PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE
Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
- Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
- Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
- Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g
MILK-POACHED ALASKAN HALIBUT WITH ASPARAGUS AND MOREL MUSHROOMS
Steps:
- Preheat oven to 400°F.
- Pat halibut dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In large, heavy skillet over moderately high heat, heat vegetable oil until hot but not smoking. Add fish, skin side up, milk, cream, and wine. Bring to light simmer, cover, and place in oven until just cooked through, 7 to 10 minutes. Remove halibut from liquid, cover, and keep warm. Reserve poaching liquid.
- While halibut is in the oven, cook asparagus in 8-quart pot boiling salted water until tender, about 3 minutes. Using slotted spoon or tongs, remove asparagus from water and transfer to large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss gently to coat. Cover and keep warm.
- In heavy 10-inch skillet, heat remaining 2 teaspoons olive oil until hot but not smoking. Add morels and sauté 5 to 6 minutes. Remove from heat and add sherry vinegar and thyme, stirring to scrape up any morels that might stick to bottom of skillet. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 tablespoon pepper.
- Place poaching liquid over high heat and simmer until reduced by half. Remove from heat and stir in butter.
- Divide asparagus between 8 plates. Peel skin off halibut and place 1 filet on top of asparagus on each plate. Divide morels among plates. Spoon sauce over fish and serve immediately.
SEARED HALIBUT WITH PARMIGIANA ASPARAGUS
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
HALIBUT WITH ASPARAGUS AND MUSHROOMS (SOUTH BEACH DIET)
Make and share this Halibut With Asparagus and Mushrooms (South Beach Diet) recipe from Food.com.
Provided by Cricketo
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Toss asparagus, mushrooms and scallions with next 4 ingredients (1/4 t. salt). Roast for 5 minutes on a large baking sheet.
- Push veggies to each side of the baking sheet and place the fish in the center of the sheet. Season fish with remaining salt, pepper and lemon juice. Roast for about 10 minutes longer or until fish flakes with a fork and veggies are tender.
Nutrition Facts : Calories 308.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 70.3, Sodium 423.4, Carbohydrate 6, Fiber 2.2, Sugar 1.7, Protein 48.2
SLOW-ROASTED HALIBUT WITH ASPARAGUS AND SALSA GENOVESE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 25m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F.
- Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
- Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once.
- Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
- Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.
BRAISED HALIBUT WITH ASPARAGUS, BABY POTATOES AND SAFFRON
The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. Don't add more than a pinch of salt to the water when cooking the potatoes, otherwise the reduced broth will be too salty.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Crush saffron threads between your fingers and place in a small bowl or ramekin. Add 1 tablespoon warm water and set aside.
- In a mortar and pestle, pound together almonds, garlic and anchovies along with a pinch of salt into a paste. Set aside.
- In a heavy straight-sided skillet or wide saucepan, heat olive oil over medium-high heat. Season fish with salt and pepper. When oil is hot, sear fish for 1 minute on each side. Remove to a plate or platter.
- Reduce heat to medium and add anchovy paste to pan. Cook, stirring and scraping bottom of pan, until garlic is fragrant, 30 seconds to a minute. Stir in 3 cups water and stir to deglaze bottom of pan. Add potatoes and a pinch of salt. (Don't salt to taste now or broth will become too salty when reduced later.) Bring to a boil. Add saffron with soaking water, reduce heat, cover and simmer until potatoes are just tender, 10 to 15 minutes.
- Carefully add seared halibut fillets and asparagus to pan. Tip in any liquid that has accumulated on the plate or platter, and bring back to a bare simmer. Cover and poach gently for 5 minutes, or until fish is opaque and asparagus is tender. With a slotted spoon or tongs, carefully remove fish fillets to 4 warm wide soup bowls. If necessary, simmer asparagus for another minute or 2. It should be tender but not too soft.
- Divide potatoes and asparagus among the bowls. Turn up heat and reduce liquid in pan by half, stirring. Taste and adjust seasoning. Stir in parsley and basil and simmer 20 to 30 seconds. Spoon broth over fish and vegetables and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 868 milligrams, Sugar 3 grams
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BUTTER-ROASTED HALIBUT RECIPE | BON APPéTIT
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5/5 (30)Estimated Reading Time 5 minsServings 6-8
- Preheat oven to 325°. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
- Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
- Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets.
- Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
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