Roasted Halibut With Pea And Mint Salad Recipes

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PAN ROASTED HALIBUT WITH WILTED BUTTER LETTUCE, FRESH SPRING PEAS, AND PINE NUTS



Pan Roasted Halibut with Wilted Butter Lettuce, Fresh Spring Peas, and Pine Nuts image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 cup stale bread, torn and soaked in water
1 cup pine nuts
1 1/2 cups plus 4 tablespoons extra-virgin olive oil
2 lemons, zest removed and reserved, juiced
2 garlic cloves, finely diced
Kosher salt
4 (7-ounce) portions halibut fillet
1 head butter lettuce, washed and roughly cut into 1-inch strips
1 cup spring peas, blanched in salted boiling water for 1 minute

Steps:

  • Preheat oven to 450 degrees F.
  • For the pine nut sauce: Drain the stale bread of any excess water but do not squeeze. In a blender combine bread, 1/2 cup pine nuts, 1/2 cup olive oil, lemon juice, 1/2 clove garlic, and 2 pinches salt. Place the blended mixture in a fry pan and hold over a low flame to warm.
  • For the bagna cauda: Over medium heat, warm 1 cup olive oil with the remaining 1 1/2 cloves garlic until just bubbling. Add the remaining 1/2 cup pine nuts and the reserved lemon zest. Remove from the heat and let stand.
  • Season the halibut fillets generously with salt and pat dry. In a large fry pan, heat 2 tablespoons olive oil over a high flame until it begins to smoke. Momentarily remove the pan from the heat to avoid splattering and gently place fillets into the pan. Immediately return the pan to the heat and let cook for 1 1/2 minutes. Place the pan in the oven to continue cooking for 3 to 4 minutes. In the meantime, heat another large pan with the remaining 2 tablespoons olive oil until a drop of water sizzles. Add the butter lettuce, peas, and a pinch of salt. Fry quickly until wilted, about 2 minutes.
  • Distribute the vegetables evenly in the center of 4 plates. Ladle the pine nut sauce around. Remove the fish from the oven and carefully flip each fillet, golden side up, onto the center of the plate. Generously spoon the bagna cauda over the fish and around the plate.

PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE



Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce image

Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 2

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter
¼ cup clamshell mushrooms, or more to taste
salt and freshly ground black pepper to taste
2 (7 ounce) halibut fillets
1 pinch cayenne pepper, or to taste
¼ cup water
½ lemon, juiced
1 ½ tablespoons butter, room temperature but not soft
1 tablespoon chopped flat-leaf Italian parsley

Steps:

  • Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
  • Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
  • Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
  • Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g

PEAS WITH HALIBUT



Peas With Halibut image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

1/4 pound bacon
1 to 3 tablespoons extra virgin olive oil or butter
1 1/2 to 2 pounds halibut
Salt and pepper to taste
15 spring or pearl onions, trimmed and peeled, or 1 large white onion, chopped
1 pound small peas, fresh or frozen, or use fresh snap or snow peas, trimmed
2 cups chopped heart of romaine lettuce
1/2 cup chopped mint leaves

Steps:

  • If using bacon, cut it into 1/4-inch bits, and render it with 1 tablespoon olive oil over medium high heat in a large skillet, which can later be covered. Stir until crisp. Remove with a slotted spoon, and reserve. If using olive oil or butter, put 3 tablespoons in skillet over medium high heat.
  • Brown fish in fat quickly, just a couple of minutes to a side, sprinkling it with salt and pepper as it browns. Remove, and set aside.
  • Add onions to pan, and cook, stirring occasionally, until soft, about 5 minutes. Add peas and lettuce, and cook, stirring, until glistening. Add a little more salt and pepper. Return fish to pan, simply resting it on top of peas-lettuce mixture. Turn heat to medium-low, cover, and cook gently until fish is done. (A thin-bladed knife inserted into its thickest part will meet little or no resistance.)
  • Remove fish to a platter. Stir bacon and mint into peas mixture. Taste, and adjust seasoning as necessary. Serve fish with vegetable mixture on the side.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 6 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1022 milligrams, Sugar 7 grams, TransFat 0 grams

PAN-ROASTED HALIBUT WITH MOREL CONFITURE, SWEET PEA RISOTTO AND MOREL TEA



Pan-Roasted Halibut with Morel Confiture, Sweet Pea Risotto and Morel Tea image

This is the dish for those special occasions when you want to showcase your elegant entertaining style. It takes two hours from start to finish, but the recipe is easy to follow and the results are outstanding.

Provided by Allrecipes Member

Time 2h15m

Yield 4

Number Of Ingredients 19

2 ¾ cups Swanson® Vegetable Broth (regular or certified organic)
1 ounce dried morel mushrooms
6 tablespoons olive oil
1 medium onion, finely chopped
¼ cup rice wine vinegar
¼ cup sugar
1 teaspoon lavender honey
1 pinch Freshly ground black pepper
1 sprig fresh thyme leaves
1 clove garlic, minced
¼ cup all-purpose flour
½ cup finely grated Parmesan cheese
4 (6 ounce) fresh halibut steaks or halibut fillets
½ cup uncooked Arborio rice
2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
½ cup fresh sweet peas or English peas
¼ cup coarsely chopped fresh morel mushrooms
¼ cup unsalted butter
1 tablespoon chopped fresh chives

Steps:

  • Heat 1 cup vegetable broth in a 1-quart saucepan over medium-high heat to a boil. Add half the dried mushrooms. Remove the saucepan from the heat and let stand for 15 minutes or until the mushrooms are rehydrated. Drain and coarsely chop the mushrooms.
  • Heat 1 tablespoon oil in a 1-quart saucepan over medium heat. Add half the onion and cook until golden brown, stirring occasionally. Stir in the rehydrated mushrooms, vinegar, sugar and honey and heat to a boil. Cook for 10 minutes or until the liquid is evaporated. Remove the saucepan from the heat and let cool to room temperature. Season with the black pepper. Set the morel confiture aside.
  • Heat the remaining vegetable broth in a 1-quart saucepan over medium-high heat to a boil. Add the remaining dried mushrooms, the thyme sprig and garlic. Remove the saucepan from the heat and let stand for 10 minutes. Strain the morel tea through a double layer of cheesecloth or thick paper towels into a medium bowl. Discard the solids. Set the morel tea aside.
  • Stir the flour and 1/4 cup cheese on a plate. Coat the fish with the flour mixture.
  • Heat 4 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 15 minutes or until it's golden brown on both sides and flakes easily when tested with a fork. Remove the fish from the skillet and keep warm.
  • Heat the remaining oil in a 2-quart saucepan over medium heat. Add the remaining onion and cook until tender, stirring occasionally.
  • Add the rice to the saucepan and cook and stir for 2 minutes. Add 1/2 cup chicken broth and cook and stir until it's absorbed. Add the remaining chicken broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Stir in the peas, fresh mushrooms, butter, remaining cheese and chives in with the last broth addition.
  • Place about 1/2 cup risotto into each of 4 shallow bowls. Top each with 1 piece fish, about 1 tablespoon morel confiture and about1/3 cup morel tea.

Nutrition Facts : Calories 748.7 calories, Carbohydrate 52.8 g, Cholesterol 95.6 mg, Fat 39.2 g, Fiber 2.8 g, Protein 45.3 g, SaturatedFat 12.5 g, Sodium 1476.6 mg, Sugar 18.3 g

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

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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