Halibut With Charred Garlic Oil And Tomato Relish Recipes

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BASIL RUBBED HALIBUT WITH PUTTANESCA RELISH

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18



Basil Rubbed Halibut with Puttanesca Relish image

Steps:

  • For the relish: Heat a charcoal or gas grill to medium-high for direct and indirect grilling.
  • Whisk together the vinegar, anchovy paste, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the olive oil and season with more salt and pepper if needed.
  • Brush the tomatoes, jalapeno and onion with canola oil and season with salt and pepper. Grill the tomatoes until charred on both sides. Remove, let cool slightly and dice. Grill the onion until charred on both sides and slightly soft. Remove, let cool and dice. Grill the jalapeno until charred. Remove, let cool slightly and chop (do not seed or peel).
  • Add the tomatoes, onions, jalapeno, olives, capers, basil and parsley to the vinaigrette.
  • For the halibut: Combine the canola oil, 1/2 cup of the basil and some salt and pepper in a blender and blend until smooth, about 1 minute. Strain into a bowl. Take about 1/4 cup of the basil oil and reserve in another bowl for the cooked fish.
  • Heat a charcoal or gas grill to high for direct grilling. Brush the halibut on both sides with the larger quantity of basil oil and sprinkle with salt and pepper. Grill the fish on both sides until slightly charred and just cooked through, about 4 minutes per side.
  • Remove and immediately drizzle over some of the reserved basil oil. Top with some of the puttanesca relish. Garnish with the basil sprigs.

2 tablespoons red wine vinegar
2 teaspoons anchovy paste
1 teaspoon finely chopped fresh oregano
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1/4 tablespoon extra-virgin olive oil
3 ripe beefsteak or large heirloom tomatoes, cut into thick slices
1 jalapeno
1 small onion, cut into thick slices
Canola oil, for brushing
1/4 cup chopped kalamata olives
1 tablespoon capers, drained
1/4 cup torn fresh basil leaves
2 tablespoons roughly chopped fresh flat-leaf parsley
1/2 cup canola oil
1 cup loosely packed fresh basil leaves, plus sprigs for garnish
Kosher salt and freshly ground black pepper
4 halibut fillets (8 ounces each)

GRILLED HALIBUT WITH CHARRED TOMATO VINAIGRETTE

This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle smoky flavor. Serve with grilled country bread rubbed with garlic, a crunchy salad or buttery corn on the cob for a memorable meal.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Grilled Halibut with Charred Tomato Vinaigrette image

Steps:

  • Prepare a grill for medium-high heat.
  • Arrange the sliced tomatoes on a large platter and set aside. Pat the skin of the halibut dry with a paper towel and then brush the fillets all over with olive oil. Season the flesh generously with salt and pepper.
  • Oil the grill grates and put the cherry tomatoes and fish skin-side down on the grill. Cover and let cook until the tomatoes are charred and starting to split, about 5 minutes, depending on the ripeness of the tomatoes and the heat from your grill. Cook the halibut until just cooked through, about 10 minutes. Transfer the fish skin-side down to the platter with the sliced tomatoes.
  • Put the cherry tomatoes in a blender, discarding the vine, and add the olive oil, vinegar, 1 teaspoon salt and several grinds of pepper. Blend until smooth, then stir in half the chives and basil. Spoon the tomato vinaigrette over the fish and tomatoes. Drizzle everything with some more olive oil and sprinkle with the remaining chives and basil. Finish with a sprinkle of flaky salt.

2 pounds heirloom tomatoes, sliced 1/4 inch thick
Four 6- to 8-ounce skin-on halibut fillets
6 tablespoons olive oil, plus more for grilling and drizzling
Kosher salt and freshly ground black pepper
12 ounces on-the-vine cherry or cocktail tomatoes
2 tablespoons white wine vinegar
1/4 cup chopped chives
1/2 cup basil leaves, torn
Flaky salt, for serving

GARLIC HALIBUT WITH TOMATO-CAPER BRUSCHETTA

Provided by Guy Fieri

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 21



Garlic Halibut with Tomato-Caper Bruschetta image

Steps:

  • Combine all ingredients, (except butter, 2 tablespoons white wine and 1/2 cup chicken stock) and let fish marinate for 1 hour. Remove from marinade, remove excess garlic, and pan saute until medium. Then deglaze with 2 tablespoons wine, 1/2 cup chicken stock and melt butter into the sauce. Let sauce reduce and season with salt and pepper. Serve fish with sauce poured over the top. Garnish with green onions and serve the Tomato-Caper Bruschetta alongside.
  • Preheat oven to 350 degrees F. Add bread and toast until light brown. Remove, rub with whole cloves, and drizzle with 2 teaspoons of the olive oil.
  • In a medium saute pan, heat remaining olive oil, add onions, capers and diced garlic, and cook until translucent. Deglaze with wine, then add tomatoes and sugar. Season with salt and pepper and cook for 3 to 5 minutes.
  • Top toasted baguette with tomato-caper sauce and garnish with Parmesan.

