HALIBUT WITH CITRUS-OLIVE SAUCE
This poached halibut is one of my favorite fish entrees. The lovely sweet-and-salty sauce has incredible flavor, texture and color.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring 1-1/2 cups orange juice, wine, lime juice and shallot to a boil; cook until liquid is reduced to 1/2 cup, about 15 minutes. Reduce heat to low; gradually whisk in butter until butter is melted. Remove from heat; stir in red pepper and olives. Keep warm., In a large skillet, bring the garlic, oregano and remaining orange juice to a boil. Reduce heat; add fillets and steam, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Serve with sauce.
Nutrition Facts : Calories 384 calories, Fat 16g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 254mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 37g protein.
GRILLED HALIBUT WITH OLIVE SAUCE
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or broiler to very hot.
- Press the pepper into the surface of the fish. Brush the fish with all but one tablespoon of the oil.
- Grill or broil the fish, turning it once, until it is just cooked, 6 to 10 minutes, depending on the thickness of the fish and the heat of the grill or broiler.
- Meanwhile, combine the remaining oil with the olives, lemon juice and garlic. As soon as the fish is cooked, transfer it to a platter and spoon the olive mixture on top.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 19 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 3 grams, Sodium 320 milligrams, Sugar 0 grams
PAN-SEARED HALIBUT WITH CITRUS SALSA
Steps:
- Using a paring knife, remove the peel and white pith from the orange and tangerine. Working over a large bowl, carefully cut between the membranes to release the citrus segments, allowing them to fall into the bowl along with any juices. Add the avocado, onions, cilantro and lime zest and juice to the bowl with the citrus. Gently toss to mix. Season the salsa with salt and pepper.
- In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the halibut liberally with salt and pepper. Add the halibut to the skillet and cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer the halibut to serving plates, top with salsa and serve.
HALIBUT WITH CITRUS BUTTER AND RADISHES
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Toss the red onion, radishes, thyme, 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until tender, 20 to 25 minutes.
- Season the halibut with salt and arrange over the roasted vegetables. Brush with the remaining 1 tablespoon olive oil. Bake until the halibut is just cooked through, about 10 minutes.
- Meanwhile, combine the blood orange juice, grapefruit juice and lime juice in a small saucepan and bring to a boil. Reduce to a simmer and cook until reduced to about 1/4 cup, 12 to 15 minutes. Add the heavy cream and simmer until combined. Reduce the heat to low and whisk in the butter, one piece at a time, waiting until the butter is emulsified before adding the next piece. Season with salt. Keep warm over very low heat until ready to serve.
- Peel the whole grapefruit with a paring knife, removing the white pith. Slice between the membranes to remove the segments. Transfer the halibut and vegetables to a platter with a spatula and scatter the grapefruit segments around them. Drizzle with the citrus butter.
Nutrition Facts : Calories 354, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 100 milligrams, Sodium 271 milligrams, Carbohydrate 11 grams, Fiber 1 grams, Protein 22 grams, Sugar 3 grams
HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
- For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
- Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
- Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.
SOUTHERN CALIFORNIA HALIBUT WITH LEMON, OLIVE OIL, SWEET BELL PEPPER AND ANCHOVY
Provided by Food Network
Number Of Ingredients 16
Steps:
- Begin by filleting, skinning, and portioning the halibut. Next roast the peppers and peel. Think about using a blow torch, if available, to burn the skin off as it does it quickly helps maintain the texture of the pepper. Once the peppers are peeled cut them into a small dice. Add the peppers to a clean mixing bowl and start with the rest of the ingredients. After rising the capers well, chop them finely and add them to the bowl. Chop the olives and do the same. Finely dice the fennel, blanch it in acidulated water, shock it in ice water, and add it to the bowl. Finely chop the garlic and the anchovy and add them to the bowl as well. Season the mixture with ground pepper; add the juice of the remaining lemon and zest as well. Add a few drops of the sherry vinegar, if desired, and add the olive oil. At this point taste the mixture and if it needs salt use the finest sea salt you can find. Set the mixture aside in a warm place while you cook the fish. Place the frying oil in a tall straight-sided pan and heat to 300 degrees. At this point add a few leaves of the green basil and fry until crisp. Season the leaves with salt and set aside for service. To begin cooking the fish add a bit of cooking oil to a saute pan and bring the oil to the smoke point. When the pan reaches the correct temperature, add the fillets of fish and begin to cook. As the fish begins to color you will see the sides begin to opaque, this is a sign that it is nearly cooked. At this point turn the fish over for about 30 seconds, remove the fish from the pan and place on absorbent paper to remove any excess oil. Before plating tear a few of the basil leaves roughly and add them to the olive mixture. Taste one final time before plating, adjust seasoning if necessary. To begin plating, place a bit of the olive mixture in the center of the warmed dinner plates, be sure to have enough olive oil on each plate so that a bit of the oil surrounds the salad. Place a fillet of halibut on top and place the fried basil leaves, opal basil on top of the fish for garnish, and sprinkle with dried fennel.
