HALIBUT BRAISED IN A TOMATO-FENNEL BROTH
The season for Atlantic and Pacific halibut runs from around April to December. If you can't find halibut at your local fishmonger, try another thick, mild whitefish like cod, haddock, or even monkfish.
Provided by Molly Stevens
Categories Main Course
Yield four.
Number Of Ingredients 8
Steps:
- Season the fillets with salt and pepper. Heat 2 Tbs. of the olive oil in a large skillet over medium-high heat. When it shimmers, add the fillets, skin side up, and sear until just golden brown, about 4 minutes. Flip and sear the skin side for 4 minutes. Transfer the fillets to a plate; if the skin sticks to the pan, discard it.
- Add the remaining 1 Tbs. oil and the sliced fennel to the pan, season with salt and pepper, and cook, stirring occasionally, until softened somewhat and browned in spots, about 4 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine, immediately cover the pan tightly with a lid or foil, reduce the heat to medium, and simmer briskly until the fennel is tender, about 8 minutes. (Check halfway through; if the fennel is dry, add 2 to 3 Tbs. water). Stir in the tomatoes and their juices, 1/2 cup water, and 2 Tbs. of the herbs. Cover and simmer for another 5 minutes. Taste the broth for salt and pepper
- Return the halibut to the pan, settling the pieces skin side down into the broth, and pouring over any accumulated juices. Cover tightly and simmer until the halibut is cooked through, about 4 minutes. Carefully lift out the halibut; taste the sauce, and season if necessary. Serve the fish in a shallow bowl with the sauce spooned over and around it. Garnish with the remaining 1 Tbs. herbs.
Nutrition Facts : ServingSize four., Calories 330 kcal, Fat 130 kcal, SaturatedFat 2 g, TransFat 14 g, Carbohydrate 10 g, Fiber 4 g, Protein 37 g, Cholesterol 55 mg, Sodium 730 mg, UnsaturatedFat 11 g
PANKO-CRUSTED HALIBUT WITH SWISS CHARD
Steps:
- 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
- 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
- 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
- 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.
HERB CRUSTED HALIBUT
Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.
Provided by Duncan
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
- Rinse halibut fillets and pat dry with a paper towel.
- Place halibut fillets onto the prepared baking sheet.
- Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
- Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g
PANKO FRIED HALIBUT CHEEKS
Halibut cheeks are truly tender, flavorful morsels. I don't like to use too many herbs or spices with them just let the natural flavor come through. You could add some garlic to the pan or mix in some fresh dill - it's up to you. This is how I enjoy them served with some Tartar sauce & an additional wedge of lemon. You may substitute regular bread crumbs but Panko are better
Provided by Bergy
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the Panko crumbs and Parmesan cheese together.
- Salt & Pepper the cheeks on both sides.
- Squeeze fresh lemon juice over the cheeks and dip in the Panko crumb mixture, press so the crumbs adhere, flip the cheeks and repeat with the lemon & crumbs.
- Heat butter (marg/oil) in a pan over medium high heat, Fry the cheeks apprx 3 minutes each side or until they are golden and cooked through.
- Do not over cook them.
Nutrition Facts : Calories 440.5, Fat 19.3, SaturatedFat 9.9, Cholesterol 75.7, Sodium 594.1, Carbohydrate 35.3, Fiber 4.4, Sugar 2.6, Protein 33.6
BAKED HALIBUT WITH CRISPY PANKO
This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.
Provided by Lindsey
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
- Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
- Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.
Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g
HALIBUT WITH TOMATOES AND FENNEL
This flavorful fish diet takes only 25 minutes to get to the table. Make extra couscous to have for later in the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Cook couscous according to package instructions.
- In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they beginto soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
- Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.
Nutrition Facts : Calories 414 g, Fat 8 g, Fiber 5 g, Protein 42 g
PANKO CRUSTED HALIBUT BITES
This is sort of an appetizer take on my Fish Taco Recipe. It is really fun, easy, and impressive to serve at a dinner party
Provided by Melanie B.
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pan fry the Tortilla strips in hot Peanut or Canola oil until crispy. Drain and blot oil using Paper Towels. Season with Salt when hot. Set aside.
- Place all sauce ingredients into a food processor or blender. Blend until smooth. Spoon into a pretty condiment cup.
- Mix together the Panko Bread Crumbs, salt, pepper, and chili powder. Make a breading station, with one shallow bowl for the egg wash and another for the dry crumbs.
- Coat each cube of Halibut in the egg wash and then the dry mixture. Shake off excess.
- Pan Fry (using tortilla oil) each piece of Halibut until golden brown on outside and cooked through. Blot excess oil with paper towels.
- Prepare a serving platter with the Napa Cabbage. Arrange the fish cubes in an attractive fashion on top of the cabbage. Add the sauce bowl on the side. Top with the Tortilla strips to serve.
- This is a great little appetizer for your friends at a dinner party.
Nutrition Facts : Calories 481.6, Fat 16, SaturatedFat 4.4, Cholesterol 152.2, Sodium 1974.8, Carbohydrate 49.2, Fiber 3.9, Sugar 7.2, Protein 34.6
PANKO-CRUSTED HALIBUT WITH BRAISED FENNEL AND TOMATO
Steps:
- Heat 1 T. rice bran oil over medium heat and add garlic to soften. Add fennel, tomatoes and wine. Cover and simmer gently for 5 minutes. Add clams and simmer until shells open. Season with kosher salt if necessary and set aside. Season halibut fillets with kosher salt and dredge the skin side with panko. In a pan sufficient to bring 2 T. oil to shimmering over medium-high heat (use 2 pans if necessary). Add halibut fillet and cook until panko browns lightly. Turn fillets over, reduce heat to medium and cook until fish is just becoming flaky, approximately 7 minutes. Divide fennel-tomato mixture into six shallow bowls and divide fish among them. Garnish with fennel fronds and serve immediately.
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