Halibut With Ginger Recipes

Steps:

• Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and pepper., Place fish on an oiled grill rack, skin side down. Grill, covered, over medium heat (or broil 6 in. from heat) until fish just begins to flake easily with a fork, 6-8 minutes., In a large skillet, bring water to a boil over medium-high heat. Add Brussels sprouts, pepper flakes and, if desired, remaining salt. Cook, covered, until tender, 5-7 minutes. Meanwhile, in a small skillet, heat oil over medium heat. Add garlic; cook until golden brown. Drain on paper towels., Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts; sprinkle with fried garlic. If desired, serve with lemon slices.

Steps:

• Whisk the orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
• Heat the olive oil in a skillet over medium-high heat. Cook the halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour the orange juice mixture into the skillet and bring to a boil. Reduce heat to medium and simmer until the halibut flakes easily with a fork and the sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

Steps:

• 1. In small saucepan, combine all ingredients, except the halibut. Over medium heat, mix until sugar is dissolved.
• 2. Put Halibut in a non metalic pan or ziplock bag, pour marinade over fish. Marinate in fridge for about 30 mins. I make a double batch of marinade and seperate, one batch for marinating and one batch for basting.
• 3. Oil grill grate and preheat grill. Place halibut steaks on grill and cook on each side for about 5 minutes, basting with marinade while fish is cooking.
• 4. Grill until done, halibut should be opaque through to the middle and flake easily with a fork. Discard extra marinade that has had contact with the raw fish.
• 5. Notes: Instead of mincing the garlic and ginger, I like to grate it. Seems the grating brings more flavor. I never add the salt I have never added the herbs I have made this with the honey or the brown sugar, very little taste difference. Actually, I used Splenda brown sugar. I have used the grill, oven broiler and grill pan on top of the stove to cook the fish for this recipe. They all work fine.

Steps:

• For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small plate. Season the halibut on both sides with salt and dredge the top only with the coriander. In a hot saute pan coated with oil, sear the top first until brown and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for seasoning then add lime juice and cilantro. Right before serving, add the soft rice noodles. Bring to temperature then serve.
• PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small pile in the middle with the mixture and top with halibut. Garnish with cilantro sprigs.
• Wine Suggestion: Lenswood Sauvignon Blanc, Australia

Steps:

• Combine the scallions, ginger, parsley, garlic, oil, vinegar, lemon juice, mustard, salt and pepper to taste in a food processor or blender. Blend until the herbs are finely chopped. But the ingredients should retain some texture.
• Add the quartered egg and process briefly until coarsely blended.
• Pour water into the bottom of a steamer. Season the fillets with salt and coarsely ground pepper. Place them on a steamer rack. Lay one lemon slice over each fillet. Cover, bring the water to a boil and steam for 3 to 4 minutes. Do not overcook.
• Transfer the fish fillets to a serving plate and place some sauce over them. The dish can be served cold or at room temperature. Serve over a bed of sauteed spinach leaves.

Steps:

• Spray a non stick skilled with veggie oil and heat until very hot but not smoking.
• Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute.
• Reduce heat and flip the fish add wine sugar& broth.
• Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork.
• Serve with some of the onions.
• and sauce over the fish.

Steps:

• Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
• Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
• Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.