ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES
You'll love this simple baked halibut recipe with colorful vegetables tossed in a citrus and olive oil sauce! Perfect for busy weeknights because it comes together in 20 minutes or less. If you can't find halibut, another white fish like cod, haddock, or red snapper would work well. This sheet pan dinner is a filling meal in one, but if you want to make the most of the zesty Mediterranean-style sauce, serve the halibut and veggies over a bed of barley or bulgur.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
- Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
- Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
- Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
- When ready, remove the baked halibut and vegetables from the oven. Serve immediately.
Nutrition Facts : Calories 311.5 kcal, Sugar 5.2 g, Sodium 479.2 mg, Fat 19.8 g, SaturatedFat 2.9 g, Carbohydrate 11.1 g, Fiber 3.2 g, Protein 23.6 g, Cholesterol 55.6 mg, UnsaturatedFat 16.1 g, ServingSize 1 serving
HALIBUT WITH SPICED VEGETABLES
Provided by Marian Burros
Categories dinner, weekday, main course
Time 30m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Cut whole onions into thin slices.
- Heat 1 teaspoon of the oil in a nonstick skillet until it is quite hot. Add onions, and saute over medium heat, stirring occasionally, until onions begin to soften and take on color. When onions begin to dry out, stir in 2 tablespoons of the fish stock.
- Meanwhile, wash, trim, seed and cut the whole red and green peppers into thin slices, and add to onion. Cook, stirring, until peppers begin to soften.
- Grate ginger, and stir into peppers along with five-spice powder.
- Cut halibut into three pieces, discarding bone. Place halibut in pan, and cover with vegetables. Cover, and cook according to the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes per inch.
- Meanwhile, trim, wash and chop cilantro and green onions, and saute them with pine nuts in the remaining olive oil in a small pot for about one minute.
- Add remaining fish stock and soy sauce to the pine nut mixture, and cook until slightly reduced.
- When fish is cooked, arrange vegetables on each of three plates; top with halibut, and spoon pine nut mixture over top of each.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 602 milligrams, Sugar 10 grams
GARLIC AND HERB HALIBUT AND VEGETABLES
Simple seasonings add spark to Italian dressing. It livens up ordinary halibut and vegetables!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
- In small bowl, mix dressing, salt, garlic-pepper blend and basil. Place fish and vegetables in pan. Drizzle with dressing mixture, turning fish and vegetables to coat.
- Bake uncovered 30 to 35 minutes, turning vegetables once or twice, until fish flakes easily with fork and vegetables are tender.
Nutrition Facts : Calories 350, Carbohydrate 18 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 3 g, Protein 46 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 3 g, TransFat 0 g
PAN-FRIED HALIBUT WITH SPICED CHICKPEA AND HERB SALAD
Fresh spinach, herbs and spring onions come together here in a salad with crispy chickpeas, which is served with halibut and a punchy yogurt sauce for a quick and delicious supper. The Persian lime powder is optional; it can be purchased ground, or you can start with a whole dried Persian lime, roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder. This recipe doesn't really need anything alongside, but some good bread could easily bulk it up. Turn it into a great vegetarian salad by eliminating the fish and adding some extra chickpeas.
Provided by Yotam Ottolenghi
Categories dinner, seafood, main course
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lemon zest. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature for 20 minutes. Mix the remaining marinade together with the yogurt and set aside.
- Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chiles, lemon juice and a good pinch of salt.
- Heat a large nonstick frying pan over medium-high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas (and bits of garlic) and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
- Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
- Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad and serve with the lemon wedges and the remaining yogurt sauce alongside.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 23 grams, Carbohydrate 36 grams, Fat 31 grams, Fiber 10 grams, Protein 88 grams, SaturatedFat 5 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams
SPICED HALIBUT WITH SPINACH AND CHICKPEA STEW
This highly aromatic dish is inspired by pkaila, a Tunisian condiment made by frying spinach in plenty of oil for a long time (traditionally hours) until it becomes almost black in color. This slow-frying transforms the spinach into a rich and flavorful version of itself. Here, the spinach isn't fried in so much oil, or for as long, but it still delivers a uniquely rich and wholly unexpected depth to the dish. The spinach stew can be made ahead of time but, if you do so, season the fish and chickpeas close to the time when you are going to cook them. The Persian lime powder is optional. You can buy it, or start with a whole dried Persian lime: Roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder.
