Halibut With Vegetables Recipes

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ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES



One-Pan Baked Halibut Recipe with Vegetables image

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

Zest of 2 lemons
Juice of 2 lemons
1 cup extra virgin olive oil
1 1/2 tablespoon freshly minced garlic
2 teaspoon dill weed
1 teaspoon seasoned salt, (more for later)
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1/2 to 3/4 teaspoon ground coriander
1 pound fresh green beans
1 pound cherry tomatoes
1 large yellow onion, (sliced into half moons)
1 1/2 pound halibut fillet, (slice into 1 1/2-inch pieces)

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

STIR-FRIED HALIBUT WITH VEGETABLES



Stir-Fried Halibut with Vegetables image

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

2 teaspoons sesame oil
1 lb halibut, cut into 1 inch pieces
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon lemon juice
1 (10 ounce) package frozen asparagus cuts, thawed
1 cup sliced fresh mushrooms
1 medium tomatoes, sliced into thin wedges
1 teaspoon minced ginger

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.

PAN-FRIED HALIBUT FILLETS WITH ROASTED VEGETABLE CHILE BROTH



Pan-Fried Halibut Fillets with Roasted Vegetable Chile Broth image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 24

2 tablespoons unsalted butter
1/2 cup finely diced red onion
2 cloves finely chopped garlic
1 cup white wine
3 cups fish stock
1 roasted red bell pepper, seeded and peeled and thinly sliced
1 roasted yellow bell pepper, seeded and peeled and thinly sliced
1 roasted poblano, seeded and peeled and thinly sliced
8 cloves roasted garlic
12 roasted shallots
12 roasted pearl onions
Salt and freshly ground pepper
Honey
2 tablespoons olive oil
1 tablespoon unsalted butter
4 halibut fillets, 6 ounces each
Salt and freshly ground pepper
1/2 sage leaves
1/2 cup parsley leaves
2 garlic cloves
3 tablespoons pine nuts
2 tablespoons grated Parmesan
1/2 cup olive oil
Salt and freshly ground pepper

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 VEGETABLES AND PARSLEY



Halibut with Vegetables and Parsley image

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

4 6-ounce halibut fillets
1 cup hot ajvar
1/4 cup olive oil
1 cup diced carrots
1 cup diced potatoes
1 cup diced celery
1 cup canned Great Northern beans, rinsed, drained
1 cup bottled clam juice
1/2 cup chopped fresh parsley
1/4 cup minced garlic

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 WITH VEGETABLE SALSA



Halibut with Vegetable Salsa image

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

2 halibut fillets (6 ounces each)
1 plum tomato, seeded and chopped
1 small sweet yellow pepper, chopped
1/4 cup chopped red onion
3 tablespoons chopped seeded peeled cucumber
3 tablespoons minced fresh parsley
1 tablespoon minced chives
1 tablespoon olive oil
2 teaspoons dill weed
2 teaspoons lemon juice
1/8 teaspoon salt

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

HALIBUT WITH SPICED VEGETABLES



Halibut With Spiced Vegetables image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 30m

Yield 3 servings

Number Of Ingredients 12

12 ounces whole onion or 11 ounces thin-sliced ready-cut onion (2 1/2 to 3 cups)
2 teaspoons olive oil
1/2 cup plus 2 tablespoons fish stock or bottled clam juice
8 ounces whole red bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups)
8 ounces whole green bell pepper or 7 ounces thin-sliced ready-cut pepper (2 cups)
1 tablespoon fresh or frozen ginger
1/2 teaspoon five-spice powder
1 pound halibut
3 tablespoons fresh cilantro
3 whole green onions
2 tablespoons pine nuts
1 tablespoon reduced-sodium soy sauce

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



Garlic and Herb Halibut and Vegetables image

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

1/3 cup zesty Italian dressing
1/2 teaspoon salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon dried basil leaves
4 halibut fillets, about 3/4 inch thick (about 2 lb)
2 cups refrigerated cooked new potato wedges (from 1-lb 4-oz bag)
1 medium zucchini, cut into 1/2-inch pieces (1 cup)
1 cup small whole fresh mushrooms

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

GRILLED HALIBUT WITH TAMARIND STIR-FRIED VEGETABLES



Grilled Halibut With Tamarind Stir-Fried Vegetables image

This is a quick and easy fish recipe that is low in carbs and healthy. I have been cooking lower carb meals lately as per hubby's request and this is one I came up with the other night as I had some halibut.

Provided by The Flying Chef

Categories     Halibut

Time 30m

Yield 2 serving(s)

Number Of Ingredients 19

1 tablespoon peanut oil
2 halibut fillets
50 ml soy sauce
2 tablespoons rice wine vinegar
2 garlic cloves, crushed
1 tablespoon peanut oil
2 teaspoons grated fresh ginger
2 garlic cloves, crushed
2 red chilies, chopped finely
1 red pepper, sliced thinly
1/2 cup water
1/2 teaspoon instant chicken bouillon granules
2 tablespoons oyster sauce
2 tablespoons brown sugar
1 tablespoon tamarind paste
500 g baby bok choy, chopped coarsely
200 g bean sprouts
4 green onions, sliced thinly
1/2 cup loosely packed coriander leaves

Steps:

  • Combine marinade ingredients in a bowl, place fillets in marinade, ensuring they are completely covered,refrigerate 2 hours.
  • Vegetables:.
  • Heat 1 tablespoon oil in a wok or pan, add garlic, ginger and chili stir-fry until fragrant, Add capsicum, stir-fry until capsicum is tender.
  • Add water, stock, sauces, sugar and tamarind, bring to the boil, boil 1 minute, add bok choy, bean sprouts and onion, stir-fry until greens just wilt, remove from heat and stir in coriander.
  • Fish:.
  • Remove fish from marinade and discard marinade.
  • Cook fish on a heated oiled grill plate or grill or BBQ, about 4 Min's a side or until cooked as desired. Cooking times will vary depending on thickness of fillets.
  • To serve: Spoon vegetables onto a plate, top with fish and garnish with extra coriander if desired.

POACHED HALIBUT WITH VEGETABLES A LA PAYSANNE



Poached Halibut with Vegetables a la Paysanne image

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 8

3/4 cup homemade chicken stock, or canned low-sodium chicken broth
4 tablespoons unsalted butter
1/2 onion, finely chopped
1 carrot, peeled and thinly sliced into rounds
2 ribs celery, thinly sliced crosswise
2 Yukon gold potatoes, peeled, thinly sliced crosswise, and quartered
Coarse salt
4 3 1/2-ounce halibut steaks, 1/2-inch thick

Steps:

  • In a medium saucepan, combine chicken stock, 3/4 cup water, and 3 tablespoons butter. Add onion, carrot, celery, and potatoes; cook over medium-low heat until tender and most liquid is absorbed. Season with salt.
  • In an 8- to 10-inch skillet, bring 1/2 cup water and remaining 1 tablespoon butter to a simmer. Season halibut on both sides with salt. Place halibut in poaching liquid; cook until just well done, 3 to 5 minutes. Using a slotted spatula, transfer halibut to plate, and serve with vegetables.

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