Ranch Halibut With Lemon Parsley Tartar Sauce Recipes

HALIBUT WITH LEMON SAUCE

Steps:

• In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.
• Remove fish from container; set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.
• Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat; strain into small pan. If using preserved lemon, cut rind into 1/4-inch-thick strips and warm with sauce in pan. Pour sauce over fillets, and serve.

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

Steps:

• Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side.
• Place melted butter in a small dish and add juice of 1/2 lemon.
• Combine all ingredients for the tartar sauce in a small bowl.
• Lightly toast buns on grill pan after fish is removed.
• To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
• Prep Time: 10 minutes
• Cook Time: 20 minutes, overlapping, including pasta
• Ease of preparation: easy

EASY LEMON HALIBUT

Steps:

• Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in 2-quart rectangular baking dish at least 2 inches deep.
• Place spinach in bag; sprinkle with onion. Top with fish. Stir together the butter, garlic, salt, and black pepper. Brush over fish. Arrange lemon slices over fish. Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in dish.
• Place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over dish.
• Bake 20 minutes.
• Cut open top of oven bag carefully. Remember: Always support bag with the dish.
• Serve fish with spinach and lemon, and spoon any juices over the top. Sprinkle with crushed red pepper, if desired.

RANCH HALIBUT WITH LEMON-PARSLEY TARTAR SAUCE

Steps:

• Heat oven to 450°. Line rectangular pan, 13x9x2 inches, with aluminum foil; spray foil with cooking spray. Mix dressing mix (dry) and crackers in shallow bowl. Mix butter and lemon juice in another shallow bowl.
• Cut fish into 4 serving pieces. Dip fish into butter, then coat with cracker mixture. Place in pan.
• Bake uncovered 10 to 15 minutes or until fish flakes easily with fork. While fish is baking, mix tartar sauce, parsley and lemon peel. Serve tartar sauce with fish.

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

Steps:

• Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with Old Bay, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side. Place melted butter in a small dish and add juice of 1/2 lemon. Combine all ingredients for the tartar sauce in a small bowl. Lightly toast buns on grill pan after fish is removed. To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again. Yield: 4 servings Preparation time: 10 minutes Cooking time: 20 minutes, overlapping, including pasta Ease of preparation: easy

HALIBUT WITH PARSLEY-SHELLFISH SAUCE

Steps:

• Cut halibut in half at central ''seam,'' then cut each half in 8 slices about 1/4-inch thick. Brush slices with olive oil on both sides. Place 4 slices side-by-side on a 6-inch-square piece of parchment paper. Top with another piece of parchment. Repeat with remaining halibut. Set packages aside.
• With food processor running, drop 1/4 cup parsley through feed tube. Process until minced. Add butter to processor and process until well blended. Remove to a dish.
• Place wine, bay leaf, fennel, shallot and garlic in a saucepan with tight-fitting lid. Cook uncovered over medium-high heat until wine is reduced to about 1/2 cup. Add cockles, cover, lower heat and simmer until they open, about 5 minutes. Remove cockles, shuck into small bowl and cover with plastic wrap. Set aside.
• Strain cooking liquid, pressing on solids, into clean saucepan. Simmer until reduced to 1/4 cup. Over very low heat, whisk in parsley butter about a tablespoon at a time. Add lemon juice. Taste for seasoning, adding white pepper. Fold in cockles and crab meat and cover to keep warm.
• Place a 10- to 12-inch nonstick skillet over medium heat. Place one package of halibut in pan, cook 30 seconds on each side and remove from pan with spatula. Repeat with remaining fish. Peel off paper and arrange four slices of fish on each of four warm plates, making a square. Season lightly with fleur de sel and pepper.
• Spoon warmed seafood butter sauce into the center of each square, then spoon a little around the outside. Garnish with parsley and serve.

ROAST HALIBUT WITH CAPERS, LEMON AND PARSLEY

Steps:

• Preheat the oven to 230 degrees C.
• Grease a baking dish with some olive oil.
• Rub the fish generously with salt and pepper, then lay in the dish and bake for 7-8 minutes or until the flesh flakes easily away from the bone.
• Chop the parsley and rinse the capers.
• Lift the fish out onto warm plates and place the baking dish over a moderate flame.
• Scatter in the capers and parsley, squeeze in the lemon juice and grind in a little salt and pepper.
• Drizzle in a little more oil, then bring to a fierce bubble.
• Tip that over the fish and serve with the steamed spinach.

TARTAR SAUCE FOR LEMON-PARSLEY FISH CAKES

Steps:

• In a medium bowl, mix all ingredients until well combined. Store covered in the refrigerator until ready to serve, for up to 2 days. Stir again just before serving.

RANCH TARTAR SAUCE

Steps:

• Take 1 tbls. dressing mix from the packet and blend with the mayonnaise, sour cream and pickle relish.
• Chill 1 hour. Makes about 1 cup. Enjoy!