Halibut With Grapefruit And Capers Recipes

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CAPERS AND HALIBUT



Capers and Halibut image

This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.

Provided by Barbara Tantrum

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 (8 ounce) steaks halibut
½ cup white wine
1 teaspoon chopped garlic
¼ cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
  • Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
  • Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g

GRAPEFRUIT BAKED HALIBUT



Grapefruit Baked Halibut image

Makes 4 servings

Number Of Ingredients 10

¾ cup grapefruit juice, divided
2 teaspoons cornstarch
¼ cup honey
1 large grapefruit, sliced
2 tablespoons olive oil
4 (8-ounce) halibut fillets, skin removed
1⅛ teaspoons kosher salt, divided
½ cup cubed grapefruit
1 teaspoon vegetable oil
Garnish: chopped fresh cilantro

Steps:

  • Preheat oven 375°. Line a baking sheet with foil.
  • In a small saucepan, heat ½ cup grapefruit juice over medium heat. In a small bowl, whisk together cornstarch and remaining ¼ cup grapefruit juice. Add warm grapefruit juice; return to saucepan, stirring until thickened. Remove from heat, and stir in honey.
  • Place grapefruit slices on prepared pan, and brush with olive oil. Place fillets on top of grapefruit. Sprinkle fish with 1 teaspoon salt.
  • Bake for 10 minutes. Brush tops of fish with glaze, and bake 5 to 7 minutes more. Brush with glaze again.
  • In a small bowl, combine cubed grapefruit, vegetable oil, and remaining ⅛ teaspoon salt. Spoon on top of fish. Garnish with cilantro, if desired.

HALIBUT WITH GRAPEFRUIT BEURRE BLANC



Halibut with Grapefruit Beurre Blanc image

Categories     Fish     Mushroom     Sauté     Valentine's Day     Dinner     Grapefruit     Halibut     Winter     Anniversary     Endive     Party     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

For beurre blanc
3 grapefruit (preferably 2 white and 1 pink or red)
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces
For fish and vegetables
4 (1/2-inch-thick) halibut steaks with skin (1 1/2 lb)
3 tablespoons vegetable oil
1 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced
2 Belgian endives, trimmed and cut crosswise into 1-inch-thick slices

Steps:

  • Make beurre blanc:
  • Finely grate 1 teaspoon zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit.
  • Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments.
  • Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate).
  • Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.
  • Cook fish and vegetables:
  • Preheat oven to 250°F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, in batches if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven.
  • Wipe skillet clean and heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, 5 to 7 minutes. Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat.
  • Serve fish over mushrooms, topped with beurre blanc and zest.

ROASTED HALIBUT WITH OLIVES, CAPERS, TOMATO AND BASIL



Roasted Halibut with Olives, Capers, Tomato and Basil image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 12

1 (8-ounce) halibut fillet
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1-ounce kalamata olives, pitted
1-ounce green olives, pitted
1/2-ounce capers
1 Roma tomato, quartered
1 clove garlic, finely diced
1/4 cup dry white wine
1/2 cup fish stock or clam juice
4 basil leaves, chopped

Steps:

  • Season the fish fillet with salt and pepper. Heat the olive oil in a saute pan over medium-high heat. Place the fish in the pan, gently pressing on the flesh. Reduce the heat to medium and cook for 4 minutes on 1 side, turn the fish over, and cook for another 2 minutes, or just until done. Remove from the heat to a serving plate and keep warm.
  • In a medium saute pan, heat the butter on medium heat. When hot, add the olives, capers, tomato and garlic and cook until warm. Add the dry white wine and fish stock or clam juice. Cook another 2 minutes. Place olive mixture on top of the fish and garnish with basil.

HALIBUT WITH LEMON, CAPERS, AND CROUTONS



Halibut with Lemon, Capers, and Croutons image

Provided by Amy Finley

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 stick plus 2 tablespoons butter
6 slices stale white sandwich bread, crusts removed and cut into 1/2-inch cubes
1/2 cup all-purpose flour
Salt and freshly ground black pepper
4 (6-ounce) pieces halibut (preferably Pacific)
1 to 2 tablespoons capers (depending on taste)
1 large lemon, juiced
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • In a medium saute pan over medium-high heat, melt 4 tablespoons of the butter. When the foam subsides, fry the cubes of bread until golden and crusty, about 4 to 7 minutes. Remove the croutons from the pan with a slotted spatula and set aside on paper towels to drain. Wipe out the pan.
  • Place the flour on a plate and season well with salt and pepper. Dredge the halibut in the flour and shake off excess.
  • Return the saute pan to the heat and melt 4 more tablespoons of butter. When the foam has subsided add the fish to the pan. Cook, turning once, until the fish is no longer translucent in the center, flakes easily, and is golden brown on both sides, about 4 to 7 minutes per side. Transfer the fish to a serving platter and wipe out the pan.
  • Melt the additional 2 tablespoons of butter, and when the foam subsides add the capers and croutons. Saute briefly, then add the lemon juice and parsley and swirl to combine. Pour over the fish on the serving dish and serve immediately.

