SLOW ROASTED HALIBUT
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 250 degrees F.
- For the fish: Line a quarter sheet pan with parchment paper. Butter the parchment with 2 tablespoons of the butter, then smear another 2 tablespoons on the halibut fillets. Season the fillets on both sides with salt and place in the oven to slow roast until opaque and cooked through, about 15 minutes.
- Meanwhile, heat a deep-sided pan over medium-high heat until very hot. Add the remaining 8 tablespoons butter, the clams, garlic, shallots, parsley and a pinch of salt. And the wine, immediately cover with a lid and steam until the clams open, about 5 minutes. Transfer the clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh strainer and set aside.
- For the beurre blanc: Combine the reserved clam liquid, Champagne, thyme, bay leaf, shallots, lemon juice and peel and peppercorns in a large saucepan. Bring to a boil over medium-high heat and reduced by two-thirds (the saucepan will be almost dry), 10 to 15 minutes. Strain through a fine-mesh strainer fitted with a coffee filter into a small pot.
- Place the pot over medium-low heat, add a few cubes of the chilled butter and whisk constantly until the butter is melted. Repeat the process 2 more times with the remaining butter. Don't allow the sauce to boil or it will break. Whisk in the creme fraiche and a pinch of salt. Using an immersion blender, blend the uni into the sauce, then stir in the chives. Remove the clams from their shells, add them to the beurre blanc and keep the sauce warm until ready to serve.
- For serving: Cover the bottom of each plate with a layer of zucchini slices, slightly overlapping them in a circular pattern. Top with the lemon zest and a drizzle of olive oil and season with salt and pepper. Place a halibut fillet on the zucchini, spoon the beurre blanc over the fish, then top with caviar.
ICEBERG LETTUCE SALAD
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
- For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.
HALIBUT WITH CRAB SAUCE
A thick and creamy crab sauce tops tender halibut in this delightful dish. "It's one of our favorite fish recipes," shares Shirley West of Lynnwood, Washington.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place each fillet in an individual broiler-proof serving dish. Sprinkle with salt and pepper. Melt 2 teaspoons butter; drizzle over fillets. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a small saucepan coated with cooking spray, melt remaining butter. Stir in flour until smooth; gradually stir in the broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in crab. Remove from the heat; stir in cheese until melted. Pour over halibut. Broil 4-6 in. from the heat for 3-4 minutes or until lightly browned.
Nutrition Facts : Calories 328 calories, Fat 14g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 517mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges
THE SQUARE'S ROAST HALIBUT WITH CRAB AND ICEBERG LETTUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Bring a large pan of salted water to a boil. Add of the asparagus, cook 2 to 3 minutes, until tender, remove and refresh in ice water. Repeat with the remaining asparagus. Remove asparagus from the ice water, drain well and reserve.
- Place a heavy-bottomed nonstick pan with an ovenproof handle over medium heat. Season the fish on both sides with salt and a little pepper. Put the olive oil into the pan and fry the fish until golden. Transfer to the oven for 4 to 5 minutes.
- Put 1 tablespoon of warm water into a pan and add 1/2 of the butter. Bring to a boil and swirl the pan to emulsify. Add the asparagus, warm through, season to taste and reserve.
- Put 1 tablespoon of water into a small pan and bring to a boil. Add the remaining butter and swirl the pan to emulsify. Add the crab, lettuce, tomatoes and chives. The result should be buttery but not too wet. Season with salt, pepper and lemon juice.
- To serve, make a bed of the crab mix on each of 4 plates, top with the halibut and arrange 5 asparagus spears alongside.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 16 grams, Sodium 725 milligrams, Sugar 1 gram, TransFat 1 gram
OVEN ROASTED HALIBUT JAMIE OLIVER
Oven Roasted Halibut Jamie Oliver
Provided by Mohamed Shili
Categories Main
Time 25m
Number Of Ingredients 11
Steps:
- Whisk together the first eight ingredients in a 9x13 inch casserole dish.
- In the casserole dish, place the halibut fillet, then flip it over so both sides get marinade. If preferred, cut the halibut into smaller pieces and marinate for about 30 minutes to 2 hours in the refrigerator.
- Go ahead and preheat your oven to 350 degrees F.
- Remove the plastic wrap from the casserole dish and place it in the oven. Bake for 20 minutes or until it is fully cooked.
- Serve your Jamie Oliver Oven Roasted Halibut immediately, garnished with some parsley and/or chopped tomatoes, if desired.
Nutrition Facts : Calories 197 cal
HALIBUT ROAST
A great way to cook a large piece of fish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Halibut
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Saute garlic in olive oil; add fish, carrots, onions, celery, remaining olive oil and brown.
- Cover and cook in oven until tender.
Nutrition Facts : Calories 423.5, Fat 19, SaturatedFat 2.7, Cholesterol 72.6, Sodium 198.7, Carbohydrate 12.8, Fiber 3.1, Sugar 5.9, Protein 48.6
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