HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
- Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
- In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
- Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.
HALIBUT SOFT TACOS FOR TWO
"This is one of my summery, healthy favorites that is quick, colorful and full of nutrients. Sometimes I serve them wrapped in lettuce, instead of tortillas." Kristin Kossak, Bozeman, MT
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 1 teaspoon oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce.
Nutrition Facts : Calories 374 calories, Fat 13g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 649mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 3g fiber), Protein 28g protein.
MOM'S HALIBUT ENCHILADAS
My mom from Alaska brings us delicious fresh halibut several times a year, and this is my favorite recipe for using it. It's rich, creamy, and wonderful!
Provided by Michelle Smith Wuscher
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place halibut in a 9x13 inch baking dish. Sprinkle with seafood seasoning and lemon juice. Dot halibut with butter slices.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
- Remove pan from oven and cool halibut slightly. Flake into bite sized pieces in the baking dish.
- Combine mayonnaise, sour cream, and cream cheese in a large bowl.
- Carefully stir in flaked halibut, diced green chiles, green onions, parsley, salt, and black pepper.
- Spoon filling onto tortillas in a line down the center, and roll them around the filling into a cylinder shape.
- Grease a 9x15 inch baking dish.
- Place rolled tortillas seam sides down in the prepared baking dish.
- Pour heavy cream over rolled tortillas, using as much as needed to cover.
- Top with mozzarella and Parmesan cheeses.
- Bake in the preheated oven until cheese is browned and bubbling, about 45 minutes.
Nutrition Facts : Calories 807.4 calories, Carbohydrate 33.3 g, Cholesterol 150.5 mg, Fat 58.1 g, Fiber 2.1 g, Protein 37.2 g, SaturatedFat 23.3 g, Sodium 1056 mg, Sugar 1.6 g
SLOW ROASTED HALIBUT WITH "DECONSTRUCTED" RATATOUILLE
This dish looks especially pretty if plated like this: make a thin circle of the zucchini puree on a plate. Stack eggplant and onion on top of zucchini paste circle. Place halibut on top of the onions; drizzle fish with basil puree; and garnish with roasted pepper and tomato salad and a fried basil leaf.
Provided by Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Take halibut fillets and, in a 6-inch, oven-safe pan with olive oil, saute 1 side of halibut for 3 minutes over high heat. Remove and turn over halibut in pan. Place the pan with fish into a preheated 400-degree oven and bake for six minutes. Remove from oven.;
- Roasted Pepper and Tomato Salad: Sweat diced onions in olive oil, add diced garlic. Add enough oil to cover the onions, then add tomato paste and cook for about 6 minutes, stirring constantly. Pour onion mixture over diced, roasted peppers and tomatoes. Season with salt and pepper and lemon juice. Mix well and let sit for 30 minutes. Let drain for one hour.;
- Zucchini Puree: Cut green zucchini away from the center and dice. Triple blanch peeled garlic by boiling in water, then shocking in cold water and repeating this process 2 more times. Set aside. In a medium pan, add olive oil and zucchini, allowing time for zucchini to sweat. Then, add chicken stock, cover, and let simmer for 15 to 20 minutes. Add triple blanched garlic and cream, cook further for 5 minutes. Blend in a blender, adding fresh spinach. Strain into a bowl resting in an ice bath and let cool immediately.
- Basil Puree: 1 raw egg yolk 1 tablespoon rice wine vinegar 5 large leaves basil 3/4 cup grapeseed oil Salt and pepper, to taste
- Basil Puree: Place egg yolk with rice wine vinegar and basil in a blender. Blend adding grapeseed oil slowly until thick. Season with salt and pepper.
- Eggplant and Onions: 3 tablespoons honey 1 tablespoon thyme, chopped 1 eggplant 1 large Spanish onion, peeled
- Eggplant and Onions: Mix the honey with the thyme and let stand 30 minutes. Slice eggplant about 1 to 1 1/2 inches thick. Rinse and dry. Sear on flat grill on both sides. Brush with thyme infused honey and bake in the oven for 10 to 15 minutes. Slice onion about 1/2-inch thick. Sear on the grill, then roast in preheated 375-degree oven for 10 minutes.
HALIBUT ENCHILADAS
North meets south of the border in this dish. I roll our local Alaskan halibut into tortillas. It's one of my most requested recipes and a mainstay for potlucks and wedding buffets. -Carole Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place fillets on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. , Flake fish with 2 forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chiles, onion mixture and fish. Spread 1/2 cup mild enchilada sauce into each of 2 greased 13x9-in. baking dishes. Sprinkle each with 1 cup cheese. , Place a heaping 1/3 cup halibut mixture down the center of each tortilla. Roll up each and place seam side down over cheese. Pour remaining sauce over top. , Cover and bake at 350° for 30 minutes. Sprinkle with the green onions, olives and remaining cheese. Bake, uncovered, for 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 658 calories, Fat 40g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1552mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 40g protein.
SHRIMP AND CRAB CEVICHE ON FRIED TORTILLAS
The word tostada means toasted in Spanish. In Mexico, tostada refers toasted corn tortilla that's fried to a crisp. It may also refer to a dish that uses the crunchy tortilla as a kind of edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad typical of Michoacán, the seaside Mexican state where the Robledos come from. Cook time is approximate. Courtesy Saveur Magazine.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pour oil into a heavy medium pot to a depth of 1" and heat over medium-high heat until temperature registers 350 on a deep-fry thermometer.
- Working in batches, fry tortillas until light golden brown, turning once, about 30 seconds.
- Transfer tostadas to a paper towel-lined plate to let drain and cool.
- Put shrimp, crab, lemon juice, cilantro, cucumbers, tomatoes, jalapenos, onions, and salt to taste into a large bowl and stir to combine.
- Spoon Ceviche evenly onto tostadas, garnish each with a slice of avocado and serve with lime wedges on the side.
Nutrition Facts : Calories 642.7, Fat 20.1, SaturatedFat 3.9, Cholesterol 264, Sodium 1145.5, Carbohydrate 68.9, Fiber 9.6, Sugar 6.1, Protein 47.6
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