Herb And Garlic Crusted Halibut With Oven Baked Ratatouille Recipes

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HERB CRUSTED HALIBUT



Herb Crusted Halibut image

Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.

Provided by Duncan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 4

Number Of Ingredients 9

¾ cup panko bread crumbs
⅓ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh chives
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 teaspoon sea salt
¼ teaspoon ground black pepper
4 (6 ounce) halibut fillets

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with foil.
  • Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
  • Rinse halibut fillets and pat dry with a paper towel.
  • Place halibut fillets onto the prepared baking sheet.
  • Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
  • Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g

GRILLED RATATOUILLE



Grilled Ratatouille image

Provided by Bobby Flay

Categories     side-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 12

2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves

Steps:

  • Preheat grill to medium-high.
  • Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.

BAKED HALIBUT WITH CRISPY PANKO



Baked Halibut with Crispy Panko image

This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.

Provided by Lindsey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 2

Number Of Ingredients 7

½ cup panko bread crumbs
1 ½ tablespoons butter, melted
¼ cup chicken stock, or as needed
2 (8 ounce) fillets halibut
1 teaspoon lemon juice
salt and ground black pepper to taste
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
  • Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
  • Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g

GARLIC-AND-HERB OVEN FRIED HALIBUT



Garlic-And-Herb Oven Fried Halibut image

Well most of it's done in the oven! The original recipe is from Cooking Light but I've made a couple modifications. While the fish is baking I deglaze the frying pan with a flavored vinegar (I use a tequila-lime vinegar) and a little water, then top the fish with the sauce before serving. Here's a great resource for more ideas on deglazing http://www.foodnetwork.com

Provided by Galley Wench

Categories     Halibut

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup panko breadcrumbs (not available in my supermarket so I used seasoned bread crumbs with Parmesan cheese)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1/2 teaspoon onion powder
1 large garlic clove, minced
3 eggs, beaten
1/4 cup all-purpose flour
6 halibut fillets
salt & pepper
3 tablespoons olive oil, divided
1/4 cup flavored vinegar

Steps:

  • Preheat oven to 450°F.
  • Combine first 5 ingredients in a shallow dish.
  • Place eggs in a shallow dish.
  • Place flour in a shallow dish.
  • Sprinkle fish with salt and pepper.
  • Dredge fish in flour.
  • Dip in egg mixture.
  • Dredge in breadcrumb mixture.
  • Heat 1 tablespoon oil in skillet over medium-high heat.
  • Add 2 fish fillets; cooks 2-3 minutes per side or until browned.
  • Place fish on foil lined baking sheet coated with cooking spray.
  • Repeat process with remaining olive oil and remaining fish.
  • Bake at 450°F for 6 minutes or until fish easily flakes when tested with a fork or until desired doneness.
  • While fish is baking, deglaze the frying pan with flavored vinegar over medium-high heat. Add a little water to thin the mixture and drizzle over the fish before serving.

Nutrition Facts : Calories 635.4, Fat 19.6, SaturatedFat 3.3, Cholesterol 236.1, Sodium 387.2, Carbohydrate 17.6, Fiber 1, Sugar 1.4, Protein 91

HERB AND GARLIC CRUSTED HALIBUT WITH OVEN BAKED RATATOUILLE



Herb and Garlic Crusted Halibut with Oven Baked Ratatouille image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped chervil
2 tablespoons chopped tarragon
4 cloves chopped garlic
1 tablespoon chopped lemon zest
1/4 cup plus 2 tablespoons olive oil
1 1/2 cups fresh bread crumbs
4 (6-ounce) halibut fillets
Salt and pepper
2 large red onions, thinly sliced
1/2 cup olive oil
6 cloves garlic, finely sliced
Salt and freshly ground pepper
2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl
1 large eggplant, sliced 1/2-inch thick
2 zucchini, sliced 1/2-inch thick
2 red bell peppers, seeded and cut into eighths
2 yellow bell peppers, seeded and cut into eighths
5 plum tomatoes, cored and cut into 1-inch thick slices
Fresh parsley, for garnish

Steps:

  • Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
  • Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

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