Tonys Marinated Halibut Recipes

TONY'S MARINATED HALIBUT

Tony's Marinated Halibut image

I went to a cooking class which was taught by the head chef from Tony's restaurant (AAA-five diamond award winning). This fish is so light, easy and flavorful. It uses Mediterranean ingredients. Prep time does not including marinating time (1 to 24 hours. . it's up to you).

Provided by januarybride

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb halibut (Cod could easily be substituted)
1/4 cup olive oil
2 tablespoons minced garlic
1 1/2 tablespoons fresh basil, roughly chopped
1 tablespoon fresh parsley, roughly chopped
1 teaspoon white pepper
1 teaspoon kosher salt
3/4 cup olive oil
1 1/2 tablespoons minced garlic
1 tablespoon fresh basil, roughly chopped
1 tablespoon fresh parsley, roughly chopped
1/4 cup fresh lemon juice
2 tablespoons diced tomatoes
1/8 teaspoon salt

Steps:

Wash and dry your halibut and remove skin if applicable. Cut fish into 4 pieces.
In a medium sized glass bowl, whisk together the marinade ingredients. Place fish in same bowl and turn to coat thoroughly. Top bowl with plastic wrap and marinate in the refrigerator for 1 hour up to 24 hours.
Once marinating is complete, grill (or pan fry) fish over medium-high heat for 6-8 minutes until fish is just done. . .do not overcook. . .the fish should still be light and have some "give" to it when touched with your finger and just start to flake apart.
While fish is cooking, whisk together sauce ingredients (do not cook the sauce).
After fish is cooked, top with a generous portion of sauce and serve!

Nutrition Facts : Calories 597.7, Fat 55.6, SaturatedFat 7.8, Cholesterol 55.6, Sodium 589.5, Carbohydrate 4, Fiber 0.5, Sugar 0.5, Protein 21.8

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

MARINATED HALIBUT

Marinated Halibut image

Provided by Food Network

Categories main-dish

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.

LEMON ROSEMARY MARINATED GRILLED HALIBUT

Lemon Rosemary Marinated Grilled Halibut image

Provided by Bobby Flay

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 tablespoons dry white wine
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped rosemary
Four halibut steaks, (6 ounces each)
Salt and freshly ground pepper

Steps:

Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

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