HALIBUT WITH CITRUS-DIJON SAUCE
Make and share this Halibut with Citrus-Dijon Sauce recipe from Food.com.
Provided by ngibsonn
Categories Halibut
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange fish in a large shallow baking dish.
- Combine orange juice and next 5 ingredients in a small bowl and mix well.
- Pour over fish steaks, cover and marinate in refrigerator for 1 hour, turning once.
- Remove steaks from marinade and reserve marinade.
- Combine reserved marinade, olive oil and mustard in small saucepan and bring to boil.
- Add onion, capers and parsley and reduce heat to simmer for 5 minutes.
- Place halibut steaks on broiler pan sprayed with nonstick cooking spray and brush with sauce.
- Broil for 5 minutes.
- Turn, brush with sauce and broil an additional 3 minutes or until fish flakes easily with fork.
- Spoon remaining sauce over fish or serve on the side.
Nutrition Facts : Calories 158.8, Fat 5, SaturatedFat 0.7, Cholesterol 36.6, Sodium 126.6, Carbohydrate 3.2, Fiber 0.4, Sugar 1.6, Protein 24.1
BAKED CITRUS HALIBUT WITH TOMATO SAUCE
Steps:
- Preheat the oven to 400°F and lightly oil an ovenproof pan large enough to accommodate all of the fillets in a single layer.
- Stir the lemon juice and salt together, then coat the halibut in the mixture and refrigerate for 15 minutes.
- Pat the fillets dry with paper towels and place them in the prepared pan. Brush each fillet with 1/4 teaspoon of the olive oil and top with 1/4 cup of the tomato sauce.
- Bake for 12 to 15 minutes, until the fish is opaque and flakes easily. To be certain the fish is done, push a two-pronged kitchen fork straight down into the flesh. If you feel no resistance, the fish is cooked; if not, return the fish to the oven for another minute or two.
- Top each fillet with 1 tablespoon of the relish before serving.
- variation
- For a totally different taste sensation, marinate the halibut in Cilantro Lime Vinaigrette (page 181) for 30 minutes. Pat the fillets dry with paper towels. Sprinkle each fillet with a pinch of salt and a pinch of cayenne, and bake as above. Top with a dollop of Mango and Avocado Salsa (page 185) before serving.
- storage
- Store in an airtight container in the refrigerator for 2 days.
- nutrition information
- (per serving)
- Calories: 380
- Total Fat: 28g (4.7g saturated, 17.4g monounsaturated)
- Carbohydrates: 5g
- Protein: 26g
- Fiber: 1g
- Sodium: 450mg
- CULINARY RX
- Nutritionists tout fish as a great source of omega-3 fatty acids, which studies suggest may be beneficial for people fighting breast and prostate cancer. But recent research suggests that not all fish are created equal, and what people really should be looking at is the ratio of omega-3 to omega-6, as omega-6s may promote cancer growth. This ratio could be at the heart of the benefits of the so-called Mediterranean diet, which some researchers believe is linked to lower cancer rates in Mediterranean countries. The magic ratio of omega-3s to omega-6s appears to be no less than 1 to 1 (and preferably a lot more omega 3s). For example, halibut's ratio is 2.5 to 1 (good), wild king salmon comes in at 5.6 to 1 (better), and fish roe weighs in at 11.1 to 1 (a slam dunk). By contrast, farm-raised catfish has fifty times more omega-6s than omega-3s. A good rule of thumb is to look for wild fish, as opposed to farm-raised, since the feed given to some cultivated fish can be high in omega-6s.
HALIBUT WITH CITRUS AND CILANTRO
This delicious recipe for halibut with citrus and cilantro comes from chef Marco Pierre White.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high heat; prepare an ice-water bath. Add salt to boiling water; return to a boil. Add fennel and cook until just tender, about 3 minutes. Drain and immediately transfer to ice-water bath to cool; drain and set aside.
- Place lemon zest in a small saucepan and add enough water to cover. Place over medium high heat and bring to a boil; drain, return lemon zest to saucepan and repeat process twice more.
- Place vinegar and sugar in a medium saucepan. Bring to a boil over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat and add lemon zest; let steep for at least 10 minutes.