Provided by Yotam Ottolenghi
Categories dinner, seafood, soups and stews, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Marinate the fish and chickpeas: In a small bowl, mix the first 7 ingredients together. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature.
- Prepare the spinach stew: Add 1/3 cup plus 1 tablespoon/75 milliliters of the olive oil to a large pot over medium heat with the onion and gently fry for 8 minutes, or until soft. Add the garlic, chile pepper, spices and cinnamon stick and continue to cook for 5 minutes, stirring often.
- Meanwhile, add the herbs and some of the spinach to a food processor and blitz until finely chopped. Repeat in batches until all the greens are finely chopped. Add the chopped spinach and herbs to the pot with the onions, along with 3 tablespoons of oil and the flaky salt. Cook for 15 minutes, stirring often, until the spinach turns a deep green color, almost gray.
- Add the chicken stock, sugar, lemon juice and 1/3 cup/100 milliliters water to the pot. Bring to a rapid simmer and then lower the heat. Cook for 20 minutes until thickened slightly.
- Make the salsa: Finely slice the lemon skin into very thin strips, then mix with the lemon juice and remaining salsa ingredients and set aside.
- When you're ready to serve, heat a large nonstick frying pan on a high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
- Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
- Add about two-thirds of the chickpeas to the stew and stir together, then transfer the stew to a large platter with a lip. Place the halibut fillets on top of the stew, then scatter over the remaining fried chickpeas. Finish with the salsa and serve at once, sprinkled with more flaky sea salt if you like.
STIR-FRIED HALIBUT WITH VEGETABLES
Make and share this Stir-Fried Halibut with Vegetables recipe from Food.com.
Provided by PalatablePastime
Categories Halibut
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in wok.
- Add fish, onion, garlic, ginger, and asparagus; stir-fry for 2-3 minutes.
- Stir in other ingredients; cook 1-2 minutes more.
- Serve with rice.
HALIBUT WITH VEGETABLES AND PARSLEY
Categories Bean Garlic Potato Bake Sauté Wheat/Gluten-Free Halibut Celery Hot Pepper Carrot Fall Parsley Boil Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Sprinkle halibut with salt and pepper. Spread 1/2 tablespoon hot ajvar on each side of each fish fillet. Set aside.
- Heat oil in heavy large ovenproof skillet over medium heat. Add carrots, potatoes and celery; sauté until tender, about 8 minutes. Mix in beans, clam juice, parsley, garlic and cup hot ajvar. Bring to boil. Season with salt. Arrange fish atop vegetable mixture in skillet. Cover and bake until fish is opaque in center, about 20 minutes.
HALIBUT IN SPICED COURT BOUILLON
Steps:
- In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.
HALIBUT WITH VEGETABLE SALSA
There's something fishy going on in our Test Kitchen-and it's this terrific recipe! Topped with a colorful, fresh tomato salsa, these flaky filets are a real treat
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place halibut in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with halibut.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 249mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
COLD HALIBUT WITH ASSORTED VEGETABLES
Make and share this Cold Halibut With Assorted Vegetables recipe from Food.com.
Provided by Nyteglori
Categories Halibut
Time 5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Gently toss fish and vegetables together.
- In a small bowl whisk together vinegar, garlic, parsley, salt and pepper, slowly incorporate oil while continuing to whisk.
- Pour vinaigrette over salad ingredients. Toss gently.
- Serve on a bed of spinach and top with egg slices.
Nutrition Facts : Calories 350.6, Fat 26.7, SaturatedFat 4.7, Cholesterol 214.5, Sodium 154, Carbohydrate 9.6, Fiber 3.1, Sugar 5.2, Protein 18.9
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