Marinated Halibut On Radish Sprout And Fennel Salad Recipes

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ROASTED HALIBUT WITH GRAPEFRUIT FENNEL SALSA



Roasted Halibut with Grapefruit Fennel Salsa image

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 11

1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
  • Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
  • Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.

MARINATED HALIBUT ON RADISH SPROUT AND FENNEL SALAD



Marinated Halibut on Radish Sprout and Fennel Salad image

Categories     Salad     Fish     Leafy Green     Vegetable     Marinate     Sauté     Passover     Vinegar     Raisin     Halibut     Fennel     Radish     Spring     Healthy     Kosher     Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

For fish
2 tablespoons golden raisins
1/2 cup white balsamic vinegar, or 1/2 cup cider vinegar mixed with 2 tablespoons sugar
1 medium red onion, thinly sliced crosswise
2 1/2 tablespoons olive oil
1 (1-pound) piece halibut fillet with skin (about 1 1/2 inches thick) or 2 (8-ounce) red snapper fillets with skin
2 tablespoons potato starch
For salad
1 large fennel bulb (sometimes called anise) with fronds
2 1/2 ounce radish sprouts or watercress sprigs, trimmed (2 cups)
2 tablespoons white balsamic vinegar, or 2 tablespoons cider vinegar mixed with 1 1/2 teaspoons sugar
1/4 cup olive oil
1/4 teaspoon sugar

Steps:

  • Prepare fish:
  • Simmer raisins in vinegar in a small saucepan until raisins are plump, 3 to 5 minutes, then cool.
  • Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened, 4 to 6 minutes. Remove skillet from heat and transfer half of onion to a 9-inch square glass or ceramic baking dish with a slotted spoon, spreading evenly. Reserve remaining onion.
  • Cut fish into 6 equal pieces. Pat dry and season with salt and pepper. Spread potato starch on a plate and dredge fish in it, shaking off excess.
  • Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté fish, skin sides down, until lightly browned, 1 1/2 to 3 minutes. Turn fish over and sauté until lightly browned and just cooked through, 1 1/2 to 3 minutes more.
  • Arrange fish on top of onion in baking dish, then top with reserved onion and drizzle with raisins and vinegar. Cool completely, then marinate, covered and chilled, at least 8 hours. Bring to room temperature.
  • Make salad:
  • Tear enough fennel fronds to measure 1 tablespoon. Trim stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Transfer slices to a bowl and toss with radish sprouts.
  • Whisk together vinegar and oil, then whisk in sugar and salt and pepper to taste. Toss vegetables with half of dressing and divide among 6 plates.
  • Remove onion from top of fish, reserving it, and put a piece of fish on top of each salad. Mound all of onion and raisins on top of fish, then drizzle with remaining dressing and sprinkle with fennel fronds.

HALIBUT WITH CITRUS BUTTER AND RADISHES



Halibut with Citrus Butter and Radishes image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 red onion, cut into 1/2-inch wedges
2 bunches radishes, trimmed and halved
1 teaspoon fresh thyme
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 pounds center-cut skinless halibut fillet, cut into 4 to 6 pieces
Juice of 2 blood oranges (1/2 cup)
Juice of 1 ruby red grapefruit (1/2 cup), plus 1 whole grapefruit
Juice of 1 lime
1 tablespoon heavy cream
1 stick cold unsalted butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F. Toss the red onion, radishes, thyme, 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until tender, 20 to 25 minutes.
  • Season the halibut with salt and arrange over the roasted vegetables. Brush with the remaining 1 tablespoon olive oil. Bake until the halibut is just cooked through, about 10 minutes.
  • Meanwhile, combine the blood orange juice, grapefruit juice and lime juice in a small saucepan and bring to a boil. Reduce to a simmer and cook until reduced to about 1/4 cup, 12 to 15 minutes. Add the heavy cream and simmer until combined. Reduce the heat to low and whisk in the butter, one piece at a time, waiting until the butter is emulsified before adding the next piece. Season with salt. Keep warm over very low heat until ready to serve.
  • Peel the whole grapefruit with a paring knife, removing the white pith. Slice between the membranes to remove the segments. Transfer the halibut and vegetables to a platter with a spatula and scatter the grapefruit segments around them. Drizzle with the citrus butter.