- Slice the top and bottom of 2 oranges 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 orange over a small saucepan, cut along both sides of each segment, staying close to the membrane, to release. Drizzle with olive oil and toss to combine; set aside.
- In a medium skillet, bring orange juice to a boil over medium-high heat. Cook until thickened, about 3 minutes. Transfer to a medium heatproof bowl and drizzle with olive oil; set sauce aside.
- Meanwhile, add just enough olive oil to coat bottom of nonstick skillet; place over high heat. When oil is hot, add fish and cook, turning once until opaque, about 7 minutes.
- Heat a large dry skillet over medium-high heat. Add coriander seeds and toast until fragrant, 4 minutes. Remove from pan and crack slightly with the back of a spoon. Add to saucepan with orange segments and place over medium-low heat to warm.
- Place fennel in a medium skillet; drizzle with olive oil. Add bay leaves and place over medium-low heat until warmed, about 2 minutes.
- Divide fish and fennel evenly between 4 plates. Top fish with orange segments and steeped lemon zest; spoon over sauce. Garnish with cilantro. Serve immediately.
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
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.
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
CITRUS BAKED HALIBUT
Make and share this Citrus Baked Halibut recipe from Food.com.
Provided by Dave5003
Categories Halibut
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- OVEN COOKING:.
- Rinse halibut in cold water and dry using paper toweling.
- Arrange halibut in a 9" x 13" oven-proof baking dish.
- Preheat oven to 400 degrees Fahrenheit.
- In a frying pan, add butter, onion and garlic. Saute until translucent.
- Remove from heat; stir in parsley, orange rind, salt and pepper.
- Spread mixture over halibut steaks.
- In a small bowl, mix together orange juice and lemon juice.
- Sprinkle juice over steaks, but be careful not to wash away the onion/garlic mixture.
- Bake fish in preheated 400 degree Fahrenheit oven for 20 to 22 minutes, turning over at about 10 minutes of cooking time.
- Continue cooking until time expires or until fish flakes easily with a fork.
- DO NOT OVERCOOK FISH.
- Spoon hot juices over fish.
- Serve at once.
- MICROWAVE COOKING:.
- Prepare and arrange fish and onion/garlic as above.
- Reduce orange juice by 2 tablespoons.
- Cover fish with a clear plastic wrap vented.
- Cook on HIGH (full power) for 4 minutes.
- Turn fish over and cook for an additional 3 to 4 minutes on HIGH (full power) or until fish flakes easily with a fork.
- Spoon juices over fish and serve at once.
- If desired, serve with Tartar Sauce.
Nutrition Facts : Calories 755, Fat 22.2, SaturatedFat 8.8, Cholesterol 176.1, Sodium 918, Carbohydrate 36.8, Fiber 1.9, Sugar 29.4, Protein 97.7
HALIBUT WITH BRIGHT LEMON CREAM SAUCE
Tender halibut with a suprisingly light and brightly flavored lemon cream sauce. It can be made with as many or as few capers as you prefer. Serve with salad and fresh bread.
Provided by Adopted Parisian
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, salt, and pepper on a large plate and then dredge each cut of halibut. Shake off any excess flour.
- Melt 4 tablespoons butter in a large saute pan, wait for foam to reduce and add fish to the pan. Saute, turning once, until the fish is cooked all the way through, flakes easily, and is golden brown all over. Transfer fish to a serving platter.
- Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.
Nutrition Facts : Calories 404.1, Fat 21.4, SaturatedFat 11.5, Cholesterol 100.7, Sodium 924.8, Carbohydrate 13.7, Fiber 0.8, Sugar 0.4, Protein 37.7
HALIBUT WITH HERB SAUCE
Steps:
- Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.
- Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.
HALIBUT STEAMED WITH ORANGES, TOMATOES, AND OLIVES
Steps:
- Cut off peel and white pith from oranges. Cut oranges between membranes to release segments.
- Heat oil in heavy very large skillet over medium-high heat. Add onions and garlic; sauté until tender and just beginning to brown, about 8 minutes. Add tomatoes and wine. Bring to boil. Reduce heat to medium-low and simmer 3 minutes. Gently stir in orange segments and olives. Season mixture to taste with salt and pepper. Sprinkle halibut fillets with salt and pepper. Arrange halibut in single layer atop vegetable mixture in skillet. Cover and simmer gently until halibut is just opaque in center, about 12 minutes.
- Spoon vegetable mixture onto plates. Top with halibut. Place feta cheese atop vegetable mixture and alongside halibut. Sprinkle with chives and serve.
HALIBUT WITH LEMON SAUCE
Fish and lemon are a natural pairing: The tart citrus enlivens the flavor of a delicate sauteed halibut topped with a reduced lemon sauce and slices of preserved lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.
