Halibut With Red Bell Pepper And Olive Relish Recipes

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OVEN-ROASTED HALIBUT WITH BLACK OLIVE TAPENADE ON ROASTED RED PEPPERS (RAPE ASADO CON TAPENADA NEGRA Y PIMIENTOS MORRONES)



Oven-Roasted Halibut with Black Olive Tapenade on Roasted Red Peppers (Rape Asado con Tapenada Negra Y Pimientos Morrones) image

Provided by Daisy Martinez

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups Gaeta olives, pitted
1 1/2 cups oil-cured olives, pitted
2 anchovy fillets
1/2 teaspoon ground cumin
3 tablespoons capers, preferably nonpareil, drained
1/4 cup chopped fresh parsley leaves
6 (7 to 8-ounce) halibut fillets, with skin
Salt and freshly ground black pepper
2 tablespoons canola oil
3 cups slice (1/4) bottle roasted sweet red peppers, see Cook's Note

Steps:

  • Put all of the tapenade ingredients into the work bowl of a food processor. Pulse until smooth. Scrape the tapenade into a bowl, cover with plastic wrap, and refrigerate. The tapenade may be made up to 3 days in advance.
  • Preheat oven to 375 degrees F.
  • Pat the halibut fillets dry with paper towels. Season the halibut steaks generously with salt and pepper. Heat the canola oil over medium-high heat in a large oven-proof frying pan (no plastic handles!) until hot but not smoking. Slip the halibut pieces skin side down into the pan and cook until the bottom side has is golden and the edges of the fish start to look opaque, about 3 minutes. Flip the steaks over and place in the oven for 2 to 3 minutes or until the steaks are just opaque in the center.
  • While the fish is cooking, warm the red peppers in a skillet over low heat.
  • To serve, place a small mound of red peppers on each plate and place the halibut on the mound. Using 2 teaspoons, form a quenelle (egg-shape) of tapenade and set atop the steak.
  • The tapenade used to top the fillets keeps for a good long time in the refrigerator. You can use it to top just about any fish or chicken off the grill, stir it into salad dressings or as a sandwich spread.

HALIBUT WITH RED BELL PEPPER AND OLIVE RELISH



Halibut with Red Bell Pepper and Olive Relish image

Provided by Jason Gareffa

Categories     Fish     Olive     Pepper     Bake     Sauté     Low Carb     Low/No Sugar     Halibut     Bell Pepper     Winter     Bon Appétit     Los Angeles     California

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 1/2 cups coarsely chopped redbell pepper
1/2 cup chopped red onion
3 large garlic cloves, chopped
1 tablespoon chopped fresh thyme
1/2 cup coarsely chopped pimiento-stuffed green olives
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
Cayenne pepper
4 8- to 10-ounce halibut fillets
Fresh thyme sprigs

Steps:

  • Preheat oven to 375°F. Brush large rimmed baking sheet with olive oil. Heat 3 tablespoons oil in large skillet over medium-high heat. Add bell pepper, onion, garlic, and thyme. Sauté until bell pepper is soft, about 6 minutes. Remove from heat. Mix in olives, vinegar, and tomato paste. Season relish to taste with cayenne, salt, and pepper.
  • Place fish on prepared baking sheet and brush with olive oil. Sprinkle with salt and pepper. Spoon enough relish over each fillet to cover. Reserve remaining relish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to serving platter. Garnish with thyme sprigs; serve with reserved relish.

SOUTHERN CALIFORNIA HALIBUT WITH LEMON, OLIVE OIL, SWEET BELL PEPPER AND ANCHOVY



Southern California Halibut with Lemon, Olive Oil, Sweet Bell Pepper and Anchovy image

Provided by Food Network

Number Of Ingredients 16

4 (6 ounce) portions halibut
2 roasted red bell pepper
2 roasted yellow bell pepper
2 tablespoons rinsed capers
1/4 cup pitted green olives
2 fennel bulbs
1garlic clove
4 fillets good quality anchovies
Juice and zest of 2 lemons
Sherry vinegar
1/2 cup quality olive oil
1 bunch green basil
1 bunch opal basil
1 bunch dry fennel
Oil for frying
Salt and pepper, to taste

Steps:

