PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
- Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
- Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
- Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
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
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
GRILLED HALIBUT WITH CILANTRO GARLIC BUTTER
Delicious! My husband absolutely loves this recipe! Fish is simply seasoned with lime juice, then served with a cilantro lime garlic sauce. Serve over a bed of greens with a nice loaf of bread for a complete meal.
Provided by SerenaBloom
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
- Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
- Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 3 g, Cholesterol 69 mg, Fat 13.1 g, Fiber 0.7 g, Protein 35.4 g, SaturatedFat 4.7 g, Sodium 173.9 mg, Sugar 0.4 g
ROASTED HALIBUT WITH TOMATOES, SAFFRON, AND CILANTRO
Steps:
- Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes.
- Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
- Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.
ROASTED FISH WITH TOMATOES AND SAFFRON
Make and share this Roasted Fish With Tomatoes and Saffron recipe from Food.com.
Provided by rebecca_wigginshotm
Categories Halibut
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F Place tomatoes in baking dish and season with salt and pepper. Season fish with salt and pepper as well and place on top of the tomatoes.
- Whisk oil, wine, shallot, thyme, basil, and saffron to blend. Season mixture to taste with salt and pepper and pour evenly over fish. Let stand 10 minutes.
- Place baking dish on the middle rack of the oven and roast until fish is opaque in center, about 10 minutes. Serve with white rice.
Nutrition Facts : Calories 170.2, Fat 7.4, SaturatedFat 1.1, Cholesterol 61.4, Sodium 247.3, Carbohydrate 4.1, Fiber 0.9, Sugar 2.1, Protein 19.4
PAN ROASTED HALIBUT WITH TOMATOES
Make and share this Pan Roasted Halibut With Tomatoes recipe from Food.com.
Provided by Tres Piernas Hombre
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- Pan Roasted Halibut with Tomatoes.
- Preheat oven to 375 degrees F.
- For the roasted tomato salsa: add a splash of olive oil, tomatoes, onion, white wine, and thyme sprigs to a medium roasting pan. Season the tomatoes with salt and pepper. Roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
- Meanwhile season fish with salt and pepper and chopped thyme. Add 2 tablespoons olive oil to large skillet or sauté pan over medium high heat. When pan is hot, sear fish on both sides, about 1 to 2 minute per side.
- Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes. Roast fish with vegetables, moving vegetables in the pan to surround the fish. Continue to roast until fish is cooked through and firm, about 7 to 9 minutes. Serve fish and roasted salsa with fresh basil. Drizzle each plate with some of the pan juices.
Nutrition Facts : Calories 297.8, Fat 11.4, SaturatedFat 1.6, Cholesterol 54.4, Sodium 99.7, Carbohydrate 8.1, Fiber 1.9, Sugar 4.5, Protein 36.8
HALIBUT WITH TOMATOES AND FENNEL
This flavorful fish diet takes only 25 minutes to get to the table. Make extra couscous to have for later in the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Cook couscous according to package instructions.
- In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they beginto soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
- Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.
Nutrition Facts : Calories 414 g, Fat 8 g, Fiber 5 g, Protein 42 g
ROAST HALIBUT WITH CHORIZO AND SPICY TOMATO BROTH
Steps:
- Preheat the oven to 400°F. Heat the olive oil in a small ovenproof skillet over moderate heat. Add the chorizo and brown on all sides, about 3 minutes. Transfer the skillet to the oven and roast until the sausages feel firm, about 5 minutes. Set aside to cool slightly, then cut into 1-inch-thick slices.
- Put the potatoes in a saucepan with salted water to cover by 1 inch. Bring to a boil, adjust the heat to maintain a simmer, and cook until the potatoes are tender when pierced, about 15 minutes. Drain and let cool. Peel, then cut into 1-inch chunks.
- For the tomato broth: Heat the olive oil in a large pot over high heat. Add the bell peppers and sauté, stirring, for about 3 minutes to soften them, then add the garlic and chile flakes. Lower the heat and cook for about 1 minute to release the garlic fragrance, then add the tomatoes and the oregano, rubbing the herb between your fingers. Simmer briskly until the tomatoes soften, about 2 minutes, then add the stock and wine. Simmer for about 5 minutes to thicken the liquid slightly, then add the chorizo and potatoes. Simmer for 5 minutes to develop the flavor. Taste and adjust the seasoning.
- Season the fish on both sides with salt and pepper. Arrange the fillets on top of the stew, then cover and simmer gently until the fish is fully cooked, about 10 minutes. Divide the chorizo, potatoes, and broth among 4 soup bowls, then top each portion with a fish fillet. Garnish with chopped cilantro. Serve immediately.
- Enjoy with Cakebread Cellars Carneros Pinot Noir or another medium-bodied red wine with zesty fruit.
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