BAKED HALIBUT RECIPE
The Easiest Baked Halibut recipe - quick to make, juicy, flavorful and delicious weeknight dinner.
Provided by Lyubomira
Categories dinner
Number Of Ingredients 8
Steps:
- Preheat oven to 425 F.
- Arrange fish on a baking dish.
- In a small bowl combine the salt, black pepper, paprika, smoked paprika, garlic powder, lemon juice and olive oil.
- Place fish in a baking dish or on a sheet pan. Brush with the mixture on top.
- Bank for 10-12 minutes, until opaque.
- Serve with a salad, quinoa, pasta or couscous.
Nutrition Facts : Calories 224 kcal, Carbohydrate 1 g, Protein 21 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 368 mg, Sugar 1 g, ServingSize 1 serving
BAKED HALIBUT
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Cut the fish into 8-ounce pieces or two pieces per pound. Marinate in lemon in glass baking dish for 20-30 minutes. Drizzle olive oil and sprinkle paprika over all. Bake 10-15 minutes at 450 degrees F.
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
BAKED HALIBUT
I got this easy baked halibut recipe from Sandy Schroth of the Puffin Bed & Breakfast in Gustavus, Alaska. -Edward Mahnke, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place halibut in a greased 13x9-in. baking dish. Combine sour cream, cheese, butter, dill, salt and pepper; spoon over halibut. , Cover and bake for 20 minutes. Uncover; sprinkle with paprika. Bake until fish just beings to flake easily with a fork, 10-15 minutes.
Nutrition Facts : Calories 378 calories, Fat 20g fat (11g saturated fat), Cholesterol 146mg cholesterol, Sodium 545mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein.
PAPER BAKED HALIBUT
This recipe was inspired from Michael Smith. It is a very healthy was to eat your veggies and fish. Can be served with rice or just plain.
Provided by julz654
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Julienne garlic, onion, carrot and red pepper. Toss in a bowl with lemon zest, and olive oil
- Salt and pepper to taste.
- Fold a 16" by 16" piece of parchment paper in half and cut out a large heart shape.
- Open the heart and then place some of the veggies along the fold. Place piece of halibut on top of the veggies and sprinkle with a bit of lemon juice.
- Fold the other half of the heart over the fish and begin to fold and roll over the edges to create a package. Twist end to seal.
- Put on a baking sheet and bake for 15 minutes. This can also be steamed in a pot for about 10 to 15 minutes.
Nutrition Facts : Calories 297.4, Fat 8.6, SaturatedFat 1.2, Cholesterol 70.3, Sodium 130.4, Carbohydrate 6.8, Fiber 1.4, Sugar 3.1, Protein 46.5
SLOW ROASTED HALIBUT
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 250 degrees F.
- For the fish: Line a quarter sheet pan with parchment paper. Butter the parchment with 2 tablespoons of the butter, then smear another 2 tablespoons on the halibut fillets. Season the fillets on both sides with salt and place in the oven to slow roast until opaque and cooked through, about 15 minutes.
- Meanwhile, heat a deep-sided pan over medium-high heat until very hot. Add the remaining 8 tablespoons butter, the clams, garlic, shallots, parsley and a pinch of salt. And the wine, immediately cover with a lid and steam until the clams open, about 5 minutes. Transfer the clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh strainer and set aside.
- For the beurre blanc: Combine the reserved clam liquid, Champagne, thyme, bay leaf, shallots, lemon juice and peel and peppercorns in a large saucepan. Bring to a boil over medium-high heat and reduced by two-thirds (the saucepan will be almost dry), 10 to 15 minutes. Strain through a fine-mesh strainer fitted with a coffee filter into a small pot.
- Place the pot over medium-low heat, add a few cubes of the chilled butter and whisk constantly until the butter is melted. Repeat the process 2 more times with the remaining butter. Don't allow the sauce to boil or it will break. Whisk in the creme fraiche and a pinch of salt. Using an immersion blender, blend the uni into the sauce, then stir in the chives. Remove the clams from their shells, add them to the beurre blanc and keep the sauce warm until ready to serve.
- For serving: Cover the bottom of each plate with a layer of zucchini slices, slightly overlapping them in a circular pattern. Top with the lemon zest and a drizzle of olive oil and season with salt and pepper. Place a halibut fillet on the zucchini, spoon the beurre blanc over the fish, then top with caviar.
HALIBUT BAKED IN PAPER
Number Of Ingredients 7
Steps:
- 1 Place a rack in the center of the oven. Preheat the oven to 400°F. In a medium bowl, mix together all of the ingredients except the fish. 2 Cut 4 sheets of parchment paper into 12-inch squares. Fold each sheet in half. Open the paper and brush the inside with oil. Place a fish steak to one side of the crease. Spoon the tomato mixture over the fish. 3 Fold the paper over the fish. Seal each package by making small folds from one end to the other all along the edges and creasing firmly. Carefully slide the packages onto 2 baking sheets. 4 Bake 12 minutes. To check for doneness, slit one package and cut the fish in the thickest part. It should be just barely opaque. 5 Slide the packages onto serving plates and allow the diners to open their own. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
HALIBUT IN PARCHMENT
Cooking the halibut in parchment paper creates in a deeply flavorful dish, since the steam created stays within the parchment packet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Using two 12-by-17-inch sheets parchment paper, fold each sheet in half crosswise.
