Halibut Cheeks With Lemon Garlic On Black Pasta Recipes

Steps:

• 1. Cut large cheeks into halves or quarters as necessary. In a brown paper bag, mix flour, garlic salt, and pepper. Add the halibut cheeks, 3 or 4 at a time, and shake to flour each piece; continue until all the fish has been floured.
• 2. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the halibut cheeks and cook 2 minutes on each side or until lightly browned. With a slotted spoon or spatula, remove the cooked cheeks from the pan, place on a heated platter, cover, and keep warm. Reserve the pan and the oil and brown bits from the fish and set pan aside.
• 3. Put a large pot of water (3-4 quarts with 1 tablespoon salt added) on the stove and bring to a boil. Add 1/4 of the minced shallots.
• 4. Add pasta to the boiling water and cook until al dente, about 3-4 minutes. Drain pasta, then put in a large bowl, sprinkle with the remaining 2 tablespoons of olive oil, and toss to coat. Cover and keep warm.
• 5. In the same skillet you cooked the cheeks in, add white lemon juice, wine, and lemon zest, and the remaining shallots and cook for 3 minutes over medium heat, stirring occasionally to scrape up brown bits and thoroughly incorporate the wine and lemon.
• 6. Remove the skillet from the heat and pour the contents over the pasta, tossing gently to coat. Gently fold in the halibut cheeks until well distributed through the pasta.
• 7. Transfer the pasta to wide, flat pasta bowls and sprinkle with freshly grated Parmesan cheese and minced parsley. Serve with toasted garlic bread.

Steps:

• Preheat the grill.
• In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat.
• In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in 2-quart rectangular baking dish at least 2 inches deep.
• Place spinach in bag; sprinkle with onion. Top with fish. Stir together the butter, garlic, salt, and black pepper. Brush over fish. Arrange lemon slices over fish. Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in dish.
• Place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over dish.
• Bake 20 minutes.
• Cut open top of oven bag carefully. Remember: Always support bag with the dish.
• Serve fish with spinach and lemon, and spoon any juices over the top. Sprinkle with crushed red pepper, if desired.

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.

Steps:

• In a saute pan over medium-high heat, melt the butter. Add onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, and wine and reduce by 1/3. Add capers and stir. Add halibut cheeks and cook covered, 3-4 minutes on each side.