HALIBUT WITH SAFFRON LEMON BUTTER
Make and share this Halibut With Saffron Lemon Butter recipe from Food.com.
Provided by fraxinus
Categories Halibut
Time 25m
Yield 4 Steaks, 4 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 475F.
- Mix Butter, Sour cream, Lemon Zest, Saffron, Cumin, Tomato Paste in a bowl and set aside.
- Salt and pepper Halibut steaks and place on an oiled baking sheet.
- Spread 1/2 tbsp butter mixture on top of each steak.
- Place baking sheet with steaks in the oven, set timer for 12 min.
- In saute pan melt remaining butter mixture over med-high heat, add garlic and saute shrimp until done, but do not over-cook, add lemon juice
- Check to see if Halibut is done, flesh will be white and flaking but still moist 12-15 min max.
- Place Halibut steaks on a serving platter and pour shrimp and butter sauce over steaks.
- Garnish with Green Onion and serve imediately.
Nutrition Facts : Calories 202.5, Fat 13.7, SaturatedFat 8.3, Cholesterol 194.1, Sodium 281.1, Carbohydrate 1.9, Fiber 0.1, Sugar 0.5, Protein 17.8
GRILLED HALIBUT AND TOMATO PACKETS
Categories Tomato Halibut Fennel Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cut six 12-inch squares of foil. Place each fish fillet in center of 1 square. Drizzle each fillet with 2 teaspoons oil; turn fish to coat. Sprinkle with salt and pepper. Spread each with 2 teaspoons tapenade. Top each with 4 tomato wedges, 1/3 cup fennel, 1 teaspoon tarragon, 1 teaspoon lemon peel, and 2 teaspoons vermouth. Sprinkle with salt and pepper. Fold up foil and seal edges to enclose completely.
- Prepare barbecue (medium-high heat). Place packets on grill rack; cover barbecue with lid. Cook until fish is just opaque in center, about 8 minutes. Divide packets among plates and serve.
HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE
If your experience with saffron is that it fades into the background, you have not been cooking with real saffron. There is no easier way to remedy this than to stir it into an uncooked, yogurt-based sauce in which it plays a leading role. (A touch of mild Aleppo pepper is a fine addition, but a pinch of cayenne - just enough to give a suspicion of its presence - also does nicely.) I like this concoction, which takes just a couple of minutes to prepare, with halibut or other mild fish. The halibut can be lightly poached in butter (you don't need much!) or, if you prefer, steamed or baked with no fat, until just tender.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, whisk yogurt together with salt, pepper, Aleppo pepper or cayenne, and shallot. Rub saffron between your fingers to crush it, then stir it into yogurt mixture. Let sit for about 20 minutes (or covered and refrigerated for up to 2 hours). Just before serving, add juice, taste, and adjust seasoning.
- Sprinkle halibut with salt and Aleppo pepper or cayenne. Put butter in nonstick skillet large enough to hold halibut, and turn heat to medium. When the butter melts, add fish, and cook gently, turning once or twice, until a thin bladed knife meets little resistance when inserted into the thickest part, generally less than 10 minutes.
- Serve fish hot, warm, or at room temperature, with the sauce spooned over it.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 6 grams, Sodium 740 milligrams, Sugar 4 grams, TransFat 0 grams
HALIBUT WITH SAFFRON VANILLA CREAM SAUCE
A delightful, easy, yet FANCY meal. Perfect for a romantic occasion! I received this recipe at a cooking class by Chef Antoine Moussali from Andria's Countryside Restaurant in Edwardsville, Illinois. He suggests this with a side of Sauteed Broccoli Rabe (I have posted that recipe as well).
Provided by januarybride
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Wash the halibut and wrap in paper towels to dry thoroughly.
- Place cream and saffron in a small saucepan and heat on medium-low.
- Cut vanilla bean down the middle (lengthwise) and remove beans (the little black things) by sliding a butter knife down the length of the pod. Place beans AND pod into cream.
- Simmer cream for 20-30 minutes, stirring occasionally, until reduced to a thick cream sauce. If you do not want overpowering vanilla flavor, remove the vanilla pod after 10 minutes.
- Melt butter together with olive oil over med-high heat in a non stick pan.
- Sear halibut (cooking approximately 2-3 minutes on each side) until cooked. . .watch for the side of the fish to turn white (instead of translucent) and that's when it's done.
- Place two pieces of fish on each plate (propping one piece on the other) and drizzle a fair amount of sauce on and around the fish.
Nutrition Facts : Calories 1119.2, Fat 104.5, SaturatedFat 60, Cholesterol 395.8, Sodium 223.5, Carbohydrate 6.7, Sugar 0.3, Protein 40.4
GRILLED HALIBUT VERA CRUZ FOIL PACKS
Top tender halibut steaks with sweet-spicy corn salsa for a Southwestern supper that goes from start to finish in less than half an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
- Brush fish lightly with oil. Sprinkle with salt and cumin. Place fish on sprayed side of foil sheets. Mix salsa, corn and tomato; spoon onto fish. Fold foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 5 inches from medium heat 10 to 15 minutes or until fish flakes easily with fork. Place packets on plates; unfold foil. Sprinkle with avocado.
Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 90 mg, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg
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