Sesame Crusted Halibut With Poblano Cream Sauce Recipes

GARLIC SESAME ALASKA HALIBUT

Steps:

• Preheat oven to 450°F or preheat grill to medium-high.
• Spray foil with nonstick cooking spray. Center halibut on each sheet of foil.
• Combine soy sauce, sesame oil, garlic and red pepper flakes; spoon one tablespoon over each fillet.
• Top each fillet with vegetables. Spoon remaining sauce over vegetables.
• Bring up sides of foil and seal.
• Bake 15 to 18 minutes on a cookie sheet in oven or grill 9 to 12 minutes in covered grill.
• Sprinkle with sesame seeds and serve.

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
• Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

SESAME-CRUSTED HALIBUT WITH POBLANO CREAM SAUCE

Steps:

• For Halibut: Combine first 3 ingredients in a shallow dish. Place beaten eggs in a shallow dish. Place sesame seeds in a shallow dish. Dredge fish in flour mixture; dip in eggs. Press one side of fish into sesame seeds. Heat oil in a large skillet over mediumhigh heat. Cook fish, seed-side up, 3 to 4 minutes or until lightly brown. Turn, and cook 3 to 5 minutes or until fish flakes easily with a fork. Spoon Poblano Cream Sauce on plates and top with fish. Sprinkle with green onions. Makes 4 servings. For Poblano Sauce: Place chiles on an aluminum foil-lined baking sheet. Broil chiles 3 inches from heat 8 to 10 minutes on each side or until charred. Place chiles in a heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel and seed chiles, discarding skins. Combine chiles and broth in a blender or food processor; process until smooth. Melt butter in a large skillet over medium heat, and stir in chile mixture. Add cream cheese and cheddar cheese, stirring constantly. Cook 2 to 3 minutes, stirring constantly, until cheeses melt. Makes 2 1/3 cups.

HALIBUT WITH CREAM SAUCE

Steps:

• Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.

SESAME-THYME CRUSTED HALIBUT

Steps:

• Preheat oven to 450°F Line a baking sheet with foil.
• Mix lemon juice, oil, garlic and pepper in a shallow glass dish.
• Add fish and turn to coat; cover and marinate in the refrigerator for 15 minutes.
• Meanwhile, combine sesame seeds and thyme in a small bowl.
• Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top.
• Transfer the fish to the prepared baking sheet and roast until just cooked through, 10 to 14 minutes.
• Serve with lemon wedges.