- Place 1 sheet of parchment flat on a work surface. Place half of the potatoes, garlic, spinach, shallots, and 2 lemon slices on one side of the crease; season with salt and pepper. Place halibut on top of lemon slices, and season with salt and pepper. Fold parchment over ingredients. Make small overlapping folds along the edge to seal.
- Place packets on a baking sheet. Bake until packets have puffed, and fish is cooked through, about 18 minutes. Transfer packets to individual plates. Serve immediately, opening packets at the table. Garnish with any remaining lemon slices.
HALIBUT IN PARCHMENT PAPER
Make and share this Halibut in Parchment Paper recipe from Food.com.
Provided by lazyme
Categories Halibut
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Toss together the parsley, red onion, zucchini, yellow squash, tomato and salt and pepper.
- Place each halibut filet on a piece of parchment paper and top with vegetable mixture.
- Place 1 tablespoon of butter on top of each.
- Fold halibut in parchment paper and roll edges to seal. Place on a sheet pan and cook for 20 to 25 minutes.
Nutrition Facts : Calories 516, Fat 17.5, SaturatedFat 8.6, Cholesterol 221.3, Sodium 384.2, Carbohydrate 12.3, Fiber 3.6, Sugar 8.5, Protein 75.3
BAKED HALIBUT RECIPE BY TASTY
Tender and succulent, this baked halibut is the perfect centerpiece to any dinner. Serve with crisp salad or your favorite vegetables alongside!
Provided by Tasty
Categories Dinner
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 300°F (150°C).
- On a cutting board, pat the halibut dry with paper towels. Drizzle the olive oil over the halibut, using your hands to rub it all over. Season the halibut with the salt and pepper.
- Transfer the halibut to a 9 x 13-inch baking dish and arrange the lemon slices on top of the fish.
- Bake until the halibut is just cooked through and easily flakes when nudged with a fork, 25-30 minutes.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 21 grams, Sugar 0 grams
HALIBUT IN PAPER WITH YUMMY SUMMER VEG
Fish in paper is a classic preparation that will totally make you feel like a rock star in the kitchen. It's super-easy and it's all about the presentation. All you have to do is toss some veggies and white fish in a parchment package along with some wine, and let them steam themselves. When your guests open their packages, they get a big burst of aromatic vapor and a lovely piece of gently cooked fish on perfectly cooked veggies. Just remember that because you seal the packages, you only get one shot to season everything-if you miss your opportunity then this will taste like a diet dish. You have to season well BEFORE you seal the deal.
Yield serves: 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 500°F.
- Fold four 9 x 13-inch pieces of parchment paper in half. Starting at the top of the fold, cut each piece into a large half heart shape (takes you back to Valentine's Day in school, doesn't it?). When the papers are opened, they should be the shape of full hearts. If they're not perfect, that's okay, but a big heart is always better.
- In a large bowl, combine the zucchini, haricots verts, tomatoes, onion, garlic, and red pepper. Toss with olive oil and season with the thyme and salt. Oil and salt the halibut as well. This is the only chance to season the veggies and the fish, so take advantage of it! Taste the veggies; they should taste good. If not, adjust the seasoning.
- Open the parchment paper hearts and brush the paper with olive oil, leaving a 1-inch border.
- Divide the seasoned veggies evenly between the parchment hearts, then lay the fish on top and place two lemon slices on top of each fillet. Close the paper in half over the fish. Working from one end of the parchment to the other, fold the bottom of the paper over the top to create a closure. The seal needs to be really secure so the steam won't escape during the cooking process. Before the package is completely sealed, carefully pour an equal amount of wine into each and complete the enclosure. Put the packages on a baking sheet and cook for 8 to 9 minutes.
- Remove the packages from the oven and place each one on a serving dish. Give each diner the chance to slice open their own package so they can enjoy the burst of aromatic steam that will be released-it's like a fish facial!
- Parchment is traditional here, but you can use aluminum foil to wrap your fish and it will work just fine-even easier to seal!
More about "paper baked halibut recipes"
BAKED HALIBUT | THE COZY APRON
From thecozyapron.com
Reviews 65Category EntreeCuisine AmericanTotal Time 25 mins
- Preheat your oven to 425°, line a baking sheet with parchment paper or foil, and position your oven rack in the center of your oven. (If using parchment, cut the parchment to fit your baking sheet, with no overhang.)
- In a small ramekin, prepare the marinade/seasoning by combining the pressed garlic cloves, Dijon, lemon juice and zest, the paprika, and a couple of good pinches of salt and pepper with a fork; add in the olive oil, 1 tablespoon at a time, and blend that in until combined.
- Place the halibut fillets onto the prepared baking sheet, and brush each fillet with the seasoning mixture (or pour it directly over), and if you have a few minutes, allow it the fillets to marinate for 10 to 20 minutes.
- Place the seasoned fillets into the oven and bake for 10 to 12 minutes; then, switch your oven setting to "broil", and allow the fish to broil for 2 to 3 minutes until it has a bit of color, and is tender, flaky and cooked through. (To be clear, do not use the broiler underneath the oven.)
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