Halibut With Lemon Spinach And Tomatoes Recipes

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.

Steps:

• Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in 2-quart rectangular baking dish at least 2 inches deep.
• Place spinach in bag; sprinkle with onion. Top with fish. Stir together the butter, garlic, salt, and black pepper. Brush over fish. Arrange lemon slices over fish. Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in dish.
• Place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over dish.
• Bake 20 minutes.
• Cut open top of oven bag carefully. Remember: Always support bag with the dish.
• Serve fish with spinach and lemon, and spoon any juices over the top. Sprinkle with crushed red pepper, if desired.

Steps:

• In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemon juice. Remove from the heat and keep warm.
• In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach is wilted. Season, to taste, with lemon juice and pepper.
• In a small saucepan combine the tomatoes, olive oil, garlic, salt, and kalamata olives. Heat quickly on high heat so that the tomatoes do not turn into a sauce.
• Put spinach in center of each plate then place the piece of halibut in the center of the spinach. Spoon the sauce over the halibut and garnish with fresh basil.

Steps:

• In a small bowl, whisk together the juice of 1 lemon, the olive oil and saffron.
• Season the fish fillets with coarse salt and pepper.
• Place in a nonaluminum dish in a single layer.
• Pour the oil mixture over the fish and turn to coat.
• Cover and refrigerate for 1 to 2 hours.
• Preheat an oven to 450 degrees.
• Spray a roasting pan with nonstick cooking spray and place in the oven until it is hot, about 5 minutes.
• Sprinkle a little coarse salt on the bottom of the hot pan.
• Lift the fish fillets from the marinade, reserving the marinade, and place them, skin sides down, on the hot pan.
• Roast until opaque throughout when pierced with a knife, 7 to 10 minutes.
• Meanwhile, prepare the vegetables: In a large nonaluminum sauté pan over medium-high heat, warm the olive oil.
• Add the shallots and sauté until they begin to soften, 2 to 3 minutes.
• Add the saffron and continue to cook until the shallots are soft, about 4 minutes more.
• Transfer about 1 tbsp.
• of the shallots to a small dish and set aside.
• Increase the heat under the sauté pan to high.
• Working in 3 batches, add the spinach leaves to the shallots remaining in the pan.
• Saute, tossing constantly, until the spinach is wilted but still bright green, 4 to 5 minutes.
• Transfer to a plate, season with coarse salt and pepper, and keep warm.
• Place the sauté pan over medium heat and add the reserved shallots.
• Add the zucchini and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes.
• Add the tomatoes and cook, stirring, until the tomatoes begin to soften, 3 to 4 minutes.
• Add the reserved marinade, increase the heat to high, and cook until the sauce is slightly thickened and the vegetables are just tender, 5 to 7 minutes more.
• Season with coarse salt, pepper and lemon juice.
• Mound a portion of the spinach in the center of each individual plate.
• Top each with a fish fillet and spoon the zucchini mixture over the fish.
• Dust the fish and the plate with the parsley.
• Cut the remaining lemon into wedges and divide among the plates.

Steps:

• Put the tomato halves in a food processor and process to make a smooth purée. Set aside.
• Season the halibut chunks with 1/2 teaspoon salt. Spread the flour on a plate, and lightly dredge the halibut, tapping off the excess.
• Pour 1/4 cup of the olive oil into a large skillet, and set over medium-high heat. When the oil is hot, add the fish and brown on all sides, until just cooked through, about 5 minutes in all. Remove the fish to a plate and keep warm.
• Add the sliced garlic to the skillet. Let the garlic sizzle for a minute, then pour in the tomato purée. Slosh out the food processor's work bowl with 1 cup hot water, and add that to the skillet. Season with the peperoncino. Bring to a rapid simmer, and cook until very thick, about 10 to 12 minutes.
• Season the sauce with the remaining teaspoon of salt, and stir in the remaining 2 tablespoons olive oil. Increase heat to high, add the spinach, and cook until spinach is just wilted into the sauce, about 3 or 4 minutes. Divide the spinach and sauce among plates, and serve the halibut on top.

Steps:

• To make dressing:.
• Slice off the top and bottom ends of tomatoes and cut them lengthwise into quarters, removing the seeds.
• Lay the tomato quarters skin side down on a cutting board and fillet the skins from the meat.
• Dice the tomatoes into 1/2-inch pieces.
• Combine the tomatoes, red onions, garlic, lemon zest, orange zest, thyme, Italian parsley, olives and anchovies and gently toss in a metal bowl.
• Add the salt, pepper and sugar.
• Mix gently.
• Add the red wine vinegar and stir. Carefully add the extra-virgin olive oil, making sure that the oil covers the ingredients.
• Marinate the dressing for four hours.
• To make the spinach:.
• Heat a large stockpot over medium heat.
• Add half the onions, half the wine, half the spinach, the salt and pepper.
• Cook together until the spinach is wilted by half.
• Add the rest of the onions, wine and spinach. (Half of the spinach will be more cooked; this will add variation to the color and texture).
• If desired, season with salt and pepper to taste.
• To make the halibut:.
• Season the fish on both sides with salt and freshly ground black pepper.
• Bring a large saute pan to high heat.
• Add olive oil and then saute the fish in the pan with the "skin" side down for about 3 minutes, until this side appears to be crisp and golden brown.
• Flip the fish to its other side and cook for an additional 3 minutes.
• The halibut is best served when it is still medium-rare to medium on the inside.
• Longer cooking may result in the fish becoming dry.
• To assemble:.
• Divide the spinach among 6 plates and place sauteed halibut over spinach.
• Stir the dressing , and evenly divide dressing over each portions.

Steps:

• Preheat the oven to 230 degrees C.
• Grease a baking dish with some olive oil.
• Rub the fish generously with salt and pepper, then lay in the dish and bake for 7-8 minutes or until the flesh flakes easily away from the bone.
• Chop the parsley and rinse the capers.
• Lift the fish out onto warm plates and place the baking dish over a moderate flame.
• Scatter in the capers and parsley, squeeze in the lemon juice and grind in a little salt and pepper.
• Drizzle in a little more oil, then bring to a fierce bubble.
• Tip that over the fish and serve with the steamed spinach.

Steps:

• Preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.
• Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain. Add 2 tablespoons oil and garlic to same saucepan; sauté over medium heat 1 minute. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat. Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing.