PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE
Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
- Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
- Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
- Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
- Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
PAN ROASTED HALIBUT WITH CALVADOS AND SERRANO HAM-BUTTER SAUCE
Fresh halibut and savory Mediterranean flavors come together to make a great dish. If you cannot find halibut, substitute sea bass, snapper, or cod.
Provided by Ryan Nomura
Categories Meat and Poultry Pork
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat canola oil in a large, ovenproof skillet over high heat until it begins to smoke. Season halibut to taste with salt and pepper. Dredge in flour, and shake off the excess. Sear the halibut until golden brown on both sides, about 1 minute per side. Pour excess oil from skillet, then place into preheated oven, and bake until flakey, 7 to 8 minutes.
- When cooked, remove fish from skillet, and keep warm. Melt 2 tablespoons butter in the pan, stir in shallots, and cook over medium heat until they turn translucent, about 1 minute. Add the ham, drained raisins, capers, and pine nuts; continue cooking for another minute. Pour in Calvados, and cook until reduced by half. Add the chicken stock, increase heat to high, and boil until 1/4 of the stock has evaporated.
- Remove the skillet from the heat, and quickly whisk in 1/2 cup butter until dissolved. Whisk in the parsley and thyme; season to taste with salt. To serve, arrange halibut on a warmed serving platter or individual plates, pour the sauce overtop. Serve immediately.
Nutrition Facts : Calories 822.8 calories, Carbohydrate 21.4 g, Cholesterol 152.8 mg, Fat 56.4 g, Fiber 1.4 g, Protein 48.8 g, SaturatedFat 22.4 g, Sodium 732 mg, Sugar 8.7 g
PAN-SEARED HALIBUT WITH SALSA VERDE
Categories Sauté Quick & Easy Dinner Halibut Summer Cilantro Parsley Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
- Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.
ROASTED HALIBUT FILLETS WITH SALSA VERDE
Steps:
- In a mixing bowl, combine all the ingredients except the halibut. Spoon some of the salsa over the fish and serve.
PAN-ROASTED HALIBUT PEPE VERDE
I love a fish in meat's clothing, and that's what this is: a mild-flavored fish cooked in a rich veal jus. I got the idea for it at a restaurant called Ribollita, in Chiusi, the nearest large town to my house in Italy. There, they wrap a pork filet in lardo and then smother it with green peppercorn sauce. Eventually the lardo found its way onto fish instead of pork. We use veal stock that we have left over from making the Veal Breast Stracotto (page 235), but if you haven't made that dish recently, you can substitute any quality veal or beef stock.
Yield serves 4
Number Of Ingredients 9
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 350°F.
- Combine the rosemary, garlic, and 1/4 cup of the olive oil in the bowl of a miniature food processor or the jar of a blender and purée. Rinse the fish fillets, pat them dry with paper towels, and lay them in a single layer in a nonreactive baking dish. Pour the marinade over the fish and turn to coat with the marinade on all sides.
- Combine the veal stock and peppercorns in a medium sauté pan over high heat. Bring the stock to a boil and continue to boil until it is glossy and has reduced by two-thirds, about 10 minutes. You want the liquid to be shiny and translucent with the consistency of a thick glaze or thin gravy. If you cook it for so long that it becomes dull and gravy-like, stir in enough water to obtain the desired consistency. Turn off the heat while you cook the fish. Just before serving, if the sauce has cooled, warm it over medium heat. Stir in the lemon juice just before serving.
- Remove the fish fillets from the marinade and season on both sides with salt. Heat the remaining 1/4 cup of olive oil in a large nonstick sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Place the fillets skin side down in the pan and cook for 1 to 2 minutes so the skin begins to brown and crisp. Place the pan in the oven and cook the fish for about 4 minutes, until the skin is golden brown. To check for doneness, look at the skin around the outer edges of the fish; you want it to be a rich, crunchy, french-fry brown around the sides. Remove the pan from the oven and slide a spatula under each fillet to turn it, taking care not to tear the skin or to burn yourself, as the pan will be searing hot. Return the pan to the oven and cook the fish for another minute. Remove the pan from the oven and remove the fish to a plate or cutting board.
- Line a plate with paper towels. Without wiping out the pan, place it over high heat and, working in batches, place the lettuce leaves in the pan for 30 seconds to 1 minute to wilt them slightly. Remove the leaves to a paper towel and use another paper towel to gently pat them dry. Drape two lettuce leaves in the center of each of four large plates, overlapping them slightly. Lay the fish on the lettuce and spoon the sauce, including the peppercorns, over the fish, dividing it evenly.
- Verdicchio di Matelica (The Marches)
PAN ROASTED HALIBUT WITH JALAPENO VINAIGRETTE
This is one of those recipes that caught my eye. It was recently published in our local newspaper. I haven't actually prepared it yet. Plan to do so this weekend. It is quick and sounds full of flavor and spice.
Provided by PaulaG
Categories Halibut
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the vinegar and onion with a half teaspoon of salt.
- Let stand for 10 minutes and then whisk in the honey, cilantro, mustard, garlic and quarter cup of the olive oil.
- In a small skillet, heat 1 teaspoon of olive oil over high heat until just smoking.
- Add the jalapeno and cook turning, until charred and blistered on all sides, about 2 minutes; let cool slightly.
