Pan Seared Halibut With White Asparagus Risotto And Pea Purée Recipes

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BROILED HALIBUT WITH RICOTTA-PEA PUREE



Broiled Halibut with Ricotta-Pea Puree image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 small carrots, quartered lengthwise
1 medium red onion, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 6-ounce center-cut skinless halibut fillets (1 3/4 inches thick)
1/2 teaspoon smoked paprika
1 10-ounce package frozen peas
1/3 cup ricotta cheese
1 tablespoon unsalted butter

Steps:

  • Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
  • Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.
  • Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
  • Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.

Nutrition Facts : Calories 429, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 72 milligrams, Sodium 484 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 42 grams

PAN SEARED HALIBUT



Pan Seared Halibut image

Halibut has a delicate flavor and firm texture. Overcooking can dry it out. So Pan searing and basting with the oil/ butter mixture keeps it moist and flaky. Pan searing adds a nice light crust to the outside of the halibut. Then into the oven to finish cooking.

Provided by Rita1652

Categories     Halibut

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 tablespoon butter
1 lb halibut fillet
1 1/2 teaspoons cornstarch
1 teaspoon seasoning salt (Green Herb Seasoned Salt or your favorite)
1/4 teaspoon sugar
1/4 cup diced shallot
1 slice cooked bacon

Steps:

  • Preheat oven to 350 degrees.
  • Wash fillet and towel dry of moisture.
  • Mix cornstarch, seasoned salt, sugar. Coat the halibut with the mixture.
  • In a saute pan that is oven safe heat olive oil and butter over medium high heat.
  • Pan sear for 3 minutes on one side flip add shallots and bacon and baste with some of the butter/oil from the bottom of the pan. Sear for 3 more minutes. Continue basting with the oil/butter mixture. Transfer the pan to the oven and finish cooking for about another 6 to 8 minutes.

Nutrition Facts : Calories 474.1, Fat 20.9, SaturatedFat 6.1, Cholesterol 112.7, Sodium 292.6, Carbohydrate 5.8, Sugar 0.5, Protein 62.6

PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE



Pan-Seared Halibut with White Asparagus Risotto and Pea Purée image

Categories     Dinner     Halibut     Asparagus     Anniversary     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

For the halibut:
3 tablespoons grapeseed oil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 (6- to 8-ounce) skinless, boneless halibut fillets
4 pieces caul fat*
2 tablespoons olive oil
For the pea purée:
1 cup blanched peas
1/4 cup blanched baby spinach
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
For the asparagus and risotto:
1 bunch white asparagus, peeled
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
4 cups chicken stock or low-sodium chicken broth
1 tablespoon olive oil
1 medium shallot, minced
2 cups arborio rice
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
*Caul fat is a weblike membrane of fatty material that encases the organs of some animals, including pigs, sheep, and cows. When wrapped around meat or fish, it adds flavor, moisture, and fat, and basically melts into the meat or fish as it cooks. Some butchers and specialty markets carry caul fat, but you may need to ask your butcher or supermarket meat counter to order it. If you can't find caul fat, try wrapping the halibut in thin strips of bacon.

Steps:

  • Marinate the halibut:
  • In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
  • Make the pea purée:
  • In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.
  • Make the asparagus and risotto:
  • Fill a large bowl with ice water.
  • In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
  • In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
  • In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
  • In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
  • Finish the halibut:
  • Preheat the oven to 350°F.
  • Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.
  • To serve:
  • Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.

BUTTER-ROASTED HALIBUT WITH ASPARAGUS AND OLIVES



Butter-Roasted Halibut with Asparagus and Olives image

Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.

Provided by Alison Roman

Categories     Bon Appétit     Dinner     Fish     Seafood     Halibut     Asparagus     Green Onion/Scallion     Spring     Olive     Quick & Easy     Entertaining     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 6-8 servings

Number Of Ingredients 12

2 bunches asparagus, trimmed, halved lengthwise if thick, divided
6 Tbsp. unsalted butter
7 Tbsp. extra-virgin olive oil, divided
1 tsp. Aleppo-style pepper
2 1/2 lb. skinless halibut, salmon, or arctic char fillet
Kosher salt, freshly ground pepper
2 bunches ramps or scallions, trimmed
3/4 cup Castelvetrano olives, pitted, torn
1/4 cup finely chopped chives
1/4 cup fresh lemon juice
2 Tbsp. coarsely chopped tarragon, plus leaves for serving
Boiled small waxy potatoes and lemon wedges (for serving)

