Tuscan Halibut For Two Recipes

TUSCAN HALIBUT FOR TWO

Steps:

• Preheat oven to 450°F and combine beans, tomato, and 1 tablespoons pesto; mix well. Center 1/2 of bean mixture on each foil sheet.
• Top each with one halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices. Bring up sides of foil and double fold. Double fold ends under, leaving room for heat circulation inside packets.
• Bake 16 to 20 minutes on a cookie sheet in oven. Serve with remaining pesto.
• Grill: Preheat grill to medium-high and grill 14 to 18 minutes in a covered grill. Serve with remaining pesto.

TUSCAN HALIBUT WITH GRILLED PEPPERS AND OLIVES

Steps:

• Heat grill to medium-high heat. Arrange fish on a rimmed baking sheet; brush 1 tablespoon of the oil over both sides of fish. Sprinkle salt and pepper over fish.
• In a small bowl, toss pepper strips with remaining olive oil to coat. Grill peppers turning once, until light grill marks appear, about 2 minutes per side. Transfer to a platter or rimmed baking sheet and keep warm.
• Grill fish on covered grill 3 minutes per side or until fish is opaque in center. Arrange peppers on four warmed dinner plates. Place fish over peppers; top with olives.

HALIBUT WITH TUSCAN BEANS AND ENDIVE

Steps:

• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the endive quarters, sprinkle with sugar and cook, tossing a couple of times, until lightly browned, about 2 minutes. Add the red onion, peppers and garlic and cook until the endive is wilted, about 2 more minutes. Raise the heat to high, add the beans, broth and rosemary and continue cooking, mashing some of the beans with a spoon to thicken the sauce slightly, 2 to 3 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper; place skin-side up in the pan and cook until golden, about 4 minutes. Turn and cook until firm but still translucent in the center, 4 more minutes.
• Place the halibut fillets in 4 shallow bowls and spoon the beans and endive on top. Garnish with parsley. Photograph by Antonis Achiellos

TUSCAN FISH STEW

Steps:

• Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
• Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
• Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

HALIBUT SOFT TACOS FOR TWO

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.

ITALIAN BAKED HALIBUT

Steps:

• Place halibut fillets in white wine and marinate for ~20 minutes.
• Mix the olive oil, Italian seasoning, parsley, basil shallots, garlic and Parmesan cheese together in a bowl.
• Coat the halibut with the herb mixture and place fish on oil sprayed oven tray. Place in 450F oven for ~14-16 minutes, or until fish is opaque. (Can also be cooked on medium on a grill.).