cooks on the other side; add the prosciutto to the pan. Stir it around a bit, once the fish is ready, remove it to a plate and add the cut tomatoes to the pan. Cook, stirring until the tomatoes start to break down. Add a pinch of salt and a dash of pepper; then stir in the basil along with the cold butter. Stir until the butter has melted, add the fish back into the pan to warm slightly, then plate on a warm plate, spooning the sauce over the fish.

Nutrition Facts : ServingSize 1 g, Calories 323 kcal, Carbohydrate 4 g, Protein 34 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 214 mg, Fiber 1 g, UnsaturatedFat 10 g

HALIBUT WITH FRESH TOMATO SAUCE



Halibut With Fresh Tomato Sauce image

Make and share this Halibut With Fresh Tomato Sauce recipe from Food.com.

Provided by Dancer

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 -2 1/2 large ripe tomatoes, diced
1/4 cup fresh basil, chopped
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 lemon, juice of
1 teaspoon minced garlic
4 (8 ounce) halibut steaks
3 tablespoons vegetable oil
salt
pepper

Steps:

  • Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
  • Rub fish with vegetable oil and season with salt and pepper.
  • Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
  • Spoon some tomato sauce on 4 plates.
  • Put fish on sauce.

PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES



Pan Seared Halibut with Roasted Heirloom Tomatoes image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons grapeseed oil
Four 6-ounce halibut fillets
1 tablespoon salt
1 tablespoon cracked black pepper
2 sprigs fresh thyme
1 lemon, juiced
1 tablespoon olive oil
1 1/2 cups halved heirloom tomatoes
1 teaspoon chopped garlic
2 tablespoons freshly chopped parsley leaves

Steps:

  • In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.

HALIBUT WITH LEMON, SPINACH, AND TOMATOES



Halibut with Lemon, Spinach, and Tomatoes image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

1/4 cup olive oil
2 (6-ounce) halibut fillets
Salt and freshly ground pepper
1 lemon, juiced
1 tablespoon butter
2 (10-ounce) bags baby spinach
3 cloves garlic, crushed
1/2 teaspoon salt
6 Roma tomatoes, diced
1/2 cup olive oil
1/2 cup chopped kalamata olives

Steps:

  • Fresh basil leaves, as garnish
  • In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemon juice. Remove from the heat and keep warm.
  • In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach
  • is wilted. Season, to taste, with lemon juice and pepper.
  • In a small saucepan combine the tomatoes, olive oil, garlic, salt, and kalamata
  • olives. Heat quickly on high heat so that the tomatoes do not turn into a
  • sauce.
  • Put spinach in center of each plate then place the piece of halibut in the center
  • of the spinach. Spoon the sauce over the halibut and garnish with fresh
  • basil.

HALIBUT WITH BASIL TOMATO SAUCE



Halibut with Basil Tomato Sauce image

A well-seasoned tomato salsa dresses up these tender, flaky fillets. I'm an empty-nester now, but my sons love this recipe. My husband, Ron, never complains when I make it either! -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon lemon juice
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons olive oil
1/4 teaspoon salt
Dash pepper
2 halibut fillets (6 ounces each)
1/4 cup diced seeded tomato
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon chopped green onion
1-1/2 teaspoons red wine vinegar
1/4 teaspoon grated orange zest

Steps:

  • In a large bowl, combine the lemon juice, rosemary, oil, salt and pepper. Add halibut; turn to coat. Cover and refrigerate for up to 1 hour., Drain and discard marinade. On a lightly oiled grill rack, grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. , In a small saucepan, combine the remaining ingredients. Cook over medium heat until heated through. Serve with fish.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

HALIBUT WITH TOMATO-SORREL SAUCE



Halibut with Tomato-Sorrel Sauce image

Categories     Fish     Leafy Green     Tomato     Bake     St. Patrick's Day     Spring     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 14

Sauce
1/4 cup finely chopped shallots
1/4 cup white wine vinegar
1/4 cup dry white wine
1/2 cup whipping cream
Halibut
3 tablespoons vegetable oil
12 ounces mushrooms, chopped
1/2 teaspoon dried crushed red pepper
2 medium zucchini, trimmed, cut into matchstick-size strips
4 8-ounces halibut fillets (about 1 inch thick)
1/2 cup (1 stick) chilled butter, cut into pieces
2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
2 tablespoons chopped fresh sorrel or spinach

Steps:

  • For Sauce:
  • Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
  • For Halibut:
  • Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.
  • Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
  • Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
  • Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.