Steps:

  • Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
  • Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
  • Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15-25 minutes, depending on the thickness of your fillets.
  • Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
  • Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

PAN-SEARED MARINATED HALIBUT FILLETS



Pan-Seared Marinated Halibut Fillets image

Provided by Alex Witchel

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons olive oil
3 small garlic cloves, peeled and minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
4 6-ounce halibut fillets, skin removed
1 tablespoon light olive oil or vegetable oil
Chopped parsley, for garnish, optional

Steps:

  • In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
  • In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams

SEARED HALIBUT WITH PARMIGIANA ASPARAGUS



Seared Halibut with Parmigiana Asparagus image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
2 tablespoons unsalted butter
4 (6-ounce) halibut steaks
Sea salt
White pepper
1/2 cup all-purpose flour
16 young asparagus
1 small shallot, minced
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
3/4 cup grated Parmesan

Steps:

  • For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
  • For asparagus: Preheat the oven to 350 degrees F.
  • Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
  • To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives

PAN ROASTED HALIBUT WITH WILTED BUTTER LETTUCE, FRESH SPRING PEAS, AND PINE NUTS



Pan Roasted Halibut with Wilted Butter Lettuce, Fresh Spring Peas, and Pine Nuts image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 cup stale bread, torn and soaked in water
1 cup pine nuts
1 1/2 cups plus 4 tablespoons extra-virgin olive oil
2 lemons, zest removed and reserved, juiced
2 garlic cloves, finely diced
Kosher salt
4 (7-ounce) portions halibut fillet
1 head butter lettuce, washed and roughly cut into 1-inch strips
1 cup spring peas, blanched in salted boiling water for 1 minute

Steps:

  • Preheat oven to 450 degrees F.
  • For the pine nut sauce: Drain the stale bread of any excess water but do not squeeze. In a blender combine bread, 1/2 cup pine nuts, 1/2 cup olive oil, lemon juice, 1/2 clove garlic, and 2 pinches salt. Place the blended mixture in a fry pan and hold over a low flame to warm.
  • For the bagna cauda: Over medium heat, warm 1 cup olive oil with the remaining 1 1/2 cloves garlic until just bubbling. Add the remaining 1/2 cup pine nuts and the reserved lemon zest. Remove from the heat and let stand.
  • Season the halibut fillets generously with salt and pat dry. In a large fry pan, heat 2 tablespoons olive oil over a high flame until it begins to smoke. Momentarily remove the pan from the heat to avoid splattering and gently place fillets into the pan. Immediately return the pan to the heat and let cook for 1 1/2 minutes. Place the pan in the oven to continue cooking for 3 to 4 minutes. In the meantime, heat another large pan with the remaining 2 tablespoons olive oil until a drop of water sizzles. Add the butter lettuce, peas, and a pinch of salt. Fry quickly until wilted, about 2 minutes.
  • Distribute the vegetables evenly in the center of 4 plates. Ladle the pine nut sauce around. Remove the fish from the oven and carefully flip each fillet, golden side up, onto the center of the plate. Generously spoon the bagna cauda over the fish and around the plate.

PAN-SEARED HALIBUT WITH CHARMOULA OVER QUINOA AND ASPARAGUS



Pan-Seared Halibut with Charmoula over Quinoa and Asparagus image

A flavorful herb and spice paste tops seared halibut fillets served over quinoa and asparagus.

Provided by Food Network Kitchen

Time 50m

Yield 4

Number Of Ingredients 18

1 1/2 teaspoons ground cumin
2 1/2 cups loosely packed cilantro leaves and stems (about 1 bunch)
3/4 cup loosely packed parsley leaves (about 1/2 bunch)
1/3 cup extra-virgin olive oil
1 teaspoon smoked paprika
Pinch cayenne pepper
1 clove garlic, grated
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper
Kosher salt
3/4 cup quinoa (red or white)
1 bunch asparagus, trimmed and cut into 1-inch lengths
1 small white onion, thinly sliced
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Four 4-ounce skinless halibut fillets
Kosher salt and freshly ground black pepper

Steps:

  • Put the cumin in a small dry skillet over medium-high heat and swirl until toasted and fragrant, 1 to 2 minutes. Transfer the cumin to a food processor along with the cilantro, parsley, oil, paprika, cayenne, garlic and lemon zest and juice. Pulse until coarsely blended. Season with salt and pepper. Cover and refrigerate.
  • Bring a medium pot of salted water to a boil over high heat. Gradually add the quinoa, lower the heat to medium-high and keep at a rolling simmer for 10 minutes. Add the asparagus and continue to cook for 3 more minutes. Drain and set aside.
  • Meanwhile, cook the onions in a medium skillet with the oil over medium-high heat until caramelized, 10 to 15 minutes. Fold the onions into the quinoa and season with salt and pepper.
  • Heat the oil in a medium nonstick skillet over medium-high heat. Sprinkle the halibut with salt and pepper and place the fish in the skillet, flesh-side down. Cook until just opaque and cooked through, 2 to 3 minutes per side (depending on the thickness of the fish).
  • Divide the quinoa among serving plates. Top with the fish and charmoula.

