Phyllo Wrapped Halibut Recipes

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PHYLLO-WRAPPED HALIBUT FILLETS WITH LEMON SCALLION SAUCE



Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce image

The flaky phyllo crust keeps the halibut moist and delicious. For a nicer presentation, cut halibut in half at an angle before placing on sauce.

Provided by JAYDA

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 35m

Yield 2

Number Of Ingredients 8

2 tablespoons melted butter
4 sheets phyllo dough
2 (5 ounce) halibut fillets
salt and pepper to taste
2 teaspoons chopped fresh dill
3 tablespoons lemon juice
½ cup whipping cream
2 green onions, finely chopped

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
  • Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
  • Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
  • Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 24.7 g, Cholesterol 157.4 mg, Fat 39.1 g, Fiber 1.2 g, Protein 33.9 g, SaturatedFat 22 g, Sodium 367.5 mg, Sugar 1 g

PHYLLO-WRAPPED HALIBUT



Phyllo-Wrapped Halibut image

I created this easy entree to convince my husband that seafood doesn't have to taste "fishy." He likes the flaky, phyllo wrapping as well as the bright green and red vegetables hidden inside of it. -Carrie Vazzano of Rolling Meadows, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

4 cups fresh baby spinach
3/4 cup chopped sweet red pepper
3/4 teaspoon salt-free lemon-pepper seasoning, divided
1/2 teaspoon lemon juice
6 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons reduced-fat butter, melted
2 halibut fillets (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large nonstick skillet lightly coated with cooking spray, saute spinach and red pepper until tender. Add 1/2 teaspoon lemon pepper and lemon juice. Remove from the heat; cool., Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; brush with butter. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Layer remaining phyllo over first sheet, brushing each sheet with butter. Cut stack in half widthwise. , Place a halibut fillet in the center of each square; sprinkle with salt and pepper. Top with cheese and spinach mixture. Fold sides and bottom edge over fillet and roll up to enclose it; trim end of phyllo if necessary. Brush with remaining butter; sprinkle with remaining lemon pepper. , Place seam side down on prepared baking sheet. Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 330 calories, Fat 12g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 676mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges

POTATO-WRAPPED HALIBUT



Potato-Wrapped Halibut image

Served in a beurre rouge, or red-wine butter sauce, this elegant potato-wrapped halibut is worthy of any dinner party. Also Try:Balsamic-Glazed Cipollini Onions, Sauteed Spinach

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

2 Yukon gold potatoes, washed
Coarse salt and freshly ground pepper
4 (6-ounce) skinless halibut fillets
12 fresh flat-leaf parsley leaves
3 to 4 tablespoons olive oil
Beurre Rouge

Steps:

  • Halve potatoes lengthwise. Using a very sharp knife or mandolin, slice potatoes lengthwise into paper-thin rounds.
  • Lay a piece of parchment paper on work surface; arrange potato slices, slightly overlapping, to form a 5-by-7-inch rectangle on parchment; season with salt and pepper.
  • Place one fish fillet on potato rectangle. Using the parchment paper, wrap one side of the potatoes around the fish, pressing to adhere. Top with three parsley leaves. Wrap remaining side of potato rectangle around fish and over parsley, pressing to adhere. Carefully remove parchment paper and discard. Repeat process with remaining potatoes, fish fillet, and parsley.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Pat potatoes dry with a clean towel and add fish, parsley side down; cook, turning, until potatoes are golden and crisp on all sides, 2 to 3 minutes per side. Remove from heat and serve immediately with beurre rouge sauce.

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Top Asked Questions

How to cook halibut fillets in phyllo?
Directions. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet.
How to cook halibut fillets in the oven?
Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
How do you bake with phyllo?
Preheat oven to 425 F. Line a baking sheet with parchment paper. Set one sheet of phyllo on a work surface and very lightly coat with olive oil spray. Top with another sheet of phyllo and lightly coat it with olive oil spray. Repeat twice more and you should layer four sheets of phyllo together.
How do you cook fish in phyllo dough?
Spread the cooled vegetables over the phyllo in a rectangle roughly the same size as your piece of fish. Place the fish over the veggies then sprinkle with salt and pepper. Wrap the phyllo over the fish in just about any fashion you like, making sure the fish is enclosed.

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