HALIBUT WITH TOMATO-BASIL SAUCE



Halibut with Tomato-Basil Sauce image

Roasted tomatoes and garlic create a succulent sauce in this recipe from our Test Kitchen. Topping the fish with a seasoned mayonnaise mixture before baking keeps it moist.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 13

6 plum tomatoes, cut into 1-1/4-inch slices
1 tablespoon olive oil
4 to 6 garlic cloves, peeled
1/2 teaspoon balsamic vinegar
2 tablespoons minced fresh basil
Water
4 halibut steaks (1 inch thick)
TOPPING:
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 cup soft bread crumbs
2 tablespoons minced fresh basil
2 tablespoons chopped ripe olives

Steps:

  • Place tomatoes on a baking sheet; drizzle with oil. Wrap garlic in aluminum foil and place on the baking sheet. Bake at 450° for 20 minutes or until edges of tomatoes are lightly browned and garlic pierces easily with a fork. Place tomatoes and garlic in a food processor or blender; cover and process until smooth. Add vinegar, basil and water to achieve desired thickness; set aside., Place halibut in a greased 13-in. x 9-in. baking dish. Combine mayonnaise and mustard; spread over fish. Combine bread crumbs, basil and olives; sprinkle over mayonnaise mixture and press down gently. Bake, uncovered, at 400° for 20 minutes or until topping is golden brown and fish flakes easily with a fork. Spoon tomato sauce onto four dinner plates; top with fish.

Nutrition Facts : Calories 739 calories, Fat 36g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 492mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 87g protein.

BAKED CITRUS HALIBUT WITH TOMATO SAUCE



Baked Citrus Halibut with Tomato Sauce image

Categories     Sauce     Tomato     Bake     Marinate     Halibut

Yield serves 4

Number Of Ingredients 6

2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt
4 6-ounce halibut fillets
1 teaspoon extra-virgin olive oil
1 cup Signora's Tomato Sauce (page 188)
1/4 cup Olive and Caper Relish (page 186)

Steps:

  • Preheat the oven to 400°F and lightly oil an ovenproof pan large enough to accommodate all of the fillets in a single layer.
  • Stir the lemon juice and salt together, then coat the halibut in the mixture and refrigerate for 15 minutes.
  • Pat the fillets dry with paper towels and place them in the prepared pan. Brush each fillet with 1/4 teaspoon of the olive oil and top with 1/4 cup of the tomato sauce.
  • Bake for 12 to 15 minutes, until the fish is opaque and flakes easily. To be certain the fish is done, push a two-pronged kitchen fork straight down into the flesh. If you feel no resistance, the fish is cooked; if not, return the fish to the oven for another minute or two.
  • Top each fillet with 1 tablespoon of the relish before serving.
  • variation
  • For a totally different taste sensation, marinate the halibut in Cilantro Lime Vinaigrette (page 181) for 30 minutes. Pat the fillets dry with paper towels. Sprinkle each fillet with a pinch of salt and a pinch of cayenne, and bake as above. Top with a dollop of Mango and Avocado Salsa (page 185) before serving.
  • storage
  • Store in an airtight container in the refrigerator for 2 days.
  • nutrition information
  • (per serving)
  • Calories: 380
  • Total Fat: 28g (4.7g saturated, 17.4g monounsaturated)
  • Carbohydrates: 5g
  • Protein: 26g
  • Fiber: 1g
  • Sodium: 450mg
  • CULINARY RX
  • Nutritionists tout fish as a great source of omega-3 fatty acids, which studies suggest may be beneficial for people fighting breast and prostate cancer. But recent research suggests that not all fish are created equal, and what people really should be looking at is the ratio of omega-3 to omega-6, as omega-6s may promote cancer growth. This ratio could be at the heart of the benefits of the so-called Mediterranean diet, which some researchers believe is linked to lower cancer rates in Mediterranean countries. The magic ratio of omega-3s to omega-6s appears to be no less than 1 to 1 (and preferably a lot more omega 3s). For example, halibut's ratio is 2.5 to 1 (good), wild king salmon comes in at 5.6 to 1 (better), and fish roe weighs in at 11.1 to 1 (a slam dunk). By contrast, farm-raised catfish has fifty times more omega-6s than omega-3s. A good rule of thumb is to look for wild fish, as opposed to farm-raised, since the feed given to some cultivated fish can be high in omega-6s.