PAN-ROASTED HALIBUT WITH PROSCIUTTO AND ASPARAGUS



Pan-Roasted Halibut with Prosciutto and Asparagus image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 13

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
Two 6-ounce halibut fillets
Extra-virgin olive oil, for cooking and drizzling
3 tablespoons unsalted butter
2 slices prosciutto, cut into strips
1/2 cup white wine
Juice of 1 lemon
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
1 bunch (about 6 ounces) asparagus, trimmed
3 cups arugula
2 ounces Parmesan

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 1 tablespoon butter and get the skillet hot. Add the fish 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, transfer the skillet to the oven and roast until the fish is just cooked through, about 10 minutes.
  • Remove the fish to 2 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, half the lemon juice, the capers, the remaining 2 tablespoons butter and the parsley and bring to a boil. Add the asparagus and cook until just tender, about 2 minutes. Season with salt and pepper to taste.
  • Meanwhile, add arugula to a bowl. Dress with the remaining lemon juice and olive oil to taste. Season with salt and pepper. Shave Parmesan over the arugula and toss lightly.
  • Pour the sauce over the fish, top with the prosciutto and asparagus and serve with the arugula salad on top. Enjoy!

PAN-SEARED HALIBUT WITH OLIVE OIL POTATOES



Pan-Seared Halibut With Olive Oil Potatoes image

Provided by Alex Witchel

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds (3 medium) Yukon Gold potatoes, peeled
Sea salt
6 tablespoons extra virgin olive oil
5 1/2 cloves garlic, thinly sliced
Half a small anchovy fillet
1/4 teaspoon fresh thyme leaves plus 2 whole sprigs
1/2 cup pitted Kalamata olives
White pepper
1/4 cup milk
1/2 pound plus 3 1/2 tablespoons butter
1 small shallot, thinly sliced
2 large red bell peppers, cored and seeded, cut into 1-inch pieces
1 teaspoon sugar
1 1/2 cups chicken stock or canned broth
1 teaspoon saffron threads
2 pinches cayenne pepper
1 1/2 pounds halibut fillet, skin removed, cut into 4 equal pieces
2 tablespoons grapeseed oil

Steps:

  • Place potatoes in a large pot and cover with lightly salted water. Bring to a boil and cook until tender when pierced with a knife. Meanwhile, in a small skillet, combine 1 tablespoon olive oil and 1/2 clove sliced garlic. Sauté over low heat until lightly golden, then add anchovy and 1/4 teaspoon thyme leaves. Transfer to a small food processor and add olives, 1 tablespoon olive oil and 1 teaspoon cold water. Purée until smooth and season to taste with white pepper; set aside.
  • When potatoes are tender, drain and put through a food mill or mash them. Return to pot and place over low heat. Stir with a wooden spoon until potatoes start to stick to pot, then slowly add milk, 2 tablespoons olive oil and 1/2 pound butter. Stir until very smooth, then season to taste with salt and pepper. Set aside and keep warm.
  • In a medium saucepan, combine remaining 2 tablespoons olive oil with 3 cloves sliced garlic. Sauté over medium heat until garlic is aromatic. Add shallot and sauté until translucent. Stir in peppers, 1 teaspoon salt and sugar. Reduce heat to low, cover and cook for 2 minutes. Add chicken stock and saffron; simmer, partially covered, until peppers are tender, about 8 minutes. Purée in a food processor, blender or with an immersion blender, and pass through a fine sieve. Transfer to a small pan and season with cayenne and salt to taste. Add 2 tablespoons butter and whisk or blend until frothy. Set aside and keep warm.
  • Heat oven to 350 degrees. Season halibut fillets with salt and pepper to taste. Place a large ovenproof skillet over medium-high heat and add grapeseed oil. When oil is hot, add fillets presentation-side down. Cook for 1 minute on stove top, then place in oven for 5 minutes. Remove pan from oven and return to stove top on medium heat. Add remaining 1 1/2 tablespoons butter to pan. When it starts to foam, add remaining 2 cloves garlic and sprigs of thyme. Baste fish with butter for 1 minute. Remove fillets from pan when undersides are golden brown.
  • To serve, place a large spoonful of potatoes in middle of four wide-rimmed plates or shallow soup bowls. Top with a halibut fillet, seared-side up. Place a spoonful of olive mixture on each fillet. Bring bell pepper emulsion to a boil and whisk until foamy, then pour around potatoes.

