HALIBUT WITH BALSAMIC GLAZE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange halibuts in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
- Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
- Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.
- Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.
HALIBUT WITH BALSAMIC GLAZE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange halibuts in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
- Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
- Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.
- Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.
BALSAMIC HERBED HALIBUT
I like this dish a couple times a month; I serve it with rice or coleslaw. This is my personal recipe.
Provided by golddigge
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 2h35m
Yield 2
Number Of Ingredients 9
Steps:
- Sprinkle halibut with seafood seasoning; place into a container with a lid.
- Whisk balsamic vinegar, lemon juice and zest, parsley, thyme, and rosemary together; pour over halibut. Cover; marinate fish in the refrigerator for 2 to 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish; scatter onion evenly in the bottom of the dish.
- Heat oil in a skillet over high heat; fry halibut just until browned, about 1 minute per side. Remove halibut and place on bed of onions in prepared baking dish.
- Bake in the preheated oven for 8 minutes. Remove fish; pour about half the marinade over the fish, discarding remaining marinade. Return halibut to the oven; bake until fish flakes easily with a fork, about 7 minutes more.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 18.9 g, Cholesterol 53.7 mg, Fat 6.6 g, Fiber 1.7 g, Protein 36.1 g, SaturatedFat 1 g, Sodium 933.5 mg, Sugar 14.9 g
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
- Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB
Looking for a luscious way to cook lamb? Marinate it in an apricot syrup and stick it with garlic and fresh rosemary. Mmmm!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h30m
Yield 8
Number Of Ingredients 9
Steps:
- Make 16 small slits, each about 1/2 inch wide and 1 inch deep, over surface of lamb. Insert 1 garlic and 1 rosemary piece in each slit using tip of knife. Place lamb in large resealable food-storage plastic bag or shallow glass or plastic dish.
- Mix reserved apricot syrup, the wine, oil, 1 tablespoon of the honey and the salt; pour over lamb. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning lamb occasionally.
- Heat oven to 325°F. Remove lamb from marinade; reserve marinade. Place lamb, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of lamb and does not touch bone or rest in fat.
- Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°F. Cover lamb loosely with foil and let stand 10 to 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and lamb will be easier to carve.) Reserve 1/4 cup marinade; discard any remaining marinade. Garnish with additional apricot halves and fresh rosemary leaves if desired.
- Meanwhile, place apricots in food processor or blender. Cover and process until smooth. In 1-quart saucepan, heat apricots, 1/4 cup marinade, remaining 1 tablespoon honey and the chopped rosemary. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.
Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 125 mg, Fiber 1 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg
HALIBUT WITH APRICOT-ROSEMARY GLAZE
Make and share this Halibut With Apricot-Rosemary Glaze recipe from Food.com.
Provided by Oolala
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Place fish in a lightly sprayed (with cooking oil) shallow baking dish and set aside.
- In a small saucepan over medium-low heat stir together apricot preserves, garlic, orange peel, rosemary, salt and pepper until heated.
- Pour mixture over the fish and bake for 15 minutes or until the fish flakes with a fork.
Nutrition Facts : Calories 682.2, Fat 5.5, SaturatedFat 0.8, Cholesterol 70.3, Sodium 299.9, Carbohydrate 117.4, Fiber 1, Sugar 66.2, Protein 47.2
HALIBUT WITH GRAPEFRUIT AND ROSEMARY
This delicious recipe for halibut with grapefruit and rosemary is adapted from the January 2007 issue of Everyday Food.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Preheat broiler with rack 4 inches from the heat. Using a vegetable peeler, remove 4 large strips of zest from one grapefruit, avoiding the bitter white pith. Cut into slivers; set aside.
- Slice the top and bottom of both grapefruits with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the grapefruit over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Squeeze membranes over a small saucepan and add any juices that have accumulated in the bowl. Add rosemary sprig, sugar, grapefruit zest, 1/2 cup water, and 1/4 teaspoon coarse salt. Place saucepan over medium-high heat and bring to a boil. Cook until syrupy, 8 to 10 minutes.