1 1/2 pounds halibut fillet, cut in 6-ounce pieces
2 tablespoons garlic, chopped
3 tablespoons white wine, Sauvignon Blanc, divided
1 tablespoons freshly chopped flat-leaf parsley
1 tablespoon lemon juice
1 tablespoons extra-virgin olive oil
3/4 cup chicken stock
2 tablespoons butter
Salt and freshly ground black pepper
Freshly chopped green onions, for garnish
Tomato-Caper Bruschetta, for serving, recipe follows
1 baguette, sliced on bias, 4 pieces, no ends
2 garlic cloves, to rub on bread, plus 1 tablespoon garlic, diced
3 tablespoons olive oil
3 tablespoons diced white onion
1 tablespoon nonpareil capers
3 tablespoons white wine
1 1/2 cups diced Roma tomatoes
1 teaspoon sugar
Salt and freshly ground black pepper
3 tablespoons grated Parmesan

LEMON ROSEMARY MARINATED GRILLED HALIBUT

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 6



Lemon Rosemary Marinated Grilled Halibut image

Steps:

  • Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

3 tablespoons dry white wine
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped rosemary
Four halibut steaks, (6 ounces each)
Salt and freshly ground pepper

BAKED HALIBUT WITH TOMATO CAPER SAUCE

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

Provided by Martha Rose Shulman

Categories     dinner, weekday, sauces and gravies, main course

Time 1h

Yield Serves 6

Number Of Ingredients 16



Baked Halibut With Tomato Caper Sauce image

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
  • Make the sauce as directed and keep warm.
  • Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
  • Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
Salt, preferably kosher salt
freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
Salt, preferably kosher salt
freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

ROASTED HALIBUT WITH GARLIC SAUCE

Provided by Ruth Cousineau

Categories     Fish     Garlic     Roast     Quick & Easy     Mayonnaise     Seafood     Halibut     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5



Roasted Halibut with Garlic Sauce image

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper.
  • Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish.
  • Bake, uncovered, until fish is just cooked through, 10 to 15 minutes.

1 3/4 pounds halibut fillet (1 1/2 inches thick)
3 garlic cloves
2 tablespoons extra-virgin olive oil
1/3 cup mayonnaise
Accompaniment: lemon wedges

PAN-ROASTED HALIBUT WITH CHARRED TOMATOES, LEMON & HERBS

Categories     Fish     Dinner

Number Of Ingredients 8



Pan-Roasted Halibut with Charred Tomatoes, Lemon & Herbs image

Steps:

  • fresh soft herbs such as dill, basil, chives and/or oregano, roughly torn
  • Set a large, high-walled ovenproof sauté pan over high heat. Once very hot, add cherry tomatoes and cook, undisturbed, until blackened in spots, about 30 seconds. Shake pan to roll tomatoes around and char all over without breaking skins, about 30 seconds more. Transfer tomatoes to a plate, season lightly with salt and set aside.
  • Set the same pan over medium heat. Add half the oil, all the lemons and crushed garlic, and season with salt and pepper. Sauté lemons until darkened in spots, 1 minute. Move lemons and garlic to one side of pan and lay in halibut fillets, skin-side down. Arrange lemons and garlic around fish and transfer pan to oven.
  • Roast halibut until tender and flaky at thickest point, about 5 minutes. Use a spatula to transfer fish to a plate. Set pan back over medium heat. Stir in half the herbs, remaining olive oil, wine and charred tomatoes. Bring sauce to a simmer and continue simmering until alcohol cooks off, about 2 minutes. Gently mash tomatoes until they burst and release their juices and sauce's flavors meld, 1-2 minutes more. Season with salt and pepper. Spoon sauce over fish, garnish with remaining herbs and serve immediately.

1 bunch Kosher salt and freshly ground black pepper
4 ounces fillets halibut or other firm, flaky fish
1 pint cherry tomatoes, gold, if possible
1/2 cup Olive oil
1/2 lemon, seeds removed, very thinly sliced
4 cloves garlic cloves smashed
1 1/2 cups fresh soft herbs such as dill, basil, chives and/or oregano, roughly torn
1/4 cup white wine, or white balsamic vinegar

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