HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
- For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
- Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
- Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.
HALIBUT WITH BRIGHT LEMON CREAM SAUCE
Tender halibut with a suprisingly light and brightly flavored lemon cream sauce. It can be made with as many or as few capers as you prefer. Serve with salad and fresh bread.
Provided by Adopted Parisian
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, salt, and pepper on a large plate and then dredge each cut of halibut. Shake off any excess flour.
- Melt 4 tablespoons butter in a large saute pan, wait for foam to reduce and add fish to the pan. Saute, turning once, until the fish is cooked all the way through, flakes easily, and is golden brown all over. Transfer fish to a serving platter.
- Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.
Nutrition Facts : Calories 404.1, Fat 21.4, SaturatedFat 11.5, Cholesterol 100.7, Sodium 924.8, Carbohydrate 13.7, Fiber 0.8, Sugar 0.4, Protein 37.7
EASY LEMON HALIBUT
This one-pan dish is great for busy weeknights-plus using a Reynolds® Oven Bag means cleanup is a cinch.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in 2-quart rectangular baking dish at least 2 inches deep.
- Place spinach in bag; sprinkle with onion. Top with fish. Stir together the butter, garlic, salt, and black pepper. Brush over fish. Arrange lemon slices over fish. Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in dish.
- Place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over dish.
- Bake 20 minutes.
- Cut open top of oven bag carefully. Remember: Always support bag with the dish.
- Serve fish with spinach and lemon, and spoon any juices over the top. Sprinkle with crushed red pepper, if desired.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 8.6 g, Cholesterol 51 mg, Fat 8.6 g, Fiber 3.1 g, Protein 25.8 g, SaturatedFat 4.1 g, Sodium 287.4 mg, Sugar 1 g
CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 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 BROWN BUTTER, LEMON AND SAGE
This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish. If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops. The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.
Provided by David Tanis
Categories dinner, easy, quick, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season fish on both sides with plenty of salt and pepper.
- Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
- Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
- Make the sauce: Place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
- Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 1 gram, TransFat 0 grams
ALMOND-CRUSTED HALIBUT WITH BEURRE BLANC
Make and share this Almond-Crusted Halibut With Beurre Blanc recipe from Food.com.
Provided by annconnolly
Categories Halibut
Time 23m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For beurre blanc: In a small heavy saucepan boil wine, vinegar, shallot, thyme, bay leaf and pepper to taste until liquid is evaporated.
- Add crème fraîche and boil until reduced by half.
- Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan off heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer; it should not get hot enough to separate.)
- Strain sauce through a fine sieve into a heatproof bowl and add chives, lemon juice, and salt and pepper to taste.
- Keep beurre blanc warm by setting bowl in a larger pan of very warm water.
- For the halibut: Preheat broiler.
- Pat halibut fillets dry and season with salt and pepper.
- In a large non-stick skillet heat oil and 1 tablespoon butter over moderately high heat until foam subsides and sauté fillets in 2 batches 2 to 3 minutes on each side, or until golden and just cooked through.
- Transfer fillets as cooked with a slotted spatula to a baking sheet and cool 5 minutes.
- In a small bowl with a fork stir together breadcrumbs, almonds and remaining tablespoon butter.
- Brush tops of fillets with egg and spread with almond mixture.
- Broil fillets about 3 inches from heat 1 to 2 minutes, or until browned.
- Arrange a fillet on each of 6 plates and spoon beurre blanc around it.
Nutrition Facts : Calories 665.3, Fat 46.7, SaturatedFat 19.9, Cholesterol 184.7, Sodium 224.4, Carbohydrate 7.6, Fiber 2, Sugar 1.3, Protein 51.4
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