Roasted Halibut With Banana Orange Relish Recipes

YUCATAN MARINATED HALIBUT GRILLED IN BANANA LEAVES WITH ORANGE-PINEAPPLE RELISH

Yucatan Marinated Halibut Grilled in Banana Leaves with Orange-Pineapple Relish image

Provided by Bobby Flay

Time 1h45m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 1/2 cups fresh orange juice
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons ancho chili powder
4 teaspoons pasilla chili powder
2 teaspoons chili de arbol powder
4 (8-ounce) halibut fillets, skinned
4 banana leaves, soaked in water for at least 30 minutes
Salt and freshly ground pepper
Orange-Pineapple Relish, recipe follows
2 limes, juiced
2 tablespoons freshly squeezed orange juice
1 teaspoon chili de arbol powder
2 teaspoons honey
2 tablespoons extra-virgin olive oil
1/2 ripe pineapple, peeled, cored, and cut into small dice
2 oranges, peeled and segmented
3 green onions, thinly sliced
3 tablespoons chopped fresh mint leaves
Salt and freshly ground pepper

Steps:

Heat grill to high. Whisk together juices, oil, and chili powders in a medium baking dish. Add the halibut and turn to coat. Marinate for 5 minutes.
Remove the banana leaves from the water and shake off excess water. Place the leaves on a flat surface. Remove the halibut from the marinade, season with salt and pepper, and place 1 fillet in the center of each leaf. Wrap the banana leaf loosely around each fillet. Place the packets flat on the grill, close the cover, and cook for 8 to 10 minutes or until just cooked through. Carefully remove from the grill and serve the fish in the banana leaf, if desired. Serve fish with the Orange-Pineapple Relish.
Whisk together the lime juice, orange juice, chile de arbol, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Roasted Halibut With Lemons, Olives and Rosemary image

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, main course

Time 10m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

Steps:

Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram

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