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 PROSCIUTTO, LEMON, WHITE WINE, AND CAPERS
Steps:
- Preheat the oven to 375 degrees F.
- Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
- Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
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-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 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.
BAKED HALIBUT WITH JALAPENOS
This was a recipe that was given to my mother when we lived in Alaska. We caught our own fresh halibut and combined mayo and jalapenos to make a tasty dish.
Provided by ktgabel
Categories Halibut
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place halibut filets in a glass baking dish.
- Spread mayonnaise evenly over halibut.
- Sprinkle Monterey Jack Cheese over halibut.
- Add jalapenos and pour a small amount of juice from jar to coat halibut.
- Bake in oven at 350 degrees until halibut is done.
Nutrition Facts : Calories 716.6, Fat 31.4, SaturatedFat 12.8, Cholesterol 184.5, Sodium 626.8, Carbohydrate 4.6, Fiber 0.3, Sugar 1.6, Protein 99
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- In a small bowl, combine the vinegar and onion with 1/2 teaspoon of salt. Let stand for 10 minutes, then whisk in the honey, cilantro, mustard, garlic and 1/4 cup of the olive oil.
- Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil over high heat until just smoking. Add the jalapeño and cook, turning, until charred and blistered on all sides, about 2 minutes; let cool slightly. Slip off the charred skin. Discard the stem and cut the jalapeño in half lengthwise. Scrape out the seeds and finely chop the jalapeño. Stir the jalapeño into the vinaigrette and season with salt and pepper.
- In a large nonstick skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Season the halibut fillets with salt and pepper and cook, turning once, until they are opaque throughout, about 8 minutes. Transfer the halibut to a platter. Whisk the vinaigrette, spoon it over the fish and serve with avocado wedges or watercress.
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