Tonys Marinated Halibut Recipes

MARINATED HALIBUT

Marinated Halibut image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless halibut
1 bunch mitsuba, finely chopped
1/3 cup daikon radish, grated
6 scallions, white and light green parts, finely minced
Ponzu sauce, for dipping (recipe follows)
Juice of 4 lemons
1/3 cup plus 2 tablespoons rice vinegar
1 cup dark soy sauce
2 tablespoons tamari sauce
3 tablespoons mirin
1/3 ounce dried bonito flakes
2inch square giant kelp (konbu)

Steps:

Slice halibut as described in above recipe and arrange on plates.
Prepare the vinegar mixture in above recipe, adding the mitsuba, and coat the fish. Proceed with remaining recipe above, using grated daikon in place of sprouts and scallions in place of the red onion. Serve immediately with ponzu sauce alongside the halibut for dipping.
Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and mature 3 months in a cool, dark place, or in the refrigerator.

PAN-SEARED MARINATED HALIBUT FILLETS

Pan-Seared Marinated Halibut Fillets image

Provided by Alex Witchel

Categories dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons olive oil
3 small garlic cloves, peeled and minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
4 6-ounce halibut fillets, skin removed
1 tablespoon light olive oil or vegetable oil
Chopped parsley, for garnish, optional

Steps:

In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams

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