- Slip off the charred skin.
- Discard the steam and cut the jalapeno in half lengthwise.
- Scrape out seeds and finely chop the jalapeno.
- Add the jalapeno to the vinaigrette and season with salt and pepper.
- In a large nonstick skillet, heat the remaining quarter cup of olive oil over moderately high heat.
- Season the halibut with salt and pepper.
- Add season fish to oil and cook turning once until they are opaque throughout.
- This should take approximately 9 minutes.
- Transfer the halibut to a platter.
- Whisk the vinaigrette, spoon over the fish and garnish with avocado wedges or fresh parsley.
- PLEASE NOTE: TAKE CAUTION WHEN HANDLING THE JALAPENO.
- USE RUBBER GLOVES WHEN HANDLING.
- WASH HANDS THROUGHLY AFTER PREPARING AND DO NOT RUB EYES.
PAN-ROASTED HALIBUT PUTTANESCA
Steps:
- Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
- Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
- Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
- To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.
More about "pan roasted halibut pepe verde recipes"
PAN-ROASTED HALIBUT, CHICKPEAS, AND CHORIZO RECIPE
From leitesculinaria.com
PAN SEARED HALIBUT WITH LEMON BEURRE BLANC AND …
From hellskitchenrecipes.com
HOW TO PAN SEAR A HALIBUT STEAK - WILD ALASKAN COMPANY
From wildalaskancompany.com
PAN ROASTED HALIBUT - A FOODCENTRIC LIFE
From afoodcentriclife.com
PAN-SEARED HALIBUT (ONLY 4 INGREDIENTS) - MOMSDISH
From momsdish.com
HOW TO PAN-FRY HALIBUT - WILD ALASKAN COMPANY
From wildalaskancompany.com
BEST ONE-PAN BAKED HALIBUT RECIPE (20 MINS!) - THE …
From themediterraneandish.com
PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE
From wholesomeyum.com
PAN-ROASTED HALIBUT WITH CILANTRO EDAMAME PESTO
From kitchenconfidante.com
PAN SEARED, SLOW ROASTED HALIBUT - PURE FOOD FISH …
From freshseafood.com
PAN-ROASTED WILD PACIFIC HALIBUT
From wildpacifichalibut.com
Estimated Reading Time 2 mins
PAN-ROASTED HALIBUT RECIPE WITH LENTIL SALAD - JESSICA GAVIN
From jessicagavin.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PAN SEARED HALIBUT WITH FIVE PEPPER SAUCE - PATI JINICH
From patijinich.com
PAN SEARED HALIBUT RECIPE WITH SAUTéED GREEN BEANS
From lovebugsandpostcards.com
PAN-ROASTED HALIBUT - ZUPAN'S
From zupans.com
PAN-ROASTED HALIBUT WITH CAPER VINAIGRETTE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
PAN-ROASTED HALIBUT WITH JALAPEñO VINAIGRETTE RECIPE - FOOD
From foodandwine.com
PAN ROASTED HALIBUT WITH ALL OF THE SIDES AND FIXINGS - CTV
From more.ctv.ca
PAN-ROASTED HALIBUT & KALE PESTO & CHERRY TOMATOES RECIPE
From myrecipes.com
PAN-ROASTED HALIBUT PEPE VERDE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ONE-PAN BAKED HALIBUT WITH VEGETABLES - GUSS COOKS
From gusscooks.com
EASY PAN SEARED HALIBUT RECIPE - LIVELY TABLE
From livelytable.com
PAN-SEARED HALIBUT WITH BROWN BUTTER - STEM - SPOON
From stemandspoon.com
PAN-SEARED HALIBUT WITH CHERRY TOMATOES & BASIL - ONCE UPON A …
From onceuponachef.com
PAN ROASTED HALIBUT - THE DELICIOUSER
From thedeliciouser.com
QUICK AND EASY PAN-SEARED HALIBUT WITH ROASTED PEPPERS RECIPE
From sitkasalmonshares.com
PAN-ROASTED HALIBUT WITH SALSA VERDE AND ASPARAGUS - TODAY.COM
From today.com
RECIPE: PAN-ROASTED HALIBUT (OR COD) WITH A FIG & OLIVE TAPENADE
From edibletcetera.com
RECIPE: HOW TO MAKE PERFECT PAN-ROASTED HALIBUT LIKE THE HARBORD …
From torontolife.com
PAN ROASTED HALIBUT RECIPE | FOOD
From food.amerikanki.com
PAN-ROASTED BC HALIBUT RECIPE WITH MUSSELS, CHORIZO & FENNEL
From nuvomagazine.com
PAN-SEARED HALIBUT WITH SUN-DRIED TOMATO BUTTER
From cookingforkeeps.com
BEST PAN ROASTED HALIBUT WITH TOMATOES RECIPES - FOOD NETWORK
From foodnetwork.ca
PAN ROASTED HALIBUT, FENNEL, POTATOES AND SALSA VERDE BY …
From deliciousandsimple.net
ROASTED HALIBUT SHEET PAN DINNER - EASY PEASY MEALS
From eazypeazymealz.com
PAN SEARED AND ROAST HALIBUT WITH FRESH CORN AND TOMATO …
From afeastfortheeyes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love