BLACKENED HALIBUT
Try serving this spicy halibut recipe with garlic mashed potatoes, hot, crusty bread and a crisp salad to lure in your crew. After trying a few halibut recipes, this one is my family's favorite. -Brenda Williams, Santa Maria, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine the first 8 ingredients. Add fillets, 2 at a time, and turn to coat., In a large cast-iron skillet, cook fillets in butter over medium heat until fish flakes easily with a fork, 3-4 minutes on each side.
Nutrition Facts : Calories 189 calories, Fat 8g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 758mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
BLACKENED GRILLED HALIBUT
I live in the "Halibut Capitol of the World" and this is a favorite summertime meal. It gives the halibut wonderful flavor!
Provided by AlaskaPam
Categories Halibut
Time 28m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the grill. Combine all the dried spices in a small bowl. Melt the butter and combine with the olive oil in a shallow dish. Dip each halibut filet in the butter and oil and place on a baking sheet. Sprinkle each side of the fish generously with the spice combination, and allow to sit for 15 minutes.
- Place the filets on a well oiled grill for 4 mins and carefully turn them over. Grill for an additional 4-5 mins on the second side, or until the fish is flaky.
- Great with coleslaw!
BLACKENED HALIBUT WITH MANGO CHUTNEY
Make and share this Blackened Halibut With Mango Chutney recipe from Food.com.
Provided by English_Rose
Categories Halibut
Time 55m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- First make the mango chutney. Heat the vegetable oil in a saucepan. Add in the ginger, garlic, chili and lime zest and fry for 2-3 minutes.
- Add in the lime juice, mango, brown sugar, vinegar, cinnamon and coriander, mixing well.
- Bring to the boil and simmer for 20 minutes until the mixture thickens and becomes jammy. Set aside to cool.
- To make the blackening mix, simply mix the cayenne powder, mustard, oregano, garlic powder, onion powder, celery salt, thyme and white pepper.
- Season the halibut steaks with salt and freshly ground pepper. Press the seasoned halibut into the blackening mix, coating both sides and shaking off any excess.
- Heat a large frying pan. Add in the halibut steaks and dry-fry for 4 minutes on each side.
- Serve the freshly fried halibut with the mango chutney, garnishing each portion with lime wedges and cilantro sprigs.
Nutrition Facts : Calories 567.1, Fat 6.8, SaturatedFat 1.2, Cholesterol 70, Sodium 122.4, Carbohydrate 99.9, Fiber 5.3, Sugar 90.8, Protein 29.7
PAN SAUTEED HALIBUT WITH CURRIED CORN SAUCE AND TOMATO CHUTNEY
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Heat a large saute pan or grill pan over high heat. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on each side. Serve with corn sauce and tomato chutney.
- Place all ingredients in a small saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes, season with salt. Serve at room temperature.
- Heat butter in a medium saucepan over medium heat. Add onions and green apples and cook until soft. Add garlic and cook for 1 minute. Add curry powder and cook for 5 minutes. Add stock, bring to a boil, reduce heat and simmer for 1 hour. Strain stock into a clean medium saucepan. Add the corn to the stock and cook for 30 minutes, covered. Place the cream in a small saucepan and cook until reduced by half. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and pepper.
- In a bowl combine all curry powder ingredients.
SEARED HALIBUT WITH SPICY TOMATO CHUTNEY
Provided by Neela Paniz
Categories Tomato Sauté Quick & Easy Halibut Fall Seed Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add fenugreek seeds, nigella seeds, and mustard seeds. Cover and cook until seeds sizzle and begin to pop, about 45 seconds. Add garlic and stir 1 minute. Add tomatoes with juices, coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne. Boil over medium heat until juices evaporate and mixture thickens, stirring occasionally, 12 minutes. Season chutney with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, stirring often.)
- Mix 1/2 teaspoon turmeric and 1/4 teaspoon cayenne in small bowl. Sprinkle spice mixture over both sides of fish fillets; rub into fish to adhere. Sprinkle fish with salt. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add fish fillets and cook until opaque in center, about 3 minutes per side. Transfer fish to plates. Top each with warm chutney. Garnish with lemon slices and serve.
CAJUN-STYLE BLACKENED HALIBUT
Steps:
- Preheat oven to 400°F. Mix first 7 ingredients in small bowl. Place fillets on baking sheet. Brush on both sides with 1 tablespoon oil. Sprinkle top of each with seasoning.
- Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add remaining 1 tablespoon oil; swirl to coat. Place fillets, seasoned side down, in skillet. Cook until very brown on bottom, 1 minute. Return fillets, browned side up, to baking sheet. Place in oven; bake until just opaque in center, about 8 minutes. Top each with 1 teaspoon butter.
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