Panroastedhalibutwithjalapenovinaigrette Recipes

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BAKED HALIBUT WITH CRISPY PANKO



Baked Halibut with Crispy Panko image

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

½ cup panko bread crumbs
1 ½ tablespoons butter, melted
¼ cup chicken stock, or as needed
2 (8 ounce) fillets halibut
1 teaspoon lemon juice
salt and ground black pepper to taste
1 tablespoon Dijon mustard

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

PANCETTA BALSAMIC VINAIGRETTE



Pancetta Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 tablespoon olive oil
2 ounces thick-cut pancetta, cut into 1/4-inch-thick cubes
1/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1/2 cup extra-virgin olive oil

Steps:

  • Special Equipment: 1 (6 to 8-ounce) decorative jar
  • Warm the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown, about 5 minutes. Let cool slightly and pour into the decorative jar. Add the balsamic vinegar, rosemary, salt, pepper, and sugar. Put the lid on tightly and shake to combine. Add the extra-virgin olive oil, replace the lid again, and shake to combine.
  • When ready to use shake well to combine.
  • Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.

25 BEST WAYS TO COOK HALIBUT



25 Best Ways to Cook Halibut image

For easy seafood meals everyone will love, try these halibut recipes! From baked to pan-seared to sandwiches and soup, this flaky white fish is just too good.

Provided by insanelygood

Categories     Recipe Roundup     Seafood

Number Of Ingredients 25

Pan-Seared Halibut with Lemon Butter Sauce
Blackened Halibut
Garlic Butter Halibut
Grilled Halibut
Oven-Baked Greek-Inspired Halibut
Baked Halibut and Asparagus
Parmesan Baked Halibut
Baja Style Fish Tacos
Prosciutto-Wrapped Halibut with Sage Butter
Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce
Grilled Halibut and Spicy Hummus Wrap
Fried Fish Sandwich
Nashville Hot Halibut Sandwich
Hearty Halibut Chowder
Halibut Soup
Halibut with Oranges and Angel Hair Pasta
Spaghetti with Halibut and Lemon
Halibut Salad with Chickpeas
Grilled Halibut Salad Nicoise
Bouillabaisse with Seared Halibut
Halibut Confit with Leeks, Coriander, and Lemon
Lemony Zucchini Noodles with Halibut
Slow Cooker Lemon Dill Halibut
Mediterranean Poached Halibut
Crispy Baked Fish Sticks With Tartar Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a halibut recipe in 30 minutes or less!

Nutrition Facts :

SEARED HALIBUT WITH PORTOBELLO MUSHROOM VINAIGRETTE



Seared Halibut with Portobello Mushroom Vinaigrette image

Portobellos make this simple dish shine. It's from Alfred Portale's 12 Seasons Cookbook written with Andrew Friedman (Broadway Books). Active time: 30 min Start to finish: 45 min

Provided by Alfred Portale

Time 45m

Yield Makes 4 servings

Number Of Ingredients 13

1 lb portobello mushrooms, stems discarded and caps sliced 1/2 inch thick
1/4 cup extra-virgin olive oil
1 cup reduced-sodium chicken broth
1 tablespoon Sherry vinegar or rice vinegar (not seasoned)
1 tablespoon balsamic vinegar
1 tablespoon minced shallot
1/4 teaspoon minced garlic
3/4 teaspoon kosher salt
2 cups water
1 1/2 lb baby spinach
2 tablespoons unsalted butter
4 (1 1/4-inch-thick) pieces halibut fillet (1 1/2 lb total), skinned
2 tablespoons extra-virgin olive oil

Steps:

  • Cook mushrooms in 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer until mushrooms are tender, about 5 minutes.
  • Transfer mushrooms with a slotted spoon to a plate and keep warm, covered. Boil liquid in skillet until reduced to about 1/3 cup. Transfer to a bowl and cool. Whisk in remaining oil, remaining vinaigrette ingredients, and pepper to taste.
  • Bring water to a boil in a large saucepan. Add half of spinach and cook, covered, until leaves are wilted, 1 to 2 minutes. Stir in remaining spinach and cook, covered, until tender, about 2 minutes more. Drain well in a colander, pressing on spinach with a large spoon. Return spinach to pan and stir in butter and salt and pepper to taste. Keep warm, covered.
  • Pat halibut dry and season with salt and pepper.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish until golden, about 3 to 4 minutes on each side.
  • Arrange halibut, spinach, and mushrooms on 4 large plates or bowls. Spoon vinaigrette over each serving.

PAN ROASTED HALIBUT WITH JALAPENO VINAIGRETTE



Pan Roasted Halibut with Jalapeno Vinaigrette image

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

2 tablespoons apple cider vinegar
2 tablespoons very finely chopped red onions
kosher salt
1 tablespoon honey
1 tablespoon chopped cilantro
1/2 teaspoon Dijon mustard
1/2 teaspoon very finely chopped garlic
1/2 cup extra virgin olive oil, plus
1 teaspoon extra virgin olive oil
1 medium jalapeno
fresh ground pepper
6 (5 ounce) halibut fillets
avocados, wedges or parsley (to garnish)

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.

PANELLE (SICILIAN CHICKPEA FRITTERS)



Panelle (Sicilian Chickpea Fritters) image

Panelle are the king of Sicilian street food! Humble yet tasty chickpea fritters, which locals traditionally eat inside a soft bun. Traditionally served in a soft bun (pane e panelle) as a simple and filling lunch. Vegan, vegetarian, and gluten free, they're perfect to serve at your next dinner party in lieu of crackers with dips, or with grilled vegetables or pickles. Wonderful with cold beer or wine.

Provided by lacucinadinadia

Time 1h10m

Yield 40

Number Of Ingredients 6

3 cups chickpea flour
salt to taste
6 cups water
1 tablespoon chopped fresh parsley, or to taste
ground black pepper to taste
1 quart vegetable oil, or as needed

Steps:

  • Place chickpea flour and some salt in a large saucepan over low heat. Pour in water, a little at a time, while whisking to prevent lumps.
  • Once mixture is smooth and creamy, increase to medium heat and bring to a boil. Reduce heat and simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan.
  • Add parsley and a bit of pepper. Adjust salt if needed.
  • Pour chickpea mixture onto a greased baking sheet. Spread evenly to form a 1 1/2 inch thick layer. Refrigerate until mixture has hardened, at least 30 minutes.
  • Slice chickpea mixture into 1 1/2- x 2-inch rectangles.
  • Heat vegetable oil in a deep pot until 250 degrees F (120 degrees F). Drop a few rectangles at a time into the hot oil and deep fry until crispy, 3 to 4 minutes. Drain on paper towels and serve hot.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 4.1 g, Fat 2.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 1.1 mg, Sugar 0.7 g

BAKED HALIBUT WITH JALAPENOS



Baked Halibut With Jalapenos image

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

4 halibut fillets
1/4 cup mayonnaise (or more if you like)
1/2 cup jalapeno (or more if you like)
2 cups monterey jack cheese
jalapeno juice, small amount

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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