Roasted Halibut With Asparagus And A Caper And Butter Sauce Recipes

SLOW-ROASTED HALIBUT WITH ASPARAGUS AND SALSA GENOVESE

Steps:

• Preheat the oven to 300 degrees F.
• Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
• Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once.
• Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
• Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.

ROASTED HALIBUT WITH GARLIC SAUCE

Steps:

• Preheat oven to 450°F with rack in middle.
• Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper.
• Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish.
• Bake, uncovered, until fish is just cooked through, 10 to 15 minutes.

BAKED PACIFIC HALIBUT WITH LEMON CAPER BUTTER

Steps:

• Adjust rack to center of oven and preheat to 400°F
• Combine butter, capers, onion and lemon juice in food processor and pulse to blend. Set aside.
• Place each halibut fillet on dry surface and sprinkle with salt.
• Smear tops and sides of fillets with mustard and coat with bread crumbs and parsley.
• Coat bottom of baking pan with half of the lemon-caper butter. Place fillets skin side down in pan and dot each fillet with remaining lemon-caper butter.
• Bake until crusty and golden on the outside and moist and flaky in the middle, 15-20 minutes.
• Carefully transfer baked fish to warm platter. Squeeze the lemons into the butter and drippins left of baking sheet and transfer to small bowl. Whisk together thoroughly and pour over fish. Serve immediately.