Nutrition Facts : @context http, Calories 1124, UnsaturatedFat 43 grams, Carbohydrate 44 grams, Fat 89 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 40 grams, Sodium 1522 milligrams, Sugar 9 grams, TransFat 2 grams

PAN-SEARED HALIBUT STEAKS WITH SNAP-PEA SAUCE AND GARNISH



Pan-Seared Halibut Steaks With Snap-Pea Sauce and Garnish image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound (about 4 1/2 cups) snap peas
2 tablespoons unsalted butter
2 shallots, halved and thinly sliced
3/4 cup homemade or low-sodium chicken stock
1/4 cup heavy cream
Kosher salt and freshly ground white pepper
4 halibut steaks, about 8 ounces each
1 tablespoon peanut oil
1/2 lemon

Steps:

  • Bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until just tender, 3 to 4 minutes. Drain and immediately plunge the peas into cold water in order to halt the cooking. Cool, drain again and set the peas aside.
  • In a small saucepan, melt 1 tablespoon of butter over medium heat and add the shallots. Cook, stirring, until the shallots soften, about 3 minutes. Remove from heat and transfer shallots to the container of a blender. Add the stock, cream and 1/2 of the cooked peas and process until very smooth, about 2 to 3 minutes. Pass the mixture through a fine-mesh sieve, pressing to push as much of the solids through the sieve as possible. Return the sauce to the pan and then set aside.
  • Season the halibut with salt and pepper. Place a nonstick skillet large enough to hold the halibut in a single layer over high heat. Add the oil. When very hot, add the halibut fillets and cook, turning once, until they are just opaque in the middle, about 10 minutes. (Lower the heat if they seem to cook too quickly.)
  • While the fish is cooking, melt the remaining tablespoon of butter in a small skillet set over medium heat and add the remaining snap peas. Cook, tossing, until just warmed through. Season with salt and pepper and set aside. Rewarm the sauce, season it with salt and pepper and divide it among 4 plates. Top each plate with a halibut steak, squeeze a little lemon over each steak and arrange the snap peas around the steak. Serve immediately.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 8 grams, Sodium 1040 milligrams, Sugar 8 grams, TransFat 0 grams

PAN-SEARED HALIBUT WITH SALSA VERDE



Pan-Seared Halibut with Salsa Verde image

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

1 lemon
2 teaspoons drained capers
1/4 teaspoon minced garlic
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro sprigs
2 tablespoons chopped fresh parsley leaves
1/2-inch-thick halibut steaks with skin (about 1 pound total)
Garnish: lemon wedges

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.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC



Pan-Seared Asparagus With Crispy Garlic image

Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

4 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), ends snapped or trimmed

Steps:

  • Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
  • Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

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HALIBUT RECIPE - HERB-CRUSTED HALIBUT WITH PEA PUREE …
halibut-recipe-herb-crusted-halibut-with-pea-puree image
2009-10-05 Pea Purée: Heat half of the butter in a small saucepan on medium heat. Add the onions and the bacon and sauté until lightly golden, about 5 minutes. Add the onions and the bacon and sauté until ...
From delish.com


PAN SEARED HALIBUT WITH PEA PUREE - MENU - YELP
- [PAN SEARED HALIBUT W/ PEA PUREE ($37)] 3.5/5: pea puree was exactly that, sort of one note w/lemon__beurre blanc was creamy, rich, flavored well__risotto cakes w/ peas, bacon, slightly crispy on outside paired well__shaved asparagus was plain
From yelp.com


ASPARAGUS, PEA AND MINT RISOTTO RECIPE | DELICIOUS. MAGAZINE
Method. For the pea purée, put the frozen peas in a heatproof bowl and defrost by covering with boiling water for 30 seconds. Drain and transfer to a blender or food processor and whizz with the spinach, rapeseed oil, lemon and parsley until smooth. Season with salt and pepper. Heat the 2 tbsp olive oil in a large, heavy-based pan and gently ...
From deliciousmagazine.co.uk


