Halibut With Lemon Spinach Tomatoes Recipes

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HALIBUT WITH LEMON, SPINACH, AND TOMATOES

Make and share this Halibut With Lemon, Spinach, and Tomatoes recipe from Food.com.

Provided by FrVanilla

Categories     Halibut

Time 15m

Yield 2 serving(s)

Number Of Ingredients 16



Halibut With Lemon, Spinach, and Tomatoes image

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.

Nutrition Facts : Calories 1402.3, Fat 123.9, SaturatedFat 20, Cholesterol 85.5, Sodium 1852.5, Carbohydrate 24.7, Fiber 9.8, Sugar 6.7, Protein 56.5

1/4 cup olive oil
2 (6 ounce) halibut fillets
salt
pepper, freshly ground
1 lemon, juice of
1/4 cup olive oil
1 tablespoon butter
2 (10 ounce) bags Baby Spinach
3 garlic cloves, crushed
1/2 teaspoon salt
6 roma tomatoes, diced
1/2 cup olive oil
3 garlic cloves, crushed
1/2 teaspoon salt
1/2 cup kalamata olive, chopped
fresh basil leaf, as garnish

SAUTEED HALIBUT WITH WILTED SPINACH AND TOMATO DRESSING

This is a family favorite from Executive Chef Paul Klitsie, Ristorante Fraatelli in Portland, OR. The ingredient list looks long, but it really goes together quickly. The dressing needs to be made ahead as it needs to marinate for 4 hours.

Provided by lazyme

Categories     Halibut

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 22



Sauteed Halibut With Wilted Spinach and Tomato Dressing image

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.

Nutrition Facts : Calories 1176.5, Fat 83.3, SaturatedFat 11.6, Cholesterol 130.4, Sodium 610.3, Carbohydrate 14.4, Fiber 4.8, Sugar 5.3, Protein 89.7

8 large roma tomatoes, skinned, died in 1/2-inch pieces
2 small red onions, diced
4 garlic cloves, chopped
1 lemon, zest of
1 orange, zest of
1 tablespoon fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
1/2 cup ripe olives, sliced
2 anchovies, minced (optional)
1/4 teaspoon salt
1 1/4 teaspoons black pepper
3/4 teaspoon sugar
1/2 cup red wine vinegar
2 cups extra virgin olive oil
1 small yellow onion, diced
1/2 cup white wine
1 1/2 lbs fresh spinach
1/4 teaspoon salt
pepper
extra virgin olive oil
6 halibut fillets, skin removed
salt and pepper, to taste

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



Halibut with Lemon Sauce image

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.

Zest of 3 lemons
2 tablespoons sugar
1 tablespoon salt
1/3 cup plus 1 teaspoon freshly squeezed lemon juice
3 tablespoons chopped fresh dill
4 halibut fillets or other firm white fish (8 ounces each)
1 tablespoon olive oil
3 tablespoons butter, cut into thirds
1 Moroccan Preserved Lemon (optional)

HALIBUT WITH LEMON SPINACH TOMATOES

Categories     Fish     Dinner

Number Of Ingredients 15



HALIBUT WITH LEMON SPINACH TOMATOES image

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.

1/4 cup olive oil
2 (6-ounce) halibut fillets
Salt and freshly ground pepper
1 lemon, juiced
1/4 cup olive oil
1 tablespoon butter
2 (10-ounce) bags baby spinach
3 cloves garlic, crushed
1/2 teaspoon salt
6 Roma tomatoes, diced
1/2 cup olive oil
3 cloves garlic, crushed
1/2 teaspoon salt
1/2 cup chopped kalamata olives
Fresh basil leaves, as garnish

TOMATO-POACHED HALIBUT

My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. -Danna Rogers, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13



Tomato-Poached Halibut image

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 651mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

1 tablespoon olive oil
2 poblano peppers, finely chopped
1 small onion, finely chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/4 cup chopped pitted green olives
3 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
4 halibut fillets (4 ounces each)
1/3 cup chopped fresh cilantro
4 lemon wedges
Crusty whole grain bread, optional

HALIBUT WITH TOMATO AND SPINACH

Categories     Sauce     Tomato     Side     Halibut     Spinach     Simmer

Yield serves 6

Number Of Ingredients 8



Halibut with Tomato and Spinach image

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.

2 pounds fresh plum tomatoes, halved and cored (about 4 cups)
2 pounds skinless halibut fillet, cut into 2-inch chunks
1 1/2 teaspoons kosher salt
All-purpose flour, for dredging
1/4 plus 2 tablespoons extra-virgin olive oil
6 garlic cloves, sliced
1/4 teaspoon peperoncino flakes
6 ounces fresh spinach, trimmed (about 12 packed cups leaves)

EASY LEMON HALIBUT

This one-pan dish is great for busy weeknights-plus using a Reynolds® Oven Bag means cleanup is a cinch.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 40m

Yield 4

Number Of Ingredients 11



Easy Lemon Halibut image

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.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 8.6 g, Cholesterol 51 mg, Fat 8.6 g, Fiber 3.1 g, Protein 25.8 g, SaturatedFat 4.1 g, Sodium 287.4 mg, Sugar 1 g

1 Reynolds® Oven Bag, large size
1 tablespoon all-purpose flour
8 ounces fresh baby spinach
1 small onion, finely chopped
4 (4 ounce) halibut steaks
2 tablespoons butter, melted
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
1 lemon, thinly sliced
¼ teaspoon Crushed red pepper

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