- Remove fish from container; set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat; transfer fillets to a platter. Cover with aluminum foil to keep warm.
- Turn heat to high; add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat; strain into small pan. If using preserved lemon, cut rind into 1/4-inch-thick strips and warm with sauce in pan. Pour sauce over fillets, and serve.
HALIBUT IN A LEMON MUSTARD AND CAPER SAUCE
Baked halibut steamed in the oven with a sauce made with lemon, capers and honey mustard. Super easy and nearly zero clean up.
Provided by TortsChef
Categories Very Low Carbs
Time 30m
Yield 1 fish steak, 2 serving(s)
Number Of Ingredients 7
Steps:
- preheat the oven to 350°F.
- take out two sheets of tin foil, appx 8x10 and stack them (one will actually cover the fish, the other will act as a safety to prevent spilling juice/sauce in the oven).
- Place the fish steak in the center of the tin foil, and salt and pepper it.
- In a small bowl, place the olive oil, lemon juice, honey mustard and white wine and mix into an emulsion.
- pour the sauce over the fish (be sure to lift the sides of the foil to create a barrier and prevent the sauce from spilling onto the counter).
- place the capers over the fish.
- fold the foil into a pouch.
- place in the oven for 20 minutes and test for doneness (fish should be white and flaky in the center).
- Serve the fish with the sauce.
More about "halibut with citrus olive sauce recipes"
HALIBUT WITH CITRUS SAUCE - RECIPE! - LIVE. LOVE. LAUGH.
From genabell.com
Estimated Reading Time 2 mins
PAN-SEARED HALIBUT WITH LEMON CAPER SAUCE - THE FISHERMANS …
From thefishermansmarket.ca
ROASTED HALIBUT WITH CITRUS WINE SAUCE - ELLIE KRIEGER
From elliekrieger.com
LEMON HALIBUT WITH CAPER SAUCE | CALIFORNIA OLIVE RANCH
From californiaoliveranch.com
GRILLED HALIBUT RECIPE WITH LEMON-BASIL VINAIGRETTE - THE SPRUCE …
From thespruceeats.com
LEMON HERB BAKED HALIBUT (PARVE, PASSOVER) - THE SPRUCE …
From thespruceeats.com
HALIBUT SANDWICH WITH CITRUS INFUSED SAUCE - SIMPATICO FOODS
From simpaticofoods.com
HALIBUT WITH CITRUS-OLIVE SAUCE - TASTE OF HOME
From preprod.tasteofhome.com
PAN SEARED HALIBUT WITH CITRUS CREAM SAUCE - FOODOLOGY GEEK
From foodologygeek.com
PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE - WHOLESOME …
From wholesomeyum.com
HALIBUT WITH PARSLEY-LEMON SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
HALIBUT CHEEKS GRILLED IN LEMON SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
POACHED HALIBUT WITH LEMON HERB SAUCE - FIFTY SHADES OF …
From fiftyshadesoffood.com
HALIBUT WITH CITYRUS BUTTER SAUCE - ITALIAN FOOD FOREVER
From italianfoodforever.com
SEARED HALIBUT WITH CITRUS SAUCE - BIGOVEN
From bigoven.com
HALIBUT IN LEMON SAUCE | CIAO ITALIA
From ciaoitalia.com
HALIBUT WITH LEMON BUTTER SAUCE RECIPES
From recipesforweb.com
BAKED LEMON GARLIC HALIBUT - JO COOKS
From jocooks.com
HALIBUT WITH CITRUS-OLIVE SAUCE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
ROASTED HALIBUT WITH OLIVE OIL AND LEMON | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
HALIBUT WITH PARSLEY-LEMON SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
HALIBUT WITH LEMON CREAM SAUCE - TWO CUPS OF HEALTH
From twocupsofhealth.com
MEDITERRANEAN BAKED HALIBUT W/ VEGGIES (VIDEO) | THE …
From themediterraneandish.com
GRILLED HALIBUT RECIPE (WITH LEMON-BASIL PESTO SAUCE) | KITCHN
From thekitchn.com
HALIBUT WITH CITRUS-OLIVE SAUCE
From crecipe.com
GRILLED HALIBUT WITH CITRUS HERB BUTTER - GIRLS CAN GRILL
From girlscangrill.com
MEDITERRANEAN CITRUS POACHED HALIBUT RECIPE | SIDECHEF
From sidechef.com
PAN SEARED HALIBUT WITH LEMON CAPER SAUCE - A FAMILY …
From afamilyfeast.com
You'll also love