  • Begin by filleting, skinning, and portioning the halibut. Next roast the peppers and peel. Think about using a blow torch, if available, to burn the skin off as it does it quickly helps maintain the texture of the pepper. Once the peppers are peeled cut them into a small dice. Add the peppers to a clean mixing bowl and start with the rest of the ingredients. After rising the capers well, chop them finely and add them to the bowl. Chop the olives and do the same. Finely dice the fennel, blanch it in acidulated water, shock it in ice water, and add it to the bowl. Finely chop the garlic and the anchovy and add them to the bowl as well. Season the mixture with ground pepper; add the juice of the remaining lemon and zest as well. Add a few drops of the sherry vinegar, if desired, and add the olive oil. At this point taste the mixture and if it needs salt use the finest sea salt you can find. Set the mixture aside in a warm place while you cook the fish. Place the frying oil in a tall straight-sided pan and heat to 300 degrees. At this point add a few leaves of the green basil and fry until crisp. Season the leaves with salt and set aside for service. To begin cooking the fish add a bit of cooking oil to a saute pan and bring the oil to the smoke point. When the pan reaches the correct temperature, add the fillets of fish and begin to cook. As the fish begins to color you will see the sides begin to opaque, this is a sign that it is nearly cooked. At this point turn the fish over for about 30 seconds, remove the fish from the pan and place on absorbent paper to remove any excess oil. Before plating tear a few of the basil leaves roughly and add them to the olive mixture. Taste one final time before plating, adjust seasoning if necessary. To begin plating, place a bit of the olive mixture in the center of the warmed dinner plates, be sure to have enough olive oil on each plate so that a bit of the oil surrounds the salad. Place a fillet of halibut on top and place the fried basil leaves, opal basil on top of the fish for garnish, and sprinkle with dried fennel.

HALIBUT WITH CORN AND PEPPER RELISH



Halibut With Corn and Pepper Relish image

Who does not want to stay healthy. To that end, we try to eat fish at least 2-3 times a week in my home. This recipe is for halibut, but you can certainly sub other fish. I like how freshness of corn and chili relish highlights the suppleness of fish like halibut.

Provided by Rinshinomori

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

4 (5 -6 ounce) halibut, cut 1 inch thick (fresh or frozen)
salt and pepper
4 tablespoons olive oil, extra-virgin, divided use
4 tablespoons flat leaf parsley, chopped, divided use (fresh)
1 tablespoon oregano, chopped (fresh) or 1/2 teaspoon oregano (dried)
1 1/2 cups corn (fresh or frozen)
1 cup red bell pepper, finely chopped
1 cup green bell pepper, finely chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup tomatoes, seeded and chopped
1/4 cup red onion, finely chopped
1 tablespoon wine vinegar

Steps:

  • Season fish with salt and pepper on both sides. Combine 1 T olive oil, 1 T parsley and 1 T oregano or 1/2 tsp dried oregano in a small bowl. Rub this mixture all over halibut and set aside.
  • Heat 1 T olive oil over medium heat in a skillet and add corn and cook for about 4 minutes or just until starting to brown a bit, stirring several times. Add bell peppers and cook for additional 2 more minutes, stirring. Add garlic, 1/4 tsp salt, and cayenne pepper and cook 1 more minute. Remove from heat and cool slightly.
  • Heat skillet over medium high heat and add 1 T olive oil. Place halibut and cook until slightly charred on one side. Gently turn the halibut to cook the other side. Best to use your finger to check doneness, but if you like your fish fully cooked, cook until fish flakes easly when tested with a fork, about 3-4 minutes each side. Remove the fish.
  • In a medium bowl, combine corn mixture, tomato, red onion, and 3 T parsley, wine vinegar and remaining 1 T olive oil and toss well. If you like, add additional salt and pepper at this stage checking the taste. Serve each halibut steak with relish mixture equally divided.

SAUTEED HALIBUT WITH LEMON-VEGETABLE RELISH



Sauteed Halibut with Lemon-Vegetable Relish image

Categories     Citrus     Egg     Fish     Herb     Onion     Pepper     Tomato     Vegetable     Sauté     Dinner     Lemon     Halibut     Cucumber     Bell Pepper     Summer     Parsley     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

12 ounces plum tomatoes, seeded, chopped
1 small cucumber, peeled, seeded, chopped
1 large green bell pepper, chopped
1 cup chopped red onion
1/2 cup chopped fresh parsley
3 large garlic cloves, chopped
2 teaspoons grated lemon peel
1/2 teaspoon cayenne pepper
8 tablespoons olive oil
2 tablespoons fresh lemon juice
6 5- to 6-ounce halibut fillets
All purpose flour
3 large eggs, beaten to blend

Steps:

  • Combine tomatoes, cucumber, bell pepper, onion, parsley, garlic, lemon peel and cayenne in large bowl. Mix in 4 tablespoons oil and 2 tablespoons lemon juice. Season relish with salt and pepper. Let stand at least 15 minutes and up to 30 minutes, stirring occasionally.
  • Sprinkle fish with salt and pepper. Dust fish all over with flour to coat. Place eggs in 11x7-inch glass baking dish. Add fish to eggs; turn to coat. Let stand 15 minutes and up to 30 minutes, turning fish occasionally.
  • Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add half of fish with egg coating to skillet; sauté until coating is golden and fish is just opaque in center, about 5 minutes per side. Transfer fish to plates. Repeat with remaining 2 tablespoons oil and fish. Top fish with relish.

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  • Preheat oven to 375°F. Brush large rimmed baking sheet with olive oil. Heat 3 tablespoons oil in large skillet over medium-high heat. Add bell pepper, onion, garlic, and thyme. Sauté until bell pepper is soft, about 6 minutes. Remove from heat. Mix in olives, vinegar, and tomato paste. Season relish to taste with cayenne, salt, and pepper.
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