Halibut With Tomato Sorrel Sauce Recipes

HALIBUT WITH CHARRED GARLIC OIL AND TOMATO RELISH

Steps:

• Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.
• Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.
• Heat the grill to high.
• Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.

HALIBUT WITH BASIL TOMATO SAUCE

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.

BAKED HALIBUT WITH TOMATO CAPER SAUCE

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.

HALIBUT WITH TOMATO-SORREL SAUCE

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.

BAKED CITRUS HALIBUT WITH TOMATO SAUCE

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 TOMATO-BASIL SAUCE

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.

HALIBUT WITH TOMATO-SORREL SAUCE

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 a dash of 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.

ROASTED HALIBUT WITH MUSSEL BUTTER SAUCE

Steps:

• Heat oven to 425 degrees. In a large bowl, combine kelp with 4 cups of cool water and let stand until softened, about 5 minutes. Reserve 2 cups of the kelp water.
• On a lightly greased rimmed sheet pan, arrange half of the softened kelp in the center, allowing excess water to drip off kelp and slightly overlapping the pieces. (Do not squeeze water out of the kelp). Rub halibut with 2 tablespoons of oil and season with salt. Set halibut in the center of the kelp and lift kelp over the sides of the fish. It should stick to the fish. Top halibut with the remaining kelp, slightly overlapping, and tuck the kelp loosely underneath the fish to enclose it.
• Roast halibut until just opaque in the center, about 15 minutes. A metal cake tester or skewer inserted in the center of the fish should feel warm to the touch. Transfer wrapped halibut to a serving platter.
• Meanwhile, in a large pot, combine clam juice and the reserved kelp water, and bring to a boil over high heat. Add mussels, cover and cook until mussels open, 2 to 3 minutes; begin checking mussels at 2 minutes and transfer them to a bowl as they open (discard any that do not open). Tent with foil to keep warm. Pour mussel broth into a separate bowl, leaving behind any grit in the pot, and reserve the broth. Rinse out pot to remove any grit.
• Combine 1 tablespoon of the lemon juice with the saffron in a small bowl and mix well. In the rinsed pot, heat the remaining 2 tablespoons oil over medium. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, about 1 minute. Add reserved mussel broth (and any juice that has drained from the mussels) and saffron-lemon juice, and bring to a boil over high. Reduce heat to medium-low and simmer gently to allow flavors to meld, about 5 minutes. Discard garlic.
• While whisking constantly, add butter 1 tablespoon at a time, blending in each addition before adding the next. Then, whisk in heavy cream. Gently simmer until sauce is slightly reduced, about 5 minutes longer. Stir in the remaining 1 tablespoon lemon juice, parsley and tarragon, and season with salt. You should have about 2 cups of sauce.
• Remove the top layer of kelp to reveal halibut. You can serve the kelp to eat with the fish or discard it. Arrange mussels around halibut, removing the top shells for easier eating if you'd like. Spoon some sauce over the mussels and fish, and garnish with parsley and tarragon.
• To serve, divide the fish and mussels among plates. Garnish with more parsley and tarragon. Serve with the remaining sauce on the side.

HALIBUT WITH TOMATOES AND FENNEL

Steps:

• Cook couscous according to package instructions.
• In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they beginto soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
• Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.

ROASTED HALIBUT WITH TOMATO CREAM SAUCE

Steps:

• Combine mustard, herbs, garlic & olive oil.
• Brush on fish& shrimp; marinate for 30 minutes.
• Oil the base of an ovenproof baking dish; place fish in the center.
• Scatter tomatoes around fish & sprinkle with herbs.
• Bake in preheated 450°F oven for 5 minutes.
• Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
• Remove from the oven; pour the juices & tomatoes into a small pot.
• Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
• If you prefer a smooth sauce, whisk with an immersion blender.
• Serve fish surrounded by shrimps & topped with sauce.