PAN-SEARED HALIBUT - THE GLOBE AND MAIL
2006-11-02 ½ small fennel bulb, cored and sliced. 1 onion, peeled and sliced. 2 cups white wine. 1 cup whipping cream. Salt and freshly ground pepper
From theglobeandmail.com


SEAR-ROASTED HALIBUT WITH ROASTED RED PEPPER PURéE - FINECOOKING
Set the fish skin side down on a plate and season with salt and pepper. Heat the remaining 2 Tbs. oil in a large ovenproof skillet (preferably cast iron) over medium-high heat until shimmering. Put the fish skin side up in the skillet, and cook until well browned, 3 to 5 minutes. Flip the fish, turn off the heat, and transfer the pan to the oven.
From finecooking.com


HALIBUT RECIPES & MENU IDEAS - PAGE 2 | EPICURIOUS.COM
2013-06-19 Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche. The colored beets and bright green arugula in this dish make for a visually stunning presentation. The sweet roasted ...
From epicurious.com


PAN-SEARED TILAPIA WITH SWEET PEA PUREE RECIPE | MYRECIPES
Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil and 2 fillets; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and 2 fillets. Step 3. Add shallots to pan; cook 1 minute.
From myrecipes.com


PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE
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From pinterest.ca


PAN SEARED HALIBUT WITH PEA PUREE - MENU - CLINKERDAGGER - YELP
Pan Seared Halibut with Pea Puree Risotto cakes, shaved asparagus, beurre blanc. $35.00 Been here? What did you have? Write a Review Add a photo. Charles N. Palm Bay, FL; 6 friends 10 reviews 1 photo Share review Embed review Compliment Send message ...
From yelp.com


PAN SEARED HALIBUT WITH A GARLIC CRAB TOPPING - CHEF DENNIS
2018-01-25 Season asparagus with sea salt, black pepper and olive oil. Roast asparagus spears in 350 oven for 15-20 minutes while you prepare the halibut. Rinse halibut with cool water and pat dry with paper towels. Lightly season with sea salt, black pepper and old bay. Heat a large skillet over medium-high heat and add olive oil to the pan.
From askchefdennis.com


PAN SEARED HALIBUT - AN ALLI EVENT
2018-06-11 Instructions. With paper towels, pat the fillets completely dry. In a large skillet on medium-high heat, heat two tablespoons of light olive oil. Sprinkle salt, pepper, and paprika onto the fillets and cook for 4-5 minutes on each side. Do not overcook.
From anallievent.com


ASPARAGUS AND SUGAR SNAP PEA RISOTTO RECIPE - THE TELEGRAPH
2022-04-26 Pour the cupful of reserved cooking water back into the pan and bring to the boil. Boil the garlic cloves for 10 minutes, until soft. Remove with a slotted spoon and place in a separate saucepan ...
From telegraph.co.uk


PAN ROASTED HALIBUT WITH WILD MUSHROOMS AND CAULIFLOWER RISOTTO
Warm the olive oil in a large, high-sided skillet over medium heat. Add the shallots and thyme, then cook, stirring occasionally until the shallots are soft (about 3 minutes). Step 4. 4. Add the cauliflower and broth mixture to the skillet. Stir and cover with lid for 5 minutes. Remove the lid and stir the mixture.
From mainelobsternow.com


PAN-SEARED HALIBUT RECIPE WITH PEPPERS & BASIL - CRATE&BARREL
Directions. Preheat a grill to high heat. Core and seed peppers and thinly slice. Warm 2 tablespoons of olive oil in a skillet over medium-high heat. Add the peppers and season generously with salt and pepper. Sauté, stirring frequently, until soft, about 5 minutes. Add the garlic and the capers and cook for 2 more minutes.
From crateandbarrel.com


FRESH ASPARAGUS-PEA RISOTTO RECIPE - CHATELAINE
Squeeze out enough lemon juice to measure 1/4 cup (50 mL). Melt butter in a large wide saucepan set over medium-high heat. Add garlic and stir …
From chatelaine.com


PAN ROASTED HALIBUT WITH ALL OF THE SIDES AND FIXINGS - CTV
Season 6 5-ounce (142 g) halibut fillets with salt and pepper. Add 1 tablespoon (15 ml) veg oil to skillet. Sear fillets in the cast iron pan, top side down, for 2 minutes, flip, sear 2 minutes on the bottom, then flip again so the top sides are facing up. Place the skillet in the oven to finish cooking, about 3 minutes.
From more.ctv.ca


