Grilled Halibut With Olive Sauce Recipes

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GRILLED HALIBUT WITH OLIVE BAGNA CAUDA

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Grilled Halibut with Olive Bagna Cauda image

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.

1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons anchovy paste
2 cloves garlic, smashed and peeled
1/3 cup pitted mixed olives, chopped
1/4 cup teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
Four 6-ounce skinless halibut fillets
1 teaspoon kosher salt
2 teaspoons olive oil

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



Grilled Halibut/Swordfish With Olive and Tomato Sauce image

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

1 onion, chopped
2 tablespoons olive oil
1 clove garlic, minced
3 large ripe tomatoes, coarsely chopped
1/2 to 3/4 cup dry red wine
3 flat anchovy fillets, chopped
1/4 pound pitted black olive
Freshly ground pepper
2 tablespoons fresh basil leaves

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



Grilled Halibut with Sauce Gribiche image

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.

3 tablespoons (45 milliliters) Dijon mustard
2 tablespoons (30 milliliters) white wine vinegar
3 ounces (90 milliliters) extra-virgin olive oil
3 to 5 cornichons, cut into small dice
2 tablespoons (30 milliliters) capers
3 hard-boiled eggs (see Cook's Note), peeled and roughly chopped
3 tablespoons (45 milliliters) chopped parsley
1 tablespoon (15 milliliters) lemon zest
Kosher salt and freshly ground black pepper
Four 6-ounce (170-gram) skinless halibut fillets, each about 1-inch thick
Kosher salt and freshly ground black pepper
1 teaspoon paprika
1 tablespoon (15 milliliters) extra-virgin olive oil, more to taste

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



Grilled Halibut with Lemon-Basil Vinaigrette image

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.

2 1/2 tablespoons fresh lemon juice
2 tablespoons olive oil (preferably extra-virgin)
2 garlic cloves, crushed
1/2 teaspoon grated lemon peel
3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
2 teaspoons drained capers
4 5- to 6-ounce halibut steaks (about 3/4 inch thick)

GRILLED HALIBUT WITH LEMONGRASS TOMATO SAUCE

Categories     Tomato     Halibut     Summer     Grill/Barbecue     Shallot     Lemongrass     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8



Grilled Halibut with Lemongrass Tomato Sauce image

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.

2 small shallots, finely chopped (2 tablespoons)
1 large garlic clove, finely chopped
3 tablespoons olive oil
2 1/2 lbs plum tomatoes, chopped
6 stalks fresh lemongrass, tough outer layers removed and lower 6 inches coarsely chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
6 (1-inch-thick) pieces halibut steak with skin (6 oz each)

GRILLED HALIBUT WITH OLIVE SAUCE

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6



Grilled Halibut With Olive Sauce image

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

1 tablespoon coarsely ground black pepper
2 pounds halibut steaks
1/4 cup extra virgin olive oil
3/4 cup oil-cured Mediterranean black olives, pitted and coarsely chopped
1 tablespoon fresh lemon juice
1 clove garlic, chopped

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