SEARED HALIBUT WITH ANCHOVIES, CAPERS AND GARLIC



Seared Halibut With Anchovies, Capers And Garlic image

Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time. This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive. Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish. Creating a dish out of these ingredients is almost as easy as simply searing the fish and serving it with lemon. The fish is quickly browned, then allowed to finish cooking in the oven while the no-fuss sauce cooks in the pan.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 tablespoons butter (or more oil)
1 1/2 to 2 pounds halibut or swordfish steaks
Salt and pepper to taste
4 anchovy fillets or more to taste
1 tablespoon or more minced garlic
1 tablespoon drained capers
1/2 cup dry white wine
1 teaspoon lemon juice, or to taste
Chopped fresh parsley for garnish

Steps:

  • Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
  • Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
  • Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 583 milligrams, Sugar 0 grams, TransFat 0 grams

HALIBUT WITH CAPERS, TOMATOES, AND OLIVES!



Halibut With Capers, Tomatoes, and Olives! image

This is great served over rice or couscous. The flavors in the ingredients compliment the halibut beautifully. I have used this with many mild white fishes and found they all are great with these ingredients.

Provided by RedVinoGirl

Categories     Halibut

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

24 ounces halibut fillets
4 tablespoons olive oil, divided
2 large shallots, chopped
1/2 cup flour
1/2 teaspoon crushed red pepper flakes
5 plum tomatoes (seeded and chopped)
1/2 cup kalamata olive (pitted and chopped)
1/2 cup fresh basil, divided
1 tablespoon capers (I use more)
1 (6 ounce) can clams (with juice!, can use clam juice only if you prefer)
1/4 cup dry white wine

Steps:

  • Season fish with salt and pepper and dredge in flour.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  • Add fish and saute' until lightly browned and opaque in the center (4 minutes per side) and then transfer to platter.
  • Heat the remaining olive oil in the same skillet and add shallots and crused red pepper. Saute' for 1 minute.
  • Mix in the tomatoes, olives, 1/4 cup basil and capers. Add the clams and wine.
  • Boil until sauce thickens slightly, about 5 minutes).
  • Mix in 1/4 cup of basil. Season sauce with salt and pepper and spoon over fish.

HALIBUT WITH GRAPEFRUIT AND ROSEMARY



Halibut with Grapefruit and Rosemary image

This delicious recipe for halibut with grapefruit and rosemary is adapted from the January 2007 issue of Everyday Food.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

2 ruby red grapefruits
1 sprig plus 1 teaspoon chopped fresh rosemary
1 tablespoon sugar
Coarse salt and ground pepper
1 tablespoon olive oil
4 skinless halibuts or other firm white fish fillets (6 ounces each)

Steps:

  • Preheat broiler with rack 4 inches from the heat. Using a vegetable peeler, remove 4 large strips of zest from one grapefruit, avoiding the bitter white pith. Cut into slivers; set aside.
  • Slice the top and bottom of both grapefruits with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the grapefruit over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Squeeze membranes over a small saucepan and add any juices that have accumulated in the bowl. Add rosemary sprig, sugar, grapefruit zest, 1/2 cup water, and 1/4 teaspoon coarse salt. Place saucepan over medium-high heat and bring to a boil. Cook until syrupy, 8 to 10 minutes.
  • Meanwhile, rub fish fillets with oil; season with salt and pepper. Place on a broilerproof rimmed baking sheet; broil until opaque throughout, 7 to 10 minutes.
  • When syrup is done, discard rosemary sprig. Add syrup and chopped rosemary to bowl with grapefruit segments. Toss gently; place on top of fish, and serve.

LEMON-CAPER BRAISED HALIBUT



Lemon-Caper Braised Halibut image

Provided by Harley Pasternak, M.Sc.

