PAN ROASTED HALIBUT WITH TOMATOES
Make and share this Pan Roasted Halibut With Tomatoes recipe from Food.com.
Provided by Tres Piernas Hombre
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- Pan Roasted Halibut with Tomatoes.
- Preheat oven to 375 degrees F.
- For the roasted tomato salsa: add a splash of olive oil, tomatoes, onion, white wine, and thyme sprigs to a medium roasting pan. Season the tomatoes with salt and pepper. Roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
- Meanwhile season fish with salt and pepper and chopped thyme. Add 2 tablespoons olive oil to large skillet or sauté pan over medium high heat. When pan is hot, sear fish on both sides, about 1 to 2 minute per side.
- Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes. Roast fish with vegetables, moving vegetables in the pan to surround the fish. Continue to roast until fish is cooked through and firm, about 7 to 9 minutes. Serve fish and roasted salsa with fresh basil. Drizzle each plate with some of the pan juices.
Nutrition Facts : Calories 297.8, Fat 11.4, SaturatedFat 1.6, Cholesterol 54.4, Sodium 99.7, Carbohydrate 8.1, Fiber 1.9, Sugar 4.5, Protein 36.8
PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
PAN-ROASTED HALIBUT WITH CHARRED TOMATOES, LEMON & HERBS
Steps:
- fresh soft herbs such as dill, basil, chives and/or oregano, roughly torn
- Set a large, high-walled ovenproof sauté pan over high heat. Once very hot, add cherry tomatoes and cook, undisturbed, until blackened in spots, about 30 seconds. Shake pan to roll tomatoes around and char all over without breaking skins, about 30 seconds more. Transfer tomatoes to a plate, season lightly with salt and set aside.
- Set the same pan over medium heat. Add half the oil, all the lemons and crushed garlic, and season with salt and pepper. Sauté lemons until darkened in spots, 1 minute. Move lemons and garlic to one side of pan and lay in halibut fillets, skin-side down. Arrange lemons and garlic around fish and transfer pan to oven.
- Roast halibut until tender and flaky at thickest point, about 5 minutes. Use a spatula to transfer fish to a plate. Set pan back over medium heat. Stir in half the herbs, remaining olive oil, wine and charred tomatoes. Bring sauce to a simmer and continue simmering until alcohol cooks off, about 2 minutes. Gently mash tomatoes until they burst and release their juices and sauce's flavors meld, 1-2 minutes more. Season with salt and pepper. Spoon sauce over fish, garnish with remaining herbs and serve immediately.
ROASTED HALIBUT WITH TOMATOES, SAFFRON, AND CILANTRO
Steps:
- Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes.
- Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
- Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.
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 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
PAN-SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES RECIPE - (4.2/5)
Provided by DeliciouslyDished
Number Of Ingredients 10
Steps:
- In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper then add it to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic, and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
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