Pan Roasted Halibut With Prosciutto Lemon White Wine And Capers Recipes

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PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE



Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce image

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

1 tablespoon olive oil
1 tablespoon butter
¼ cup clamshell mushrooms, or more to taste
salt and freshly ground black pepper to taste
2 (7 ounce) halibut fillets
1 pinch cayenne pepper, or to taste
¼ cup water
½ lemon, juiced
1 ½ tablespoons butter, room temperature but not soft
1 tablespoon chopped flat-leaf Italian parsley

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

CAPERS AND HALIBUT



Capers and Halibut image

This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.

Provided by Barbara Tantrum

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
2 (8 ounce) steaks halibut
½ cup white wine
1 teaspoon chopped garlic
¼ cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
  • Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
  • Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g

PAN-ROASTED TILEFISH WITH PROSCIUTTO, LEMON, WHITE WINE AND CAPERS



Pan-Roasted Tilefish with Prosciutto, Lemon, White Wine and Capers image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
Two 6-ounce tilefish fillets
3 tablespoons butter
2 tablespoons extra-virgin olive oil
2 slices prosciutto, cut into strips
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley, plus whole sprigs for garnish
2 teaspoons capers
Juice of 1/2 lemon

Steps:

  • Preheat the oven to 375 degrees F.
  • Spread the flour on a deep plate or in a shallow bowl and season generously with salt and pepper. Dredge the tilefish fillets in the flour.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon each of the butter and olive oil. Add the fillets and sear until browned on one side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, until browned. Flip the fillets and place the skillet in the oven. Roast until the fish is just cooked through, about 10 minutes. Set the fillets on serving plates and drain the prosciutto on a paper towel-lined plate.
  • Return the skillet to the stovetop and heat the remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the white wine, parsley, capers and lemon juice. Bring to a boil and cook until reduced and thickened. Season with salt and pepper.
  • Pour the sauce over the fish, top with the prosciutto, and garnish with parsley sprigs. Serve immediately.

ROAST HALIBUT WITH CAPERS, LEMON AND PARSLEY



Roast Halibut with Capers, Lemon and Parsley image

The beauty of this dish is its simplicity. Feel free to use any other white fish in place of the halibut.

Provided by Sackville

Categories     Halibut

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 halibut steaks (or any other white fish)
olive oil
2 tablespoons capers packed in salt
flat leaf parsley
1 large lemon, juiced
steamed spinach
salt and pepper

Steps:

  • Preheat the oven to 230 degrees C.
  • Grease a baking dish with some olive oil.
  • Rub the fish generously with salt and pepper, then lay in the dish and bake for 7-8 minutes or until the flesh flakes easily away from the bone.
  • Chop the parsley and rinse the capers.
  • Lift the fish out onto warm plates and place the baking dish over a moderate flame.
  • Scatter in the capers and parsley, squeeze in the lemon juice and grind in a little salt and pepper.
  • Drizzle in a little more oil, then bring to a fierce bubble.
  • Tip that over the fish and serve with the steamed spinach.

Nutrition Facts : Calories 459.6, Fat 9.5, SaturatedFat 1.4, Cholesterol 130.6, Sodium 221.9, Carbohydrate 5.8, Fiber 2.5, Protein 85.5

FOOD NETWORK HALIBUT



Food Network Halibut image

This is an adaptation of Tyler Florence's "Pan-Roasted Halibut with Prosciutto, Lemon, White Wine & Capers". Wonderfully delicious! Addicting!

Provided by SousChef2

Categories     High Protein

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 cup flour
salt and pepper
12 ounces halibut fillets
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 slices bacon, cut into pieces
1/2 cup white wine
1/2 lemon, juice of
2 teaspoons capers
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees.
  • Put flour in pie plate and season with salt and pepper.
  • Dredge fish in flour.
  • Heat skillet over medium-high heat until hot and add 1 T. evoo and 1 T. butter. Add fillets, skin up, and cook until brown on bottom (2-3 min). Add bacon to pan while halibut is cooking and stir to brown.
  • When bottom is brown, flip fish and put pan in oven until fish is cooked through. About 10 min - more depending on thickness of fillet.
  • Remove fish to serving plate. Put bacon on paper towels and pat dry. Put skillet back on med-high heat. Add the remaining butter, oil, lemon juice, white wine, capers and parsley and bring to a boil. Boil until reduced and thickened. Season with salt and pepper. Pour over fish, top with bacon, garnish with more parsley (if desired) and serve.

Nutrition Facts : Calories 732.5, Fat 40.6, SaturatedFat 13.3, Cholesterol 116.2, Sodium 479.1, Carbohydrate 26.9, Fiber 1.1, Sugar 1, Protein 52

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