Nutrition Facts : Calories 354, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 100 milligrams, Sodium 271 milligrams, Carbohydrate 11 grams, Fiber 1 grams, Protein 22 grams, Sugar 3 grams

FENNEL AND RADISH SALAD



Fennel and Radish Salad image

This vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 medium fennel bulbs (1 1/4 pounds), thinly sliced
4 radishes, trimmed and thinly sliced
2 tablespoons capers, drained and rinsed
Fennel fronds, if desired

Steps:

  • In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
  • Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.

Nutrition Facts : Calories 181 g, Fat 14 g, Fiber 6 g, Protein 2 g

CITRUS HERB MARINATED HALIBUT



Citrus Herb Marinated Halibut image

This recipe is perfect for light summer grilling. Enjoy with crusty bread and a salad made with fresh baby greens and radishes.

Provided by McCormick Kitchens

Categories     Chicken

Time 17m

Yield 8 serving(s)

Number Of Ingredients 5

1 (1 ounce) package McCormick® Grill Mates® Garlic Herb & Wine Marinade
1/4 cup orange juice
1/4 cup vegetable oil
1 tablespoon lemon juice
2 lbs halibut fillets

Steps:

  • Mix Marinade Mix, orange juice, oil and lemon juice in small bowl. Place halibut in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  • Refrigerate 15 minutes or longer for extra flavor. Remove halibut from marinade. Discard any remaining marinade.
  • Grill over medium-high heat 4 to 6 minutes per side or until fish flakes easily with a fork.

Nutrition Facts : Calories 190.1, Fat 8.7, SaturatedFat 1.3, Cholesterol 68.1, Sodium 93.2, Carbohydrate 0.9, Sugar 0.7, Protein 25.6

MARINATED FENNEL SALAD



Marinated Fennel Salad image

I made this recipe by combining Recipe #74183, Recipe #266484, and the ingredients I had at home (cooking time is marinating time). Serve with a piece of fresh crusty bread to absorb extra oil & vinegar.

Provided by Geniale Genie

Categories     Greens

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 large fennel bulb
1/3 cup olive oil
4 tablespoons cider vinegar
salt, to taste

Steps:

  • Cut fennel in half (use the bulb part only).
  • Rinse under cold water.
  • Remove core.
  • Slice thinly.
  • In an airtight container- mix oil, vinegar, and salt.
  • Add fennel.
  • Close container tightly and give a good shake.
  • Set aside for 2 hours, turning the pot upside down/right side up once in a while.
  • Serve individual portions, with some of the liquid & a piece of bread.
  • Garnish with a sprig of leaves (from the top of the fennel).

SLOW-ROASTED HALIBUT WITH SHAVED ASPARAGUS AND FENNEL SALAD



Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad image

Provided by Ivy Manning

Categories     Broil     High Fiber     Dinner     Halibut     Asparagus     Fennel     Spring     Breadcrumbs     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Salad:
4 1/2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
3/4 pound asparagus spears (about 1 bunch), trimmed
1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)
Fish:
Nonstick vegetable oil spray
2 1/2 cups fresh breadcrumbs made from crustless French bread
3 tablespoons finely grated Parmesan cheese
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely grated lemon peel
3 tablespoons butter, melted
6 6-ounce halibut fillets

Steps:

  • For salad:
  • Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
  • Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  • For fish:
  • Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.
  • Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.
  • Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.
  • Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.

SHAVED RADISH, FENNEL, AND PARMESAN SALAD



Shaved Radish, Fennel, and Parmesan Salad image

Enjoy this crisp, refreshing slaw on its own or pair it with a hearty main. The mellow flavor of raw fennel balances the radishes' spicy bite. Nutty Parmesan brings it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons whole-grain mustard
Coarse salt and ground black pepper
1 bulb fennel, cored and thinly sliced, plus 1/4 cup fronds
5 radishes, thinly sliced
3 tablespoons freshly shaved Parmesan

Steps:

  • Whisk together oil, lemon juice, and mustard and season with salt and pepper.
  • Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.

Nutrition Facts : Calories 99 g, Cholesterol 3 g, Fat 8 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, Sodium 185 g

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