Categories     Citrus     Fish     Quick & Easy     Dinner     Lemon     Seafood     Halibut     Capers     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 2

Number Of Ingredients 9

2 halibut fillets (about 5 ounces each)
Salt and black pepper
1 teaspoon olive oil
1 1/2 cups cherry tomatoes cut in half
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
4 cups baby spinach
2 tablespoons chopped fresh flat-leaf parsley
2 slices whole-grain bread or 2 chunks whole-grain baguette

Steps:

  • Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
  • Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.

HALIBUT WITH GRAPEFRUIT BEURRE BLANC



Halibut With Grapefruit Beurre Blanc image

Make and share this Halibut With Grapefruit Beurre Blanc recipe from Food.com.

Provided by kymgerberich

Categories     Halibut

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

3 grapefruits (preferably 2 white and 1 pink or red)
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white wine vinegar
5/8 cup unsalted butter, cut into tbl pieces
4 halibut steaks, with skin (1/2 inch-thick, 1 1/2 lb)
3 tablespoons vegetable oil
1 lb fresh shiitake mushroom, stems discarded and caps thinly sliced
2 Belgian endive, trimmed and cut crosswise into 1-inch-thick slices

Steps:

  • Make Beurre blanc:.
  • Finely grate 1 tsp zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit.
  • Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments.
  • Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 Tbl. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate).
  • Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.
  • Cook fish and vegetables:.
  • Preheat oven to 250 degrees F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 Tbl oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saute fish, in batches, if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven.
  • Wipe skillet clean and heat remaining 1 1/2 Tbl oil over moderately high heat until hot but not smoking, then saute mushrooms with salt and pepper to taste, stirring, until golden brown, 5 - 7 minutes. Add endives and saute, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat.
  • Serve fish over mushrooms, topped with beurre blanc and zest.

Nutrition Facts : Calories 972.9, Fat 49.3, SaturatedFat 21.1, Cholesterol 206.8, Sodium 286.5, Carbohydrate 40.7, Fiber 10.3, Sugar 5.4, Protein 91.4

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From marthastewart.com


HALIBUT WITH HERBS & CAPERS RECIPE | EATINGWELL
Directions. Instructions Checklist. Step 1. Place onion, parsley, cilantro, lemon zest, lemon juice, olives, capers, garlic and pepper in a food processor; pulse several times to chop. Add oil and process, scraping down the sides several times, until a pesto-like paste forms. Pat halibut with the herb paste. Cover and refrigerate for 30 minutes.
From eatingwell.com


PAN-SEARED HALIBUT WITH ROASTED FENNEL AND GRAPEFRUIT SALSA
2022-03-14 Roast for 10-15 minutes, until tender and golden. Remove from the oven, set aside. While the fennel is roasting, make your salsa. Segment and chop your grapefruit, add to a small bowl. Add the basil, olive oil, vinegar and chives. Season …
From thegourmetbonvivant.com


20 BEST HALIBUT RECIPES TO REKINDLE YOUR LOVE FOR FISH ON KETO
1. Baked Halibut Recipes with Asparagus. Topping off our list is this simple yet heavenly halibut recipe. This baked halibut recipe on Julia’s Album is healthy, flavorful, and perfect for a keto diet. While more ingredients are involved than the name suggests, this …
From greenandketo.com


HALIBUT STEAKS WITH CAPERS – THE NOSEY CHEF
2019-10-26 Ingredients. 4 200g halibut steaks, or 2 400g ones with the bone in; 2 tbsp vegetable oil; 50g unsalted butter; 4 sprigs thyme; 2 garlic cloves, peeled and crushed
From noseychef.com


SEARED HALIBUT WITH LEMON CAPER SAUCE - THE ART OF FOOD AND WINE
2022-03-17 Add capers, and 3 tablespoons lemon juice. Cook for 1 minute. Turn off the heat and swirl in remaining 2 tablespoons of butter to finish the sauce. Put halibut fillets back into the pan, adding any juices that are on the plate. Warm for 1 minute. In a small bowl add crab meat and 1 tablespoon lemon juice.
From theartoffoodandwine.com


RECIPE - FISH WITH GRAPEFRUIT AND CAPERS
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From qa.lcbo.com


RECIPES FOR HALIBUT WITH GRAPEFRUIT AND CAPERS
Recipes: halibut with cherry tomatoes capers and olives, halibut with tomato capers and olives, halibut with capers tomatoes and olives, halibut with grapefruit and capers, halibut with citrusy tomatoes and capers. resepi kek lemon moist | resepi salmon teriyaki | resepi kek lemon | kek brownies mudah | cara masak pork chop | resepi kek lemon lembut | resepi pumpkin …
From cooktime24.com


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