HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA
Provided by Giada De Laurentiis
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
- For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
- Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
- Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.
BASS IN ARTICHOKE AND TOMATO BROTH
Categories Fish Tomato Vegetable Roast Quick & Easy Dinner Lunch Healthy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally.
- Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.
- Meanwhile, stir together zest and remaining 2 tablespoons oil.
- Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.
PALEY'S HALIBUT IN BASIL-TOMATO BROTH
Provided by Molly O'Neill
Categories main course
Time 1h30m
Yield Six servings
Number Of Ingredients 16
Steps:
- Working in batches, puree the broth ingredients, except the egg whites, in a food processor. Transfer to a heavy-bottomed stock pot, over medium heat. Whisk the egg whites until frothy, and add to the pot. Whisk frequently until mixture comes to a boil and has a solid mass on top. There should be liquid and foam bubbling around the edges.
- Lower heat, poke a hole in the solid mass and continue to simmer for 1 hour. Remove from heat and cool at room temperature for 15 minutes. Ladle the broth through a fine-mesh sieve lined with a double layer of damp strong paper towels. Do not press; allow liquid to drip. Strain again, if necessary, to remove all particles. Keep broth warm.
- Pat the fish dry and season with salt and pepper. Dust with flour. Heat oil in a skillet until very hot but not smoking. Cook fish for 2 to 3 minutes on each side, until browned and just cooked through.
- Place the fish in large shallow bowls. Pour about 1 cup of the broth over each. Sprinkle with basil and diced tomato and serve.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 3 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 666 milligrams, Sugar 2 grams
HALIBUT IN ARTICHOKE & TOMATO BROTH
Halibut is amazing, but sometimes it just does not taste like anything and that is when you put this broth on it!!
Provided by GG 38966
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper.
- Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
- In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
- Ladle the artichoke and tomato broth into shallow bowls.
- Top with the grilled halibut. Serve immediately.
Nutrition Facts : Calories 427.2, Fat 18.3, SaturatedFat 2.6, Cholesterol 54.5, Sodium 638.6, Carbohydrate 19.4, Fiber 7.5, Sugar 3.3, Protein 42.2
AMATRICIANA
This is a classic Italian pasta dish. Use fresh basil when it's in season; at other times, use fresh flat-leaf parsley.
Provided by Christine L.
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
- Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
- Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
- Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 528.5 calories, Carbohydrate 97.6 g, Cholesterol 12.1 mg, Fat 7.5 g, Fiber 6.3 g, Protein 21.5 g, SaturatedFat 2.3 g, Sodium 701.6 mg, Sugar 11.8 g
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