PAN SEARED HALIBUT WITH CREAMED SPINACH - CHEF DENNIS
2019-09-06 In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic, cook for 2 minutes until soft. Add the spinach and saute until wilted. Reduce heat to medium and add the salt, pepper, nutmeg, Romano cheese and the heavy cream. Mix well.
From askchefdennis.com


PAN-ROASTED HALIBUT RECIPE WITH LENTIL SALAD - JESSICA GAVIN
2017-11-30 Lentil Salad. In a medium-sized pot add rinsed lentils, vegetable broth, white wine, bay leaf, thyme, and salt. Bring to a boil, then reduce to a simmer over medium-low heat. Cook until lentils are tender, about 20 minutes. Remove bay leaf and thyme from the pot. Drain the lentils and allow to cool.
From jessicagavin.com


PAN SEARED HALIBUT WITH A BUTTER DILL SAUCE - THE GARDENING COOK
2017-01-02 In a small saucepan, heat the coconut oil and add the minced shallots. Add the white wine and cook over a medium high heat for about 10 minutes until the sauce has reduced. Turn the heat to the lowest setting, and gradually add the butter cubes, whisking well until the sauce thickens slightly.
From thegardeningcook.com


GRACIE DIET: PAN-ROASTED HALIBUT WITH PEA PUREE | GRACIEMAG
2015-03-26 Preheat oven to 500F. In an ovenproof skillet, heat 2 Tbsp. olive oil; add halibut steaks, salt, and pepper and cook until browned, 3 to 5 minutes per side. Cook in the oven for 5 to 10 minutes. Meanwhile, boil 2 cups of peas until tender, then puree with 1 Tbsp. minced fresh ginger. Add water until mixture is the consistency of yogurt.
From graciemag.com


BUTTER-ROASTED HALIBUT WITH WHITE ASPARAGUS RECIPE - BBC FOOD
2021-05-29 Method. To make the butter sauce, heat a little of the butter in a saucepan and sweat the shallots and garlic for 5 minutes. Pour in the stock, then add the butter a …
From bbc.co.uk


PAN-FRIED HALIBUT RECIPE, MUSHROOMS & GNOCCHI - GREAT BRITISH …
1 bay leaf. 3 garlic cloves, peeled and crushed. 3. Add the cream and bring to a boil. Dice the butter and whisk in to the pan until completely melted. Pass the contents of the pan through a sieve and season and add the lemon juice to taste. Set …
From greatbritishchefs.com


PAN SEARED HALIBUT WITH PEA PURéE RECIPE - SIDECHEF
Pan Seared Halibut with Pea Purée. This recipe is simple and absolutely tasty. Firm and meaty white fish like halibuts go really well with this pea puree that is creamy, plus the aroma from the mints and sourness of the lemon will make this dish a perfect addition to your meal! Electrolux is passionate about better living.
From sidechef.com


PROSCIUTTO-WRAPPED PACIFIC HALIBUT WITH WILD MUSHROOM, SWEET …
In a large sauté pan add reserved onion, 1 tablespoon butter and mushrooms and cook for 3 minutes, stirring often. Add risotto, 1/2 cup chicken broth and …
From pbs.org


GRILLED HALIBUT WITH PEA PURéE AND PRESERVED LEMON - BON APPéTIT
2010-05-17 Using a slotted spoon, transfer to a large bowl of ice water. Boil spinach and mint in same pot until wilted, 5-10 seconds. Transfer to bowl …
From bonappetit.com


PAN SEARED HALIBUT WITH ROSEMARY TOMATOES AND WHITE BEANS
Remove the halibut from the skillet and onto a plate covering it with foil to keep it warm. Turn the heat down to medium and add another teaspoon of oil to the skillet if needed. Add in the tomatoes, garlic, white beans, salt and pepper and sauté for 1-2 minutes. Add in the chicken broth and rosemary, stir together and cook another 1-2 minutes ...
From reciperunner.com


PAN SEARED HALIBUT WITH BROWN BUTTER GARLIC SAUCE
2021-02-16 Add the fresh ingredients to the skillet. When the fish is done cooking, transfer the fillets to a platter and keep warm. Then, add the tomatoes, shallots, and garlic to the skillet, and cook for 2-3 minutes. Create the sauce. Whisk the brown butter into the wine mixture in the skillet until it becomes slightly creamy.
From thesuburbansoapbox.com


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