Halibut With Vegetables And Parsley Recipes

ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES

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.

COLD HALIBUT WITH ASSORTED VEGETABLES

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.

HALIBUT WITH VEGETABLES AND PARSLEY

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.

PAN-FRIED HALIBUT FILLETS WITH ROASTED VEGETABLE CHILE BROTH

Steps:

• In a medium saucepan over medium heat, melt the butter and sweat the onion and garlic. Add the wine, raise the heat to high, and reduce the liquid completely. Reduce the heat to medium, add the stock and half of the roasted peppers, poblano, garlic, shallots and pearl onions, reserve the remaining vegetables, simmer for 30 minutes. Pure the mixture in a blender or processor, or in the pan with a hand-held blender. Season to taste with salt and pepper and honey. Place a fillet in a bowl and ladle the broth around it. Garnish with the remaining roasted vegetables and sage pesto.
• In a medium skillet over medium-high heat, heat the oil until it begins to smoke and then add the butter. Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 minutes on each side.
• In a food processor, combine the sage, parsley, garlic, pine nuts and cheese and process for 20 seconds, slowly adding the olive oil while the machine is running. Transfer to a mixing bowl and season with salt and pepper to taste.

HALIBUT WITH VEGETABLE SALSA

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.

HALIBUT ROASTED WITH GARLIC-PARSLEY BUTTER

Steps:

• Position the oven racks so that the top rack is 5 to 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Cover a shallow-rimmed roasting pan with foil and coat with nonstick spray.
• Rinse the fish and pat dry with paper towels. Center it on the pan. Mix the butter, parsley, and garlic together. Brush the fish on both sides with the mixture.
• Roast the fish for 10 minutes, until it flakes when tested with a fork. Brush with any remaining butter mixture and sprinkle with salt and pepper. Transfer it to a warm serving platter.