GRILLED HALIBUT WITH OLIVE BAGNA CAUDA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill or grill pan to medium high.
- For the sauce: Put the olive oil, butter, anchovy paste, garlic and olives in a small skillet. Warm over medium heat until the butter is melted and the sauce is gently simmering, about 5 minutes. Remove from the heat and stir in the tomatoes and parsley.
- For the fish: Sprinkle the halibut fillets on both sides with the salt and drizzle with the olive oil. Grill until grill-marked and opaque throughout, about 4 minutes per side.
- Transfer the fish to a serving platter and spoon the bagna cauda over the top.
GRILLED HALIBUT/SWORDFISH WITH OLIVE AND TOMATO SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soften the onion in the olive oil with the garlic. Add the tomatoes and cook for five minutes, stirring frequently.
- Add the red wine, anchovies and olives. Cover and simmer for 10 to 15 minutes over medium heat.
- Meanwhile, broil the steaks until the fish flakes easily when pierced with a fork. Arrange on a serving dish. Spoon the sauce over, season with pepper and garnish with basil leaves.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 327 milligrams, Sugar 5 grams
GRILLED HALIBUT WITH SAUCE GRIBICHE
You might not be familiar with the French sauce gribiche, but it's very tasty and you can make an easy version at home. I think of it as a mix of egg salad and tartar sauce, which makes it perfect for fish in my opinion. Chefs also use gribiche on meats that need zing or to balance out the gaminess of dishes like beef tongue. Most people love salmon, but I really think halibut is the versatile vanilla ice cream of fish. Its mild flavor and meatiness are great for both fish lovers and folks who are undecided.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the sauce gribiche: Add mustard, vinegar and olive oil in a mini prep food processor. Pulse about 3 to 5 times until emulsified. Add the cornichons, capers and eggs, pulse two more times until the mixture is combined but still chunky and uneven. Transfer to a small bowl and stir in the parsley and lemon zest. Season to taste with salt and black pepper. Refrigerate until serving.
- For the halibut: When ready to grill, preheat one side of the grill to high and leave one side cool, creating indirect heat. Season each fillet with salt, pepper and paprika. Drizzle olive oil on top.
- Place the fillets over the cool side of the grill, close the lid and cook for about 8 to 10 minutes. For more color, you can finish the fish on the hot side for about 1 to 2 minutes. Serve with 2 to 3 tablespoons of sauce gribiche on each fillet, or more if you wish.
GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE
An easy Grilled Halibut recipe with Lemon-Basil Vinaigrette
Categories Fish Low Carb Low Fat Low/No Sugar Lemon Basil Halibut Summer Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.
GRILLED HALIBUT WITH LEMONGRASS TOMATO SAUCE
Categories Tomato Halibut Summer Grill/Barbecue Shallot Lemongrass Gourmet
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.
- Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids. Season with salt and pepper.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper. Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total. Serve fish with sauce.
GRILLED HALIBUT WITH OLIVE SAUCE
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or broiler to very hot.
- Press the pepper into the surface of the fish. Brush the fish with all but one tablespoon of the oil.
- Grill or broil the fish, turning it once, until it is just cooked, 6 to 10 minutes, depending on the thickness of the fish and the heat of the grill or broiler.
- Meanwhile, combine the remaining oil with the olives, lemon juice and garlic. As soon as the fish is cooked, transfer it to a platter and spoon the olive mixture on top.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 19 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 3 grams, Sodium 320 milligrams, Sugar 0 grams
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