Halibut Provencal Recipes

Steps:

• For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
• For asparagus: Preheat the oven to 350 degrees F.
• Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
• To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives

Steps:

• Heat grapeseed oil over medium heat in a saucepot. Saute the shallot and garlic until the shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes, then partially remove lid (leave it covered just enough to keep the spattering down) and reduce heat to medium-low, let thicken and reduce for another 15 minutes.
• While the sauce is thickening, season the fish with salt and pepper. Arrange fish on a steaming rack and steam over a pan of boiling water until it flakes easily, about 6 to 7 minutes.
• While the fish is steaming, remove the sauce from the heat and whisk in the cream. Strain the sauce into a bowl.
• Spoon sauce into the center of serving plate, top with a fish fillet and fresh grape tomatoes. Sprinkle with parsley leaves.

Steps:

• In a saute pan with a lid, cook bacon over medium heat until crisp and brown, and fat is rendered, about 10 minutes. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons rendered fat. Add shallots to pan. Cook until they caramelize, scraping brown bits from bottom, about 6 minutes. Add garlic; cook until soft, about 4 minutes more.
• Add carrots, thyme, salt, and pepper to pan; cook until just tender, about 9 minutes. Raise heat to high; slowly add wine and 3/4 cup water; stir to scrape up remaining brown bits, and cook until boiling. Reduce heat to medium; add halibut, and cover. Cook until fish is opaque and cooked through, about 8 minutes.
• Transfer fish to serving plate; discard thyme sprigs. Increase heat to high. Stir in parsley, adjust seasoning, and cook 2 to 3 minutes more. Spoon vegetables and sauce over fish; garnish with reserved bacon. Serve.

Steps:

• Preheat oven to 350 degrees.
• Place wine and fish in an oiled 13"x9" baking dish.
• Combine tomato through garlic, and spoon over fish.
• Bake 35 minutes.
• Preheat broiler.
• Combine breadcrumbs, parmesan cheese, and olive oil.
• Sprinkle over fish, and broil until toasted.
• Serve.

Steps:

• Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
• To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
• To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.

Steps:

• Heat the oil in a large nonstick saute pan over medium-high heat.
• Lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes.
• Turn over the fillets, reduce the heat to low and cook 1 minute.
• Remove the fish to a plate and keep warm.
• Add the garlic and shallots to the pan and cook, stirring, for 1 minute.
• Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute.
• Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.
• Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately.

Steps:

• Preheat oven to 425°F. Sprinkle fish with salt and pepper. Set aside. Heat oil in heavy medium oven-proof skillet over medium-high heat. Add garlic and red pepper. Sauté until fragrant, about 2 minutes. Add shallots and fennel. Sauté until shallots are tender, about 5 minutes. Add tomatoes with juices and clam juice. Simmer until fennel is tender and liquid reduces slightly, about 5 minutes. Stir in olives.
• Arrange halibut atop tomato mixture. Bake until fish is opaque in center, about 18 minutes. Stir basil into vegetable mixture and serve.