THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
Steps:
- In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Steam or microwave the baby spinach for 2 minutes.
- Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
HALIBUT GREEN CURRY
Chlorophyll is the green pigment found in all plants. Not only is it imperative for plant growth, but it may also provide antioxidant and immunity help for us. Lutein is part of the carotenoid family (responsible for yellow, red and orange pigments in fruits and vegetables), but it cleverly hides behind the green mask of chlorophyll in kale, which is one of the only good food sources available. Lutein may also be good for eye health. It needs a little fat to be absorbed best by the body (that's no problem with this dish, as the coconut milk will do the trick).
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Combine the cilantro, mint, coconut milk, 2 tablespoons water, 1 tablespoon of the oil, the brown sugar, lime juice, garlic, ginger, pepper and 1/4 teaspoon salt in a food processor. Pulse until smooth, then transfer to a small bowl.
- Lay out a 24-inch piece of foil on a baking sheet. Toss the kale with the remaining 1 tablespoon oil and a pinch of salt. Arrange in a single layer in the middle of the foil. Nestle the fish filets on the kale and sprinkle with 1/4 teaspoon of salt. Evenly spread the green curry sauce over each filet. Top loosely with another 24-inch piece of foil (try to keep the foil from touching the fish) and seal the edges.
- Bake the foil pack until the fish is just cooked through and the greens are crisp-tender, 15 to 20 minutes. Carefully unseal the foil pack, and divide the fish and greens among four plates. Top with cilantro and serve with lime wedges.
PIXIE'S INDIAN STYLE HALIBUT
This recipe is actually something my husband makes on a regular basis and everyone raves about it!!! it's very good. He mostly uses halibut to make this but salmon or cod work very well also.
Provided by Pixie2
Categories Indian Recipes
Time 21m
Yield 2
Number Of Ingredients 9
Steps:
- Combine the water and 1 tablespoon salt in a shallow container. Soak the fish in the salt water for 10 minutes.
- Mix the turmeric, coriander, paprika, and 1/2 teaspoon salt in a small bowl. Remove fish from the salt water and pat dry with paper towels. Coat fish on both sides with spice mixture.
- Heat the olive oil in a small skillet over medium heat. Cook fish in hot oil until it flakes easily with a fork, about 3 minutes per side. Serve garnished with cilantro.
Nutrition Facts : Calories 281 calories, Carbohydrate 5.4 g, Cholesterol 36.3 mg, Fat 17.6 g, Fiber 4.2 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 3431.7 mg, Sugar 0.2 g
PIXIE'S INDIAN STYLE HALIBUT
This recipe is actually something my husband makes on a regular basis and everyone raves about it!!! it's very good. He mostly uses halibut to make this but salmon or cod work very well also.
Provided by Pixie2
Categories Indian Recipes
Time 21m
Yield 2
Number Of Ingredients 9
Steps:
- Combine the water and 1 tablespoon salt in a shallow container. Soak the fish in the salt water for 10 minutes.
- Mix the turmeric, coriander, paprika, and 1/2 teaspoon salt in a small bowl. Remove fish from the salt water and pat dry with paper towels. Coat fish on both sides with spice mixture.
- Heat the olive oil in a small skillet over medium heat. Cook fish in hot oil until it flakes easily with a fork, about 3 minutes per side. Serve garnished with cilantro.
Nutrition Facts : Calories 281 calories, Carbohydrate 5.4 g, Cholesterol 36.3 mg, Fat 17.6 g, Fiber 4.2 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 3431.7 mg, Sugar 0.2 g
PIXIE'S INDIAN STYLE HALIBUT
This recipe is actually something my husband makes on a regular basis and everyone raves about it!!! it's very good. He mostly uses halibut to make this but salmon or cod work very well also.
Provided by Pixie2
Categories Indian Recipes
Time 21m
Yield 2
Number Of Ingredients 9
Steps:
- Combine the water and 1 tablespoon salt in a shallow container. Soak the fish in the salt water for 10 minutes.
- Mix the turmeric, coriander, paprika, and 1/2 teaspoon salt in a small bowl. Remove fish from the salt water and pat dry with paper towels. Coat fish on both sides with spice mixture.
- Heat the olive oil in a small skillet over medium heat. Cook fish in hot oil until it flakes easily with a fork, about 3 minutes per side. Serve garnished with cilantro.
Nutrition Facts : Calories 281 calories, Carbohydrate 5.4 g, Cholesterol 36.3 mg, Fat 17.6 g, Fiber 4.2 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 3431.7 mg, Sugar 0.2 g
GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH
Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are then left to marinate for a few hours in the refrigerator before grilling. The cooked fish is topped with a quick relish made of fresh corn, ginger, onion, cilantro and a bit of the spice mixture that's been sautéed in clarified butter. It's an unexpected yet extraordinary way to prepare fish that might just win over the self-proclaimed seafood-haters at the table.
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
- While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
- Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
- Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.
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
SPANISH-STYLE HALIBUT
Smoked paprika provides a nice contrast for the sweetness of halibut. You can substitute snapper or any firm white fish if you can't find fresh halibut. From Cooking Light July 2007
Provided by Cynna
Categories Halibut
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in skillet until crisp; remove from pan, crumble and set aside.
- Combine salt, paprika, and pepper in a small bowl.
- Sprinkle spice mixture evenly over fish.
- Add fish to bacon drippings in skillet and cook for 3 minutes on each side or until fish flakes easily.
- Remove fish from pan and keep warm.
- Add garlic to pan and cook for 1 minute; stirring frequently.
- Add bacon and spinach to pan and cook until spinach begins to wilt (about 1 minute).
- Serve with fish.
Nutrition Facts : Calories 279.2, Fat 7.8, SaturatedFat 1.6, Cholesterol 74.1, Sodium 490.2, Carbohydrate 2.3, Fiber 1.1, Sugar 0.2, Protein 47.8
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