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE



Halibut with Creamy Garlic and Herb Sauce image

This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.

Provided by feeshette

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 4

Number Of Ingredients 19

4 (6 ounce) halibut fillets
1 tablespoon lemon juice
salt and pepper to taste
2 sprigs cilantro leaves
2 tablespoons butter
4 green onions, finely chopped
¼ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon crushed red pepper flakes
¼ cup dry white wine
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 cup chicken broth
½ cup half-and-half cream
½ cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon all-purpose flour
¼ cup water
toasted slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  • Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
  • Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 9.5 g, Cholesterol 91.2 mg, Fat 20.6 g, Fiber 2 g, Protein 43.3 g, SaturatedFat 8.9 g, Sodium 342 mg, Sugar 1.8 g

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From mygourmetconnection.com


POACHED WILD ALASKAN HALIBUT WITH TOMATO SAUCE RECIPE
2016-02-11 Bring to a low boil, add lemon juice, and cook until the peas and tomatoes are slightly soft, about 5-7 minutes. Plate the fish, then gently spoon peas and tomatoes broth over each fish. Garnish with parsley and squeeze additional lemon juice over each fillet, as desired. Add salt and pepper as needed.
From urbanblisslife.com


HALIBUT WITH FRESH TOMATO SAUCE - GLUTEN FREE RECIPES
Halibut With Fresh Tomato Sauce might be just the main course you are searching for. This gluten free, dairy free, whole 30, and pescatarian recipe serves 4. One serving contains 408 calories, 43g of protein, and 24g of fat. Head to the store and pick up salt, extra virgin olive oil, basil, and a few other things to make it today. To use up the ...
From fooddiez.com


HALIBUT WITH FRESH TOMATO SAUCE RECIPE - TEXTCOOK
2 -2 1/2 large ripe tomatoes, dicedccc, 1/4 cup fresh basil, choppedccc, 3 tablespoons extra virgin olive oilccc, 1 tablespoon balsamic vinegarccc, 1 lemon, juice ofccc, 1 teaspoon minced garlicccc, 4 (8 ounce) halibut steaksccc, 3 tablespoons vegetable oilccc, saltccc, pepperccc,
From textcook.com


HALIBUT WITH A RUSTIC TOMATO SAUCE – ERECIPE
300 g Halibut. 300 g cherry or grape tomatoes, halved. 90 g vidalia onion and garlic (the ratio is entirely up to you, I had about 60g onion, and the rest garlic) 1/2 tsp smoked paprika. salt to taste. non-stick cooking spray. 300 g mixed greens, including cucumber and green onions. 3 tbsp chopped fresh flat leaf parsley
From erecipe.com


GRILLED HALIBUT STEAKS WITH FRESH TOMATO SAUCE
Add your review, photo or comments for Grilled Halibut Steaks with Fresh Tomato Sauce. American Main Dish Fish and Shellfish American Main Dish Fish and Shellfish Toggle navigation
From bigoven.com


ROASTED HALIBUT WITH TOMATOES AND GARLIC - CHATELAINE
Instructions. Preheat oven to 500F (250C). Place a foil-lined baking sheet in oven to heat. Slice tomatoes in half. Drizzle cut sides of tomatoes with vinegar. In a small bowl, stir sugar with ...
From chatelaine.com


BAKED HALIBUT WITH TOMATO CAPER SAUCE - CHAMPAGNE TASTES®
2021-09-18 Baked Halibut: Preheat oven to 450°F. Brush an oven-safe pan with half the oil. Alternatively, use a baking sheet or casserole dish. Set the fish in the pan. Drizzle remaining oil over fish and sprinkle with salt. Cover the fish in lemon slices. Cover pan with foil, and bake 8 minutes per 1" thickness.
From champagne-tastes.com


BROILED HALIBUT WITH BUTTERY TOMATO SAUCE | CANADIAN LIVING
2013-07-24 Buttery Tomato Sauce: Meanwhile, in skillet, melt butter over medium-high heat; cook shallots and garlic, stirring, until butter is browned, about 1 minute. Stir in tomatoes, honey, salt and pepper; cook, tossing, until tomatoes begin to break down, about 1 minute. Stir in basil; heat until wilted. Spoon over fish.
From canadianliving.com


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