Oven Steamed Halibut With Garlic And Lemon Recipes

LEMON AND GARLIC BROILED HALIBUT FILLETS WITH ROASTED POTATOES

Steps:

• Heat the oven to 400 F (200 C/Gas 6).
• In a bowl, toss the potatoes with the olive oil, 3/4 teaspoon of kosher salt, and about 1/4 to 1/2 teaspoon of freshly ground black pepper.
• Add the 2 cloves of minced garlic and 1 tablespoon of parsley. Toss to coat the potatoes thoroughly.
• Arrange the potatoes in a single layer ​on a large, rimmed baking sheet.
• Roast for about 1 hour, or until golden brown and fork tender. Turn the potatoes every 15 to 20 minutes.
• Remove the potatoes and cover with foil; keep warm. Fish
• While the potatoes are roasting, place the halibut fillets skin side down on greased baking pan or greased rack of broiler pan. Sprinkle lightly with kosher salt and freshly ground black pepper.
• In a small saucepan, combine the butter, 3 cloves of minced garlic, lemon juice, the basil, and 1 tablespoon of fresh chopped parsley. Heat over low heat until the butter is melted and garlic is softened, about 1 to 2 minutes.
• Spoon some of the butter mixture over each fillet. Cover the baking pan and refrigerate the fish until the potatoes are finished.
• After taking the potatoes out of the oven, heat the broiler (high heat, or about 500 F).
• Broil the halibut fillets for about 10 minutes, or until they flake easily when tested with a fork.
• Garnish with parsley leaves and lemon slices, if desired. Halibut is a very versatile fish. You might also like to try easy baked halibut with crumb topping , spicy halibut fillets , or baked halibut with tomatoes and mozzarella cheese .

10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE

Steps:

• In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture.
• Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours.
• Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic.
• Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish.
• Preheat oven to 400°; let fish come to room temperature for about 15 minutes.
• Melt the garlic butter and pour it over the fish.
• Bake the fish for 10 minutes, basting once with the sauce.
• The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°.
• Serve fish with the garlic butter spooned over each portion.

EASY LEMON HALIBUT

Steps:

• Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in 2-quart rectangular baking dish at least 2 inches deep.
• Place spinach in bag; sprinkle with onion. Top with fish. Stir together the butter, garlic, salt, and black pepper. Brush over fish. Arrange lemon slices over fish. Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in dish.
• Place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over dish.
• Bake 20 minutes.
• Cut open top of oven bag carefully. Remember: Always support bag with the dish.
• Serve fish with spinach and lemon, and spoon any juices over the top. Sprinkle with crushed red pepper, if desired.

ROASTED GARLIC AND PARMESAN BAKED HALIBUT

Steps:

• Preheat the oven to 375˚F.
• Cut off the top of the head of garlic and brush off some of the outer paper skin, leaving just the individually wrapped cloves. On a piece of foil, pour the olive oil over the garlic, then wrap the foil around it and place it in the oven for 45 minutes, until it's completely soft. For the recipe, you'll only need six cloves from the head, but it's worth making a whole head to keep the rest for spreading on crusty bread or adding to salads.
• Raise the oven temperature to 425˚F.
• Heat the butter in an oven-proof pan over low heat. Sprinkle both sides of the fish with salt and pepper. When the butter is melted, add the halibut and put it into the oven for 10 minutes. The fish should be just cooked and opaque throughout.
• While the halibut cooks, blend or food process together six cloves of garlic, the mayonnaise, and parmesan. When the halibut is done, pull it out and generously smear the mayonnaise mixture on the top. Switch the oven to a high broil and return the pan to the still-hot oven for 4 minutes under the broiler, until the top is almost entirely golden brown.
• Remove and serve immediately.

HALIBUT WITH CARROTS, FENNEL, LEMON, AND GARLIC

Steps:

• Preheat oven to 450°F. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon oil. Scatter sliced fennel in center of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes around fish. Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs. Cover fish with foil overhang and seal. Bake fish until just opaque in center, about 12 minutes.
• Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper.
• Open foil packet. Drizzle all of sauce over fish and vegetables. Reseal foil. Let fish cool at room temperature 1 hour. Chill overnight.
• Discard thyme sprigs. Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates. Divide tomatoes, carrots, and sauce among plates. Garnish fish with lemon wedges and fennel fronds.

HALIBUT IN A LEMON MUSTARD AND CAPER SAUCE

Steps:

• preheat the oven to 350°F.
• take out two sheets of tin foil, appx 8x10 and stack them (one will actually cover the fish, the other will act as a safety to prevent spilling juice/sauce in the oven).
• Place the fish steak in the center of the tin foil, and salt and pepper it.
• In a small bowl, place the olive oil, lemon juice, honey mustard and white wine and mix into an emulsion.
• pour the sauce over the fish (be sure to lift the sides of the foil to create a barrier and prevent the sauce from spilling onto the counter).
• place the capers over the fish.
• fold the foil into a pouch.
• place in the oven for 20 minutes and test for doneness (fish should be white and flaky in the center).
• Serve the fish with the sauce.

OVEN-STEAMED HALIBUT WITH GARLIC AND LEMON

Steps:

• Heat oven to 375°. Spray six 12-inch-square pieces of aluminum foil with nonstick cooking spray. Place 1 fish fillet in center of each piece of foil. Sprinkle fish with garlic, salt and pepper. Pour wine over fish. Place 1/4 cup carrots on each fillet. Top with 2 lemon slices. Wrap foil around fish seal. Bake about 10 minutes or until fish flakes easily with fork.1 Serving: Calories 110 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 60mg Sodium 280mg Carbohydrate 4g (Dietary Fiber 1g) Protein 22g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.