Halibut With Warm Bean Hash Recipes

HALIBUT WITH WARM BEAN HASH

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes, carrots, and onion and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 12 to 15 minutes. Add beans and vinegar and cook 1 minute. Remove from heat and stir in parsley.
• Meanwhile, spread flour on a large plate. Season fish with salt and pepper, then dredge in flour, brushing off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add fish and cook until underside is golden and crisp, about 5 minutes. Flip and cook until fish is opaque throughout, about 3 minutes. Serve with bean hash and lemon wedges.

SEARED HALIBUT WITH BRUSSELS SPROUT HASH

Steps:

• Combine the Brussels sprouts and 2 tablespoons water in a microwave-safe bowl; cover with plastic wrap and put the bowl on a plate. Prick the potatoes with a fork and place around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the Brussels sprouts are bright green, about 7 minutes, then continue cooking the potatoes until just tender, 3 to 4 more minutes. Let both cool slightly, then drain the Brussels sprouts and chop the potatoes.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and potatoes; season with salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 more tablespoon olive oil, the apple, serrano and thyme, and cook until the apple softens, 5 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Season the fish with salt and pepper; add to the skillet and cook, turning once, until just cooked through, about 8 minutes.
• Divide the hash among plates; top with the fish. Add the cider and 2 teaspoons vinegar to the fish skillet; simmer until reduced, about 2 minutes. Remove from the heat and swirl in the butter and the remaining 1/2 teaspoon vinegar; season with salt. Spoon over the fish and hash; top with parsley.

HEAVENLY HALIBUT

Steps:

• Preheat the oven broiler. Grease a baking dish.
• In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
• Arrange the halibut fillets in the prepared baking dish.
• Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
• Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

PAN-ROASTED HALIBUT WITH HERBED CORONA BEANS

Steps:

• Drain beans and transfer to a large pot. Cover with water by at least 2" and add shallot, bay leaves, and 1 1/2 tablespoons salt. Bring to a boil, then reduce heat and simmer gently, adding water to keep beans submerged, until very soft but not split, 1 1/2 - 2 hours. Let beans cool in liquid.
• Mix anchovies, garlic, parsley, capers, lemon zest, lemon juice, and 1/2 cup oil in a medium bowl; season with salt and pepper. Drain beans and discard shallot and bay leaves. Add to parsley mixture, tossing to coat (save bean cooking liquid to make soup or add to your next batch of beans; it freezes well). Season beans with salt and more lemon juice, if desired.
• Whisk remaining 1/4 cup salt with 4 cups water in a shallow baking dish until salt is dissolved; add halibut (it should be submerged) and let sit 30 minutes (don't let it sit any longer or fish will be too salty).
• Remove halibut and pat dry. Heat remaining 1 tablespoon oil in a large skillet over medium-high and cook halibut (do not season) until a golden brown crust has formed, about 4 minutes. Flip and cook another minute or so, just to finish cooking through and sear the second side. Turn off heat and add butter to skillet. Tilt skillet and spoon foaming butter over fillets for another minute. Serve halibut with beans and lemon wedges for squeezing over.

HALIBUT WITH HERBED BUTTER

Steps:

• For the herb butter, in a medium bowl, combine the butter, garlic, chopped herbs, and lemon zest plus salt and pepper to taste. Mix thoroughly and transfer to a small saucepan.
• Heat the olive oil in a grill pan over high heat. Sprinkle the halibut generously on both sides with salt and pepper. When the grill pan is hot, place the fish on the pan, and cook for about 3 minutes on one side.
• Meanwhile, heat the herb butter just until melted.
• Turn the fish, lower the heat to medium, and pour the melted herb butter over the fish. Cover the pan, turn off the heat, and allow to sit for 3 minutes.
• To serve, place the fish on a serving platter, spoon the herb butter over the fish, sprinkle with extra parsley, and serve hot.

HALIBUT WITH HASH BROWNS POTATO SUCCOTASH

Steps:

• Preheat oven to 425'
• In a 2 quart glass baking dish, lighty sray with a cooking spray.
• Cut fish into 4 serving pieces.
• Place fish in baking dish, brush with melted butter.
• In a medium skillet, heat oil over medium-high heat. Cook potatos in oil 5 minutes, stirr occasionally. Add in lima beans and corn. Stir well and cook for 5 more minutes or until vegetables are tender and still crisp.
• Place veggies around fish and sprinkle with each of the garlic-pepper blend,seasoning salt,thyme and red pepper or(cayenne).
• Bake in oven for 20-25 minutes or until fish and veggies are tender.

BAKED HALIBUT WITH WARM SHERRY ONION VINAIGRETTE

Steps:

• In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, until onion is pale golden, about 10 minutes.
• Stir in vinegar and cook, covered 5 minutes. Stir in tomato and cook, covered, stirring occasionally, 10 minutes. Stir in bell pepper and 1/4 cup oil and cook, uncovered, stirring, 2 minutes. Stir in parsley and remaining 1/4 cup oil and keep vinaigrette warm.
• Preheat oven to 425°F. and butter a baking dish just large enough to hold fillets in one layer.
• Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add thyme sprig, wine, and stock or clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 minutes (depending upon thickness of fillets), or until just cooked through.
• Transfer fillets to a large plate and keep warm. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, until it is warm and cooking liquid is incorporated.
• Serve fish, garnished with additional thyme sprigs, with warm vinaigrette.