- Meanwhile, rub fish fillets with oil; season with salt and pepper. Place on a broilerproof rimmed baking sheet; broil until opaque throughout, 7 to 10 minutes.
- When syrup is done, discard rosemary sprig. Add syrup and chopped rosemary to bowl with grapefruit segments. Toss gently; place on top of fish, and serve.
ROAST CHICKEN WITH APRICOT-ROSEMARY GLAZE
Make and share this Roast Chicken with Apricot-Rosemary Glaze recipe from Food.com.
Provided by MarieRynr
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Position one rack in top third and 1 rack in bottom third of oven; preheat to 450*F.
- Stir preserves, nectar,vinegar, garlic and rosemary in medium saucepan over low heat until preserves melt.
- Transfer 1/2 cup glaze to bowl; reserve.
- Arrange chicken breasts and wings on 1 large rimmed baking sheet.
- Arrange thighs and drumsticks on second rimmed sheet.
- Brush chicken with 1 cup glaze; sprinkle with salt and pepper.
- Roast until chicken is cooked through and glaze forms sticky coating, brushing 2 more times with remaining glaze in pan, about 1 hour.
- Increase oven temperature to 500*F.
- Roast until chicken begins to brown, about 10 minutes longer.
- Transfer chicken to platter.
- Scrape pan juices and any browned bits from baking sheets into glass measuring cup.
- Spoon off fat from top of juices.
- Add enough broth to juices to mesure 1 3/4 cups sauce.
- Bring sauce to simmer in small saucepan over medium high heat, whisking in enough reserved glaze to flavor and thicken sauce as desired.
- Serve chicken with sauce.
Nutrition Facts : Calories 1014.1, Fat 55, SaturatedFat 15.7, Cholesterol 271.7, Sodium 299.5, Carbohydrate 61.4, Fiber 0.5, Sugar 35.3, Protein 68.8
HALIBUT WITH BALSAMIC GLAZE
So easy, great presentation and twist to fish. I've used other 3/4"-1" thick fish and recommend marinating the full 4 hours if possible. Recipe courtesy of Giada, Everyday Italian.
Provided by Southern Lady
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl whisk the vinegar, honey, oil, and garlic.
- Arrange fish in an 8" sq baking dish and pour marinate over, coating completely.
- Cover and refrigerate at least 30 minutes and up to 4 hours.
- Preheat broiler.
- Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick oil.
- Remove fish, reserving the marinade, and arrange on baking sheet.
- Pour marinade into a small heavy saucepan and bring to a boil and then back to a simmer for about 15 mins., stirring often.
- While sauce is simmering, broil the fish until they are just cooked through and carmelized on top, about 12 minutes (Watch last few minutes that you're not too close to the broiler and fish is burning).
- In small pan, sauce will thicken similar to a steak sauce. Spoon off any excess oil if preferred.
- Transfer fillets to plates, drizzle sauce lightly on top just for presentation to keep the eye appeal of the carmelization and then spoon more sauce around the fish. Serve.
APRICOT-ROSEMARY GLAZED PORK LOIN
This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker.
Provided by PaulaG
Categories Pork
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Remove any excess fat from the roast.
- Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
- Sprinkle with salt and pepper.
- In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
- When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
- Insert meat thermometer so tip is in center of thickest part of pork.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
- Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
- Cut roast into slices.
- Heat the reserved apricot mixture and serve with roast.
HALIBUT WITH ROSEMARY
I picked up this recipe card at The Fresh Market, and I think it's the best halibut recipe I've ever prepared.
Provided by Kizzikate
Categories Halibut
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle fish with salt and pepper. Coat with flour.
- Heat oil in frying pan over medium heat. Arrange fish in a single layer in pan. Cook, turning once, until fish is brown and flaky, app. 5 minutes per side.
- Remove fish to a warm platter. To pan, add vinegar, garlic, rosemary, and water. Boil until reduced by half; remove garlic. Spoon sauce over fish.
Nutrition Facts : Calories 401.1, Fat 23, SaturatedFat 3.2, Cholesterol 69.8, Sodium 118.4, Carbohydrate 0.8, Fiber 0.1, Protein 45.6
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